Events / Dinner

Regional Spotlight: Delaware Charm

Mon, May 13, 2019

7:00 PM
The Beard House
Member Price: $140 Public Price: $180 Phone: 212.627.2308
Cancellation and Food Allergy Policy

Matthew Kern

Heirloom, Lewes, DE

Meghan Lee

Heirloom, Lewes, DE

Less than a mile from the Delaware Bay and set in a charming Victorian house, Heirloom restaurant is a treasure of the beachside Lewes community, beloved for its elegance, seasonality, and locally sourced ingredients. We’ve invited 2019 Beard Award semifinalist chef Matthew Kern and owner Meghan Lee to travel from their house to ours and create a memorable spring dinner of coastal delights!

Click here to see photos from this event.


Hors d’Oeuvre

Mushroom Toasts with Kennett Square Mushroom Duxelles, Crispy Shiitakes, House-Whipped Ricotta, Hopkins Farm Honey Drizzle, Fifer Orchards Bee Pollen, Maldon Sea Salt, and Heirloom Sourdough

Chicken Liver and Foie Gras with Fifer Orchards Rhubarb Preserves, Baywater Farms Radishes, Bread-and-Butter Pickled Mustard Seeds, and Squid Ink Crackers

Sweet Jesus Oysters with Green Strawberry Mignonette, Wild Ramp Gremolata, and Minus 8 Vinegar

Champagne G.H. Mumm Grand Cordon Brut NV


Baywater Farms Radish and Buttermilk with Preserved Lemon, Fermented Radish, Buttermilk Powder, Brown Butter Crumble, and Totem Farms Micro–Radish Greens

Flowers Vineyards & Winery Pinot Noir Rosé 2017

Olive Oil–Poached Chesapeake Rockfish with Anson Mills Sea Island Red Peas, Charred Spring Onions, Basil, Pea Shoots, Chesapeake Clam Escabeche, and Spring Onion Purée

Pascal Jolivet Pouilly-Fumé 2016

A Delaware Thing >Housemade Chicken Scrapple with Dandelion Greens, Preserved Wild Ramps, Morel Mushrooms, Perfect Egg, Mushroom Purée, and Hudson Valley Foie Gras Biscuit

Ferrari-Carano Chardonnay 2016

Lamb Breast Agnolotti with Chanterelle Mushrooms, Spring Peas, White Asparagus,
Shaved The Farm at Doe Run St. Malachi Cheese, and Lamb Brodo

Tenuta di Arceno Strada al Sasso 2010

Rhubarb Pound Cake with Brown Butter–Almond Crumble, Rhubarb Curd, Basil Sabayon, and Pickled Rhubarb

Sipsmith Sloe Gin 2016

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