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On the Menu: Thursday, May 12, 2016

Maggie Borden

May 12, 2016

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Recipes

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

Celebrity Chef Tour / Columbus, OH, 6:30 P.M.

Our national Celebrity Chef Tour dinner series is stopping in Columbus, Ohio, where a blockbuster team of chefs, including JBF Award winner Anne Kearney and Beard House alums Bill Glover and Todd Kelly will craft an exclusive, one-night-only meal featuring decadent local and seasonal fare like Benton’s Aged Ham with Pickled Mustard Seeds and Swiss Cheese Mousse; Hudson Valley Foie Gras with Smoked Liverwurst, Foie Gras Torchon, Fermented Sunchokes, and Coffee Toast; and Shaved-and-Smoked Pork Loin with Crispy Pork Belly, Caillette, Pommes Duchesse, Morels, and Red Wine Pork Jus

See the full menu below: 

  • Hors d’Oeuvre
    • JOSH DALTON
    • Vegetable Terrarium with Crispy Ants
    • ANDREW SMITH
    • Pig’s Heart with Trout Roe, “Bacon-y” Onion, Radishes, and Urfa
    • AVISHAR BARUA
    • Chicken Liver with Semolina, Tamarind, Apples, and Mint
    • SETH LASSAK
    • Smoked Scallop with English Peas, Bowfin Caviar, and Pea Tendrils
    • MARCUS MEACHAM
    • Benton’s Aged Ham with Pickled Mustard Seeds and Swiss Cheese Mousse
    • BRAD CLARK
    • Jackie O’s Dark Apparition Russian Imperial Stout
    • GAVIN MEYERS
    • North High Brewing Guttered Monk Belgian Tripel
    • TRAVIS OWENS
    • WATERSHED DISTILLERY AND OYO DISTILLERY COCKTAILS
  • Dinner
    • BILL GLOVER
    • Hamachi Crudo with Sea Truffle, Sea Beans, Fermented Black Beans, Lemon Espuma, Cherry Bomb Radishes, Olive Oil, and Togarashi
    • KEVIN SOUSA
    • Razor Clam with Escargot Caviar, Potato–Miso Espuma, Ramp Leaves, and Morels
    • RYAN BECK
    • Hudson Valley Foie Gras with Smoked Liverwurst, Foie Gras Torchon, Fermented Sunchokes, and Coffee Toast 
    • TODD KELLY
    • Roasted Squab Breast with Preserved Corn Purée, Soy, Whipped Truffles, and Dates
    • PAUL VIRANT
    • Shaved-and-Smoked Pork Loin with Crispy Pork Belly, Caillette, Pommes Duchesse, Morels, and Red Wine Pork Jus 
    • ANNE KEARNEY
    • Black Pepper–Juniper Venison Loin with Jamestown Pea Shoots, Hungry Toad Farm Carrot Confit, Brickel Creek Rhubarb Gastrique, Bordeaux–Shallot Vinaigrette, and Hungry Toad Farm Micro-Arugula 
    • DEVON MORGAN
    • Rhubarb with Almond Crémeux, Rosemary–Lemon Dacquoise, Brown Butter Crumb, and Dehydrated Strawberries
    • AVISHAR BARUA
    • Buckeye > Peanuts with Bourbon and Chocolate

Check out the event listing for more information

Bedford Luxury, 7:00 P.M.
PJ Calapa, Ai Fiori, NYC; and the Barn and Campagna at the Bedford Post Inn, Bedford, NY / Devin Bozkaya, Campagna at the Bedford Post Inn, Bedford NY
 

Last year, the Hollywood-tinged Bedford Post Inn (Richard Gere is an owner) got an extra boost of star power when JBF Award winner Michael White took over its culinary operations. Tonight the luxe property’s top toques present a sumptuous feast highlighting the best of their signature seasonal Italian cuisine, featuring traditional and contemporary dishes likee Red Wine–Mushroom Arancini; Octopus with Spring Garlic Aïoli, Lentils, Guanciale, Charred Ramps, and Salsa Verde; and Spring Pea Cappelletti with Braised Lamb Neck and Mint Pesto.   

See the full menu below: 

  • Hors d’Oeuvre
    • Whipped Ricotta with Tomatoes and Basil on Brioche
    • Gougères with Truffle Fonduta
    • Red Wine–Mushroom Arancini
    • Steak with Bone Marrow Custard and Spring Pea Caponata on Focaccia
    • CHAMPAGNE TAITTINGER CUVÉE PRESTIGE BRUT NV
  • Dinner
    • Panzanella with Fluke, Tomato Conserva, Castelvetrano Olives, and Filone
    • FOUCHER-LEBRUN LE MONT SANCERRE 2014
    • Octopus with Spring Garlic Aïoli, Lentils, Guanciale, Charred Ramps, and Salsa Verde
    • BUCCI VERDICCHIO DEI CASTELLI DI JESI CLASSICO SUPERIORE 2013
    • Spring Pea Cappelletti with Braised Lamb Neck and Mint Pesto 
    • ROSSO DI MONTALCINO LISINI 2013
    • Chicken Cacciatore with Polenta, Cremini Mushrooms, and Ricotta Salata
    • MARCARINI LA SERRA BAROLO 2010
    • Semifreddo with Pistachio Torrone, Rhubarb, and Berries
    • MACULAN TORCOLATO BREGANZE 2010

 
Check out the event listing for more information.

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