Here’s a taste of what’s on tap today at the Beard House.
Pork-a-Palooza, 7:00 P.M.
Stephen Gerike, The National Pork Board, Des Moines, IA / Jason Alley, Comfort and Pasture, Richmond, VA / Justin Brunson, Old Major, Masterpiece Deli, and Masterpiece Kitchen, Denver / Brad Farmerie, Public, NYC; and Saxon + Parole, Moscow and NYC / JBF Award Winner Jose Garces, Garces Group, Chicago; Moorestown, NJ; Palm Springs, CA; Philadelphia; Scottsdale, AZ; and Washington, D.C. / JBF Award Winner Paul Kahan, One Off Hospitality Group, Chicago / Adam Sappington, The Country Cat Dinner House and Bar, Portland, OR / JBF Award Winner Chris Shepherd, Underbelly, Houston / Pastry Chef Celeste Campise, Who’s Hungry? Magazine and Room 1520, Chicago / Brewmaster Jared Rouben, Moody Tongue Brewing Company, Chicago, IL
Hog-heads, have we got a dinner for you! Tonight at the Beard House this superstar set of celebrated swine savants will whip up a feast of porcine pleasures so tempting you’ll find there’s no excuse not to pig out. Expect porky plates like Pork Bone–Coconut Broth with Rice Noodles and Thai Basil; Pork Cheek Pastrami Pies with Pumpkin Custard, Fermented Green Apples, and Cabbage; and Ibérico Pork Presa Wellington with Charred Eggplant Purée, Chorizo Powder, and Shishito Duxelles.
See the full menu below:
Hors d’Oeuvre
Fried Carolina Gold Rice with Hog Maw, Chinese-Style Fermented Sausage, Sorghum, and Oregon Seaweed
Crispy Cured Pork Back Ribs with Alabama White Sauce and Scallions
Scrapple-Stuffed Corncakes with Cured Pacific Salmon, Clabber Cream, and Caviar
Pork Cheek Pastrami Pies with Pumpkin Custard, Fermented Green Apples, and Cabbage
Top Neck Clam–Pork Belly Salad with Uni, Kewpie Mayo, and Bacon XO Sauce
Moody Tongue Brewing Company Applewood Gold American Blonde Ale
Moody Tongue Brewing Company Steeped Emperor's Lemon Saison
Moody Tongue Brewing Company Sliced Nectarine IPA
Manhattan Signature Cocktails with Buffalo Trace Kentucky Straight Bourbon
Carmel Road Riesling 2014
Kendall-Jackson Jackson Estate Anderson Valley Pinot Noir 2014
Dinner
Pork Bone–Coconut Broth with Rice Noodles and Thai Basil
Matanzas Creek Winery Sauvignon Blanc 2014
Pork–Lobster Sausage with Olde Salt Clams, Colorado Mills Grits, Mirepoix, Fall Mushrooms, and Sauce Américaine
La Crema Arroyo Seco Chardonnay 2012
Olive Oil–Poached Pork Loin and Albacore Tonnato with Smoked Dulse, Mutsu Apples, Crispy Lentils, and Fall Vegetables
La Crema Eola-Amity Hills Pinot Noir 2013
Ibérico Pork Presa Wellington with Charred Eggplant Purée, Chorizo Powder, and Shishito Duxelles
Cambria Tepusquet Vineyard Syrah 2013
Grilled Cha Lua Sausage with Green Mango Salad, Nuoc Cham, Herbs, and Pork Floss
Yangarra Estate Vineyards Old Vine Grenache 2013
Pork–Lardo Mincemeat with Bacon Fat Gelato, Honeycomb Candy, and Almond Sponge
Moody Tongue Brewing Company Caramelized Chocolate Churro Baltic Porter
Buffalo Trace Distillery Bourbon Cream Liqueur
Check out the event listing for more information.
For all upcoming Beard House dinners, check out our events calendar.
