Here’s what’s happening at the Beard House next week:
Tuesday, July 13, 7:00 P.M.
Summer Rosé Dinner
Scott Anderson is a chef to watch. Endlessly creative, he’s got the technical chops to back up his interpretive American cuisine, an enticing blend of seasonal ingredients, and edgy preparations. Find out why critics think Elements has just the right chemistry at this summer-inspired dinner accompanied by rosé wines from around the world.
Wednesday, July 14, 12:00 P.M.
Beard on Books
In Hay Fever: How Chasing a Dream on a Vermont Farm Changed My Life, Angela Miller tells the story of how she fled her high-stress Manhattan life to become a celebrated artisan cheesemaker in Vermont. When a midlife crisis struck, Miller and her husband purchased the 300-acre Consider Bardwell Farm and had a go at reviving the property's cheese-making past. Years later, Consider Bardwell is known for producing some of America's finest artisanal cheeses, attracting awards and the media's spotlight. Intimate and entertaining, Hay Fever offers a behind-the-scenes look at small-scale dairy operation, as well as a little inspiration for anyone considering a dramatic life change.
Wednesday, July 14, 7:00 P.M.
Bastille Day Fête
To commemorate the storming of the Bastille, Philippe Ruiz and Sébastien Verrier, the French natives who’ve brought international praise to Florida’s Palme d’Or at the Biltmore resort, will invade the Beard House to lead a culinary tour of the diverse, rich cuisine of their native land.
Thursday, July 15, 7:00 P.M.
Ranchers’ Beef, West Coast Wine
Experience an Oklahoma steak dinner done right when the culinary talent behind the Ranchers Club at OSU comes to the Beard House. Led by executive chef Marc Dunham (a CIA grad who got his start at Picholine), the Ranchers Club team will serve their whimsical steakhouse fare accompanied by West Coast wines from OSU alum winemakers.
For details and reservations, visit www.jamesbeard.org/events or call 212.627.2308.
Here’s what’s happening at the Beard House next week:
Tuesday, July 13, 7:00 P.M.
Summer Rosé Dinner
Scott Anderson is a chef to watch. Endlessly creative, he’s got the technical chops to back up his interpretive American cuisine, an enticing blend of seasonal ingredients, and edgy preparations. Find out why critics think Elements has just the right chemistry at this summer-inspired dinner accompanied by rosé wines from around the world.
Wednesday, July 14, 12:00 P.M.
Beard on Books
In Hay Fever: How Chasing a Dream on a Vermont Farm Changed My Life, Angela Miller tells the story of how she fled her high-stress Manhattan life to become a celebrated artisan cheesemaker in Vermont. When a midlife crisis struck, Miller and her husband purchased the 300-acre Consider Bardwell Farm and had a go at reviving the property's cheese-making past. Years later, Consider Bardwell is known for producing some of America's finest artisanal cheeses, attracting awards and the media's spotlight. Intimate and entertaining, Hay Fever offers a behind-the-scenes look at small-scale dairy operation, as well as a little inspiration for anyone considering a dramatic life change.
Wednesday, July 14, 7:00 P.M.
Bastille Day Fête
To commemorate the storming of the Bastille, Philippe Ruiz and Sébastien Verrier, the French natives who’ve brought international praise to Florida’s Palme d’Or at the Biltmore resort, will invade the Beard House to lead a culinary tour of the diverse, rich cuisine of their native land.
Thursday, July 15, 7:00 P.M.
Ranchers’ Beef, West Coast Wine
Experience an Oklahoma steak dinner done right when the culinary talent behind the Ranchers Club at OSU comes to the Beard House. Led by executive chef Marc Dunham (a CIA grad who got his start at Picholine), the Ranchers Club team will serve their whimsical steakhouse fare accompanied by West Coast wines from OSU alum winemakers.
For details and reservations, visit www.jamesbeard.org/events or call 212.627.2308.
