On the Menu: Lamb Tartare with Quail Egg and Lemon–Caper Chutney

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

Friday, October 14

Taste America: Chicago, 6:00 P.M.
All-Star Missy Robbins, Lilia, Brooklyn / Local Star James Beard Award Winner Jimmy Bannos, Jr., The Purple Pig, Chicago 

The evening begins with a tasting reception featuring an exciting lineup of Chicago’s finest chefs. Then you’ll enjoy a unique four-course seated dinner designed by All-Star Missy Robbins, Local Star Jimmy Bannos, Jr., Pastry Chef Aya Fukai, and Host Chef Riley Huddleston. We're bringing these culinary greats together for an unforgettable, one-night-only dining experience.

Visit jbftasteamerica.org to reserve tickets and view a complete list of events, participating chefs, and more details about our weekend in Chicago.

High Society, 7:00 P.M.
Kevin Brennan, Detroit Athletic Club, Detroit

The Detroit Athletic Club, lauded since 1887 as one of the Motor City’s most prestigious gathering places, was also the birthplace of the famous Prohibition-era Last Word cocktail. Tonight Beard House diners will get a taste of the historic club’s esteem—and its iconic libation—when executive chef Kevin Brennan prepares a luxurious dinner highlighting seasonal Michigan ingredients. Expect elevated dishes like Smoked Irish Mist–Lacquered Salmon with Poppy Seed–Dried Onion Macarons, Red Onion Marmalade, and Crème Fraîche; Duck Prosciutto, Smoked Duck Sausage, and Duck–Foie Gras Terrine with Stone-Ground Mustard Aïoli, Dac Ale–Onion Relish, Fall Vegetable Slaw, Smoked Black Walnuts, Tart Cherry Jam, and Cheese Gougères; and Michigan Berkshire Pork Loin and Pork Trotter–Fall Vegetable Pavé with Fried Pork Rinds, Meat Reduction, Romesco, Winter Squash–Pumpkin Chutney, and Brussels Sprouts.

See the full menu below: 

Hors d’Oeuvre

Lamb Koftas with Tomato Jam and Goat Cheese on Polenta Cakes

Smelt–Sambal Tempura with Bread-and-Butter Pickle Rémoulade and Preserved Lemon

Moroccan-Spiced Chicken Satays with Turmeric–Raisin Yogurt

DAC Lobster Bisque with Cappuccino Foam

Smoked Irish Mist–Lacquered Salmon with Poppy Seed–Dried Onion Macarons, Red Onion Marmalade, and Crème Fraîche

Celani Family Vineyards La Prima Sauvignon Blanc 2014

Last Word Cocktails

Assorted Roak Brewing Co. Beers

Dinner

Bread Service > Traverse City Cherry–Walnut Pain d’Epi and Roasted Onion–Boursin Flatbread

Great Lakes Perch Two Ways > Poached and Fried Goujonettes with Collins Salmon Caviar, Champagne–Cider Fumet Cream, Parsnip–Pear Purée, Watercress, Frisée, Arugula, Pickled Baby Red Pearl Onions, and Carrots

Celani Family Vineyards Hudson Ranch Chardonnay 2014

Michigan Farm Duck > Duck Prosciutto, Smoked Duck Sausage, and Duck–Foie Gras Terrine with Stone-Ground Mustard Aïoli, Dac Ale–Onion Relish, Fall Vegetable Slaw, Smoked Black Walnuts, Tart Cherry Jam, and Cheese Gougères

Celani Family Vineyards Tenacious Estate Napa Valley Red Wine Unfiltered 2012

Intermezzo > Apple Panna Cotta with Cranberry Reduction, Cranberry Pearls, and Sliced Apple Crystalline

Michigan Berkshire Pork Loin and Pork Trotter–Fall Vegetable Pavé with Fried Pork Rinds, Meat Reduction, Romesco, Winter Squash–Pumpkin Chutney, and Brussels Sprouts

Celani Family Vineyards Ardore Cabernet Sauvignon 2013

Romeo Carrot Pavé with Cream Cheese Foam, Dulcey Chocolate, Compressed Slow-Roasted Apple Gel, and Dac Tahitian Vanilla Bean Ice Cream

Black Star Farms Sirius Cherry Dessert Wine NV

Check out the event listing for more information.

Saturday, October 15

Rocky Mountain Luxe, 7:00 P.M.
Steve Topple, Game Creek Club and Restaurant, Vail, CO

Luxury is the name of the game at Vail’s Game Creek Club and Restaurant, whose executive chef, Steve Topple, has worked at some of the most lavish resorts in the country. Guests will experience a taste of his upscale cuisine, which is spun from the local Colorado bounty, with plates like Tea-Smoked Duck Breast with Cherry Gastrique on Orange Crêpes; Colorado Lamb Tartare with Quail Egg and Lemon–Caper Chutney; and Rocky Mountain Elk Tenderloin with Foie Gras–Potato Purée, Smoked Morel Mushrooms, and Huckleberry Sauce.

See the full menu below: 

Hors d’Oeuvre

​​​​​Local Portobello Mushroom Crisps with Truffle Vinaigrette

Warm Savory-Spiced Palisade Pear Bisque Shooters

Tea-Smoked Duck Breast with Cherry Gastrique on Orange Crêpes 

Roasted Venison Carpaccio with Crème Fraîche and Rosemary Polenta 

Smoked Colorado Trout–Corn Fritters with Chive Cream Sauce

J Vineyards & Winery J Brut Rosé NV

Dinner

Roasted Colorado Beet Salad with Jumpin’ Good Goat Dairy Goat Cheese Mousse and Hazelnut Vinaigrette 

Talbott Vineyards Sleepy Hollow Vineyard Chardonnay 2014

Colorado Lamb Tartare with Quail Egg and Lemon–Caper Chutney 

Renato Ratti Battaglione Barbera d’Asti 2013

Seared Colorado Striped Bass with Saffron–Vegetable Broth

Gallo Signature Series Santa Lucia Highlands Pinot Noir 2014

Rocky Mountain Elk Tenderloin with Foie Gras–Potato Purée, Smoked Morel Mushrooms, and Huckleberry Sauce

William Hill Cabernet Sauvignon 2013

Palisade Peach Panna Cotta with Vanilla–Strawberry Coulis 

Mia Dolcea Moscato d’Asti 2015

Check out the event listing for more information.

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