I was so excited when I found out that the chefs from The Harrison were going to be at the Beard House! It was an amazing meal that started off with delicious hors ‘doeurves, including my absolute favorite, the short rib pot-au-feu (I must have had five of these, they were so good!). I truly enjoyed experiencing the different Mediterranean and Middle Eastern flavors that were subtly woven throughout each dish, from the grilled octopus to the spiced pork chop. And then for the best part: dessert by Pastry Chef Colleen Grapes! It was a delectable chocolate–caramel tart with pretzel crust, popcorn ice cream, and candied peanuts — so playful and creative! On our way out, we received an additional treat from Chef Colleen: lemon chocolate lollipops. Amazing!
Short Rib Pot-au-Feu
Brandade Crostini with Poached Quail Eggs and Smoked Paprika
Ready for dinner!
Dayboat Scallops with Local Beets, Toasted Almonds, and Preserved Lemon Butter
Grilled Octopus with Sweet Potato Falafel and Housemade Harissa
Pan-Crisped Gnocchi with Duck Confit, Walnut Pesto, and Hen of the Woods Mushrooms
Spiced Pork Chop with Olives, Black Kale, and Creamy Cannellini Beans
Rack of Lamb with Lamb Breast-Manchego Gratin, Pomegranate, and Parsley Pistou
Chocolate–Caramel Tart with Pretzel Crust, Popcorn Ice Cream, and Candied Peanuts
The lovely and talented Pastry Chef Colleen Grapes
Lemon Chocolate Lollipops