Tonight's Beard House dinner is hosted by New York chef and restaurateur extraordinaire Daniel Boulud. Chefs from Daniel, Daniel Boulud Brasserie at Wynn Las Vegas, and Café Boulud will be in the kitchen, including the winner of last year's Rising Star award, Gavin Kaysen. Check out the mouthwatering menu below:
Hors d’Oeuvre:
Tomato Gazpacho
Pickled Green Tomatoes with Head Cheese
Tomato and Basil Arancini
Tomato Tarts with Burrata and Red Onion Marmalade
Olive and Tomato Compote–Stuffed Zucchini Flowers
Dinner:
Rabbit Porchetta with Satur Farms Vegetables, Purple Mustard, Frisée, and Hazelnut Vinaigrette
Sweet Corn Agnolotti with Chanterelles, Rillons, and Thai Basil
Butter-Poached Dover Sole with Sunchoke Purée, Citrus-Braised Endive, Red Pearl Onions, and Sauce Américaine
Scottish Grouse with Foie Gras, Oregon Huckleberries, Butternut Squash, Parsnips, and Peppercress
Kaffir Lime–Infused Mango with Kumquat Confit and Pink Guava Sorbet
Manjari Chocolate Mousse with Nougat Foam, Milk Chocolate Biscuit, and Rwandan Coffee Ice Cream
Rillons, by the way, are candied cubes of pork belly. We'll take 10, please.
Check out the official event page here.
Note: Bummed that you missed out on this dinner? Become a fellow member and find out about upcoming events 3 months before the rest of the world. Not ready for that kind of commitment? Become a JBF Friend member for $29!
Tonight's Beard House dinner is hosted by New York chef and restaurateur extraordinaire Daniel Boulud. Chefs from Daniel, Daniel Boulud Brasserie at Wynn Las Vegas, and Café Boulud will be in the kitchen, including the winner of last year's Rising Star award, Gavin Kaysen. Check out the mouthwatering menu below:
Hors d’Oeuvre:
Tomato Gazpacho
Pickled Green Tomatoes with Head Cheese
Tomato and Basil Arancini
Tomato Tarts with Burrata and Red Onion Marmalade
Olive and Tomato Compote–Stuffed Zucchini Flowers
Dinner:
Rabbit Porchetta with Satur Farms Vegetables, Purple Mustard, Frisée, and Hazelnut Vinaigrette
Sweet Corn Agnolotti with Chanterelles, Rillons, and Thai Basil
Butter-Poached Dover Sole with Sunchoke Purée, Citrus-Braised Endive, Red Pearl Onions, and Sauce Américaine
Scottish Grouse with Foie Gras, Oregon Huckleberries, Butternut Squash, Parsnips, and Peppercress
Kaffir Lime–Infused Mango with Kumquat Confit and Pink Guava Sorbet
Manjari Chocolate Mousse with Nougat Foam, Milk Chocolate Biscuit, and Rwandan Coffee Ice Cream
Rillons, by the way, are candied cubes of pork belly. We'll take 10, please.
Check out the official event page here.
Note: Bummed that you missed out on this dinner? Become a fellow member and find out about upcoming events 3 months before the rest of the world. Not ready for that kind of commitment? Become a JBF Friend member for $29!
