Oaxaca Meets Thailand
at the James Beard House


On October 12, 2017, our talented team had the honor of cooking at the James Beard House for a second consecutive year.

The idea for this dinner came to be while our Chef James Wayman was traveling in Oaxaca, Mexico. When he noticed that Thailand and Mexico lie on the same latitudinal line, he knew he had found inspiration for his upcoming Beard House dinner. The menu merged the two cuisines, featuring vegetables from our farm Stone Acres, and chefs from Oyster Club, Engine Room, and our newly butcher shop and restaurant, Grass & Bone. Esteemed Chef Gabe Erales of Noma Copenhagen, Noma Mexico, and Dai Due Taqueria joined us on hallowed ground to execute this exploration of exotic flavors.

Nam Klug: fried Connecticut grains with red curry paste, lime leaf, farm-grown peanuts, and herbs
Belle Pente Vineyard Pinot Gris 2014

Chicharrones with pickled chile rajas and pork terrine
Belle Pente Vineyard Pinot Noir 2014

Memelitas: Oaxacan tortillas with wild mushrooms, fermented squash blossom crema, and epazote
Oaxacan Spritz: tequila, cilantro, chilhuacle rojo chili and Mexican oregano

Rice Smoked Bluefish with home made squid sauce, fried bread, and mint
The Old City: white rum, lemongrass, Thai chili, orange bitters and avocado leaf salt


Stonington Seafood Ceviche with burnt carrot guacamole, smoked-and-sun-dried tomatillos, and crispy fried things
Modelo Especial

Chile-Preserved Cabbage–Wrapped Swordfish with fragrant herbs and green curry
Otello Lugana Les Creetes 2015

Six-Month-Aged Duck Confit with canela, beet–dried summer fruit mole, and frijoles negros de olla
Tomatillo Margarita

Kohlrabi Som Tum with dried Stonington red shrimp and chile vinegar
Cosmos Brewery Co. Chang Beer


Connecticut-Grown Rye Pound Cake with lemon drop chile, bittersweet chocolate glaze, and red pepper ice cream
El Jolgorio Mezcal Tobalá: green apple, farm peanuts, cacao, chile, and avocado leaf salt