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On the Menu: Poached Pear with Saffron–Honey Ice Cream

Maggie Borden

November 03, 2016

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Recipes

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: 

Hors d’Oeuvre

Miso-Glazed Sea Bass Skewers 

Gougères 

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

Dinner

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 

 

Check out the event listing for more information.

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