Chef Charlie Palmer, Chef Marcus Gleadow Ware, and members of their team in the Beard House kitchen
Foie Gras Terrine with Seasonal Fruits
Hamachi with Soy, Ginger, and Pineapple
Chef Marcus Gleadow Ware and members of his team plating hors d'ouevres
1989 > Beet–Goat Cheese Gâteau with Mizuna, Walnuts, and Sherry Vinaigrette
1991 > Tea-Smoked Griggstown Squab with Corn Savories, Balsamic Vinegar, and Foie Gras
Present > Poached Mediterranean Sea Bass with Zucchini, Leeks, Sea Urchin, and Lobster Jus
Future > Rare Beef Tenderloin and 48-Hour Spiced Beef Shank with Intense Porcini Bouillon and Caramelized Turnips
Future > Flavors of Mandarin: Mandarin Mousse with Lemon Sponge Cake and Milk Chocolate
Chef Charlie Palmer behind the scenes in the Beard House kitchen
Dinner

Aureole: Past, Present, and Future

Award Winner

Charlie Palmer

The Charlie Palmer Group, Costa Mesa, CA; Dallas; Healdsburg, CA; Las Vegas; NYC; Reno, NV; San Francisco; and Washington, D.C.

Marcus Gleadow Ware and Pastry Chef Pierre Poulin
Aureole, NYC

Charlie Palmer was just 28 years old in 1988, the year he opened Aureole and blew diners away with his progressive American cuisine. The pioneering chef never looked back: today he runs 18 restaurants and hotels throughout the country. But with its relaunched New York location, Aureole remains the heart and soul of Palmer’s empire.

Event photos taken by Mira Zaki.

MENU

  • Hors d’Oeuvre

    • Foie Gras Terrine with Seasonal Fruits
    • Lobster Salad with Seasonal Citrus
    • Hamachi with Soy, Ginger, and Pineapple
    • Champagne Taittinger La Française Brut NV
  • Dinner

    • 1989 > Beet–Goat Cheese Gâteau with Mizuna, Walnuts, and Sherry Vinaigrette
    • Michel Redde la Moynerie Pouilly-Fumé 2010
    • 1991 > Tea-Smoked Griggstown Squab with Corn Savories, Balsamic Vinegar, and Foie Gras
    • Schroedel Tradition Riesling 2009
    • Present > Poached Mediterranean Sea Bass with Zucchini, Leeks, Sea Urchin, and Lobster Jus
    • Louis Jadot Domaine du Duc de Magenta Morgeot Clos de la Chapelle Chassagne-Montrachet 1er Cru 2007
    • Future > Rare Beef Tenderloin and 48-Hour Spiced Beef Shank with Intense Porcini Bouillon and Caramelized Turnips
    • Tenuta San Guido Guidalberto 2010
    • Future > Flavors of Mandarin: Mandarin Mousse with Lemon Sponge Cake and Milk Chocolate
    • Taylor Fladgate 20-Year-Old Tawny Port NV

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Thu, 01.10.2013
  • 7:00 PM
  • The Beard House map
  • Members $155 / General Public $205
  • Call 212.627.2308 to reserve
 
 
 

April 2014

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Greenhouse Gallery Mon, 03.03.2014
 
Greenhouse Gallery Mon, 03.03.2014
 
Greenhouse Gallery Mon, 03.03.2014
 
Coast-to-Coast Cool Thu, 04.03.2014
 
Greenhouse Gallery Mon, 03.03.2014
 
Farmstead Feast Fri, 04.04.2014
 
Greenhouse Gallery Mon, 03.03.2014
 
Sonoma, CA Sat, 04.05.2014
 
Oregon Meets Mediterranean Sat, 04.05.2014
 
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Greenhouse Gallery Mon, 03.03.2014
 
Greenhouse Gallery Mon, 03.03.2014
 
The Art of American Omakase Mon, 04.07.2014
 
Greenhouse Gallery Mon, 03.03.2014
 
Greenhouse Gallery Mon, 03.03.2014
 
Beard on Books Wed, 04.09.2014
 
Chicago Wed, 04.09.2014
 
Spirit of the Southwest Wed, 04.09.2014
 
Greenhouse Gallery Mon, 03.03.2014
 
Spring Is in the Air Thu, 04.10.2014
 
Greenhouse Gallery Mon, 03.03.2014
 
Greenhouse Gallery Mon, 03.03.2014
 
D.C. Chef to Watch Sat, 04.12.2014
 
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Greenhouse Gallery Mon, 03.03.2014
 
Greenhouse Gallery Mon, 03.03.2014
 
Greenhouse Gallery Mon, 03.03.2014
 
Second-Night Passover Seder Tue, 04.15.2014
 
Greenhouse Gallery Mon, 03.03.2014
 
Heading South Wed, 04.16.2014
 
Greenhouse Gallery Mon, 03.03.2014
 
Sultan's Pantry Thu, 04.17.2014
 
Greenhouse Gallery Mon, 03.03.2014
 
Greenhouse Gallery Mon, 03.03.2014
 
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Greenhouse Gallery Mon, 03.03.2014
 
Greenhouse Gallery Mon, 03.03.2014
 
Modern Japanese Izakaya Mon, 04.21.2014
 
Greenhouse Gallery Mon, 03.03.2014
 
Made in Memphis Tue, 04.22.2014
 
Greenhouse Gallery Mon, 03.03.2014
 
Enlightened Eaters Wed, 04.23.2014
 
Washington, D.C. Wed, 04.23.2014
 
World of Umami Burger Wed, 04.23.2014
 
Greenhouse Gallery Mon, 03.03.2014
 
Luscious Italian Thu, 04.24.2014
 
Greenhouse Gallery Mon, 03.03.2014
 
Springtime Latin Lunch Fri, 04.25.2014
 
Greenhouse Gallery Mon, 03.03.2014
 
In Good Food We Trust Sat, 04.26.2014
 
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Greenhouse Gallery Mon, 03.03.2014
 
Greenhouse Gallery Mon, 03.03.2014
 
Garden Spring Fling Mon, 04.28.2014
 
Greenhouse Gallery Mon, 03.03.2014
 
Coastal Kitchen Tue, 04.29.2014
 
Greenhouse Gallery Mon, 03.03.2014
 
Vegas Glitz Wed, 04.30.2014
 
 
 
 
JBF Kitchen Cam