On the Menu: Beef Cheek Pastrami on Rye BreadMaggie Borden
November 14, 2016
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:
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
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
For all upcoming Beard House dinners, check out our events calendar.