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On the Menu: Thursday, March 10, 2016

Maggie Borden

March 10, 2016

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Recipes

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

JBF Greens Presents New Zealand Wine Fair 2016, 6:30 P.M.

The James Beard Foundation Greens (foodies under 40) are joining up once again with New Zealand Winegrowers for a walk-around tasting of the country’s celebrated vines and vineyards. The event will include sips from more than 30 producers, including stellar 2015 vintages, many of which will be poured for the first time. A roster of ace New York City chefs will also be on hand, preparing delicious bites that will complement what's poured. Get a taste of hot spot Bodega Negra with Pork Belly Tacos with Salsa Verde Cruda and try your first savory Beijing crêpe from Mr. Bing. 

Check out the event listing for the chef lineup, full menu, and to book your seat.

Can’t make it to the Greens event? Discover the unexpected journey of Mr. Bing from New York to China and back again

Luscious Seafood Celebration, 7:00 P.M.
Paras Shah
Kat & Theo, NYC

With a résumé that includes stints at El Bulli, Per Se, and Momofuku Noodle Bar, it’s no wonder that Paras Shah has won the hearts of New York diners at his knockout Flatiron eatery Kat & Theo. Join us at the Beard House as Shah showcases his culinary chops with a decadent seafood menu to welcome the spring. Sample the Mediterranean-inflected new American fare that had Gael Greene raving when Shah serves up Razor Clams with Pine Nuts, Raisins, and ChilesLobster Rolls with Pimentón, Aïoli, and Fennel​; and Turbot with Uni Sauce Meunière. Even the dessert is geared for our warmer weather: Pineapple, Coconut, and Crème Fraîche Cake with Brûléed Pineapple and Coconut Sorbet, a sign surer than daylight’s savings that spring is on its way.

Check out the event listing for the chef lineup, full menu, and to book your seat.

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