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On the Menu: Thursday, May 5, 2016

Maggie Borden

May 05, 2016

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Recipes

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

Cinco de Mayo, 7:00 P.M.
Adam Rose, Villalobos, Montclair, NJ
 

Thanks to the talented Adam Rose, the New York Times has declared that “New Jersey now has a modern Mexican culinary destination that wouldn’t be out of place in Los Angeles or Chicago.” We’ve tapped Rose, whose cooking draws on traditional recipes and indigenous ingredients, to present a spirited Cinco de Mayo feast. Get into the holiday mood with dishes like Jonah Crab Salad Sopes with Cucumber, Caviar, and Manzano Chiles; Seared Beef Tongue with Pistachio–Mulato Chile Salsa, Yerba Buena, Spring Peas, and Fingerling Potatoes; and Mole-Spiced Beef Brisket with Yuca, Huitlacoche, and Pipián Sauce.  

See the full menu below: 

  • Hors d’Oeuvre
    • Sesame-Marinated Tuna and Mango Tostadas
    • Jonah Crab Salad Sopes with Cucumber, Caviar, and Manzano Chiles 
    • Beef Tartare with Pasilla Chile Purée, Epazote, and Eggs
    • Esquites 
    • TECATE WITH SAL DE GUSANO 
    • MARGARITAS
  • Dinner
    • Villalobos Guacamole with Salsa Trio and Masa Crisps
    • ILEGAL MEZCAL, AGAVE, AND CILANTRO COCKTAIL
    • Scallop Aguachile > Sliced Scallop Crudo with Raw Tomatillo, Ramps, and Sunflower Sprouts 
    • L.A. CETTO CHENIN BLANC 2013
    • Seared Beef Tongue with Pistachio–Mulato Chile Salsa, Yerba Buena, Spring Peas, and Fingerling Potatoes
    • NEGRA MODELO DARK BEER
    • Taco Duo > Grilled Octopus al Pastor with Preserved Pineapple and Charred Lime Crema; and Pork Belly Carnitas with Cotija Cheese, Roasted Corn, and Chipotle Morita Chiles
    • SIERRA NEVADA OTRA VEZ GOSE-STYLE ALE
    • Mole-Spiced Beef Brisket with Yuca, Huitlacoche, and Pipián Sauce
    • L.A. CETTO ZINFANDEL 2011
    • Cinnamon Flan with Mango, Vanilla Bean, and Campeche
    • ILEGAL MEZCAL AÑEJO

Check out the event listing for more information.

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