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Our Favorite Beard House Dishes in October

JBF Editors

November 06, 2014

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Justin Severino at the Beard House

Warming, hearty dishes were a recurring theme at the Beard House last month. Below, our editors' favorite bites from October.

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Ricotta with Caviar and Deep-Fried Croutons at the Beard House

 

Ricotta with Caviar and Deep-Fried Croutons / Philly Favorite 

"After coming up the ranks at Per Se and Jean Georges, it’s no wonder that Greg Vernick has generated substantial buzz for his work at Philadelphia’s Vernick Food & Drink. At his recent Beard House event, Vernick passed around dreamy, bite-sized pillows of warm ricotta piled high with caviar, chives, and deep-fried croutons. Almost resembling gnudi, these tasty treats nailed the trifecta of being salty, creamy, and brimming with a variety of textures. I could have eaten a whole plate of them myself."

—Elena North-Kelly, Senior Editor

Roasted Squab Breast with Torched Figs, Charred Chicory, and Toasted Brioche Purée at the Beard House

 

Roasted Squab Breast with Torched Figs, Charred Chicory, and Toasted Brioche Purée / Allure of Aspen

"There was something really refreshing about the smoky quality of this dish, unifying the sweet fresh figs, bitter chicory, gamey squab, and delightful surprise of the brioche purée. It’s just the kind of satisfying fare you’d imagine tucking into after a long day on the slopes at The Little Nell — warming, yet fresh and light enough that you’ll still fit into your snowsuit the next morning."

—Maggie Borden, Assistant Editor

 

Gnudi with Tomato Conserva, Bacalao, Lardo, Bottarga, Calabrian Chiles, Pumpkin Brodo, Grana Padano, and Sage at the Beard House

 

Gnudi with Tomato Conserva, Bacalao, Lardo, Bottarga, Calabrian Chiles, Pumpkin Brodo, Grana Padano, and Sage / Urban Mediterranean

"I think chef Justin Severino should figure out how to mass-produce this creamy, salty, and funky umami-bomb; it would fly off the shelves at 24-hour, college campus–adjacent delis across the country. For now, you can find it at his Pittsburgh restaurant, Cure, along with every other dish from his fun-as-hell Beard House menu. "

—Anna Mowry, Senior Editor

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View all upcoming Beard House events at jamesbeard.org/events.