Here’s a taste of what’s on tap today at JBF.
Beard on Books, 12:00 P.M.
Pierre Thiam, Senegal: Modern Senegalese Recipes from the Source to the Bowl
Chef, restaurateur, and author Pierre Thiam has a passion for his homeland of Senegal, and is on a mission to introduce global audiences to the diverse and delicious cuisines of West Africa. In his latest cookbook, Senegal: Modern Senegalese Recipes from the Source to the Bowl, Thiam creates an edible travelogue that highlights the traditional and contemporary recipes from across the nation’s kitchens. Featuring insights and stories from the cooks and producers Thiam met over his journey, and vibrant dishes inspired by those encounters, Senegal presents a gastronomic glimpse into the country’s past, present, and future.
Check out the event listing for more information.
French-Mediterranean Joie de Vivre, 7:00 P.M.
Nicolas Frezal, Bagatelle, NYC / Matthieu Godard, Bagatelle, Miami Beach, FL / Gustavo Young, Bagatelle, Rio de Janeiro and São Paulo, Brazil / Tim Newton, Bagatelle, Dubai, United Arab Emirates
What do Dubai, Miami Beach, Rio de Janeiro, and New York City all have in common? Worldly, well-heeled clientele who demand the highest standards for their cuisine—and outposts from the Bagatelle restaurant group, which delivers just that via spectacular French- and Mediterranean-accented menus rooted in their local terroir. Tonight the Beard House will play host to a dazzling dinner from all corners of the globe, featuring dishes like Tempura Tumbleweed; Seasoned Crab Gratinée; and Colorado Lamb Loin and Braised Shoulder Petit Farcis.
See the full menu below:
- Hors d’Oeuvre
- Red Snapper Crudo with Truffle Vinaigrette
- Snails with Garlic–Parsley Butter, Smoked Garlic–Potato Espuma, and Flatbread
- Hamachi with Watermelon and Pickled Jalapeños
- Truffle Fritters
- Tempura Tumbleweed
- Château Réal de Martin Perle de Rosé Côtes de Provence 2015
- Champagne Moët & Chandon Brut Réserve Impériale NV
- Dinner
- Heirloom Tomatoes with Kimchi Sauce and Goat Cheese
- Domaine du Bouchot Pouilly Fumé 2014
- Casquinha de Siri > Seasoned Crab Gratinée
- Domaine du Bouchot Pouilly Fumé 2014
- Grilled Florida Mahi-Mahi with Ratatouille du Languedoc, Crispy Polenta, and Black Olive Tapenade
- Jean-Marc Venturi Clos Venturi Vermentino 2013
- Colorado Lamb Loin and Braised Shoulder Petit Farcis
- Domaine d’Ardhuy Savigny-lès-Beaune 2013
- Fraises-Topped Pistachio Tart > Pistachio Biscuits with Strawberry Jam, Pistachio Cream, White Chocolate, Homemade Pistachio Praline, and Red Glaçage with Strawberry Juice
- Carmes de Rieussec Sauternes 2009
- Mignardises > Miniature Dulce de Leche and Orange Zest Tarts; Miniature Chocolate Crème Tarts with Shaved Chocolate; and Miniature Choux Tarts with Vanilla and Chocolate Crème
Check out the event listing for more information.
For all upcoming Beard House dinners, check out our events calendar.
