On the Menu: Salt-Roasted Bouchot Mussels with TarragonMaggie Borden
November 09, 2016
Here’s a taste of what’s on tap today at JBF.
Celebrity Chef Tour / Savannah, GA, 6:30 P.M.
Host Chef Rob Britton / JBF Award Winner John Currence, Big Bad Breakfast, Bouré, City Grocery, Lamar Lounge, The Main Event, and Snackbar, Oxford, MS / Kelly English, Restaurant Iris and Second Line, Memphis / JBF Award Winner Michael Ginor, Hudson Valley Foie Gras, Ferndale, NY / JBF Award Winner Ryan Prewitt, Pêche, New Orleans / Michael Sullivan, Creekstone Farms Premium Beef, Arkansas City, KS / JBF Award Winner Sue Zemanick, Gautreau's, New Orleans
Our national dining series is making a stop in Savannah tonight for a star-studded collaborative feast featuring JBF Award winners John Currence, Michael Ginor, Ryan Prewitt, Sue Zemanick, and more.
Westport Wonder, 7:00 P.M.
Bill Taibe, Kawa Ni and the Whelk, Westport, CT / Anthony Kostelis, The Whelk, Westport, CT / Jeff Taibe, Kawa Ni, Westport, CT
Tri-state-area food lovers flock to Connecticut’s the Whelk and Kawa Ni for New England seafood fare and the Japanese izakaya experience, respectively. For one night only, Beard House guests will be able to get both in one place when the restaurants’ teams join forces for a locally sourced, Asian-inflected feast, featuring plates like Salt-Roasted Bouchot Mussels with Tarragon and Horseradish; Pork–Crab Soup with Porcini Mushrooms, Smoked Togarashi, and Rice Noodles; and Torched Dry-Aged Lamb with Carrots, Burnt Onions, and Coriander.
See the full menu below:
Harumaki with Beef Brisket, the Mystic Cheese Company Melville, and Annie's Pickles
Grilled Farm to Hearth Bakery Nine-Grain Bread with Smoked Marrow Butter and Clam Jam
Seaweed Butter with Chopped Salmon and Onions on Rye
Salt-Roasted Bouchot Mussels with Tarragon and Horseradish
Duck and Lamb Jerkies
Tenuta Terraviva Mario's 40 Trebbiano d'Abruzzo 2013
Pork–Crab Soup with Porcini Mushrooms, Smoked Togarashi, and Rice Noodles
Von Winning Winnings Riesling Pfalz 2015
Kohlrabi with Persimmons, Endive, Hazelnuts, and Arethusa Farm Tapping Reeve Cheese
Jean-Claude Bessin La Forêt Chablis 1er Cru 2013
Torched Dry-Aged Lamb with Carrots, Burnt Onions, and Coriander
La Rioja Alta Viña Ardanza Reserva Rioja 2007
Swordfish with Olives, Lemons, Ajo Blanco, and Squash
Domaine de La Réserve d'O La Réserve d'O Saint-Guilhem-le-Désert Vin Blanc 2014
Spiced Brown Butter–Apple Cake
Jorge Ordóñez & Co No2 Victoria Málaga Moscatel 2014
For all upcoming Beard House dinners, check out our events calendar.