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Chesapeake Celebration

Dinner at the Beard House

Bryan Sullivan The Admiral Fell Inn, Brookshire Suites, and Pier 5 Hotel/ Baltimore 

 

The largest estuary in the U.S., the Chesapeake Bay is famous for its bountiful shellfish. But with superb nearby farms and diverse cultural influences, the area boasts a rich cuisine that stretches beyond its impeccable seafood. Celebrate this time-honored regional fare with a memorable meal prepared by Baltimore’s Bryan Sullivan. 

Event Details

Mon, 08.18.2008

07:00 PM, US/Eastern

  • Members $125
  • General Public $165
  • Event Location:
The Beard House
167 W. 12th Street, NYC
  • Call 212.627.2308 to reserve

Hors d’Oeuvre

Maryland Softshell Crab B.L.T.s

Meadow Creek Dairy Grayson Cheese, Corn, and Sage Fritters with Three-Onion Relish

Sea Salt–Cured Beef Tenderloin with Sautéed Spinach, Potato Cakes, and Hollandaise

Brie Baklava with Orange Honey and Pistachios

Old Bay and Pumpkin Seed–Crusted Rack of Lamb

Ocean City Shooters > Shrimp Bisque with Clams

Champagne Moët & Chandon Rosé Impérial NV

The Raven Special Lager

Dinner

The Chesapeake > Lemon Thyme–Seared Rockfish and Maryland Crabcake with Celery Root Chowder and Charred Tomato Relish
Maison Trimbach Riesling 2005

Western Maryland > Arugula with Roasted Tomato, Meadow Creek Dairy Whitetop Cheese, Cinnamon–Raisin Crostini, Candied Walnuts, and Fennel Marmalade Vinaigrette
Vionta Albariño 2005

Eastern Shore > Hen Roulade with Cornbread, Bacon, Leek, and Endive; and Hen Confit Slaw with Cove Point Winery Very Berry Port Reduction
Willamette Valley Vineyards Estate Vineyard Pinot Noir 2006

Camden Yard > Smoked Pork Tenderloin with Cheddar–Garlic Sausage, Summer Squash Cake, Housemade Pickles, and Honey Barbecue Glaze
Rosenblum Cellars Paso Robles Appellation Series Zinfandel 2006

Mom’s Lemon Tart with Blueberry Pie Ice Cream and Strawberry Custard
Ferrari-Carano Eldorado Noir 2006

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