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On the Menu: Pear Galette with Smoked Pear Butter

Maggie Borden

October 05, 2016

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

 

Beard on Books, 12:00 P.M.
Alex Prud'homme, The French Chef in America: Julia Child’s Second Act

After the publication of Mastering the Art of French Cooking, Julia Child was crowned the nation’s queen of French cuisine by her adoring fans, a heavy mantle she assumed with her customary optimism and zeal. In his new tome, The French Chef in America, Child’s great-nephew (and My Life in France co-author) Alex Prud’homme takes readers behind the scenes of these formative years, as Child stepped into her television studio kitchen and thus into America’s homes, ultimately redefining food television forever.

Check out the event listing for more information.


Celebrity Chef Tour / Washington, D.C., 6:30 P.M.
Host Chef Victor Albisu / Ian Boden, The Shack, Staunton, VA / Amy Brandwein, Centrolina, Washington, D.C. / Erik Bruner-Yang, Maketto, Washington, D.C. / Jennifer Carroll, Requin, Fairfax, VA / Greg Denton, Ox, Portland, OR / Scott Drewno, The Source by Wolfgang Puck, Washington, D.C. / Mike Isabella, Mike Isabella Concepts, Washington D.C. / Haidar Karoum, Washington, D.C. / Tarver King, Patowmack Farm, Lovettsville, VA / Danny Lee, Mandu, Washington D.C. / Tim Ma, Water & Wall, Arlington, VA / George Pagonis, Kapnos, Washington D.C. / Justin Severino, Cure and Morcilla, Pittsburgh / Gabrielle Quiñonez Denton, Ox, Portland, OR / Pastry Chef Amanda Cook, Centrolina, Washington, D.C.


Our national Celebrity Chef Tour dinner series is making a stop in our nation’s capital for some top-notch American cooking. This cadre of top toques hailing from the Chesapeake Bay to the Pacific Northwest is teaming up for a one-night-only collaborative feast.
 
Check out the event listing for more information.


New England Nostalgia, 7:00 P.M.
Tyler Kinnett and Beverage Director Brahm Callahan, Harvest, Cambridge, MA

Celebrate the 40th anniversary of Cambridge stalwart Harvest when we welcome its talented chef for his Beard House debut. Native New Englanders, take note: the nostalgic menu will feature some of the region’s greatest culinary flavors and creations (think maple and creamies) for a feast that honors its enduring food history. Expect plates like Lobster Gougères with Salmon Roe, Chives, and Crème Fraîche; Wild Boar Cannelloni with Apples and Blythedale Farm Beatrix Brie; and Roasted Massachusetts Chicken with Hen of the Woods Mushrooms, Pit-Roasted Pumpkin, Cranberries, and Kale.


See the full menu below: 

Hors d’Oeuvre

Beef with Spruce, Parsnips, and Maple

Pear Galette with Smoked Pear Butter, Pecans, and Foie Gras

Lobster Gougères with Salmon Roe, Chives, and Crème Fraîche

Duck Rillettes with Apples, Butternut Squash, and Sage

Kina Kir > Vodka with St. Elder Natural Elderflower Liqueur, Lillet Rosé, and Prosecco

Dinner

Wild Boar Cannelloni with Apples and Blythedale Farm Beatrix Brie

Champagne Duval-Leroy Brut NV

In-Shell Scallop with End-of-Season Heirloom Tomatoes and Garlic–Seaweed Broth

Weingut Lagler Grüner Veltliner Federspiel 2015

Roasted Massachusetts Chicken with Hen of the Woods Mushrooms, Pit-Roasted Pumpkin, Cranberries, and Kale

Domaine Jessiaume Père et Fils Santenay 2013

North Star Farm Lamb with Fennel, Eggplant, Beets, Goat Cheese, Arugula, and Black Cumin

Château Faugères Saint-Emilion Grand Cru 2008

Vermont Maple Creamie with Waffle Cone, Pecans, and Maple Sugar

Caprock Colorado Organic Pear Brandy NV

Check out the event listing for more information.

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