Events / Dinner

Appalachian Trail to Venice

Thu, June 15, 2017


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

Michael Lombardi

SRV, Boston

Kevin O'Donnell

SRV, Boston

Meghan Thompson

SRV, Boston

JBF AWARD WINNER

Barry Maiden

Future Chefs, Boston

Formerly of the acclaimed Hungry Mother, JBF Award winner Barry Maiden now serves as culinary director for Future Chefs, a nonprofit that trains low-income teens for restaurant careers. For this special dinner, he’ll join forces with 2017 Beard Award semifinalist SRV’s talented team for a lavish Venetian- and Southern-inflected supper spotlighting a worthy cause.

Click here to see photos from the event.

Menu

Hors d’Oeuvre

Antebellum Cornbread with Whipped Lardo and Tennessee Sorghum

Roasted Figs with Benton's Country Ham and Burrata 

Poppyseed Bignès with Beef Tongue and Bone Marrow Pearà 

Scallop Crudo with Buttermilk, Rhubarb, and Wild Sorrel

Dinner

Asparagus with Maryland Shad Roe Bottarga, Deviled Egg Yolk, Mustards, and Green Garlic

Risi e Bisi
Carolina Gold Rice with Peas, Ramps, and Ham Hock Brodo  

Ravioli with Catfish Mantecato, Herbs, and Lemon Butter

Rabbit Porchetta with Liver–Onion Scrapple, Artichokes, and Mint 

Meadow Creek Dairy Grayson Cheese with Cherries, Valpolicella Gelée, and Whole-Grain Crescentina

Sorghum Fregolotta with Stone Fruit, Green Almonds, and Castelvetrano Olives

A selection of fine wines will be served with this dinner.

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