Blog / Beard House, Events

On the Menu: Taste America + Pork Belly Confit with Frisée

Maggie Borden

October 28, 2016

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Recipes

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


Friday, October 28

Taste America: Boston, 6:00 P.M.
All-Star James Beard Award Winner John Besh, Besh Restaurant Group, New Orleans / Local Star James Beard Award Winner Ana Sortun, Oleana, Cambridge, MA

The evening begins with a tasting reception featuring an exciting lineup of Boston’s finest chefs. Then you'll enjoy a unique four-course seated dinner designed by All-Star John Besh, Local Star Ana Sortun, and Host Chef Mark Sapienza. 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 Boston.


Taste America: Twin Cities, 6:30 P.M.
All-Star James Beard Award Winner Jose Garces, Garces Restaurants, Philadelphia / Local Star Thomas Boemer, Corner Table and Revival, Minneapolis and St. Paul, MN

The evening begins with a tasting reception featuring an exciting lineup of the Twin Cities’s finest chefs. Then, enjoy a unique four-course seated dinner designed by All-Star Jose Garces, Local Star Thomas Boemer, Pastry Chef Michelle Gayer, and Host Chef Dinesh Jayawardena. 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 the Twin Cities.

 

Washington State of Mind, 7:00 P.M.
Jeremy Hansen, Santé Restaurant & Charcuterie, Common Crumb Bakery, and Inland Pacific Kitchen, Spokane, WA / Tyler Shales, Santé Restaurant & Charcuterie, Spokane, WA / Lynette Pflueger, Common Crumb Bakery, Spokane, WA

At Jeremy Hansen’s flagship Santé restaurant in eastern Washington, serious food lovers opt for the luxurious tasting menu. For this Beard House reprise, Hansen is bringing the talented team from his full suite of eateries for a decadent autumn feast highlighting the Evergreen State’s remarkable local bounty, featuring dishes like Elk Mortadella with Crostini with Duck Liver–Bacon Pâté and Apple Jam; Pork Belly Confit with Frisée, Pumpkin, Pork Rind, and Molasses; and Braised Elk with Thimbleberries, Parsnips, and Pickled Mustard Seeds.


See the full menu below: 

Hors d’Oeuvre

Crostini with Duck Liver–Bacon Pâté and Apple Jam 

Elk Mortadella with Huckleberry Conserves on Pork Rinds

Olive Oil–Poached Shrimp with Chives on Crackers

Salish Fry Bread Tacos with Buffalo

Champagne Gabriel & Fils Marquis D’ossey Premier Cru Brut 2010 

Treveri Blanc de Blancs Brut NV

Treveri Sparkling Syrah Brut NV

Dinner

Evergreen-Smoked Apple and Sweet Potato

Champagne Gabriel & Fils Marquis d’Ossey Premier Cru Brut 2010

Cherry–Rosemary Crema with Goat Cheese, Thyme, Preserved Lemon, and Garlic

Hedges Family Estate Cms Sauvignon Blanc 2015

Pork Belly Confit with Frisée, Pumpkin, Pork Rind, and Molasses

Hedges Family Estate Red Mountain Goedhart Family Syrah 2012

Cedar-Smoked Grouse with Pine Nuts, Basil, Mushrooms, and Huckleberry Air

Hedges Family Estate Red Mountain Descendants Liegeois Dupont Syrah 2012

Braised Elk with Thimbleberries, Parsnips, and Pickled Mustard Seeds

Hedges Family Estate La Haute Cuvée 2013

Passion Fruit with Coconut and Pineapple

Hedges Family Estate Red Mountain Descendants Liegeois Dupont Le Blanc 2015

Wines generously provided by Hedges Family Estate.

Check out the event listing for more information.

 

Saturday, October 29

The Medici Table, 7:00 P.M.
Gabriella Ganugi, Palazzi Florence Association for International Education, Florence, Italy / Andrea Trapani, Massimo Bocus, and Pastry Chef Simone De Castro, Apicius International School of Hospitality at Florence University of the Arts, Florence, Italy

For 12 years running, Gabriella Ganugi and the Apicius team have journeyed to the Big Apple to showcase their Tuscan-inspired cooking at the Beard House. This year they’re paying tribute to the Medici family, tracing the culinary signatures of the various territories where the dynasty left its mark during the Italian Renaissance, with plates like White Bean–Pecorino Frittatas; Ricotta–Black Cabbage Gnudi with Corzano e Paterno Pecorino and Garlic–Sage Sauce; and Anatra All’arancia with Duck Thigh, Breast, and Foie Gras; Celeriac; Chestnuts; Honey; Candied Orange Zest; and Acetaia Malpighi Extra Vecchio Balsamic Vinegar of Modena.  


See the full menu below: 

Hors d’Oeuvre

​​​​​Tuscan Carabaccia Soup with Red Onions, Cinnamon, and Almonds

Cinque e Cinque with Shrimp Tartare

Deep-Fried Crespelle Nests with Parmigiano-Reggiano 

White Bean–Pecorino Frittatas

Smoked Leek and Dehydrated Prosciutto–Stuffed Ricotta

Olianas Vermentino 2015

Macari Vineyards Chardonnay Estate 2015

Dinner

Palazzo Pitti, Florence > Boboli Garden Renaissance-Style Salad with Mixed Field Greens, Pecorino, Capers, Anchovies, Sultanas, Walnuts, Olives, Azienda Agricola Pruneti Extra Virgin Olive Oil Foam, and Citrus–Tomato Drops

Capezzana Barco Reale di Carmignano 2014 

Castello del Trebbio, Scarperia e San Piero, Florence > Ricotta–Black Cabbage Gnudi with Corzano e Paterno Pecorino and Garlic–Sage Sauce

Castello del Trebbio Lastricato Chianti Rufina Riserva 2011

Villa di Cafaggiolo, Barberino di Mugello, Florence > Borlotti Bean, Farro, and Mushroom Soup

Castello del Trebbio Lastricato Chianti Rufina Riserva 2011

Artimino, Carmignano, Prato > Anatra All’arancia with Duck Thigh, Breast, and Foie Gras; Celeriac; Chestnuts; Honey; Candied Orange Zest; and Acetaia Malpighi Extra Vecchio Balsamic Vinegar of Modena 

Capezzana Villa di Capezzana Carmignano 2010

Camugliano, Pisa > Honey–Rosemary Mousse with Pine Nut Crumble and Lingue di Gatto Shell

Seravezza, Lucca > Spongata Cake with Orange Sauce and Nuts 

Castello del Trebbio Vin Santo del Chianti 2009 

Cookies and Petit Fours > Assorted Ricciarelli, Biscotti di Prato, Ovis Mollis, and Anicioni

Reception wine generously provided by FUA Alumnus Edward Macari and family.

Check out the event listing for more information.


Sunday, October 30

Friends of James Beard Benefit Dinner / Sunday Supper South: The Witches of Eastwick / Atlanta, 5:30 P.M.
Host Chefs: JBF Award Winners Anne Quatrano and Clifford Harrison
Bacchanalia, Floataway Café, Little Bach, Star Provisions, and W.H. Stiles Fish Camp, Atlanta / Yesenia Justiniano, Floataway Café, Atlanta / Evelyn Ling, Bacchanalia, Atlanta / Eaksuree Poonsiripukdeekul, W.H. Stiles Fish Camp, Atlanta / Zibaa Sammander, Star Provisions, Atlanta / Carla Tomasko, Bacchanalia, Atlanta / Guest Chefs: Kathleen Blake, The Rusty Spoon, Orlando, FL / Erika Council, Southern Soufflé, Atlanta / Cheryl Day, Back In The Day Bakery, Savannah, GA / Asha Gomez, Spice To Table, Atlanta / Micki Kimberly, Linton’s, Atlanta / Jill Mathias, Chez Nous, Charleston, SC / Pamela Moxley, Miller Union, Atlanta / Whitney Otawka, Greyfield Inn, Cumberland Island, GA / Chrysta Poulus, Ford Fry Restaurants, Atlanta / Savannah Sasser, Twain’s Brewpub & Billiards, Comet Pub & Lanes, Decatur, GA / Rebekah Turshen, City House, Nashville / Hilary White, The Hil, Palmetto, GA

For this year’s Sunday Supper South, a lauded group of female chefs from across the region is serving up a spooktacular feast so delicious it’s scary. 

Check out the event listing for more information.

 

Friends of James Beard Benefit Dinner / Kansas City, 6:00 P.M.
Host Chefs Nick Wesemann and Andy McCormick / Erik Bruner-Yang, Maketto and Toki Underground, Washington, D.C. / Michael Corvino, Corvino Supper Club and Tasting Room, Kansas City, MO / Lachlan Mackinnon-Patterson, Frasca Food & Wine, Boulder, CO / Viet Pham, Ember + Ash, Salt Lake City / Jeremiah Stone and Fabian Von Hauske, Contra and Wildair, NYC / Alex Talbot, Ideasinfood.com and Curiosity Doughnuts, Stockton, NJ / Pastry Chef Dana Cree, The Publican, Chicago

We're holding a Friends of James Beard Benefit in Kansas City, featuring an all-star team of chefs are visiting venerable KC institution the American restaurant for a one-night-only, exclusive collaborative dinner. 

Check out the event listing for more information.

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