On the Menu: Braised St. Louis Wild Boar Spareribs

Here’s a taste of what’s on tap today at JBF.

Friends of James Beard Benefit / The Naples Grand Prix / Naples, FL, 6:00 P.M.
Host Chef Lysielle Cariot, Bleu Provence, Naples, FL

Tonight chef Lysielle Cariot will prepare a decadent French-inspired and Florida-sourced feast featuring plates like Canadian Foie Gras with Sauternes Espuma, Fruit, and Brioche; Farmers’ Market Lamb with Local Vegetables and Truffle Au Jus; and Florida Black Grouper with Bagna Cauda and Black Garlic.

See the full menu below:

Assorted Passed Hors d'Oeuvre

Carabineros Shrimp with Florida Citrus and Curry Celery Slaw

Canadian Foie Gras with Sauternes Espuma, Fruit, and Brioche

Farmers’ Market Lamb with Local Vegetables and Truffle Au Jus

Florida Black Grouper with Bagna Cauda and Black Garlic

Gratinated French Cheese with Carrot Cake and Tangerines

Passed Mignardises

Check out the event listing for more information.

Friends of James Beard Benefit / The Best of Bentonville Chefs / Bentonville, AR, 6:30 P.M.
Host Chef Rob Nelson, Tusk and Trotter, Bentonville, AR / Matt Cooper, The Preacher's Son, Bentonville, AR / William Lyle, Eleven at Crystal Bridges Museum of American Art, Bentonville, AR / Matt McClure, The Hive at 21c Museum Hotel, Bentonville, AR / Vince Pianalto, Brightwater, Bentonville, AR / Michael Robertshaw, Pressroom, Bentonville, AR / Luke Wetzel, Oven and Tap, Bentonville, AR 

Tonight a collection of top toques from the Bentonville dining scene come together for an exclusive dinner highlighting the region’s bounty and its growing culinary clout.

Check out the event listing for more information.

Wild About Game, 7:00 P.M.
Ben Del Coro, Fossil Farms, Boonton, NJ / Michele Baldacci, Locanda Vini e Olii, Brooklyn, NY / Manuel Berganza, Andanada, NYC / Lauren Hirschberg, Turtle + the Wolf, Upper Montclair, NJ / Eric Kinniburgh, Bareburger Restaurant Group, multiple locations in Connecticut, New Jersey, NYC, Ohio, Philadelphia, and Toronto / Chris Lavey, Fossil Farms, Boonton, NJ / Jonathan Lemon, Salt 'n Bone, Queens, NY / Misha Levin, Bareburger Restaurant Group, multiple locations in Connecticut, New Jersey, NYC, Ohio, Philadelphia, and Toronto / Preston Madson, Jams, NYC / Ginger Pierce, Jams, NYC / Seth Reaback, Fossil Farms, Boonton, NJ / Brett Smith, Fossil Farms, Boonton, NJ / JBF Award Winner Jonathan Waxman, Jams, NYC

Get ready for an over-the-top exotic meat exploration when our annual wild game dinner returns to the Beard House. Brought together by Fossil Farms, this new team of talented local chefs will showcase an opulent spread of premier cuts guaranteed to satisfy your inner carnivore, with meaty dishes like Duck Confit Lollipops with Carrot Crema and Pickled Cherries; Braised St. Louis Wild Boar Spareribs with Extra Virgin Olive Oil–Mashed Potatoes; and Kangaroo Loin with Spiced Chestnut Purée, Caramelized Fall Squash, Cranberries, and Spinach.

See the full menu below: 

Hors d’Oeuvre

Wild Boar Loin–Watercress Rolls with Crispy Onions
 
Smoked Quail Breasts with Romesco and Herb Salad 

Pigs’ Head Soppressata with Parsley, Oranges, and Lemon Zest 

Vietnamese Python Lettuce Cups with Pickled Thai Bird’s-Eye Chiles, Sriracha Vinaigrette, Cucumbers, Lime, and Shaved Scallions

Bison Tongue Pastrami with Beer Mustard on Rye Toasts 

Duck Confit Lollipops with Carrot Crema and Pickled Cherries 

Dinner

Pheasant Sausage with Grilled Cabbage, Apples, Jalapeños, and Woodlands Pork Dashi 

Guinea Hen with Corn Tortellini and Charred Onion Soubise 

Wood Pigeon with Candied Fruit Rice and Black Truffle Emulsion 

Smoked Bison Tongue with King Trumpet Mushrooms, Swiss Chard, Bison Bone Marrow, Watermelon Radishes, and Citrus Gastrique 

Braised St. Louis Wild Boar Spareribs with Extra Virgin Olive Oil–Mashed Potatoes

Venison Strip Loin with Pickled Chanterelles, Black Olive Oil, Fried Capers, Calabrian Chiles, and Sunflower Shoots 

Kangaroo Loin with Spiced Chestnut Purée, Caramelized Fall Squash, Cranberries, and Spinach

Ginger-Spiced Pumpkin Cake with Cream Cheese Frosting, Pumpkin Seed Oil, and Candied Bacon

A selection of fine wines will be served with this dinner. 

Check out the event listing for more information.

For all upcoming Beard House dinners, check out our events calendar.