Chefs Neal Fraser and Greg Hozinsky with their team at the James Beard House Kitchen
Sunchoke Custard with Buttered Rye Bread Crumbs and Smoked Char Roe
Hudson Valley Foie Gras Torchon with Late Harvest Riesling Gelée, Sicilian Pistachios, and Hibiscus–Pear Soda
Pied de Cochon with Violet Mustard Aïoli and Sour Beer–Braised Cabbage Marmalade
Behind the scenes in the Beard House kitchen
Santa Barbara Uni Toasts with Shrimp Boudin, Shiitake Duxelles, and Furikake
Monterey Bay Abalone with Mink Island Fluke, Pickled Tiny Vegetables, Blood Orange, and Yuzu Kosho–Horseradish Snow
Behind the scenes in the Beard House kitchen
Sweet Corn Agnolotti with Périgord Truffles, Peekytoe Crab, Parmesan Fondue, Sweet Pea Emulsion, and Pea Tendrils
Wild Black Bass with Celeriac Purée, Crosnes, Olive Oil–Poached Artichokes, and Mussel–Saffron Fumé​
Bacon-Wrapped Durham Ranch Rabbit Civet de Lièvre with Anson Mills Polenta, Stinging Nettles, Black Trumpet Mushrooms, and Crispy Pigs' Ears
Miyazaki Japanese Wagyu Beef with Mary’s Garden Basil Snails, Parsnip Flan, Salsa Verde, and Sorrel Blossoms
Gianduja Chocolate Ganache with Orange Froth, Hazelnut Ice Cream, and Toasted Marshmallow
Behind the scenes in the Beard House kitchen

California Heirloom

Neal Fraser

The Strand House, Manhattan Beach, CA

Greg Hozinsky

The Strand House, Manhattan Beach, CA

Looking out over the Pacific in elegant Manhattan Beach, the Strand House is about as quintessentially California as it gets, from its striking oceanfront setting to its gorgeous, market-inspired menu and widely renowned chefs. Join Neal Fraser and Greg Hozinsky as they present a glamorous, irresistible evening inspired by the Golden State.

Event photos taken by Phil Gross.

Related Info:

MENU

  • Hors d’Oeuvre

    • Sunchoke Custard with Buttered Rye Bread Crumbs and Smoked Char Roe
    • Hudson Valley Foie Gras Torchon with Late Harvest Riesling Gelée, Sicilian Pistachios, and Hibiscus–Pear Soda  
    • Pied de Cochon with Violet Mustard Aïoli and Sour Beer–Braised Cabbage Marmalade
    • Santa Barbara Uni Toasts with Shrimp Boudin, Shiitake Duxelles, and Furikake 
    • Champagne Perrier-Jouët Grand Brut NV
  • Dinner

    • Monterey Bay Abalone with Mink Island Fluke, Pickled Tiny Vegetables, Blood Orange, and Yuzu Kosho–Horseradish Snow
    • L'Objet Blanc Comstock Vineyard Sauvignon Blanc 2012
    • Sweet Corn Agnolotti with Périgord Truffles, Peekytoe Crab, Parmesan Fondue, Sweet Pea Emulsion, and Pea Tendrils
    • Flowers Chardonnay 2010
    • Wild Black Bass with Celeriac Purée, Crosnes, Olive Oil–Poached Artichokes, and Mussel–Saffron Fumé​
    • Robert Mondavi Winery Pinot Noir Reserve 2011
    • Bacon-Wrapped Durham Ranch Rabbit Civet de Lièvre with Anson Mills Polenta, Stinging Nettles, Black Trumpet Mushrooms, and Crispy Pigs' Ears 
    • Comstock Family Vineyards Zinfandel 2011
    • Miyazaki Japanese Wagyu Beef with Mary’s Garden Basil Snails, Parsnip Flan, Salsa Verde, and Sorrel Blossoms
    • B Wise Vineyards Brion Cabernet Sauvignon 2008
    • Gianduja Chocolate Ganache with Orange Froth, Hazelnut Ice Cream, and Toasted Marshmallow  
    • 13 Stars Cognac with Ruby Port, Grand Marnier, and Nutmeg

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Fri, 01.31.2014
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • 212.627.2308
 
 
 

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