On the Menu: Bolognese Soup Dumpling AgnolottiMaggie Borden
November 30, 2016
Here’s a taste of what’s on tap today at the Beard House.
Cool Kids, 7:00 P.M.
Jesse Barber, Venice, CA / Wesley Barden, Barbrix, Los Angeles / Jacqueline Blanchard, Coutelier, New Orleans / Garrett Eagleton, Narcissa, NYC / Daniel Snowden, Bad Hunter (opening soon), Chicago
Praised by Jonathan Gold as “one of the lights in California urban rustic cooking,” Jesse Barber has assembled a team of like-minded and innovative chefs for a collaborative Beard House dinner that’s inspired by the food and effortless cool of Venice Beach, with plates like Bolognese Soup Dumpling Agnolotti; Chilled Corn Taglierini with Fermented Serrano Chile Water, Burnt Corn and Husk, and Spot Prawn Escabèche; and Crispy Turmeric Crêpe with Basque Cider, Sunflower Seed Crema, and Crunchy Fall Vegetables.
See the full menu below:
Bolognese Soup Dumpling Agnolotti
Beef Short Ribs with Persimmons, Burnt Honey, and Cedar Wood–Smoked Chanterelles
Butternut Squash with Crab, Black Trumpet Mushrooms, and Sesame Chawanmushi
Ember-Roasted Cabbage Butter Dumplings with Island Creek Oysters and Asian Pear Nabak Kimchi
Juniper-Braised Collard Greens with Baby Carrots and Black Garlic Bagna Cauda
Chilled Corn Taglierini with Fermented Serrano Chile Water, Burnt Corn and Husk, and Spot Prawn Escabèche
Chilled Clams with Crab, Bergamot, Turnips, and Seaweed
Grilled Gulf Shrimp with Shio Koji, Bitter Melon Nukazuke, and Charred Scallion–Satsuma Vinegar Koshihikari Rice
Crispy Turmeric Crêpe with Basque Cider, Sunflower Seed Crema, and Crunchy Fall Vegetables
Pan-Roasted Duck Breast with Curried Shell Beans, Melted Leeks, and Charred Apples
Scharff Maxx 2-Year-Aged Cheese with Radicchio, Dried Cherries, Crystalized Menthol, and Pumpkin Seed Oil
Milk-Poached Meringue with Rose Hip Spuma, Dried Rose Petals, and Granité
A selection of fine wines will be served with this dinner.
For all upcoming Beard House dinners, check out our events calendar.