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Celebrating America’s Heartland


Paul J. Lynch Firelake Grill House & Cocktail Bar/ Minneapolis

At Minneapolis’s Firelake Grill House, chef Paul Lynch wows diners with creative interpretations of Midwestern classics and a fierce dedication to regional products. Showcasing pristine local ingredients, Lynch creates monthly menus that are prepared with what Bon Appétit deemed a “deft, but restrained hand.”

Event Details

Tue, 11.18.2008

07:00 PM, US/Eastern

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

Hors d’Oeuvre

Spoonfish Gravlax with Fennel Pollen Lavash

Walleye and Wild Rice Cakes with Tarragon Rémoulade

Deviled Quail Eggs with Wild Boar Bacon and Chives

Pheasant Rillettes on Housemade Potato Melba Toast

Grilled Tilsit Cheese Sandwiches with Honeycrisp Apple Butter

Purple Rain Cocktails
Prairie Vodka Martinis
Fantesca Chardonnay 2006

Dinner

Cherry-Smoked Lamb Ribs with Alderman Plum Chutney
Morgan Creek Vineyards Nova 2007

Maple Sugar–Cured Duck Ham with Bushnell Boy Farm Lettuce, Amablu St. Pete’s Select Blue Cheese, Haralson Apples, Wheat Berries, and Summit Hefe Weizen Vinaigrette
Domaine Serene Evenstad Reserve Pinot Noir 2005

Heirloom Corn–Crusted Star Prairie Crimson Trout with Brussels Sprouts, House-Cured Duroc Pancetta, and Cider Dressing
Alexis Bailly Vineyard Voyageur 2007

Red Oak–Hot Smoked Doraisamy Farm Elk Loin with Forest Mushroom–Barley Risotto and Celeriac–Crayfish Fricasse
Terra Valentine Spring Mountain District Cabernet Sauvignon 2005

August Schell Caramel Bock–Spice Cake with Roasted Parker Pear Sorbet, Red Currant Syrup, and Pepparkakkor Tuile
Alexis Bailly Vineyard Isis Icewine NV
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