Chef Juan Carlos Landazuri and the culinary team in the Beard House kitchen
Foie Gras Terrine with Pomegranate Jam on Brioche Toasts
Salmon Tartare with Passion Fruit and Coriander
Crabmeat Parfait with Meyer Lemon Jam, Basil, and Pisco–Espelette Gelée
Beet Consommé with Apples, Golden Raisins, and White Verjus
Market Crudo with Ají Amarillo Sauce, Salmon Belly, Tuna, Kampachi, Micro-Salad, and Cilantro Oil
Carapulcra with Rabbit Ragù and Winter Vegetables
Duck Raviolo with Brown Butter, White Balsamic, Kumquat Marmalade, and Pecorino Sardo
Behind the scenes in the Beard House kitchen
Venison Loin with Juniper–Armagnac Jus and Rutabaga Gratin
Chilled Sesame Mousse with Pumpkin Ganache and Chestnut Financiers
Alison Price Becker, Juan Carlos Landazuri, and their team at the Beard House
Dinner

Alison’s Holiday Feast

Alison Price Becker and Juan Carlos Landazuri
Alison Eighteen, NYC

At new restaurant Alison Eighteen, longtime New York City restaurateur Alison Price Becker and impressive executive chef Juan Carlos Landazuri team up to take refined, seasonally focused dining to the next level, combining his alluring food with the revered “Alison” hospitality.

Event photos taken by F. Martin Ramin.
 

Related Info:

MENU

  • Hors d'Oeuvre

    • Foie Gras Terrine with Pomegranate Jam on Brioche Toasts
    • Salmon Tartare with Passion Fruit and Coriander
    • Salty Brandade with Romesco Sauce
    • Beet Consommé with Apples, Golden Raisins, and White Verjus
    • Domaine Carneros by Taittinger Brut NV
  • Dinner

    • Crabmeat Parfait with Meyer Lemon Jam, Basil, and Pisco–Espelette Gelée
    • Château Rives-Blanques Occitania Mauzac Blanc 2011
    • Market Crudo with Ají Amarillo Sauce, Salmon Belly, Tuna, Kampachi, Micro-Salad, and Cilantro Oil
    • La Carraia Orvieto Classico 2011
    • Carapulcra with Rabbit Ragù and Winter Vegetables
    • Domaine de Montvac Vacqueyras Arabesque 2009
    • Duck Raviolo with Brown Butter, White Balsamic, Kumquat Marmalade, and Pecorino Sardo
    • Françoise & Denis Clair Côte-de-Beaune Villages 2010
    • Venison Loin with Juniper–Armagnac Jus and Rutabaga Gratin
    • Castel San Michele Trentino Rosso 2009
    • Chilled Sesame Mousse with Pumpkin Ganache and Chestnut Financiers
    • Paul Jaboulet Aîné Le Chant des Griolles Muscat de Beaumes-de-Venise 2010
    • Petits Fours

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Wed, 12.19.2012
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • Call 212.627.2308 to reserve
 
 
 

March 2013

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