Events / Dinner

Wild About Game

Mon, November 07, 2016

7:00 PM
The Beard House
Member Price: $160 Public Price: $210 Phone: 212.627.2308
Reservations Policy

Ben Del Coro

Fossil Farms, Boonton, NJ

Michele Baldacci

Locanda Vini e Olii, Brooklyn, NY

Manuel Berganza

Andanada, NYC

Lauren Hirschberg

Turtle + the Wolf, Upper Montclair, NJ

Eric Kinniburgh

Bareburger Restaurant Group, multiple locations in Connecticut, New Jersey, NYC, Ohio, Philadelphia, and Toronto

Chris Lavey

Fossil Farms, Boonton, NJ

Jonathan Lemon

Salt 'n Bone, Queens, NY

Misha Levin

Bareburger Restaurant Group, multiple locations in Connecticut, New Jersey, NYC, Ohio, Philadelphia, and Toronto

Preston Madson

Jams, NYC

Ginger Pierce

Jams, NYC

Seth Reaback

Fossil Farms, Boonton, NJ

Brett Smith

Fossil Farms, Boonton, NJ

JBF AWARD WINNER

Jonathan Waxman

Jams, NYC

Get ready for an over-the-top exotic meat exploration when our annual wild game dinner returns to the Beard House. Brought together by Fossil Farms, this new team of talented local chefs will showcase an opulent spread of premier cuts guaranteed to satisfy your inner carnivore.

Click here to see photos from this event.

Menu

Hors d’Oeuvre

Wild Boar Loin–Watercress Rolls with Crispy Onions
 
Smoked Quail Breasts with Romesco and Herb Salad 

Pigs’ Head Soppressata with Parsley, Oranges, and Lemon Zest 

Vietnamese Python Lettuce Cups with Pickled Thai Bird’s-Eye Chiles, Sriracha Vinaigrette, Cucumbers, Lime, and Shaved Scallions

Bison Tongue Pastrami with Beer Mustard on Rye Toasts 

Duck Confit Lollipops with Carrot Crema and Pickled Cherries  

The Woods Cocktails > Woodford Reserve Rye Whiskey with Sweet Vermouth, Aperol, and Shaved Nutmeg 

Dinner

Pheasant Sausage with Grilled Cabbage, Apples, Jalapeños, and Woodlands Pork Dashi  

Fitz-Ritter Riesling Sekt 2013

Guinea Hen with Corn Tortellini and Charred Onion Soubise  

Nikolaihof Wachau Grüner Veltliner 2014

Wood Pigeon with Candied Fruit Rice and Black Truffle Emulsion 

Montecillo Rioja Reserva 2010

Smoked Bison Tongue with King Trumpet Mushrooms, Swiss Chard, Bison Bone Marrow, Watermelon Radishes, and Citrus Gastrique 

Tuffo Amarone della Valpolicella 2015

Braised St. Louis Wild Boar Spareribs with Extra Virgin Olive Oil–Mashed Potatoes 

Vigna San Quirico Colline Novaresi Nebbiolo 2008

Venison Strip Loin with Pickled Chanterelles, Black Olive Oil, Fried Capers, Calabrian Chiles, and Sunflower Shoots

La Chapelle de Calon Saint-Estèphe 2012

Kangaroo Loin with Spiced Chestnut Purée, Caramelized Fall Squash, Cranberries, and Spinach 

Paul Jaboulet Aîné Cornas Domaine de Saint Pierre 2010

Ginger-Spiced Pumpkin Cake with Cream Cheese Frosting, Pumpkin Seed Oil, and Candied Bacon

The Rare Wine Co. Historic Series Charleston Serical Special Reserve Madeira NV