Events / Dinner

The Craft of Charcuterie

Fri, January 20, 2017


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

Aaron Brooks

Edge Steak & Bar at the Four Seasons Hotel Miami, Miami

Charlie Foster

Woods Hill Table, Concord, MA; and the Farm at Woods Hill, Bath, NH

Matthew Lewis

Where Ya At Matt, Seattle

Charles Semail

Chef Charles Catering, Charlotte, NC

Joshua Smith

Moody’s Delicatessen & Provisions and the Backroom at Moody’s, Waltham, MA; and Moody’s Napa, Napa, CA

Brian Young

Greenville, SC

Chefs who have mastered the art of charcuterie deserve serious props, and Joshua Smith, whose in-demand products appear on menus throughout the Boston area, is no exception. Join us when Smith visits the Beard House to re-create one of his famed meat-centric dinners, featuring like-minded talent from around the country.

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Menu

Hors d’Oeuvre

Assorted Canapés

Kila Cava 2014

Dinner

Foie Gras–Chicken Liver Pâté with Passion Fruit Vinegar, Roasted Hazelnuts, Watermelon Radishes, and Crushed Long Peppers 

Castello di Neive Montebertotto Langhe Arneis 2015

Turkey Tail Confit

Avancia Cuvée de O Godello 2015

Crispy Farm at Woods Hill Pork Belly with Scallop–Lobster Boudin Blanc, 18-Month-Aged Prosciutto Consommé, and Pickled Bok Choy

Priest Ranch Grenache Blanc 2014

Gaston Lefort’s Housemade Black Truffle Boudin Blanc with North Carolina Apple–Brown Butter Tarte Tatin and Warm Vinaigrette au Jus 

Ravines Dry Riesling 2015

Pork Trotter Roulades with Razor Clams, New England Chowder Broth, Leaf Lard Saltines, Lovage Powder, and Desiccated Lemon 

Elizabeth Rose Pinot Noir 2014

75-Day-Dry-Aged Wagyu Rib-Eye with Smoked Short Rib and Pommes Aligot 

Bodegas Muga S.L. Reserva Rioja 2012

Sunchoke Cheesecake with Candied Kumquats and Pork Fat Crumble

Maculan Dindarello 2014