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On the Menu: Monday, April 25, 2016

Maggie Borden

April 25, 2016

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Recipes

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


 
 
Maine Farmhouse Supper, 7:00 P.M.
Chris Wilcox, The Velveteen Habit, Cape Neddick, ME
 

Whether he’s butchering a whole hog or tending to his on-site garden at his secluded Maine restaurant, the Velveteen Habit, Chris Wilcox’s sustainable ethos guides his culinary practice. Beard House diners will sample the chef’s signature 18th-century farmhouse cookery in a rustic yet elegant feast featuring cured, smoked, fermented, and pickled ingredients in dishes like Hyssop-Cured Scottish Salmon with Pickled Beets and Beer Nuts; English Pea Falafel with Country Ham and Horseradish Labneh; and Slow-Roasted Rhubarb with Fennel and Whipped Yogurt.

See the full menu below: 

  • Hors d’Oeuvre
    • Chicken Liver Mousse with Fermented Ground Cherries and Puffed Black Rice
    • Smoked Clam Dip with Buttermilk on Whole-Wheat Crackers
    • Buttermilk Cheese with Smashed Fava Beans on Grilled Sourdough 
    • Hyssop-Cured Scottish Salmon with Pickled Beets and Beer Nuts
    • CHÂTEAU DE LA GRAVELLE MONNIÈRES-SAINT FIACRE MUSCADET SÈVRE ET MAINE 2009 
  • Dinner
    • Peekytoe Crab with Grilled Asparagus and Deviled Egg
    • ALEXANDRE MONMOUSSEAU CLOS LE  VIGNEAU VOUVRAY 2012
    • English Pea Falafel with Country Ham and Horseradish Labneh
    • DOMAINE DU CRÊT DE BINE BEAUJOLAIS 2013  
    • Ember-Roasted Sweetbread–Wild Mushroom Raviolo with Toasted Hazelnuts and Anise
    • THE VELVETEEN HABIT CHARDONNAY 2012
    • Dry-Aged Cold Spring Ranch Sirloin with Spring Succotash
    • MAGIC DOOR VINEYARDS RUTHERFORD CABERNET SAUVIGNON 2012
    • Slow-Roasted Rhubarb with Fennel and Whipped Yogurt
    • STEINDORFER CUVÉE BEERENAUSLESE SEEWINKEL 2013 

Check out the event listing for more information.

For all upcoming Beard House dinners, check out our events calendar