James Beard Dinner – November 17th

James Beard House Menu

Thursday, November 17, 2016

Hors d’oeuvres

Shrimp Butter, Peasant Bread, Lady Edison Prosciutto, Pickled Vegetables

Gougéres, Rabbit Rillete, Pickled Ramps, Tarragon

In the Kitchen

Capers Blades Oyster, House Vinegar Mignonette, Curry Cocktail,

Hot Sauce, Garden Aioli, Crackers

Tongue and Cheek

Brined Beef Tongue, Braised Cheek, Lusty Monk Mustard, Pickle

Davis Family

Cuvee Luke, Sierra Foothills, California 2014

Rose de Noir, Russian River, California 2013

For the Table

Ham and Cheese Biscuits, Corn Bread, Peasant Bread, Chow Chow, CK Apple Butter,

Pepper Relish, Brown Butter and Honey, Assorted Pickled Garden Vegetables,

Pickled Ramps, CK Crispy Okra

Dinner Bell

The Natives Are Restless

Cherokee Heirloom Grits, Heavy Cream, Smoked Sunburst Trout Lardons,

Pea Shoots, Sorrel, Baby Herbs

Arterberry Maresh, Maresh Vineyard, Dundee Hills, Oregon 2014

 Someday the Mountain Might Get ’em, But the Law Never Will

Moonshine Braised Joyce Farms Guinea Hen, Cruz Buttermilk Biscuit Dumplin’s, Garden Kale, Pickled Carrots, Muscadine Vincotto, Cracklings, Yellow Branch Reserve

Regis Bouvier ‘En Montre Cul’ Rouge, Burgundy, France 2014


Cats Who Lay?

Sorghum Braised Heritage Pork Collar, Purple Cape Beans, House Bacon,

Pork Rind Crust

Abberant Cellars, Carpe Nocteum, Willamette Valley, Oregon 2009

Them Sheep’s got Hot Racks!

Border Springs Lamb Rack, Curry Stewed Okra and Tomatoes,

Charleston Gold Rice, Cilantro, Chermoula

Bodegas Muga Rioja Reserva, Rioja, Spain 2012


Who the Hell Serves Brisket at the James Beard House?  We DO!

A Farmer and a Chef’s Secret Rub, Brasstown Beef Brisket, Bone Marrow Hollandaise, Green Bean Casserole, Cherokee Rose Cream, Foraged Chanterelles

Sandrone Nebbiolo, Piedmont, Italy 2014


The Ring of Fire

Hillside Apples and Brandy, Spiced Orange Creameux Cylinder, Shredded Phyllo, Caramel, Citrus Cake, Ring of Troy and Sons Whiskey Fire

Jorge Ordonez Victoria, Malaga, Spain 2011