On the Menu: Thursday, June 16, 2016

Here’s a taste of what’s on tap at JBF today.

Celebrity Chef Tour / Woodinville, WA, 6:30 P.M.
Host Chef Seth Fernald / Aaron L. Harmon, Temple Bar, Cambridge, MA / Eric Teachout, Nourriture Food, Seattle / Lauren Thompson, Café Juanita, Kirkland, WA / Pastry Chef Adrien Vasquez, Steel & Rye, Milton, MA

Celebrity Chef Tour, our national dinner series, is coming to Washington wine country for a night of tempting bites from local favorites like Lauren Thompson and Eric Teachout.

Check out the event listing for more information.

Toast of the Strip, 7:00 P.M.
David Werly, Pastry Chef Philippe Angibeau, and Wine Director Will Costello, MS, Mandarin Oriental Las Vegas

“What happens in Vegas, stays in Vegas”—except when Vegas comes to the Beard House, that is. Led by pedigreed chef David Werly of Le Cirque and the Setai, tonight this exceptional team from Sin City’s Mandarin Oriental Hotel will flaunt their indulgent, culturally-inspired cuisine with dishes such as Australian Black Truffle–Caramelized Onion Tartlets; Butter-Poached Maine Lobster with Calamansi Sabayon, Scallops, Langoustine, Squid Ink Pasta, and Lemon Verbena; and Roasted Colorado Spring Lamb Loin with Tapenade, White Bean Mousseline, Vine Tomatoes, Coriander Citrus Blooms, and Niçoise Olives.

See the full menu below:

• Hors d’Oeuvre
  • Australian Black Truffle–Caramelized Onion Tartlets 
  • Goat Cheese–Pata Negra Lollipops with Fig Vincotto
  • The Spoon > Miso Tuna Tartare with Sake and Kinome Leaves
  • Cheese Gougères with Guérande Salt and Morel Mushroom Cream
  • Champagne Perrier Jouët Grand Brut NV
• Dinner
  • Foie Gras > Sauternes-Infused Foie Gras Terrine with Prosciutto and Artichokes; and Steamed Egg Custard with Spring Vegetables, Honshimeji Mushrooms, and Dashi Broth
  • Domaine Guirardel bi dé Casau 2013
  • Butter-Poached Maine Lobster with Calamansi Sabayon, Scallops, Langoustine, Squid Ink Pasta, and Lemon Verbena
  • Domaine Guirardel bi dé Casau 2013
  • Roasted Colorado Spring Lamb Loin with Tapenade, White Bean Mousseline, Vine Tomatoes, Coriander Citrus Blooms, and Niçoise Olives
  • Sella & Mosca Terre Rare Riserva Carignano del Sulcis 2010
  • Sella & Mosca Marchese di Villamarina Cabernet Sauvignon 2010
  • Seasonal Chèvre Trio with Pistachio Cream, Candied Almonds, and Wild Strawberry Blooms
  • Marc Brédif Vouvray 2013
  • Raspberries with Ivory Chocolate, Basil, Meringue, and Mascarpone Cream 
  • Renardat-Face Bugey Cerdon NV
  • Petit Fours 

Check out the event listing for more information.

For all upcoming Beard House dinners, check out our events calendar.