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On the Menu: September 24 through September 30



September 23, 2011


Join us as we send off September in style with these Beard House events! Saturday, September 24, 7:00 P.M. Ottawa Harvest Though perhaps best known for the spectacular Niagara Falls, the Canadian province of Ontario also boasts an attention-getting food culture rich with artisanal cheesemakers, exceptional wineries, and forward-thinking chefs. Join us when a team of the region’s most talented culinarians prepares this harvest-inspired ode to Canada’s thriving capital city. Sunday, September 25, 12:00 P.M. Wild Eggs Brunch At the smart and upscale Wild Eggs, brunch is king and eggs are exalted. They’re also prepared beautifully, with a cheeky, globally influenced, egg-focused menu overseen by executive chef J. J. Kingery, who will be treating Beard House diners to a magnificent midday meal. Monday, September 26, 7:00 P.M. Cabo San Lucas Luxury Though visitors to Cabo San Lucas might be drawn to the area’s Pacific Coast beaches and plentiful celebrity sightings, guests at the exquisite Capella Pedregal are also privy to the boutique resort’s exceptional dining program. Travel no farther than the Beard House for a taste of chef Marco Bustamante’s modern interpretations of traditional Baja cuisine. Tuesday, September 27, 7:00 P.M. Best of Boston A disciple of JBF Award winner Ken Oringer, Jamie Bissonnette has made quite a name for himself at the helm of two acclaimed Boston restaurants. His impressive, nose-to-tail enoteca cuisine at Coppa and Barcelona-style tapas fare at Toro have inspired national exultation, including the title of 2011 People’s Best New Chef from Food & Wine. Friday, September 30, 7:00 P.M. Willamette Valley Native Tribute Drawing constant, evolving inspiration from his Willamette Valley locale, chef Matt Bennett of Sybaris has designed a menu that pays tribute to the Kalapuya, a Native American tribe indigenous to the area. Bennett’s edible homage, paired with wines selected by Janel Bennett, will blend traditional Kalapuya ingredients, modern techniques, and Sybaris’s bold sensibility. For details and reservations, visit or call 212.627.2308.

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