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On the Menu: February 21 through February 27



February 19, 2010


on-the-menu-eileen-miller-2 Here’s what happening at the Beard House next week: Tuesday, February 23, 7:00 P.M. Another Taste of Perfection From its perch on the 24th floor of the Grand Pequot Tower at Foxwoods Resort Casino, Paragon lives up to its name—literally and figuratively—with Scott Mickelson’s French- and Asian-inflected cuisine. An apex of sophistication and a standard-bearer for fine-dining restaurants, Paragon reaches great heights. Wednesday, February 24, 7:00 P.M. Toujours Le Bec-Fin Georges Perrier ushered in Philadelphia’s dining renaissance when he opened his now-iconic restaurant, Le Bec-Fin, in 1970. Four decades later, with the help of extraordinarily talented executive chef Nicholas Elmi, Perrier’s venerable restaurant remains one of the finest in the country. Thursday, February 25, 7:00 P.M. Greyledge Farm Dinner CIA alum Justin Ermini worked with chefs like Wolfgang Puck and Jean-Georges Vongerichten before developing his own style of imaginative regional cooking at the Relais & Châteaux Mayflower Inn & Spa. This special dinner will feature a menu of creative dishes made with premium pasture-raised beef, pork, and poultry from Greyledge Farm in Roxbury, CT. Friday, February 26, 7:00 P.M. Mushroom Celebration Fungi fanatics are in for a treat: an incredible, mushroom-themed dinner of chef E. Chewy Cereceres’s nuanced cuisine, presented by the Umami Food and Art Festival. Guests can also stop by a mushroom display table to discuss their favorite fungus with artist and urban forager Diana Borsato and experts from the New York Mycological Society. Saturday, February 27, 7:00 P.M. New England with a Twist At Sea Glass, the handsome dining room of luxurious Maine coastal resort the Inn by the Sea, executive chef Mitchell Kaldrovich reimagines traditional New England cuisine using the freshest regional ingredients. Enjoy this modern take on a seasonal Maine menu, accompanied by an enticing selection of wines. For details and reservations, visit or call 212.627.2308. (Photo by Eileen Miller)