On the Menu: Brandy–Cooked Apples with Caramel

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

Celebrity Chef Tour / Santa Fe, 6:30 P.M.
Host Chef Martin Rios / Bruce Kalman, Knead & Co., Los Angeles; and Union Restaurant, Pasadena, CA / JBF Award Winner Jessica Largey, Simone, Los Angeles / JBF Award Winner Justin Yu, Oxheart, Houston / JBF Award–Winning Pastry Chef Dahlia Narvaez, Mozza, Los Angeles

Our national dining series is making a stop in Santa Fe, for a sizzling Southwestern dinner packed with top talent like JBF Award winners Jessica Largey, Justin Yu, and Dahlia Narvaez.

Check out the event listing for more information.
 

Heart of the Blue Ridge, 7:00 P.M.
Adam Hayes, Canyon Kitchen at Lonesome Valley, Cashiers, NC

At Canyon Kitchen, chef Adam Hayes captures the heartbeat of the picturesque Carolina mountain country through his commitment to local farmers, producers, and purveyors. For this dinner, Hayes will prepare a menu bolstered by produce specifically grown and foraged for Beard House guests, with plates like Rabbit Rillettes with Pickled Ramps on Tarragon Gougères; Sorghum-Braised Heritage Pork Collar with Purple Cape Beans, House-Cured Bacon, and Pork Rind Crust; and Apple Brandy–Cooked Hillside Apples with Shredded Phyllo, Citrus Cake, Spiced Orange Crémeux Cylinder, Caramel, and Ring of Troy & Sons Whiskey Fire.

See the full menu below: 

Hors d’Oeuvre

Johnston County Hams Lady Edison Prosciutto with Pickled Vegetables and Shrimp Butter on Peasant Bread 

Rabbit Rillettes with Pickled Ramps on Tarragon Gougères

Tongue and Cheek > Brined Beef Tongue with Braised Beef Cheek, Lusty Monk Mustard, and Pickles

Oyster Station > Capers Blades Oysters with Housemade Vinegar Mignonette, Curry Cocktail Sauce, Hot Sauce, Garden Aïoli, and Crackers

Davis Family Vineyards Cuvée Luke 2014

Davis Family Vineyards Rosé de Noir 2013

Dinner

For the Table > Ham–Cheese Biscuits; Cornbread; and Peasant Bread with Chowchow, Housemade Apple Butter, Pepper Relish, Local Brown Butter, Local Honey, Assorted Pickled Garden Vegetables, Pickled Ramps, and Housemade Crispy Okra

The Natives Are Restless > Cherokee Heirloom Grits with Heavy Cream, Smoked Sunburst Rainbow Trout Lardons, Pea Shoots, Sorrel, and Baby Herbs  

Arterberry Maresh 2014

Someday the Mountain Might Get ’Em, But the Law Never Will > Moonshine-Braised Joyce Farms Guinea Hen with Cruze Farm Buttermilk Biscuit Dumplings, Garden Kale, Pickled Carrots, Muscadine Vincotto, Cracklings, and Yellow Branch Farmstead Reserve Cheese

Regis Bouvier en Montre Cul Bourgogne 2014

Cats Who Lay? > Sorghum-Braised Heritage Pork Collar with Purple Cape Beans, House-Cured Bacon, and Pork Rind Crust

Aberrant Cellars Carpe Noctem 2009

Them Sheep’s Got Hot Racks! > Border Springs Lamb Rack with Curry-Stewed Okra and Tomatoes, Anson Mills Charleston Gold Rice, Cilantro, and Chermoula 

Bodegas Muga Reserva Rioja 2012

Who the Hell Serves Brisket at the James Beard House? We Do! > Farmer-and-Chef Secret Rub–Coated Brasstown Beef Brisket with Bone Marrow Hollandaise, Green Bean Casserole, Cherokee Rose Cheese Cream, and Foraged Chanterelles 

Sandrone Valmaggiore Nebbiolo d’Alba 2014

The Ring of Fire > Apple Brandy–Cooked Hillside Apples with Shredded Phyllo, Citrus Cake, Spiced Orange Crémeux Cylinder, Caramel, and Ring of Troy & Sons Whiskey Fire

Jorge Ordonez & Co. Victoria 2 2011

Check out the event listing for more information.

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