Chef Luke Venner of Elm Cooks The James Beard House May 14

Stephanie Webster
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Chef Luke Venner of Elm restaurant will be cooking a very special meal at the prestigious James Beard Foundation to bring a taste of "Connecticut Spring" to the Beard House on Monday, May 14th. Designed to celebrate, nurture and honor chefs who make America's food culture more delicious and sustainable, the Beard House Dinners are prepared by culinary masters from all regions of the US and around the world.

Chef Luke will prepare an elegant menu of seasonal selections inspired by his reverence for local purveyors and producers paired with his choice of wines. Beard House Dinners are open to the public; for more information: View the complete menu below:


Mon, May 14, 2018

7:00 PM
The Beard House
Member Price: $135Public Price: $175Phone: 212.627.2308


Hors d’Oeuvre

Ibérico Ham with Sea Urchin

Oysters with Cucumber

Tandoori Chicken Liver Mousse

Hermann J. Wiemer Vineyard Blanc de Blanc 2013


Tuna Crudo with Burrata, Watermelon, and Spring Onions

Bodega Garzón Single Vineyard Albariño 2015

Spring Vegetable Salad with Bacon, Smoked Cheddar, and Buttermilk Ranch Dressing

Gran Moraine Chardonnay 2015

Lumache Pasta with ‘Nduja Bolognese and Honey

Villa Calcinaia Riserva Chianti Classico 2013

Veal Schnitzel with Green Garlic Potatoes and Morel Jus

Equis Cornas 2012

Panqueques con Semifrio de Plátanos y Dulce de Leche

The Rare Wine Co. New York Malmsey Special Reserve Historic Madeira NV