The Canadian chef team in the Beard House kitchen
Bison Heart Kielbasa with Indian Celery and Fennel Kraut
Dried Caplin–Potato Croquettes
Parsnip Spuma with Cured Steelhead Trout Roe and Cod Bottarga
Behind the scenes in the Beard House kitchen
Rabbit and Spragg Farms Porchetta with Crispy Artichokes and Salsa Verde
Seared Cod with Turnip Cake, Wilted Bitter Greens, Crispy Potato, and Cabbage, Carrot, and Cilantro Slaw
Newfoundland Lobster and Roasted Sweetbreads with Salsify Trio, Borage, Newfoundland Seashore Greens, and Roasted Lobster Reduction
Handmade Strozzapreti Pasta with Suckling Pig Ragù and Pecorino Sardo
Behind the scenes in the Beard House kitchen
Roasted Lamb with Seasonal Vegetables
Thyme–Chamomile Custard with Blueberry Sorbet, Sablé Crumble, and Honeyed Yogurt
Dinner

Canada's Top Chefs

Jeremy Charles
Raymonds, St. John’s, Newfoundland, Canada

Connie DeSousa and John Jackson
CHARCUT Roast House, Calgary, Alberta, Canada

Todd Perrin
The Chef’s Inn and Mallard Cottage, St. John’s, Newfoundland, Canada

Rob Rossi
Bestellen, Toronto

Forget about quickfires and elimination challenges: for one night at the Beard House former contestants on Top Chef Canada will put their competitive differences aside to collaborate on a showstopping dinner. Don’t miss this chance to sample the food of some of Canada’s most exciting culinary stars.

 

Event photos taken by F. Martin Ramin.

MENU

  • Hors d'Oeuvre

    • Bison Heart Kielbasa with Indian Celery and Fennel Kraut
    • Dried Caplin–Potato Croquettes
    • Lobster Velouté
    • Whelk Ceviche
    • Parsnip Spuma with Cured Steelhead Trout Roe and Cod Bottarga
    • House-Cured Charcuterie
    • HILLEBRAND TRIUS BRUT NV
  • Dinner

    • Rabbit and Spragg Farms Porchetta with Crispy Artichokes and Salsa Verde
    • CHARLES BAKER STRATUS RIESLING 2010
    • Seared Cod with Turnip Cake, Wilted Bitter Greens, Crispy Potato, and Cabbage, Carrot, and Cilantro Slaw
    • LE VIEUX PIN VIOGNIER–ROUSSANNE 2010
    • Newfoundland Lobster and Roasted Sweetbreads with Salsify Trio, Borage, Newfoundland Seashore Greens, and Roasted Lobster Reduction
    • RAVINES CHARDONNAY 2009
    • Handmade Strozzapreti Pasta with Suckling Pig Ragù and Pecorino Sardo
    • NORMAN HARDIE COUNTY PINOT NOIR 2009
    • Roasted Lamb with Seasonal Vegetables
    • PAINTED ROCK CABERNET SAUVIGNON 2009
    • Thyme–Chamomile Custard with Blueberry Sorbet, Sablé Crumble, and Honeyed Yogurt
    • STRATUS ICEWINE 2008

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Thu, 10.25.2012
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • 212.627.2308
 
 
 

February 2013

S M T W T F S
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31
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2
 
 
 
 
 
Italian Winter Luncheon Fri, 02.01.2013
 
Bold German Cuisine Sat, 02.02.2013
 
3
4
5
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9
 
Dreaming of Mexico Mon, 02.04.2013
 
The Art of the Chef Tue, 02.05.2013
 
 
Nantucket Seascape Thu, 02.07.2013
 
Farmland Feast Fri, 02.08.2013
 
 
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Valentine’s Tea Sun, 02.10.2013
 
 
Mardi Gras Decadence Tue, 02.12.2013
 
 
 
 
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Beard on Books Wed, 02.20.2013
 
Savoring New Mexico Wed, 02.20.2013
 
Winter Garden Thu, 02.21.2013
 
The Cult of Napa Fri, 02.22.2013
 
Joie de Vivre Sat, 02.23.2013
 
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2
Tampa, FL Sun, 02.24.2013
 
Treasures of Abruzzo Mon, 02.25.2013
 
 
American Elegance Tue, 02.26.2013
 
Kentucky Spirit Wed, 02.27.2013
 
 
 
 
JBF Kitchen Cam