On the Menu: Bobby Hellen Cooks a Dream Feast for Meatavores
December 11, 2009
We're doing things a little differently at the Beard House tonight: revered meat "prodigy" and Resto chef Bobby Hellen is roasting an entire pig and lamb for a nose-to-tail, family-style meal of meat mania (we won't tell your doctor if you don't tell ours). Check out the evening's goods: Boudin Noir Tart with Cheddar–Apple Purée Crumble; and Lamb Heart Confit with Celeriac and Chestnuts Pig’s Leg Salad with Chicory, Pig’s Ears, and Warm Guanciale Vin Lamb Neck Salad with Banyuls and Caramelized Yogurt Porchetta with Fennel Pollen, Rosemary, Thyme, and Pig Liver Lamb Roulade with Lemon Zest and Parsley Pork Ribs with Salt and Pepper Lamb Ribs with Belgian Carbonnade Sauce and Pickled Carrots Charcuterie Plate > Boudin Blanc, Lamb–Pepper Sausage, Pork–Garlic Sausage, Andouille Sausage, Pork Liver Pâté, and Head Cheese, Served with Whole-Grain Mustard, Apples, and Frisée From the Caja China > Lamb Legs, Lamb Head, Pig Legs, and Pig Head Sides > Brussels Sprouts with Housemade Bacon; Sweet Potato Stoempt with Maple–Pork Syrup; and Chiogga Beets with Tasso Ham Chocolate Cake with Bananas and Passion Fruit There will also be wine, beer, and plenty of staff on hand to help roll guests out the door when it's all over. See the complete menu on our site.