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

The 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

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
 
 
 

May 2016

S M T W T F S
1
2
3
4
5
6
7
 
 
 
 
Cinco de Mayo Thu, 05.05.2016
 
 
Amelia Island, FL Sat, 05.07.2016
 
8
9
10
11
12
13
14
 
Harlem EatUp! Mon, 05.09.2016
 
Foraged Mushroom Feast Tue, 05.10.2016
 
 
Columbus, OH Thu, 05.12.2016
 
Bedford Luxury Thu, 05.12.2016
 
 
New Rocky Mountain Cuisine Sat, 05.14.2016
 
15
16
17
18
19
20
21
Raleigh, NC Sun, 05.15.2016
 
 
Historic Lakefront Elegance Tue, 05.17.2016
 
Beard on Books Wed, 05.18.2016
 
Washington, D.C. Wed, 05.18.2016
 
Escape to Maui Thu, 05.19.2016
 
 
 
22
23
24
25
26
27
28
 
Japanese Joint Mon, 05.23.2016
 
Bistro Elegance Tue, 05.24.2016
 
A Night of Film and Food Wed, 05.25.2016
 
Bubbles at the Beach Wed, 05.25.2016
 
The Flavors of Canada Thu, 05.26.2016
 
 
 
29
30
31
1
2
3
4
 
 
 
 
 
 
 
JBF Kitchen Cam