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On the Menu: Grilled Fig–Buttermilk Profiteroles with Thyme and Honey

Maggie Borden

October 17, 2016

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Recipes

Here’s a taste of what’s on tap today at JBF.

Friends of James Beard Benefit Dinner / Indianapolis, 6:00 P.M.
Host Chef Alan Sternberg / Kevin Ashworth, 610 Magnolia, Louisville, KY / Ryan Santos, Please, Cincinnati / Pete Schmutte, Cerulean, Indianapolis

Tonight we're holding a Friends of James Beard Benefit in Indianapolis. An all-star team of chefs are visiting Indy hot spot Cerulean for a one-night-only, exclusive collaborative dinner, featuring standout plates like Indiana Goat Cheese Dumplings with Shiso and Peppers; Smoked Halibut with Fermented Quince Jam, Green Peppercorns, Corn Curry, and Chanterelles; and Grilled Fig–Buttermilk Profiterole with Thyme and Honey.

See the full menu below.

Hors d’Oeuvre

Assorted Canapés

Dinner

Dried Tomato Tartare with Toasted Buffalo Mozzarella Purée, Purple Basil, and Espelette Pepper on Yeasted Rolls

Indiana Goat Cheese Dumplings with Shiso and Peppers

Veal Sweetbreads with Apples, Brown Butter, Aged Sherry, and Benne Seeds

Enoki Mushrooms with Pine Nuts and Nettles

Smoked Halibut with Fermented Quince Jam, Green Peppercorns, Corn Curry, and Chanterelles

Aged Beef with Carolina Rice, Koji, Pears, and Squash

Grilled Fig–Buttermilk Profiterole with Thyme and Honey 

Fermented Butternut Squash Cake with Foie Gras Caramel, Puffed Spelt, Pickled Thomcord Grapes, and Passion Fruit

 

Check out the event listing for more information.

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