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
  • Call 212.627.2308 to reserve
 
 
 

June 2013

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Nantucket, MA Sun, 06.02.2013
 
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Spring Sake, Global Flavor Mon, 06.03.2013
 
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South Beach Sophisticate Tue, 06.04.2013
 
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Enlightened Eaters Wed, 06.05.2013
 
Hot and Hotter Alabama Wed, 06.05.2013
 
Greenhouse Gallery Wed, 05.01.2013
 
Virginia Luxury Thu, 06.06.2013
 
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Lovely Provençal Lunch Fri, 06.07.2013
 
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Southern Comfort Redux Sat, 06.08.2013
 
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San Francisco Sun, 06.09.2013
 
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Willamette Wine Country Mon, 06.10.2013
 
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Eclectic Italian Tue, 06.11.2013
 
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Beard on Books Wed, 06.12.2013
 
A Movable Feast Wed, 06.12.2013
 
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Heart and Soil Mon, 06.17.2013
 
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South Beach Sizzle Tue, 06.18.2013
 
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Hip Italian Wed, 06.19.2013
 
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Chilies and Chocolate Thu, 06.20.2013
 
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Modern Vintage Sat, 06.22.2013
 
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Vegetable Barbecue Mon, 06.24.2013
 
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Modern Japanese Thu, 06.27.2013
 
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