Events / Dinner

Acid Trip: An Ode to Vinegar

Tue, September 19, 2017

7:00 PM
The Beard House
Member Price: $135 Public Price: $175 Phone: 212.627.2308
Reservations Policy

Michael Harlan Turkell

Acid Trip: Travels in the World of Vinegar

Aaron Cozadd

Union Joints, Clarkston, MI

Brad Farmerie

Saxon + Parole, NYC

Mike Friedman

The Red Hen and All-Purpose Pizzeria, Washington, D.C.

King Phojanakong

Kuma Inn, NYC

Jeremy Sewall

Eastern Standard, Island Creek Oyster Bar, and Row 34, Boston; and Les Sablons, Cambridge, MA

Isaiah Billington

Keep Well Vinegar, Dover, PA

Sarah Conezio

Keep Well Vinegar, Dover, PA

Documenting an obsession with all things vinegar, author and food photographer Michael Harlan Turkell’s new book, Acid Trip, is the authoritative guide to a global culinary building block. This unique Beard House dinner will feature chefs who have contributed recipes to the book, and every guest will receive a signed copy to take home.

Click here to see photos from this event.

Menu

Hors d’Oeuvre

Island Creek Oysters with Assorted Mignonettes

Black Pudding Pie with Eggplant Chutney

Fried Pig’s Head with Sicilian Aïoli, Giardiniera, and Pickled Fresh Relish

Stracciatella Tramezzini with Balsamic Cipollini, Autumn Squash Agrodolce, and Fried Rosemary

Longanisa and Ampalaya Achara > Pork Sausage with Pickled Bitter Melon

New England Bluefin Tuna Crudo with Ginger Vinegar, Spicy Tomatoes, and Crispy Nori

Pulled Pork with North Carolina Vinegar, Old-School Slaw, and Pickled Chiles on Housemade Rye Chips

Balsamico Negroni Cocktails

Sixpoint Brewery Atlantic Antic Amber Ale

Champagne Dhondt-Grellet Dans un Premier Temps Brut NV

Dinner

For the Table > Pickled Grapes and Grape Tomatoes; and Pickled Sausages

Salmon Crudo with Shichimi and Piccalilli

Domaine de l'Ecu Gneiss Muscadet Sèvre et Maine 2015

Pan-Seared Bluefish with Sweet-and-Sour Peppers and Malt Vinegar Aïoli

Botanica Wines Chenin Blanc 2014 

Wild Mushroom–Leek Lasagna with Marinated Wild Mushrooms, Autumn Squash Crema, Crispy Sage, and ’Nduja Bread Crumbs

Annona Cerasuolo d'Abruzzo 2015

Grilled Pork Belly Adobo

G.D. Vajra Barbera d'Alba 2015

Dry-Aged Cover Crop Ranch New York Strip Steak with South Carolina Barbecue Béarnaise, Mashed Sweet Potatoes, and Miso Black Beans

Parmesan with Balsamic Vinegar Spoon

Bonny Doon Vineyard Le Pousseur Syrah 2013

Sorghum Vinegar Pie with Whipped Buttermilk, Apple, Benne Miso, and Puffed Sorghum