Bertrand Chemel
David Dunlap
Caitlin Dysart
Austin Fausett
Dylan Fultineer
Tim Ma
Owner/Mixologist Stefan Trummer
Sommelier Neal Wavra
Dinner

Virginia Rising Stars

Bertrand Chemel

2941 Restaurant, Falls Church, VA

David Dunlap

Ashby Inn, Paris, VA

Pastry Chef Caitlin Dysart

2941 Restaurant, Falls Church, VA

Austin Fausett

Trummer’s on Main, Clifton, VA

Dylan Fultineer

Rappahannock, Richmond, VA

Tim Ma

Maple Ave Restaurant, Vienna, VA; and Water & Wall, Arlington, VA

Owner/Mixologist Stefan Trummer

Trummer’s on Main, Clifton, VA

Sommelier Neal Wavra

FABLE Hospitality, Warrenton, VA

Experience Virginia’s dining renaissance at the Beard House when we host the state’s rising culinary stars for a spectacular collaborative meal. The night’s menu will feature the chefs’ favorite local ingredients, Virginia-sourced wine pairings, and stellar cocktails from formidable mixologist and restaurant owner Stefan Trummer.

MENU

  • Hors d’Oeuvre

    • Seared Scallops with Coconut Virginia Risotto and Thai Basil Ice Cream
    • Rappahannock River Oyster Co. Olde Salt Oysters with Crenshaw Melon Granité
    • Martin’s Angus Beef Tartare with Ghost Chile Ice Cream
    • Fried Chicken Oysters
    • Hudson Valley Foie Gras Ballotine with Black Mission Fig Vincotto
    • Early Mountain Vineyards Rosé 2013
    • Caramel Apple > Catoctin Creek Roundstone Rye with Apple Caramel and Sherry
    • Sage > Catoctin Creek Watershed Gin with Fresh Sage and Elderflower
    • Smoke > Bowman’s Vodka with Viognier, Granny Smith Apple, and Burnt Rosemary Smoke
  • Dinner

    • Japanese Madai Snapper Ceviche with Tarragon Pineapple, Calamansi Coulis, Mitsuba, and Koppert Cress
    • Glen Manor Petit Manseng 2013 
    • Hanover Tomato Gazpacho with Virginia Blue Crab, Jimmy Nardello Peppers, Georgia Rattlesnake Watermelon, Cucumbers, and Coriander
    • Veritas Viognier 2012 
    • Virginia Line-Caught Monkfish with Chorizo–Clam Ragoût, Corn, Cranberry Beans, and Peanut Romesco
    • ​Linden Hardscrabble Chardonnay 2011
    • Partridge Breast with Braised Celery, Pears, and Foie Gras Jus
    • Michael Shaps Carter’s Mountain Cabernet Franc 2009
    • Almond-Crusted Lamb Loin with Lavender Hummus and Pickled Blueberries
    • Delaplane Cellars Left Bank Reserve 2010 
    • Virginia Peanut Vacherin with Oat Dacquoise, Raw Sugar Meringue, and Peanut Praline Ice Cream
    • Barboursville Vineyards Malvaxia Passito 2008​
    • Virginia Distillery Company Virginia Highland Malt Whisky

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Tue, 09.09.2014
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • 212.627.2308
 
 
 

January 2015

S M T W T F S
28
29
30
31
1
2
3
 
 
 
 
 
 
 
4
5
6
7
8
9
10
 
 
 
 
 
 
11
12
13
14
15
16
17
 
Eating the African Diaspora Mon, 01.12.2015
 
 
Downtown Italian Wed, 01.14.2015
 
Pioneers and Legends Thu, 01.15.2015
 
Life in the Big Easy Fri, 01.16.2015
 
 
18
19
20
21
22
23
24
 
 
NYC Tue, 01.20.2015
 
Enlightened Eaters Wed, 01.21.2015
 
 
The New Classic Thu, 01.22.2015
 
Maui, HI Fri, 01.23.2015
 
The Craft of Charcuterie Fri, 01.23.2015
 
Maui, HI Fri, 01.23.2015
 
Taste of the New South Sat, 01.24.2015
 
25
26
27
28
29
30
31
 
The Butcher and the Chef Mon, 01.26.2015
 
New York Meets Copenhagen Tue, 01.27.2015
 
Beard on Books Wed, 01.28.2015
 
D.C. Women Chefs Rock Wed, 01.28.2015
 
Philly Star Thu, 01.29.2015
 
Smoke and Mirrors Fri, 01.30.2015
 
Jacksonville, FL Sat, 01.31.2015
 
JBF Kitchen Cam