Garden State Bounty Dinner at The Beard House

A  VERY  SPECIAL  EVENING:

An Evening with Chefs Jerry Villa
and Philip Campanella at
THE JAMES BEARD HOUSE

GARDEN STATE BOUNTY
Monday, April 19th, 7.00 p.m. 

For his second trip from  Liberty House to the Beard House, Chef Philip Campanella is joining forces with Chef and seasonal-dining advocate Jerry Villa of Stone House Restaurant to cook up a dinner that showcases local bounty from the fertile fields of the Garden State.

Featuring an impeccable, regionally-inspired menu
(with accompanying wines). 
Members $125; General Public $165

RESERVE NOW:  James Beard Foundation
The Beard House
167 West 12th Street
212.627.2308 

Delectables Include

Petite Brie en Croûte with Cherry Grove Farm Creamery Buttercup Brie, Local Honey, and Dried Cranberries

Cherry Grove Farm Ham Biscuits with Jalapeño Jelly and Mascarpone

Espresso-Rubbed Beef Tenderloin Crostini with Caramelized Onion Marmalade and Valley Shepherd Creamery Crema de Blue Cheese

* * *

Dinner

Dayboat Sea Scallop with Lemon-Herb Couscous, Tomato Tapenade, and Chive Purée
Domaine de la Bongran Cuvée Tradition 2004

Grilled Squab with Ruby Potatoes, Cavolo Nero, Livers, and Vin Santo
Louis & Claude Desvignes Javernières 2007

Lamb Duo with Savory Rhubarb Cobbler, Wilted Dandelion Greens, Pistachio-Cognac Sauce, Farro-Roasted Vegetable Relish,
Spring Salsa Verde
Chateau Moulin Pey-Labrie Canon Fronsac 2001

Braised Pork Belly with Red Cabbage, Parsnips, and Spicy Applesauce
Domaine de l'Oratoire St. Martin Cuvée Prestige Cairanne Rouge 2007

Three Nut Tart with Housemade Brown Butter Ice Cream
Quinta do Infantado 10-Year-Old Tawny Port NV