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