Events / Dinner

Taste of the Delta

Sat, October 01, 2016

The Beard House
Member Price: $135 Public Price: $175 Phone: 212.627.2308
Cancellation and Food Allergy Policy

Phillip Ashley Rix

Phillip Ashley Chocolates, Memphis

Hugh Balthrop

Sweet Magnolia Gelato Co., Clarksdale, MS

Taylor Bowen Ricketts

Sela Cooking, Greenwood, MS

Cole Ellis

Delta Meat Market, Cleveland, MS

Stevens Flagg

Giardina’s Restaurant, Greenwood, MS

Brad Pitts


Jimmy Randall

Ghost River Brewing, Memphis

Chris Wicher


The culinary identity of the Mississippi Delta is defined by the resource-rich, eponymous river that winds through its diverse communities. In celebration of the Delta’s cherished food traditions, a team of talented chefs and beverage masters will take Beard House diners downriver through a soulful, Southern-inspired supper.

Click here to view photos from this event.


Hors d’Oeuvre

​​​​​Braised Pork Butt with Creamy Delta Grind Grits, Root Vegetables, Single-Origin Cacao Gravy, and Shaved Parmesan 

Catfish–Delta Blues Brown Rice Kibbeh with Pickled Green Tomato Gribiche and Lady Pea Hummus 

Hot-Water Cornbread with Country Ham Marmalade

Fried Catfish with Honey Hot Sauce and Creole Coleslaw

Yazoo Basin > Cathead Honeysuckle Vodka with Cathead Pecan Liqueur, Cathead Hoodoo Chicory Liqueur, Ginger Beer, Fig, and Orange Peel

Immigrant Song > Copper & Kings American Aged Brandy with Benjamin Prichard’s Sweet Lucy Bourbon Based Liqueur, Fernet Branca, Peychaud’s Aperitivo, Praline Liqueur, Sassafras and Sorghum Bitters, and Lemon Oil

Hugel et Fils Cuvée Les Amours Pinot Blanc de Blancs 2013

Assorted Ghost River Brewing Beers


Bread Service > Assorted Breads from Tom Cat Bakery

Roasted Butternut Squash Bisque with Rendered Benton’s Bacon and Green Onions

Château-Fuissé Tête de Cru Pouilly-Fuissé 2014

Sumac-Rubbed Home Place Pastures Tamworth Pork Belly with Vardaman Sweet Potatoes, Two Dog Farms Cauliflower, and Pickled Heirloom Carrots

Ghost River Brewing Delta Force Brown Ale 

Juniper and Muscadine–Brined Venison Tenderloin with Wild Rice Spoonbread and Dandelion Gratin 

Bodegas El Esteco Altimus 2011

Melon Sorbet with Ham Hock Croutons and Jezebel Sauce

Sweet Finale > Dark Chocolate Bread Pudding with Bourbon–Molasses Truffles and Pomegranate Paint

Churchill’s Late Bottled Vintage Port 2007

Mignardises > Phillip Ashley Chocolates 

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