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On the Menu: Beets with Hun-Val Farm Ricotta

Maggie Borden

October 21, 2016

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Here’s a taste of what’s on tap this weekend at JBF.


Friday, October 21

Taste America: Portland, 6:30 P.M.
All-Star James Beard Award Winner Stephanie Izard, Girl & The Goat, Chicago / Local Star James Beard Award Winner Greg Higgins, Higgins Restaurant and Bar, Portland

The evening begins with a tasting reception featuring an exciting lineup of Portland’s finest chefs. Then you'll enjoy a unique four-course seated dinner designed by All-Star Stephanie Izard, Local Star Greg Higgins, Pastry Chef Ken Forkish, and Host Chef Marissa Burback. We're bringing these culinary greats together for an unforgettable, one-night-only dining experience.

Visit jbftasteamerica.org to reserve tickets and view a complete list of events, participating chefs, and more details about our weekend in Portland.

 

Michelin Stars, 7:00 P.M.
Mark Sullivan, Spruce, San Francisco; and the Village Pub, Woodside, CA / John Madriaga, Spruce, San Francisco / Andrew Green, Spruce, San Francisco; and the Village Pub, Woodside, CA

Which is the bigger honor—a Michelin star for each of your restaurants, or counting President Obama as one of your diners? Don’t miss this opportunity to taste POTUS-pleasing plates when the teams from these acclaimed Bay Area eateries bring their market-driven fare and exceptional wines to the Beard House, such as House-Cured King Salmon Roe with Serpent Cucumbers, Dill, Fennel, and Yogurt; Fresh Ricotta Pancione Pasta with Chanterelle Mushrooms à la Grecque, Musquee de Provence Pumpkin, and Preserved Truffles; and Fig Wood–Charred Rancho Llano Seco Piglet with Shelling Beans, San Gregorio Creek Figs, and Crushed Walnuts.

See the full menu below: 

Hors d’Oeuvre

Pommes Dauphine with Cowgirl Creamery Red Hawk Cheese

Tomales Bay Oyster Company Oysters with Root Vegetable Mignonette

Tomato Tartare with Harley Farms Goat Dairy Feta and Oil-Cured Black Olives

House-Cured King Salmon Roe with Serpent Cucumbers, Dill, Fennel, and Yogurt

Pork Rillettes with Spitzenburg Apple Butter and Santa Cruz Mountain Huckleberries

Harvest Crudités with Creamy Bagna Cauda

Champagne Larmandier-Bernier Terre De Vertus 1er Cru NV

Dinner

SMIP Ranch Vegetables with Lightly Smoked Seafood Bouillon and Golden Osetra Caviar

Champagne Jacques Selosse Initial Grand Cru Blanc De Blancs Brut NV

Fresh Ricotta Pancione Pasta with Chanterelle Mushrooms à la Grecque, Musquee de Provence Pumpkin, and Preserved Truffles

Keller Kirchspiel Riesling 2006

Olive Oil–Poached Albacore Tuna with Shaved Bottarga and Sauce Vierge à la Provençale

Kistler Cuvée Natalie Silver Belt Vineyard Pinot Noir 2014

Fig Wood–Charred Rancho Llano Seco Piglet with Shelling Beans, San Gregorio Creek Figs, and Crushed Walnuts

Paul Jaboulet Aîné Hermitage La Chapelle 2011

Parsnip Gateau and Parnsip Pudding with White Coffee Ice Cream and Cardamom Crumble

D’oliveiras Terrantez Madeira 1988

Savory SMIP Ranch Macarons

Check out the event listing for more information.

 

Saturday, October 22

Garden State Bounty, 7:00 P.M.
Greg Vassos, Brick Farm Tavern, Hopewell, NJ

Years of training under culinary icons Eric Ripert and Dean James Max allowed Greg Vassos to develop his signature style of reinterpreting classic dishes through unconventional techniques. Now at Brick Farm Tavern, Vassos plies diners with field-to-table cuisine in its truest form by sourcing his proteins exclusively from the onsite 800-acre Double Brook Farm. His Beard House menu highlights Garden State bounty and his unique farmhouse concept, with plates like Ossabaw Rillettes with Chicharrones; Beets with Hun-Val Farm Ricotta, Puffed Wild Rice, and Bee Pollen; and Roasted Pumpkin Gateau with Wineberry Gelée, White Chocolate Mousse, and Caramelized Milk.


See the full menu below: 

Hors d’Oeuvre

​​​​​Ossabaw Lardo on Flax–Currant Toast Points

Ossabaw Rillettes with Chicharrones

Thistle Creek Beef Tartare with Yolk Confit and Onion Glass

Tropea Onions with Alpine Swiss Cheese, Apples, and Thyme

Müller-Catoír Haardt Scheurebe 2014

Fiorini Corte degli Attimi Lambrusco di Sorbara NV

Dinner

Beets with Hun-Val Farm Ricotta, Puffed Wild Rice, and Bee Pollen

Champagne Pierre Gimonnet et Fils Cuis 1er Cru Brut NV

Red Star Egg with Potato Risotto, Larded Mushrooms, and Pea Tendrils 

Hirsch Zöbing Riesling 2013

Pork Fat–Roasted Pom Pom Mushrooms with Porcini, Parsnips, Cranberries, and Ossabaw Pork Powder

Brick House Gamay Noir 2014

Ossabaw Pork with Honeycrisp Apples, Hakurei Turnips, Fermented Cabbage, and Sage

Azelia San Rocco Barolo 2004

Roasted Pumpkin Gateau with Wineberry Gelée, White Chocolate Mousse, and Caramelized Milk

Lustau East India Solera Sherry NV


Check out the event listing for more information.

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