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On the Menu: Beef Cheek Pastrami on Rye Bread

Maggie Borden

November 14, 2016

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Recipes

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


Barbecue Meets Fine Dining, 7:00 P.M.
Tyler Anderson and Jamie “Bear” McDonald, Cook and the Bear, West Hartford, CT

Put pedigreed chef Tyler Anderson and celebrated pitmaster Bear McDonald together, and you get Cook and the Bear, a fine dining-meets-barbecue concept that’s taking the Connecticut dining scene by storm. Tonight these culinary creatives bring their crave-worthy cooking to the Beard House for an unforgettable evening of elevated smokehouse classics, such as Beef Cheek Pastrami on Rye Bread; Pan-Fried Pulled Pork Rillettes with Peach Preserves, Pork Skin, Herbed Mustard, and Coleslaw; and Smoked Beef Rib-Eye with Bone Marrow, Truffles, Potatoes, Leeks, Oxtail, Spinach, Peppercorns, and Red Wine Reduction.

See the full menu below: 

Hors d’Oeuvre

Fried Green Tomatoes with Pork Belly and Sauce Choron

Beef Cheek Pastrami on Rye Bread

Pickled Vegetable Terrine with Tarragon

Seelbacchus > Bourbon with Bitters, Curaçao, and Sparkling Red Wine

Dinner

Carrot and Roasted Apple–Stuffed Barbecued Onion with Seeds

Cleto Chiarli e Figli Vecchia Modena Lambrusco di Sorbara 2014

Yellowtail Crudo with Cold-Smoked Foie Gras, Pecans, and Pawpaw

Movia Rebula 2012

Pan-Fried Pulled Pork Rillettes with Peach Preserves, Pork Skin, Herbed Mustard, and Coleslaw

Azienda Agricola Cos Frappato Terre Siciliane 2015

Smoked Beef Rib-Eye with Bone Marrow, Truffles, Potatoes, Leeks, Oxtail, Spinach, Peppercorns, and Red Wine Reduction

Hedges Family Estate Descendants Liegeois Dupont Cuvée Marcel Dupont Red Mountain Syrah 2012

Not Your Grandma’s Banana Pudding

Black Hog Brewing Co. Stout, Stout Let It All Out Stout

 

Check out the event listing for more information.

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