John Tesar Back At James Beard House Jan 23rd


On the heels of an exceptional year in which his newest restaurant, Knife at The Highland Dallas, received near-universal acclaim, John Tesar has been tapped as one of the esteemed chefs displaying their skills at the James Beard Foundation’s the Craft of Charcuterie event on Friday, Jan. 23 at the Beard House in New York City. This one-night only event will bring together culinary stars from across the country to create a charcuterie-focused menu including Tesar’s dish, the 150-day dry-aged 44 Farms rib eye with Ligurian olive oil, smoked sea salt and truffled potatoes.  

“It’s an honor to be featured alongside great chefs like Justin Brunson, Craig Deihl, Joshua Smith and Dustin Valette at the Craft of Charcuterie, and to be supporting the James Beard Foundation,” said Tesar. “It’s so important to continue to grow, explore new avenues for inspiration and expose the public to new styles of cuisine, and that’s what the foundation fosters.”

Celebrated for his distinctive dishes and outspoken nature, his second restaurant, Knife, has been praised for its reinvention of the steakhouse. Tesar has announced he will be opening Fork, an authentic Italian restaurant, in Dallas in 2015.

Check out what the dinner looks like:

Hors d’Oeuvre
Chefs’ Artisan Charcuterie Spread > Assorted Cured, Smoked and Salted Meats
Sturgeon Chicharrones with Spanish Yogurt and Olive Oil

Seared New England Sea Scallop with Porcini–Chorizo Vinaigrette
Pâté en Croute with Korean Mustard, Spiced Prunes, and Pickled Baby Vegetables
Crispy Pig Face with Tripe Ragù, Fresh Mozzarella, and Pickled Tongue Salad
Cured-and-Smoked Liberty Duck Breast with Pinot Noir–Poached Hudson Valley Foie Gras, Confit Gizzards, Pickled Dried Cherries, Creamy Riz Rouge, and Marcona Almonds
150-Day Dry-Aged 44 Farms Rib-Eye with Ligurian Olive Oil, Smoked Sea Salt, and Truffled Potatoes

Assorted Wasik’s The Cheese Shop Cheeses with Accompaniments

Petits Fours

A selection of fine wines will be served with this dinner


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