Events / Dinner

The Craft of Charcuterie

Fri, January 22, 2016

8:00 PM
The Beard House
Member Price: $155 Public Price: $205 Phone: 212.627.1111
Cancellation and Food Allergy Policy

Jonathan Benno

Lincoln Ristorante - NYC

The last time Joshua Smith brought his meat-minded coterie to the Beard House, diners were treated to a veritable cornucopia of the cured, the smoked, and the salted. This year Smith has assembled an equally protein-partial crew from across the nation for an edible master class in the potential of preserving.


  • Hors d’Oeuvre
    • Chefs’ Artisanal Charcuterie Spread > Assorted Cured, Smoked, and Salted Meats
  • Dinner
    • Hiramasa Kingfish with Avocado, Yuzu, Buttermilk, and Radishes
    • Lugana Metodo Classico Brut NV
    • Veal Sweetbread, Cheek, and Tongue Terrine with Chicories and Tuna Dressing; and New England Tourtière with Heritage Pork, Wild Boar Bacon, and Black Truffles
    • Castello di Neive Montebertotto Arneis 2014
    • ​Thomas George Estates Pinot Noir 2012 
    • Gemelli all’Amatriciana with Aged Guanciale
    • Castello di Bossi Chianti Classico Riserva Berardo 2010
    • Spelt Flour Pizza al Taglio with Fontina and Housemade Mortadella
    • Azienda Agricola Montevetrano Core Aglianico 2013
    • 240-Day Dry-Aged 44 Farms Beef Rib-Eye with Blood Sausage, San Diego Uni, Ligurian Olive Oil, and Smoked Sea Salt
    • ZD Wines Cabernet Sauvignon 2012
    • Tortino di Cioccolato with Applewood-Smoked Bacon, Chocolate Ganache, Farro Genovese, and Salted Caramel Gelato
    • Di Majo Norante Apianae Moscato 2010

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