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On the Menu: Lamb Osso Buco

Maggie Borden

September 29, 2016

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

 
Celebrity Chef Tour / Memphis, 6:30 P.M.
Matthew Bell, South on Main, Little Rock, AR / Kelly English, Restaurant Iris and the Second Line, Memphis / JBF Award Winner Chris Hastings, Hot and Hot Fish Club, Birmingham, AL / Elizabeth Heiskell, Woodson Ridge Farms, Oxford, MS / Michael Hudman, Andrew Michael Italian Kitchen, Hog & Hominy, and Porcellino’s Craft Butcher, Memphis  / Kevin Nashan, The Peacemaker and Sidney Street Cafe, St. Louis / Andrew Ticer, Andrew Michael Italian Kitchen, Hog & Hominy, and Porcellino’s Craft Butcher, Memphis / Michael Sullivan, Creekstone Farms Premium Beef / Chocolatier Phillip Ashley Rix, Phillip Ashley Chocolates, Memphis

Celebrity Chef Tour, our national dinner series, is making a stop at the Memphis Zoo for a wild night of fine dining by top-notch chefs from across the South.

Check out the event listing for more information.

 


SoCal Italian, 7:00 P.M.
Bruce Kalman, Knead & Co., Los Angeles; and Union Restaurant, Pasadena, CA

Whether he’s slinging dough at his two SoCal hot spots or singing in a chef cover band called Foie Grock, Bruce Kalman’s passion for food can be seen, heard, and, of course, tasted. Join us as this Chopped champion brings his market-driven Italian cuisine to the East Coast for an early fall feast, featuring dishes like Duck Prosciutto with Farinata and Fig Mostarda; Roasted Octopus with Koda Farms Chickpea Conserva, Preserved Lemon Yogurt, and Dukkah; and Lamb Osso Buco with Sicilian Pistachios, Capers, Currants, Mint Gremolata, and Abruzzi Rye Berry Porridge.


See the full menu below: 

Hors d’Oeuvre

Duck Prosciutto with Farinata and Fig Mostarda

Beet-Cured Wild King Salmon with Fermented Carrots and Caraway on Rye Crackers

Crostini with Stracciatella and Pacific Sun Olives

Potato–Leek Agnolotti with Parmigano-Reggiano and White Truffles

Contadi Castaldi Franciacorta Rosé 2009

Dinner

Bread Service with Giardiniere and Cultured Butter

Amuse Bouche > Smoked Sturgeon–Sunchoke Hash with Corn Flan, Crème Fraîche, Passmore Ranch Caviar, and Sorrel

Erste + Neue Müller Thurgau 2015

Roasted Octopus with Koda Farms Chickpea Conserva, Preserved Lemon Yogurt, and Dukkah

Cascina Feipu Dei Massaretti Rossese 2015

Bombolotti Cacio e Pepe with 63-Degree-Celsius Egg and White Alba Truffles

Marchesi Fumanelli Terso 2011

Lamb Osso Buco with Sicilian Pistachios, Capers, Currants, Mint Gremolata, and Abruzzi Rye Berry Porridge

Luca Faccinelli Ortensio Lando Valtellina Superiore 2009 

Torta della Nonna with Santa Monica Honeycomb

Check out the event listing for more information.

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