Blog / Beard House, Events

On the Menu: Pecan Pie with Pumpkin Caramel

Maggie Borden

November 04, 2016

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Recipes

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


Friday, November 4

Taste America: San Francisco, 5:30 P.M.
All-Star Anita Lo, Annisa, NYC / Local Star JBF Award Winner Charles Phan, The Slanted Door, San Francisco


The evening begins with a tasting reception featuring an exciting lineup of San Francisco’s finest chefs. Then you'll enjoy a unique four-course seated dinner designed by All-Star Anita Lo, Local Star Charles Phan, Pastry Chef Belinda Leong, and Host Chef Daniel Corey. 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 San Francisco.

 

Taste America: Charleston, SC, 6:00 P.M.
All-Star JBF Award Winner Dan Barber, Blue Hill at Stone Barns, Pocantico Hills, NY / Local Star JBF Award Winner Sean Brock, Husk, Charleston


The evening begins with a tasting reception featuring an exciting lineup of Charleston’s finest chefs. Then you'll enjoy a unique four-course seated dinner designed by All-Star Dan Barber and Local Star Sean Brock. 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 Charleston.

 

Autumn Cider Celebration, 7:00 P.M.
James Rigato, Mabel Gray, Hazel Park, MI / Ryan Burk, Angry Orchard Innovation Cider House, Walden, NY

Known for the crowd-pleasing brews that have made it a leader of America’s cider movement, Angry Orchard also crafts elegant small-batch concoctions at its Innovation Cider House. Tonight we present an exploration of cider’s pairing potential, as lauded chef James Rigato of 2016 Beard Award semifinalist Mabel Gray cooks up a complementary autumnal feast, featuring plates like Duck Liver Mousse with Apple Kimchi, Yogurt, and Celery on Michigan Rye Bread; Manila Clams with Green Curry, Coconut Milk, Onions, and Herbs; and Pecan Pie with Pumpkin Caramel and Whipped Chai Crème Fraîche.


See the full menu below: 

Hors d’Oeuvre

Duck Liver Mousse with Apple Kimchi, Yogurt, and Celery on Michigan Rye Bread

Oysters with Sour Apple Mignonette

Prosciutto with Gorgonzola and Compressed Pears

Angry Orchard Innovation Cider Blueberries for Sal Sparkling Hard Cider 2015 

Angry Orchard Innovation Cider Newtown Pippin Single Variety Hard Cider 2015

Dinner

Sunseed Farm Winter Squash with Spiced Michigan Maple Brûlée, Savory Granola, Fermented Butter, and Smoky Quince Paste

Angry Orchard Innovation Cider Hudson Valley Extension Hard Cider 2015

Octopus with Romesco, Saffron Aïoli, Sorrel, Black Garlic, and Radishes

Angry Orchard Innovation Cider Edu Hard Cider 2014

Manila Clams with Green Curry, Coconut Milk, Onions, and Herbs

Angry Orchard Innovation Cider Oval Nouveau Hard Cider 2015

Michigan Barn Rabbit Cacciatore with Calabrese Sausage, Nebrodini Mushrooms, Ricotta Gnocchi, and Preserved Summer Tomatoes and Peppers

Angry Orchard Innovation Cider Valley Flor First Flora Hard Cider 2015

Cider-Braised Michigan Pork Belly with 10-Year-Aged White Cheddar Grits and Apple Salad

Angry Orchard Innovation Cider Valley Flor BitterSteve Hard Cider 2015

Pecan Pie with Pumpkin Caramel and Whipped Chai Crème Fraîche

Angry Orchard–Crown Maple Syrup Wooden Sleeper Collaboration Hard Cider NV

Angry Orchard–Eden Ice Cider Understood in Motion Collaboration Hard Cider NV

Pâté de Fruit

Check out the event listing for more information.

 

Saturday, November 5

Caribbean Sensation, 7:00 P.M.
Digby Stridiron and Sommelier/Partner Patrick Kralik, Balter, Christiansted, St. Croix, U.S. Virgin Islands

Take your taste buds on a tropical vacation when JBF Chefs Boot Camp alum and official U.S. Virgin Islands culinary ambassador Digby Stridiron brings his contemporary Caribbean cuisine to the Beard House. With exquisite wine pairings from sommelier and partner Patrick Kralik, this vibrant, sun-kissed menu is one you won’t want to miss, with dishes like Crab Alcapurrias with Pumpkin and Ketchup Aïoli; Jerk Shrimp with Avocado, Caramelized Mango Dressing, Sweet Potato Chips, and Carambola; and Sour Orange–Cured Kurobuta Pork Belly with Corn, Cassareep, Pikliz, and Preserved Lemons.  


See the full menu below: 

Hors d’Oeuvre

​​​​​Crab Alcapurrias with Pumpkin and Ketchup Aïoli

Marinated Goat Cheese with Seared Watermelon and Mespil Fruit 

Conch Escabèche with Tostones and Eggfruit Coulis 

Curried Chicken with Black Pepper Lavash and Kuchela Crema 

Charred Pineapples and Dragon Fruit with Peppered Melon Mojo

Cruzan Single Barrel Rum Cocktails

Dinner

Jerk Shrimp with Avocado, Caramelized Mango Dressing, Sweet Potato Chips, and Carambola 

Emmolo Sauvignon Blanc 2014 

Spiny Lobster Pastelón with Sofrito Béchamel, Radish Salad, and Papaya Seed Dust 

Landmark Vineyards Chardonnay 2014

Codfish-Crusted Snapper with Mofongo de Chicharrón, Sea Purslane, Pimento Creole Sauce, and Callaloo  

Beran Zinfandel 2013

Sour Orange–Cured Kurobuta Pork Belly with Corn, Cassareep, Pikliz, and Preserved Lemons  

Justin Isosceles Paso Robles 2013

Spiced Titi Bread Pudding with Caramelized Honey Cream, Guavaberry, and Coconut     

Emmolo Merlot 2012


Check out the event listing for more information.

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