Events / Dinner

Small Towns, Big Flavors

Mon, April 18, 2016

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

Nate Allen

Knife & Fork - Spruce Pine, NC

Praised by Esquire as an “incredible restaurant in the middle of nowhere that nobody knows about,” the 16-seat Shack spotlights the immense talents of chef Ian Boden, who now returns to the Beard House with his hand-picked group of like-minded Southern chefs.

Click here to see photos from this event.


  • Hors d’Oeuvre
    • Trout Marrow with Trout Roe, Radishes, Natebasco, and Lemons
    • Carolina Heritage Souse with Jimmy Red Corn–Benne Seed Pones, Sweet Potato Mustard, and Watermelon Pickles
    • Virginia Eastern Shore Oyster Roast with Country Ham Fat, Potatoes, and Lemons
    • Fried Hickory Chickens with Parsley
    • Foggy Ridge Cider Serious Cider Hard Cider
    • Boxwood Estate Winery Rosé 2015
  • Dinner
    • For the Table > Assorted Breads with Cultured Butter, Georgia Olive Oil, and Fermented Vegetables
    • Boxwood Estate Winery Rosé 2015
    • Southern Flounder Crudo with Wild Nettles, Preserved Yuzu, Spring Flowers, and Greens
    • Barboursville Vineyards Virginia Vermentino Reserve 2014
    • Salt Herring with Young Beets, Asparagus, Green Garlic, and Pistachios
    • Chatham Vineyards Church Creek Steel Chardonnay 2014
    • Braised Rabbit Vol-au-Vent with Rabbit Sausage, Rabbit Rillettes, Stonecrops, and Ramps
    • McRitchie Winery & Ciderworks Ring of Fire Red 2012
    • Pecan Wood–Smoked Heritage Pork Shoulder with Fermented Geechie Boy Mill Farro Grits and Preserved Chile Braisage
    • ​Fullsteam Brewing Lindera Brown Ale
    • Fennel Top Sorbet with Cherokee White Corn Shortbread, Scuppernong Molasses, and Mint
    • Foggy Ridge Cider Pippin Black Port Hard Cider

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