Events / Dinner

Latin Heritage

Wed, July 27, 2016

7:00 PM
The Beard House
Member Price: $130 Public Price: $170 Phone: 212.627.2308
Reservations Policy

Victor Albisu

Del Campo, Washington, D.C.

Before his return to the Beard House, chef Victor Albisu traveled through Chile, Argentina, and Cuba to find inspiration for this event’s menu, which will also highlight the irresistible grilled and smoked meats that are on offer at his ode to the South American asado, Del Campo.

Click here to see photos from this event.

Menu

  • Hors d’Oeuvre
    • Manchego–Ibérico Ham Croquettes with Caviar
    • Empanadas with Black Lamb Ropa Vieja and Romesco
    • Ceviche with Smoked Uni, Leche de Tigre, Cilantro, and Pisco
    • Duck Heart Anticuchos with Aji Panca Chiles and Smoked Egg Hollandaise
    • Smoked Salmon–Roe Tostones with Charred Lemon Crème Fraîche
    • Gazpacho Croutons with Anchovies and Goat Crema
    • Fancy Champagne Cocktails > Juniper and Cardamom–Infused Pisco with Smoked Simple Syrup, Grilled Lemon, and Champagne
    • The Burnout > Charred Fennel–Apple Vodka with Coriander Syrup, Cilantro, Cucumber, and Lime
  • Dinner
    • Bread Service > Chapa Bread with Smoked-and-Whipped Lard and Merquén 
    • Ceviche Mixto > Fluke with Lobster, Uni, Smoked Oyster Crema, and Burnt Chiles 
    • Luigi Bosca Finca La Linda Torrontés 2014
    • Smoked Maryland Crab with Burrata Tartar Sauce, Green Tomato, and Squid Ink Barbecue Sauce
    • Bodega Catena Zapata Catena Chardonnay 2014
    • Salt-Baked Chilean Salmon with Crispy Saffron Rice, Fava Aïoli, and Fruta del Mar Escabèche
    • Alexandre Monmousseau Clos le Vigneau Vouvray 2013
    • Assorted Roasted-and-Smoked Lamb > Lamb Sweetbreads with Lamb Shoulder, Sausage, Sweet Corn Humita, Rosemary Chimichurri, and Burnt Tomato Vinaigrette
    • Mas Doix Priorat Salanques 2014
    • Burnt Figs and Cheese
    • Fèlsina Vin Santo Chianti Classico 2004​​​​​​

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