I have long been curious to dine at the James Beard House. I subscribe to the biweekly "Beard Bites" which features the many events (including the dinners, which feature selected chefs) happening on a given week at the Beard House. To be honest, the choices are so many and each so tantalizing that it's been next to impossible for me to just choose one.
|a view of the buffet from the second floor landing|
Here is just a *small* sample of the offerings:
Savory tea sandwiches: House-Smoked Trout Reubens with Pickles, Fennel Sauerkraut, and Roasted Tomato Aioli on Marble Rye. Braised Hudson Valley Rabbit with Olive Marmalade, Herb Salad, and Dijon Mustard on Housemade Potato Rolls. Apple, Avocado, and Smoked Cheddar with Arugula and Red Onions on Multigrain Toasts. Fried Chicken with Jalapeños, Pickles, Napa Cabbage Slaw, and Chipotle Aïoli on Sweet Potato Biscuits. Bison Meatloaf Club with Bacon, Roasted Fennel, Piquillo Peppers, and Romesco Sauce on Sourdough.
Sweets: Plain and Currant Mini Scones. Miniature Ho-Hos (really!). Elderflower-Glazed Raspberry and Brown Butter Madeleines. Pistachio-Rose Water Macarons. Meyer Lemon-Honey Tartlets. Blood Orange-Olive Oil Tea Cakes. Maple-Cranberry Steamed Pudding. Cinnamon-Raisin Buns.
|one of my favorite sweets: the cinnamon raisin buns|
|my plate (on the first round - yes, I indulged!)|
I stacked my plate with nearly every item on display. For my second round, I focused on my favorites: the fried chicken sandwich and bison meatloaf club, and the tea cakes, steamed pudding, and cinnamon buns.
It was a fun afternoon, and I already can't wait for next year's tea!