Events / Dinner

Oaxaca Meets Thailand

Thu, October 12, 2017

7:00 PM
The Beard House
Member Price: $135 Public Price: $175 Phone: 212.627.2308
Reservations Policy

James Wayman

Oyster Club and Engine Room, Mystic, CT

When the astute and well-traveled James Wayman noticed that Thailand and Mexico lie on the same latitudinal line, he knew he had found inspiration for his upcoming Beard House dinner. His menu will highlight the delicious overlap between these two cuisines, and will also feature vegetables from his newly acquired farm.

Click here to see photos from this event.

Menu

Hors d’Oeuvre

Nam Klug > Fried Connecticut Grains with Red Curry Paste, Lime Leaf, Farm-Grown Peanuts, and Herbs

Chicharrones with Pickled Chile Rajas and Pork Terrine

Memelitas > Oaxacan Tortillas with Wild Mushrooms, Fermented Squash Blossom Crema, and Epazote

Smoked Bluefish Larb with Homemade Squid Sauce, Fried Bread, and Mint

Belle Pente Pinot Gris 2014

Belle Pente Belle Pente Vineyard Pinot Noir 2014

Oaxacan Spritz > Cilantro-Infused Tequila with Chilhuacle Rojo Chile and Mexican Oregano

The Old City > White Rum with Lemongrass, Thai Chile, and Orange Bitters

Dinner

Stonington Seafood Ceviche with Burnt Carrot Guacamole, Smoked-and-Sun-Dried Tomatillos, and Crispy Fried Things

Negra Modelo Lager

Chile-Preserved Cabbage–Wrapped Monkfish with Fragrant Herbs and Green Curry

Otello Lugana Le Creete 2015

Six-Month-Aged Duck Confit with Canela, Beet–Dried Summer Fruit Mole, and Frijoles Negros de Olla

Tomatillo Margarita

Kohlrabi Som Tum with Dried Stonington Red Shrimp and Chile Vinegar

Cosmos Brewery Co. Chang Beer

Connecticut-Grown Rye Pound Cake with Lemon Drop Chile, Bittersweet Chocolate Glaze, and Red Pepper Ice Cream

El Jolgorio Mezcal Tobalá with Green Apple, Farm Peanuts, and Cacao, Chile, and Avocado Leaf Salt

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