On the Menu: Wednesday, April 20, 2016

Here’s a taste of what’s on tap today at the Beard House and around the country.
 

Celebrity Chef Tour / Charleston, SC, 6:30 P.M.
Host Chef Amalia Scatena / Emily Hahn, Warehouse Bar + Kitchen, Charleston, SC / Kristen Kish, Boston / Jill Mathias, Chez Nous, Charleston, SC / Rebecca Wilcomb, Herbsaint, New Orleans / Pastry Chef Katy Keefe, McCrady’s, Charleston, SC
 

Celebrity Chef Tour, our national dinner series, is making a stop in the Holy City for a night of fine dining from top-notch female chefs. Diners will enjoy an exclusive menu from Amalia Scatena, Emily Hahn, Kristen Kish, Jill Mathias, Rebecca Wilcomb, and pastry chef Katy Keefe. 

Check out the event listing for more information.

French Elegance, 7:00 P.M.
Jason Paskewitz, The Blanchard, Chicago

Jason Paskewitz cooked alongside Jose Garces at the iconic New York Four Seasons Hotel before wowing Chicago diners at the storied Pump Room and Gemini Bistro, moving on to open the Blanchard to rave reviews. Tonight’s dinner provides  a taste of the chef’s modern opulence and innovative approach to classic French cuisine with bites such as Blini with Crème Fraîche and Osetra Caviar; Rabbit Loin with Morel Mushrooms, Spring Peas, Lavender, and Jus; and Seared Foie Gras with Blood Orange Brûlée and Licorice.

See the full menu below:

MENU

• Hors d’Oeuvre
  • Blini with Crème Fraîche and Osetra Caviar
  • Duck Agnolotti with Beurre Monté and Glace de Canard
  • Foie Gras Ganache with Apricot Gelée, Brioche, and Sea Salt
  • Oysters with Sweet Peas and Preserved Meyer Lemon
  • CHAMPAGNE HENRIET-BAZIN 1ER CRU BRUT NV 
• Dinner
  • Amuse Bouche > Lobster Consommé with Quenelle de Langoustine and Shiso
  • ​DOMAINE DE LA QUILLA MUSCADET DE SÈVRE-ET-MAINE SUR LIE 2014
  • Crispy Rouget with Uni, Salmon Roe, and Asparagus
  • THIBAUD BOUDIGNON ANJOU BLANC 2012 
  • Rabbit Loin with Morel Mushrooms, Spring Peas, Lavender, and Jus
  • CAMILLE GIROUD MARANGES LE CROIX AUX MOINES 1ER CRU 2010
  • Seared Foie Gras with Blood Orange Brûlée and Licorice
  • DOMAINE DE DURBAN MUSCAT DE BEAUMES-DE-VENISE 2013
  • Lamb Two Ways with Artichokes à la Barigoule, Picholine Olives, Mint Pistou, and Glace d’Agneau 
  • M & S OGIER D'AMPUIS LA ROSINE SYRAH 2011
  • Smoked Coconut–Chocolate Financiers with Milk Chocolate–Coffee Mousse, Cardamom Anglaise, and Lemon Gel
  • CHÂTEAU TIRECUL LA GRAVIÈRE LES PINS MONBAZILLAC 2012
  • Mignardises 

 
Check out the event listing for more information.
 
 
For all upcoming Beard House dinners, check out our events calendar.