Paul Kulik and Jesse Becker
At the Boiler Room in Omaha, Nebraska, executive chef Paul Kulik has earned raves for what
Omaha World-Herald critic Nichole Aksamit described as “overwhelmingly delicious Old-World-technique-meets-new-American food.” For
tonight's Beard House dinner, Kulik’s artisan-inspired cuisine will be matched with thoughtful wine pairings selected by master sommelier Jesse Becker. Take a look at the menu below, then
click here for your reservation:
Hors d’Oeuvre
Pastrami and Marrow Sabayon on Brioche
Shaved House Prosciutto
Corned Beef Tongue with Puffed Crayfish and Horseradish
Sweet Potato Churros with Missouri Hackleback Caviar
Pairing: Ca’ di Pietra Prosecco with Genever, Bonal, Cynar, and Chervil
Dinner
Housemade Charcuterie > Bresaola, Finocchiona, and Chorizo
Pairing: Ca’ di Pietra Prosecco NV
Shadowbrook Farms Chèvre and Pullet Egg Raviolo with Smoked Ham and Watercress
Pairing: Villa Rubini Ribolla Gialla 2008
Pork Belly and Royal Red Shrimp with Pea Shoots and Watermelon Radish
Pairing: Rudi Pichler Grüner Veltliner 2008
Heritage Pork Loin and Cheek with Wild Mushrooms, Sunchokes, and Ice Garden Thumbelina Carrots
Pairing: J. Hofstätter Steinraffler Lagrein 2007
Roast Heritage Pork Coppa and Lemongrass Sausage with Flageolet Beans and Ramps
Pairing: Tardieu-Laurent Gigondas 2006
Goat’s-Milk Panna Cotta with Strawberry–Rhubarb Macaron and Coffee Froth
Pairing: Cultiva Coffee Roasting Company Coffee
