On the Menu: Burnt Citrus, Beet, and Carrot Falafel

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

Friday, October 7

Big Beef, 7:00 P.M.
Angie Mar, The Beatrice Inn, NYC

After working at New York City institutions including the Spotted Pig and Marlow & Sons, Angie Mar brought her carnivorous craft to Graydon Carter’s celebrity-studded West Village chophouse. Tonight Mar takes the stage at the Beard House to indulge in a curated tasting of beef breeds and cuts, sure to satisfy even the staunchest steak aficionado. Expect meat-packed plates like Oxtail-Stuffed Prunes with Bitter Chocolate and Smoked Salt; Beef Tongue-and-Cheek Wellington with Yakima Cherry Compote, Chard–Bone Marrow Gratin, and Suet Puff Pastry; and Marrow–Suet Île Flottante with Smoked Meringue and Whiskey–Marrow Crème.

See the full menu below: 

Hors d’Oeuvre

Oxtail-Stuffed Prunes with Bitter Chocolate and Smoked Salt

Beef Tongue with Bread Crumbs and Parsley

Beef Heart Tartare

Dinner

Cow Hoof Consommé with Burnt Plum Granita and Charred Laurel

30-Day Sake–Aged A5 Wagyu Carne Cruda with Truffles, Porcini, Ortiz Anchovies, and Torched Tendon

Beef Tongue-and-Cheek Wellington with Yakima Cherry Compote, Chard–Bone Marrow Gratin, and Suet Puff Pastry

Oxtail with Madeira, Prunes, Potato Mash, Thyme, and Smoked Salt

Whiskey-Aged Bone-In Rib-Eye with Charred Langoustine Butter, Marrow-Roasted Blackberries, and Garlic Confit

Marrow–Suet Île Flottante with Smoked Meringue and Whiskey–Marrow Crème

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

Check out the event listing for more information.

Saturday, October 8

Tavern Supper, 7:00 P.M.
Steven Gedra, The Black Sheep, Buffalo, NY

Take it from the Buffalo News: intimate supper spot the Black Sheep delivers “satisfactions found nowhere else.” Come to the Beard House tonight when chef Steven Gedra serves his locally sourced, globally inflected cuisine and gives diners a taste of Western New York’s ample agricultural wealth, such as Barbecued Pork Nuggets with Ranch Dip; Beet Consommé with Cabbage Confit, Fermented Tea Leaves, Citrus, and Lardo; and Miniature Sticky Toffee Pudding with Poached Seckel Pear, Beet Mousse, Honey Nougat, and Honey Nut Cheerio Crème Anglaise.

See the full menu below: 

Hors d’Oeuvre

Pork Skin Fritters with Chimichurri, Romesco, and Chowchow

Miniature Bierocks

Marmite-Baked Oysters

Barbecued Pork Nuggets with Ranch Dip 

Anchovy Pintxos 

G.H. von Mumm 50° Riesling 2013

Pertinace Langhe Nebbiolo 2014

Dinner

Housemade 20-Month-Aged Prosciutto with Melon, Melon Jam, and Parmigiano-Reggiano

Henri de Richemer Léger Terret-Viognier 2013

Pork Heart Tartare with Quail Egg, Shallots, and Preserved Chive Flowers

Torres Verdeo 2013

Kohlrabi Green Harissa with Sumac; Yogurt; Dukkah; Burnt Citrus, Beet, and Carrot Falafel; Housemade Pita; Tzatziki; Sunflower Tahini; and Dill

Gérard Bertrand Gris Blanc 2015

Beet Consommé with Cabbage Confit, Fermented Tea Leaves, Citrus, and Lardo

J. Lohr Wildflower Monterey Valdiguié 2014

Striped Bass with Thai Flavors

Gekkeikan Zipang Sparkling Sake NV

Miniature Sticky Toffee Pudding with Poached Seckel Pear, Beet Mousse, Honey Nougat, and Honey Nut Cheerio Crème Anglaise

Terra d’Oro Zinfandel Port NV

Mignardises > Saltwater Taffy

Check out the event listing for more information.

Sunday, October 9

Celebrity Chef Tour / Greenville, SC
Host Chef Michael Kramer, Table 301 Restaurant Group, Greenville, SC / Steven Greene, The Umstead Hotel and Spa, Cary, NC / Josh Hopkins, Empire State South, Atlanta / Kevin Johnson, The Grocery, Charleston, SC / Steven Musolf, The Lazy Goat, Greenville, SC / Michael Sullivan, Creekstone Farms Premium Beef, Arkansas City, KS / Pastry Chef Katy Keefe, McCrady’s, Charleston, SC

Celebrity Chef Tour, our national dinner series, is making a stop in Greenville, South Carolina for a night of fine dining from top-notch chefs from across the South.

Check out the event listing for more information.

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