Rhy Waddington and his team at the James Beard House
Sweetbread Nuggets with Carrot Purée, Shaved Brussels Sprouts, and Hazelnuts
Rhy Waddington at the James Beard House
Tuna Sashimi with Sesame, Ginger Crème, and Cracked Wasabi Peas
Quail Eggs with House-Smoked Bacon and Truffled Hollandaise on Toasted Brioche
Heirloom Beet Tartare with Shaved Goat Cheese
Hamachi Crudo with Pickled Radishes, Rhubarb, Celery Hearts, and Blood Orange
Hudson Valley Foie Gras Terrine with Sauternes Gel, Granola, and Arugula Blossoms
Sous Vide Veal Cheeks with Whipped Parsnips, Bone Marrow Custard, Parsley, Preserved Lemon, and Veal Consommé
Behind the scenes in the James Beard House kitchen
Berkshire Cheese Company Berkshire Blue with Poached Quince, Toasted Oats, and Borage
Dutchess County Maple–Butternut Squash Brûlée with Maple–Almond Ice Cream Sandwich
Dinner

Autumn in New York

Rhy Waddington

Winged Foot Golf Club, Mamaroneck, NY

Rhy Waddington's career has brought him from his native Australian countryside to one of the most elite golf clubs in the United States, where he has garnered acclaim for his spectacular presentations. Join us when this globe-trotting chef debuts at the Beard House for a menu of exquisite autumnal fare.

Event photos taken by Joan Garvin. 

MENU

  • Hors d'Oeuvre

    • Sweetbread Nuggets with Carrot Purée, Shaved Brussels Sprouts, and Hazelnuts
    • Tuna Sashimi with Sesame, Ginger Crème, and Cracked Wasabi Peas
    • Quail Eggs with House-Smoked Bacon and Truffled Hollandaise on Toasted Brioche
    • Heirloom Beet Tartare with Shaved Goat Cheese
    • Triennes Rosé 2012
  • Dinner

    • Hamachi Crudo with Pickled Radishes, Rhubarb, Celery Hearts, and Blood Orange
    • Shaw and Smith Sauvignon Blanc 2012  
    • Hudson Valley Foie Gras Terrine with Sauternes Gel, Granola, and Arugula Blossoms
    • Matchbook Chardonnay 2011
    • Sous Vide Veal Cheeks with Whipped Parsnips, Bone Marrow Custard, Parsley, Preserved Lemon, and Veal Consommé 
    • Mitolo Savitar Shiraz 2009
    • Berkshire Cheese Company Berkshire Blue with Poached Quince, Toasted Oats, and Borage 
    • Errazuriz Max Reserva Cabernet 2010
    • Dutchess County Maple–Butternut Squash Brûlée with Maple–Almond Ice Cream Sandwich

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Tue, 10.29.2013
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • Call 212.627.2308 to reserve
 
 
 

January 2014

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Greenhouse Gallery Thu, 01.02.2014
 
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Greenhouse Gallery Thu, 01.02.2014
 
Greenhouse Gallery Thu, 01.02.2014
 
Greenhouse Gallery Thu, 01.02.2014
 
Greenhouse Gallery Thu, 01.02.2014
 
Greenhouse Gallery Thu, 01.02.2014
 
Winter’s Tale Thu, 01.09.2014
 
Greenhouse Gallery Thu, 01.02.2014
 
Greenhouse Gallery Thu, 01.02.2014
 
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Greenhouse Gallery Thu, 01.02.2014
 
Greenhouse Gallery Thu, 01.02.2014
 
New York Hot Spot Mon, 01.13.2014
 
Greenhouse Gallery Thu, 01.02.2014
 
Winter Fancy Tue, 01.14.2014
 
Greenhouse Gallery Thu, 01.02.2014
 
Chesapeake Bounty Wed, 01.15.2014
 
Greenhouse Gallery Thu, 01.02.2014
 
 
Greenhouse Gallery Thu, 01.02.2014
 
Midwinter Lunch Fri, 01.17.2014
 
Kohala Coast, HI Fri, 01.17.2014
 
Greenhouse Gallery Thu, 01.02.2014
 
Kohala Coast, HI Fri, 01.17.2014
 
Richmond, VA Sat, 01.18.2014
 
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Greenhouse Gallery Thu, 01.02.2014
 
Greenhouse Gallery Thu, 01.02.2014
 
Greenhouse Gallery Thu, 01.02.2014
 
Greenhouse Gallery Thu, 01.02.2014
 
Beard on Books Wed, 01.22.2014
 
Wine Country Enchantment Wed, 01.22.2014
 
Greenhouse Gallery Thu, 01.02.2014
 
Winter Farm Harvest Thu, 01.23.2014
 
Greenhouse Gallery Thu, 01.02.2014
 
Eat. Drink. Barcelona. Fri, 01.24.2014
 
Greenhouse Gallery Thu, 01.02.2014
 
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Greenhouse Gallery Thu, 01.02.2014
 
Greenhouse Gallery Thu, 01.02.2014
 
Mexico Meets Maine Mon, 01.27.2014
 
Greenhouse Gallery Thu, 01.02.2014
 
Hamptons Style Tue, 01.28.2014
 
Greenhouse Gallery Thu, 01.02.2014
 
Collards and Carbonara Wed, 01.29.2014
 
Greenhouse Gallery Thu, 01.02.2014
 
Vintage Brews Thu, 01.30.2014
 
Greenhouse Gallery Thu, 01.02.2014
 
California Heirloom Fri, 01.31.2014
 
 
JBF Kitchen Cam