March 12 Dinner Reservation Details
The evening will begin at 7 p.m. with a reception in the Beard House’s charming Greenhouse Gallery as guests enjoy an assortment of hors d’oeuvres.
A seated tasting menu will begin around 8 p.m. The price is $130 per person for James Beard Foundation members and $170 per person for the general public.
The James Beard House is located at 167 West 12th Street. For reservations, please call 212.627.2308.


The Berkshire Cure-All 2014 at The James Beard Foundation
March 12, 2014

Hors d’oeuvres

Adam Brassard, The Red Lion Inn
Howden Farm Corn and Buckwheat Blini with Bela Farms Duck Pastrami
Lila’s Lamb Corn Dog with Fried Pickles and Berkshire Wildflower Honey
Pickled Island Creek Oyster with Smoked Berkshire Trout Salad
Cricket Creek Farm Feta and Bulich Farm Mushroom-stuffed Kale Leaves

Westport Rivers Brut, Cuvee RJR, 2006

Jeremy Stanton, The Meat Market
Black Queen Angus Farm Bresaola, Flying Pigs Farm Coppa, Sky Farm Greens, Preserved Farm Girl Farm Fennel
and Taft Farms Beets and Turnips

Lamoreaux Landing, Cabernet Franc, Unoaked T23, 2011, Finger Lakes, NY  

Daire Rooney, Allium
Berkshire Wildflower Honey-brined Climbing Tree Farm Pork Loin and Blue Hill Farm Pork Belly Brulee, Berry Patch Sweet
Lightning Squash Custard, Mighty Food Farm Celeriac, Parsnip and Apple Velouté with Berry Patch Confit Onions
and Asian Greens

Ravines, Dry Riesling, Argetsinger Vineyard, 2010, Finger Lakes, NY

Brian Alberg, The Red Lion Inn
Ioka Valley Farm Maple-cured Bela Farms Duck Breast with
Big Elm Brewing Rye Spaetzle and Braised Lacto-fermented Berry Patch Cabbage
with Berkshire Mountain Distillers Corn Whiskey

Big Elm Brewing, Single Barrel Aged Lion’s Ale, Sheffield, MA


Josephine Proul, Local 111
Millet Hush Puppy, Sauce Gribiche and Farm at Miller’s Crossing Pickled Beets

Dan Smith, John Andrews, A Farmhouse Restaurant
Lila’s Farm Grilled Leg of Lamb, Foggy River Farm Roasted Rutabaga,
Berle Farm Cornmeal Polenta, Zehr & Sons Mushroom Farm Conserve
and Indian Line Farm Red Onion Marmalade

Hermann J. Wiemer, Cabernet Franc, 2011, Finger Lakes, NY


Josephine Proul, Local 111
Common Hands Farm Parsnip and Cornmeal Cake with Frangipane, Marshmallow,
Ten Barn Farm Frothy Grape and Almond Crunch Mohawk

Eden Ice Cider, Heirloom, VT

Bread service from Berkshire Mountain Bakery and Ronnybrook Farm.
Coffee service will feature Barrington Coffee Roasters and High Lawn Farm.
Wine selection by Dan Thomas, Sommelier, The Red Lion Inn

Click here to go to the James Beard Dinner 2014 page
Click here to go to the Featured Chefs and Bios page