A Taste of the Beard House

April 24, 2013 @ 5:00 PM – 12:00 AM
Nectar Restaurant in Berwyn
1091 Lancaster Avenue
Berwyn, PA 19312
(610) 725-9000Event website

It’s an honor to be invited to cook at the Beard House. It is also a mark of distinction bestowed on the most promising figures in the culinary world. The honor is often compared to that of a musician stepping out at Carnegie Hall, because featured chefs get to debut their craft before a sophisticated New York audience.

So when Nectar Chef Patrick Feury was invited to cook at the house on February 8, 2013, he wanted to create a memorable event. Patrick, who is an artisan cheese maker, had been collaborating with the dairy farmers of Chester County for many years. And rather than shine the spotlight on himself, he decided to create a meal that paid tribute to all the farmers in the region. And to accompany this multi-course extravaganza, the chef recruited Victory Beer. Also located in Chester County, Patrick knew we would be able to match each dish to a complementary brew. Patrick had stepped out of his kitchen with a hands on approach to cultivating relationships with the land, farms and bounty available outside his window in Chester County and it was time to give the dairy, produce and animal farms located between Lancaster and Philadelphia their just due. The event was a sell out despite the threat of a snowstorm and the critical reviews were more like raves.

So, if you weren’t able to make the trek to the Big Apple, but would be interested in experiencing the event, Patrick will be recreating the experience at Nectar on Wednesday, April 24th.


Hors d’Oeuvre Reception
Victory Headwaters Pale Ale

Birchrun Hills Blue Cheese, Spinach Dumplings

Yellow Springs Farm Goat Cheese Gougère

Magret Duck Rillettes, Toasted Rosemary Bread

Yellowtail Tartare Canapé, Soy Asparagus and Rice


First Course
Victory CBC Melon Session Ale

Spiced Skuna Bay Salmon, Osetra Caviar, Doe Run Seven Sisters Crème Fraiche

Victory Brewing Company Prima Pils Beer–Dill Pancake


Second Course
Victory Rye Expression

Doe Run Country Rack Lamb Chop, Curry Lamb Sausage, Farro, Honey Walnuts, Heirloom Tomato

Third Course
Victory CBC Braumeister Pils Tettnang

Crispy Striped Bass, Doe Run Dairy Butter and Winter Black Truffle Sauce, Victory Prima Pils Pickled Carrots, Radishes

Fourth Course
Victory Red Thunder (Red Wine Barrel Aged Baltic Thunder)

Tea Smoked Pineland Farm Tenderloin and Pineland Farm Beef Short Ribs, Birchrun Hills Farm Equinox Potato, Turnip and Winter Black Truffle Gratin

Mushroom, Cipollini Onion, Parsley

Fifth Course
Victory V-12 Belgian-Style Ale

Parsnip Cake, Seven Sisters Ice Cream, Lingonberry


The dinner will cost $85 per person and a portion of the proceeds will be donated to the Brandywine Valley Association.

So, if you’d like to enjoy some great food, drink award-winning craft brews, and help preserve the pristine quality of the area, call Nectar today and make your reservation. Phone (610) 725-9000 or log onto www.tastenectar.com. Reservations are limited so book early. Can you think of a better way to spend Earth Day than this?


Bill Covaleski (left) and Patrick Feury on March 30 at Victory Brewpub, working on the beer pairings for the menu.

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European Tradition.


American Ingenuity.

The Victory Brewing Story

The story of Victory Brewing Company starts on a school bus in 1973 when fifth-graders Ron Barchet and Bill Covaleski stepped aboard, on their way to a new school. The two became fast friends and remained so, even as they grew up and went to college on opposite coasts. Just months out of college, Bill’s appreciation of good beer and access to his father’s home brewing equipment inspired him to explore the hobby. That same year (1985), Bill gave Ron a home brewing kit as a Christmas gift. With that, both Bill and Ron developed their love of the craft…
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