Events / Dinner

The Craft of Charcuterie

Fri, January 19, 2018

7:00 PM
The Beard House
Member Price: $135 Public Price: $175 Phone: 212.627.2308
Cancellation and Food Allergy Policy

Joshua Smith

Moody’s Delicatessen & Provisions and the Backroom at Moody’s, Waltham, MA; and Moody’s Napa, Napa, CA

Luke Fetbroth

Moody’s Delicatessen & Provisions and the Backroom at Moody’s, Waltham, MA

Chris Eley

Smoking Goose and Goose the Market, Indianapolis

Marcus Gleadow-Ware

Greydon House, Nantucket, MA

Dale Ray

LinkedIn Corp. Global Culinary Operations, San Francisco

Lyssa Go

Greydon House, Nantucket, MA

At Moody’s Delicatessen & Provisions, chef Joshua Smith is re-thinking the art of charcuterie by putting his own spin on classic pairings of cured meat and cheese. Join us as Smith returns to the Beard House with a new team of meat-minded chefs for a carnivorous evening that’s handcrafted to perfection. 

Click here to see photos from this event.


Hors d’Oeuvre 

Grand Charcuterie Display 

Octopus with Rapini, Hibiscus Lardo, Sweet Potato, and Caviar

Truffle Profiteroles with Foie Gras Mousse

Joshua’s Ham with Mascarpone–Pepper Jelly on Buttermilk Biscuits

Gruet Sauvage Blanc de Blancs NV


Nantucket Bay Scallops with Rhubarb, Cauliflower, and Meyer Lemon

Castello di Neive Montebertotto Arneis 2016

Rabbit Pâté en Croûte with Chestnuts, Pomegranate, Pancetta, and Mache 

Avancia Cuveé de O Godello 2016

Roasted Squab with Foie Gras Torchon and Black Truffles 

Bergström Cumberland Reserve Pinot Noir 2015

Baked Winter Pasta

Ceretto Barolo 2013

7X Wagyu Beef Strip Loin with Pommes de Terre Saint-Florentin

Round Pond Kith & Kin Cabernet Sauvignon 2015

Earl Grey Mousse with Coconut Crémeux, Chocolate Sablé, Raspberry, and Yuzu 

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