Events / Dinner

Coastal Kitchen

Tue, April 29, 2014

7:00 PM
The Beard House
Member Price: $130 Public Price: $170 Phone: 212.627.1111
Cancellation and Food Allergy Policy

Matt Haley

Bluecoast Seafood Grill, Bethany Beach, DE; Catch 54 and Papá Grande’s Coastal Taqueria, Fenwick Island, DE; Fish On, Lewes, DE; Lupo di Mare, Rehoboth Beach, DE; Matt’s Fish Camp, Bethany Beach, DE; and Northeast Seafood Kitchen, Ocean View, DE

Mid-Atlantic beachgoers revere the Delaware coast for its relaxed vibe, beautiful surf, and fresh seafood—perhaps the best of which can be found at Matt Haley’s empire of coastal-inspired kitchens, which dot the shoreline. For this Beard House dinner, he and fellow chef Doug Ruley will prepare a sumptuous spread of their signature fare.


  • Hors d’Oeuvre
    • Delaware Chicken Salad Tarts with Fried Baby Oysters
    • Clam–Chorizo Pinchos with Scallions and Butter-Brushed Baguette Croutons
    • The Ruley > Shaved Apple–Scrapple Deviled Eggs with Old Bay Sea Salt
    • Miniature Jumbo Lump Crabcakes on White Toast with Pickle Mayonnaise and Pea Shoots 
    • Matt’s Homemade Black-and-White Soda 
    • Conti di San Bonifacio Prosecco NV
  • Dinner
    • Smoked Bluefish with Shaved Celery–Fingerling Potato Salad, Pickled Mustard Seeds, and Shaved Baby Asparagus
    • Conti di San Bonifacio Prosecco NV
    • Corned Pig’s Head Terrine with Nana’s Coppa, Crispy Pigs’ Ears, Tröegs Brewery Company Beer–Cured Egg Yolk, and Pennsylvania Potato Bread
    • Tröegs Brewery Company Perpetual IPA
    • Doug’s Pickled Farmhouse Tomato Salad with Seared Ocean City Tuna and Bonifacio Extra Virgin Olive Oil
    • Irony Small Lot Reserve Pinot Noir 2012
    • Long-Braised Country Pork Ribs with Spicy Palm Sugar–Apple Vinegar Glaze, White Beans, Preserved Lemon, and Charred Carrots
    • Conti di San Bonifacio Monteregio 2009 
    • Cracked Pepper and Bay Leaf Syrup–Soaked Strawberries with Whipped Basil–Honey Sour Cream on Corn Biscuit
    • Francis Ford Coppola Winery Sofia Rosé 2012
    • Tea and Coffee with Smuggled Jaggery and Palm Sugars

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