Events / Dinner

The Butcher, the Baker, and the Chef

Fri, January 27, 2017


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

Luca Annunziata

Passion8, Charlotte, NC

Philippe Haddad

Cape Dutch Restaurant, Atlanta

Marc Pauvert

Four Seasons Hotel Baltimore, Baltimore

Sylvain Rivet

Renaissance Patisserie, Charlotte, NC

A butcher, a baker, and a chef walk into the Beard House kitchen—but this dinner is no joke. Join us as these culinary compatriots demonstrate the exceptional art of whole-animal butchery in a collaborative French–Italian feast celebrating their combined heritages and crafts.

 

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Menu

Hors d’Oevure

Poultry Liver Pâté Profiteroles with Berry Coulis 

Short Ribs a la Plancha

Chicken Croquettes

Dirty Rice Arancini with Tomato Jam

Dinner

Springer Mountain Farms Chicken Duo > Chicken Porchetta with Fennel Salad, Extra Virgin Olive Oil Powder, and Vincotto; and Chicken Scarpariello with Shishito Peppers and Pork Sausage

Canard Trois Facons > Foie Gras Torchon with Onion Jam; Duck Confit with Apple–Frisée Salad; and Duck Prosciutto with Burrata and Pan de Mie

Gnocchetti Verdi with Lamb Ragù, Fried Rappahannock Oysters, and Parmigiano-Reggiano

Grassfed Beef Tournedos with Brussels Sprout Leaves, Celery Root, King Trumpet Mushrooms, and Au Jus

Blood Orange Crème Brûlée with Crispy Almonds and Bacon Tuille

Petits Fours > Miniature Chocolate Brownie Bomb; Popcorn Macaroons; and Petit Grand Marnier–Vanilla Puffs

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