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On the Menu: Pumpkin-Braised Duck Empanadas

Maggie Borden

November 01, 2016

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Recipes

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

Celebrity Chef Tour / Chicago, 6:30 P.M.
Host Chef Stephen Wambach / Matthew Accarrino, SPQR, San Francisco / JBF Award Winner Paul Berglund, The Bachelor Farmer, Minneapolis / Justin Carlisle, Ardent, Milwaukee / Marc Forgione, Restaurant Marc Forgione, NYC / Bradley Kilgore, Alter, Miami / Chris Pandel, Balena, the Bristol, and Swift & Sons, Chicago / Pastry Chef Meg Galus, Boka, Chicago / Pastry Chef Stephanie Prida, Manresa, Los Gatos, CA

Our national dining series is making a stop in the Windy City, where top local toques team up with lauded chefs from coast to coast to prepare an exclusive, one-night-only collaborative meal.

Check out the event listing for more information.

 

Día de los Muertos, 7:00 P.M.
Matt Drummond and Bar Dude Will Falaro, Loco Taqueria & Oyster Bar, South Boston, MA

Known for its exciting cuisine, irreverent flavors, and serious tequila list, Loco Taqueria & Oyster Bar has charmed South Boston with its craveable tacos, ceviche, and small plates. Tonight this team of tastemakers will prepare a bold and energetic Día de los Muertos feast that’s simply to die for, with festive dishes such as Pumpkin-Braised Duck Empanadas with Charred Orange Crema and Pickled Radishes; Roasted Fall Vegetable Tamales with Ají Aïoli and Roasted Poblano–Pepita Salsa; and Pumpkin Churros with Cinnamon Sugar, Mexican Chocolate Sauce, and Pumpkin Anglaise.

See the full menu below: 

Hors d’Oeuvre

Oyster Ceviche with Passion Fruit, Mango, Pineapple, Pomegranate, Habanero, and Citrus

Pumpkin-Braised Duck Empanadas with Charred Orange Crema and Pickled Radishes

Aguachile de Camarones Tostadas with Serranos, Limes, Cucumbers, and Avocado

Crispy Tacos with Lobster, Guacamole, Grilled Onions, Queso Fresco, and Tajín

Fortaleza Reposado Margaritas with Lime Juice, Bauchant Orange Liqueur, and Salt–Tajín Rim

Dinner

Roasted Fall Vegetable Tamales with Ají Aïoli and Roasted Poblano–Pepita Salsa

Szent Tamás Mád Furmint 2015

Loco Chopped Salad with Roast Corn, Black Beans, Pomegranate, Tomato, Avocado, Goat Cheese, and Passion Fruit Vinaigrette

Famille Bréchet Plateau des Chênes Lirac 2013 

Seared Scallop with Chicharrones, Sunchokes, Apples, and Mustard Seeds

Sigalas Assyrtiko Santorini 2015

Blue Corn Tortilla Taco with Roasted Venison, Horchata Purée, Calabeza en Dulce, and Fried Plantains

La Colombera Arché Colli Tortonesi 2013

Pumpkin Churros with Cinnamon Sugar, Mexican Chocolate Sauce, and Pumpkin Anglaise

Housemade Tequila Ocho Almendrado


Check out the event listing for more information.

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