Stories / Events, Beard House

On the Menu: Monday, April 11, 2016

Maggie Borden

Maggie Borden

April 11, 2016


Here’s a taste of what’s on tap today at the Beard House.

East Coast Revival, 7:00 P.M.
Marc Sheehan, Loyal Nine, Cambridge, MA

Take one part historical inspiration, mix it with a chef whose résumé includes stints at Bondir, Menton, and Blue Hill at Stone Barns, and add a dash of reverence for regional cooking, and you’ve got Loyal Nine, one of Boston’s best-received restaurants last year. At the Cambridge hot spot, chef Marc Sheehan draws on Colonial-era gastronomy to highlight the best of modern New England cuisine, and tonight he’s trekking to the Beard House to show diners just how delicious the past can be. Featuring a menu that spans the region’s states, with dishes like Maine Salt Marsh Lamb with Bean Pot Onions and Golden Ball Turnips; Soused Bluefish with Radishes on Brown Bread; and Marinated Cape Cod Mussels with Pease Pudding and Brussels Sprouts, Sheehan’s dinner will have guests rallying for a culinary American revolution.

Can't make it to the Beard House? Read our Q&A with Sheehan to learn about his quest for the perfect roast chicken, his ice cream "problem," and where he ate his last great meal.

Check out the event listing for more information and to see the full menu.
For all upcoming Beard House dinners, check out our events calendar