Events / Dinner

Sustainable and Artisanal

Mon, August 13, 2012

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

Jon Vaast

Dressing Room - Westport, CT

Experience seasonal, farm-to-table cuisine at its best when chef de cuisine Jon Vaast of Dressing Room joins us at the Beard House. Overseen by JBF Award winner and sustainable foods advocate Michel Nischan, the pioneering restaurant prides itself on its impeccably crafted, ingredient-driven menu.

Event photos taken by Eileen Miller.


  • Hors d’Oeuvre
    • Roasted Littleneck Clams with Bacon and Duck Fat Beurre Blanc
    • Smoked Sunburst Trout Mousse with Trout Caviar on Toasted Brioche
    • Caramelized Shallot Custard with Parsnip Foam
    • Heirloom Tomato Gazpacho Shooters with Micro-Opal Basil and Olive Oil
    • Mionetto Il Prosecco NV
  • Dinner
    • Corn Chowder with Skillet Corn Kernels and Lovage
    • Grilled Eggplant with Jalapeño–Tomato Fondue, Garlic Chips, Beaver Brook Farm Pleasant Cow Cheese, and Olive Oil Caviar
    • Dutch Henry Winery Zinfandel 2007
    • Seared Alaskan King Salmon with Sugar Snap Peas, Wax Beans, Artichokes, Peaches, Garden Herbs, and Riesling Vinaigrette
    • Dutch Henry Winery Chafen Family Vineyards Sauvignon Blanc 2010
    • Heritage Pork Duo > Seared Leg Meat with Braised Red Cabbage and Whole Grain Mustard–Beurre Fondue; and Crispy Pork Belly with Poached Quail Egg, Cherry–Port Demi-Glace, and Summer Vegetable Medley
    • Dutch Henry Winery Hillside Estate Cabernet Sauvignon 2005
    • Sweet Potato Cheesecake with Summer Berry Compote
    • Honig Late Harvest Sauvignon Blanc 2009

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