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On the Menu: Mushroom Arancini and Reuben Dumplings

Maggie Borden

July 12, 2016

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Recipes

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

 

JBF Greens: A Market Dinner at Market Table, 6:30 P.M.
Joey Campanaro and Mike Price, Market Table, NYC

Join James Beard Foundation Greens (foodies under 40) and chefs Joey Campanaro and Mike Price for a seasonal feast in the private vaulted wine cellar at Market Table. Greens will enjoy a vibrant and delicious ode to summer featuring the best the market has to offer, as well as sustainable wines, and beers from Negro Modelo and Modelo Especial. Expect sumptuous bites like Heirloom Tomato–Watermelon Gazpacho with Carolina Shrimp and Pickled Watermelon Rinds; Mushroom Arancini with Summer Truffles and Grana Padano; and Sangria-Marinated Hanger Steak with Grilled Romaine a la Caesar, Burst Tomatoes, Potato Croutons, and Red Wine.

See the full menu below:

  • Hors d’Oeuvre
    • Fluke Crudo Spoons with Watermelon Radishes, Ginger, Crispy Shallots, and Yuzu Vinaigrette
    • Heirloom Tomato–Watermelon Gazpacho with Carolina Shrimp and Pickled Watermelon Rinds
    • Spicy Colorado Lamb Skewers with Tzatziki, Chiles, and Mint
    • Mushroom Arancini with Summer Truffles and Grana Padano
  • Dinner
    • Crispy Softshell Crab with Snap Peas, Breakfast Radishes, and Creamy Dijonnaise
    • Sangria-Marinated Hanger Steak with Grilled Romaine a la Caesar, Burst Tomatoes, Potato Croutons, and Red Wine
    • Crème Fraîche Panna Cotta with Local Strawberries, Basil, and Black Pepper–Shortbread Cookies

Check out the event listing for more information.

 

Palm Beach Love Story, 7:00 P.M.
Matthew Byrne, Kitchen, West Palm Beach, FL

Eating at Kitchen in West Palm Beach is like going to the home of your most charming friend, who also happens to be an accomplished chef, for a fabulous dinner party. Don’t miss out on this event, when Matthew and wife/partner Aliza Byrne are the hosts at our house, serving up plates like Potato Pancakes with Crème Fraîche and Domestic Caviar; Crispy Reuben Dumplings with Russian Dressing; and Sea Bass with Corn–Leek Risotto and Shellfish Nage.

See the full menu below:

  • Hors d’Oeuvre
    • Potato Pancakes with Crème Fraîche and Domestic Caviar
    • Shrimp Scampi with Garlic, Crushed Pepper, and Lemon
    • Caramelized Eggplant–White Bean Crostini
    • Crispy Reuben Dumplings with Russian Dressing
    • Raw Salmon Niçoise Salads
    • Bianca Vigna Prosecco Brut NV
    • Gruet Brut Rosé NV
  • Dinner
    • East Meets West Duo > Ahi with Mango, Avocado, and Spicy Soy Dressing; and Crispy Eggplant with Roasted Peppers, Burrata, Arugula, and Balsamic
    • Domaine de la Rossignole Sancerre 2014
    • Asparagus with Chèvre, Prosciutto, and Egg
    • La Folette Chardonnay 2012
    • Sea Bass with Corn–Leek Risotto and Shellfish Nage
    • Drouhin Oregon Roserock Pinot Noir 2013
    • Kitchen Surf-and-Turf > Beef Filet with Truffled Potatoes and Foie Gras Butter; and Kitchen Crabcake with Tomato–Avocado Relish
    • Kamen Cabernet Sauvignon 2012
    • Dessert Sampler > Chocolate Pie, Coconut Cake, Sorbet, and Berries


Check out the event listing for more information.

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