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
  • 212.627.2308
 
 
 

September 2015

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Best of Brennan’s Wed, 09.09.2015
 
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Denver Fri, 09.11.2015
 
Columbus Calling Fri, 09.11.2015
 
Pinstripes and Prime Steaks Sat, 09.12.2015
 
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Summer’s End Farm Feast Tue, 09.15.2015
 
A Brooklyn Backyard Supper Wed, 09.16.2015
 
Denver Five Wed, 09.16.2015
 
Taste America: Miami Fri, 09.18.2015
 
D.C. Casual Luxury Fri, 09.18.2015
 
Venice on a Plate Sat, 09.19.2015
 
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Philadelphia Sun, 09.20.2015
 
Grand Wine, Grand Feast Mon, 09.21.2015
 
 
 
Boulder Bounty Thu, 09.24.2015
 
Taste America: Phoenix Fri, 09.25.2015
 
Inventive Italian Fri, 09.25.2015
 
Jewish Deli Inspiration Sat, 09.26.2015
 
Taste America: Charleston Sat, 09.26.2015
 
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Kansas City, MO Mon, 09.28.2015
 
Bend, OR Mon, 09.28.2015
 
Bend, OR Mon, 09.28.2015
 
Delaware Artisan Tue, 09.29.2015
 
Bend, OR Mon, 09.28.2015
 
Danville, CA Wed, 09.30.2015
 
Taste of Jackson Hole Wed, 09.30.2015
 
 
 
 
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