On the Menu: Poached Pear with Saffron–Honey Ice CreamMaggie Borden
November 03, 2016
Here’s a taste of what’s on tap today at the Beard House.
Connecticut Meets Napa Bounty, 7:00 P.M.
Jeffrey Perez, Fairview Country Club, Greenwich, CT / Stephanie Cook, Wonderment Wines, Napa, CA
If a skilled chef and talented winemaker are the formula for a perfect Beard House event, then here’s a dinner you won’t want to miss. Tonight venerable toque Jeffrey Perez elevates Connecticut’s fall bounty and Stephanie Cook, who trained at Napa’s esteemed Biale Vineyards, complements his work with California wines. Expect seasonal plates like Pork Belly and Roasted Brussels Sprouts with Montenero Cheese; Potato Gnocchi with Butter, Sage, and Delicata and Butternut Squashes; and Cinnamon and Red Wine–Poached Pear with Rumi Spice Saffron–Honey Ice Cream.
See the full menu below:
Miso-Glazed Sea Bass Skewers
Pork Belly and Roasted Brussels Sprouts with Montenero Cheese
Beef Tartare Cucharas with Tempura Shrimp
Stuffed Mussels Provençale with Rumi Spice Saffron Aïoli
Wonderment Las Trancas Vineyard Sauvignon Blanc 2015
Potato Gnocchi with Butter, Sage, and Delicata and Butternut Squashes
Wonderment Hyde Vineyard Semillon 2014
King Salmon with Black Radishes and Charred Onions
Wonderment Dutton–Campbell Vineyard Pinot Noir 2013
Sautéed Seasonal Mushrooms with Point Reyes Bay Blue Cheese and Toasted Hazelnuts
Wonderment Dutton–Campbell Vineyard Pinot Noir 2012
Slow-Roasted Sterling Silver Beef Tenderloin with Roasted Shallot Mousse and Leek Fondue
Wonderment Bacigalupi Vineyard Petite Sirah 2012
Cinnamon and Red Wine–Poached Pear with Rumi Spice Saffron–Honey Ice Cream
Wonderment Burton Ranch Old Vine Zinfandel 2013
For all upcoming Beard House dinners, check out our events calendar.