On the Menu: Burnt Citrus, Beet, and Carrot FalafelMaggie Borden
October 07, 2016
Here’s a taste of what’s on tap this weekend at JBF.
Friday, October 7
Big Beef, 7:00 P.M.
Angie Mar, The Beatrice Inn, NYC
After working at New York City institutions including the Spotted Pig and Marlow & Sons, Angie Mar brought her carnivorous craft to Graydon Carter’s celebrity-studded West Village chophouse. Tonight Mar takes the stage at the Beard House to indulge in a curated tasting of beef breeds and cuts, sure to satisfy even the staunchest steak aficionado. Expect meat-packed plates like Oxtail-Stuffed Prunes with Bitter Chocolate and Smoked Salt; Beef Tongue-and-Cheek Wellington with Yakima Cherry Compote, Chard–Bone Marrow Gratin, and Suet Puff Pastry; and Marrow–Suet Île Flottante with Smoked Meringue and Whiskey–Marrow Crème.
See the full menu below:
Oxtail-Stuffed Prunes with Bitter Chocolate and Smoked Salt
Beef Tongue with Bread Crumbs and Parsley
Beef Heart Tartare
Cow Hoof Consommé with Burnt Plum Granita and Charred Laurel
30-Day Sake–Aged A5 Wagyu Carne Cruda with Truffles, Porcini, Ortiz Anchovies, and Torched Tendon
Beef Tongue-and-Cheek Wellington with Yakima Cherry Compote, Chard–Bone Marrow Gratin, and Suet Puff Pastry
Oxtail with Madeira, Prunes, Potato Mash, Thyme, and Smoked Salt
Whiskey-Aged Bone-In Rib-Eye with Charred Langoustine Butter, Marrow-Roasted Blackberries, and Garlic Confit
Marrow–Suet Île Flottante with Smoked Meringue and Whiskey–Marrow Crème
A selection of fine wines will be served with this dinner.
Saturday, October 8
Tavern Supper, 7:00 P.M.
Steven Gedra, The Black Sheep, Buffalo, NY
Take it from the Buffalo News: intimate supper spot the Black Sheep delivers “satisfactions found nowhere else.” Come to the Beard House tonight when chef Steven Gedra serves his locally sourced, globally inflected cuisine and gives diners a taste of Western New York’s ample agricultural wealth, such as Barbecued Pork Nuggets with Ranch Dip; Beet Consommé with Cabbage Confit, Fermented Tea Leaves, Citrus, and Lardo; and Miniature Sticky Toffee Pudding with Poached Seckel Pear, Beet Mousse, Honey Nougat, and Honey Nut Cheerio Crème Anglaise.
See the full menu below:
Pork Skin Fritters with Chimichurri, Romesco, and Chowchow
Barbecued Pork Nuggets with Ranch Dip
G.H. von Mumm 50° Riesling 2013
Pertinace Langhe Nebbiolo 2014
Housemade 20-Month-Aged Prosciutto with Melon, Melon Jam, and Parmigiano-Reggiano
Henri de Richemer Léger Terret-Viognier 2013
Pork Heart Tartare with Quail Egg, Shallots, and Preserved Chive Flowers
Torres Verdeo 2013
Kohlrabi Green Harissa with Sumac; Yogurt; Dukkah; Burnt Citrus, Beet, and Carrot Falafel; Housemade Pita; Tzatziki; Sunflower Tahini; and Dill
Gérard Bertrand Gris Blanc 2015
Beet Consommé with Cabbage Confit, Fermented Tea Leaves, Citrus, and Lardo
J. Lohr Wildflower Monterey Valdiguié 2014
Striped Bass with Thai Flavors
Gekkeikan Zipang Sparkling Sake NV
Miniature Sticky Toffee Pudding with Poached Seckel Pear, Beet Mousse, Honey Nougat, and Honey Nut Cheerio Crème Anglaise
Terra d’Oro Zinfandel Port NV
Mignardises > Saltwater Taffy
Sunday, October 9
Celebrity Chef Tour / Greenville, SC
Host Chef Michael Kramer, Table 301 Restaurant Group, Greenville, SC / Steven Greene, The Umstead Hotel and Spa, Cary, NC / Josh Hopkins, Empire State South, Atlanta / Kevin Johnson, The Grocery, Charleston, SC / Steven Musolf, The Lazy Goat, Greenville, SC / Michael Sullivan, Creekstone Farms Premium Beef, Arkansas City, KS / Pastry Chef Katy Keefe, McCrady’s, Charleston, SC
Celebrity Chef Tour, our national dinner series, is making a stop in Greenville, South Carolina for a night of fine dining from top-notch chefs from across the South.
For all upcoming Beard House dinners, check out our events calendar.