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On the Menu: April 21 through April 27



April 20, 2012


The Beard House

Here’s what's happening this week at the Beard House:

Saturday, April 21, 7:00 P.M.
Mangalitsa Mayhem
Renowned for its complex flavor and superior marbling, the Mangalitsa pig makes chefs and pork lovers go hog wild. For this porcine-themed dinner, a team of Mangalitsa devotees will craft a tasting menu from this succulent, old-world heritage breed from New Jersey’s Mosefund Mangalitsa farm.

Monday, April 23, 6:30 P.M.
Balls, Burgers & Booze
Join us as New York’s top chefs whip up their own over-the-top renditions of the city’s enduring favorites: meatballs and burgers. A selection of cocktails, wines, and beers will also be served at this walk-around tasting.

Tuesday, April 24, 7:00 P.M.
Wine Country Legend
To mark the 25th anniversary of its American Harvest Workshop—an annual event that features on-the-rise chefs, local farmers, and plenty of wine—the renowned Cakebread Cellars has rereleased The Cakebread Cellars American Harvest Cookbook. The archive of spectacular chef recipes will serve as inspiration for this Beard House feast.

Wednesday, April 25, 7:00 P.M.
London to Lyon
Before landing at the historic and impossibly exclusive Maidstone Club—a pillar of the elite Hamptons scene—British chef Ian Scollay earned his culinary pedigree cooking in Lyon, France. In a fitting union of his heritage and experience, the talented chef will present signature British canapés followed by an indulgent French feast.

Thursday, April 26, 7:00 P.M.
Modern French Elegance
Plush and stylish environs are only part of the draw at this chic new French brasserie in downtown Chicago; the restaurant also boasts an eclectic, modern French menu that’s prepared by two chefs whose combined experience includes stints at Tru, McCrady’s, and the French Laundry.

Friday, April 27, 7:00 P.M.
California Michelin
With Daniel Corey at the helm, it’s no surprise that Luce earned a Michelin star for the third consecutive year. With meticulously crafted dishes, an ingredient-driven approach, and exquisite wine pairings that echo the distinctive local flair, chef Corey delivers globally inspired cuisine that’s firmly rooted in the rich terroir of California.