On the Menu: Lamb Tartare with Quail Egg and Lemon–Caper ChutneyMaggie Borden
October 14, 2016
Here’s a taste of what’s on tap this weekend at JBF.
Friday, October 14
Taste America: Chicago, 6:00 P.M.
All-Star Missy Robbins, Lilia, Brooklyn / Local Star James Beard Award Winner Jimmy Bannos, Jr., The Purple Pig, Chicago
The evening begins with a tasting reception featuring an exciting lineup of Chicago’s finest chefs. Then you’ll enjoy a unique four-course seated dinner designed by All-Star Missy Robbins, Local Star Jimmy Bannos, Jr., Pastry Chef Aya Fukai, and Host Chef Riley Huddleston. We're bringing these culinary greats together for an unforgettable, one-night-only dining experience.
Visit jbftasteamerica.org to reserve tickets and view a complete list of events, participating chefs, and more details about our weekend in Chicago.
High Society, 7:00 P.M.
Kevin Brennan, Detroit Athletic Club, Detroit
The Detroit Athletic Club, lauded since 1887 as one of the Motor City’s most prestigious gathering places, was also the birthplace of the famous Prohibition-era Last Word cocktail. Tonight Beard House diners will get a taste of the historic club’s esteem—and its iconic libation—when executive chef Kevin Brennan prepares a luxurious dinner highlighting seasonal Michigan ingredients. Expect elevated dishes like Smoked Irish Mist–Lacquered Salmon with Poppy Seed–Dried Onion Macarons, Red Onion Marmalade, and Crème Fraîche; Duck Prosciutto, Smoked Duck Sausage, and Duck–Foie Gras Terrine with Stone-Ground Mustard Aïoli, Dac Ale–Onion Relish, Fall Vegetable Slaw, Smoked Black Walnuts, Tart Cherry Jam, and Cheese Gougères; and Michigan Berkshire Pork Loin and Pork Trotter–Fall Vegetable Pavé with Fried Pork Rinds, Meat Reduction, Romesco, Winter Squash–Pumpkin Chutney, and Brussels Sprouts.
See the full menu below:
Lamb Koftas with Tomato Jam and Goat Cheese on Polenta Cakes
Smelt–Sambal Tempura with Bread-and-Butter Pickle Rémoulade and Preserved Lemon
Moroccan-Spiced Chicken Satays with Turmeric–Raisin Yogurt
DAC Lobster Bisque with Cappuccino Foam
Smoked Irish Mist–Lacquered Salmon with Poppy Seed–Dried Onion Macarons, Red Onion Marmalade, and Crème Fraîche
Celani Family Vineyards La Prima Sauvignon Blanc 2014
Last Word Cocktails
Assorted Roak Brewing Co. Beers
Bread Service > Traverse City Cherry–Walnut Pain d’Epi and Roasted Onion–Boursin Flatbread
Great Lakes Perch Two Ways > Poached and Fried Goujonettes with Collins Salmon Caviar, Champagne–Cider Fumet Cream, Parsnip–Pear Purée, Watercress, Frisée, Arugula, Pickled Baby Red Pearl Onions, and Carrots
Celani Family Vineyards Hudson Ranch Chardonnay 2014
Michigan Farm Duck > Duck Prosciutto, Smoked Duck Sausage, and Duck–Foie Gras Terrine with Stone-Ground Mustard Aïoli, Dac Ale–Onion Relish, Fall Vegetable Slaw, Smoked Black Walnuts, Tart Cherry Jam, and Cheese Gougères
Celani Family Vineyards Tenacious Estate Napa Valley Red Wine Unfiltered 2012
Intermezzo > Apple Panna Cotta with Cranberry Reduction, Cranberry Pearls, and Sliced Apple Crystalline
Michigan Berkshire Pork Loin and Pork Trotter–Fall Vegetable Pavé with Fried Pork Rinds, Meat Reduction, Romesco, Winter Squash–Pumpkin Chutney, and Brussels Sprouts
Celani Family Vineyards Ardore Cabernet Sauvignon 2013
Romeo Carrot Pavé with Cream Cheese Foam, Dulcey Chocolate, Compressed Slow-Roasted Apple Gel, and Dac Tahitian Vanilla Bean Ice Cream
Black Star Farms Sirius Cherry Dessert Wine NV
Saturday, October 15
Rocky Mountain Luxe, 7:00 P.M.
Steve Topple, Game Creek Club and Restaurant, Vail, CO
Luxury is the name of the game at Vail’s Game Creek Club and Restaurant, whose executive chef, Steve Topple, has worked at some of the most lavish resorts in the country. Guests will experience a taste of his upscale cuisine, which is spun from the local Colorado bounty, with plates like Tea-Smoked Duck Breast with Cherry Gastrique on Orange Crêpes; Colorado Lamb Tartare with Quail Egg and Lemon–Caper Chutney; and Rocky Mountain Elk Tenderloin with Foie Gras–Potato Purée, Smoked Morel Mushrooms, and Huckleberry Sauce.
See the full menu below:
Local Portobello Mushroom Crisps with Truffle Vinaigrette
Warm Savory-Spiced Palisade Pear Bisque Shooters
Tea-Smoked Duck Breast with Cherry Gastrique on Orange Crêpes
Roasted Venison Carpaccio with Crème Fraîche and Rosemary Polenta
Smoked Colorado Trout–Corn Fritters with Chive Cream Sauce
J Vineyards & Winery J Brut Rosé NV
Roasted Colorado Beet Salad with Jumpin’ Good Goat Dairy Goat Cheese Mousse and Hazelnut Vinaigrette
Talbott Vineyards Sleepy Hollow Vineyard Chardonnay 2014
Colorado Lamb Tartare with Quail Egg and Lemon–Caper Chutney
Renato Ratti Battaglione Barbera d’Asti 2013
Seared Colorado Striped Bass with Saffron–Vegetable Broth
Gallo Signature Series Santa Lucia Highlands Pinot Noir 2014
Rocky Mountain Elk Tenderloin with Foie Gras–Potato Purée, Smoked Morel Mushrooms, and Huckleberry Sauce
William Hill Cabernet Sauvignon 2013
Palisade Peach Panna Cotta with Vanilla–Strawberry Coulis
Mia Dolcea Moscato d’Asti 2015
For all upcoming Beard House dinners, check out our events calendar.