Phil Conlon and his team at the Beard House
Steamboat Springs Oysters with Cucumber Mignonette and Wasabi Tobiko
Foie Gras Benedict > Foie Gras Torchon with Quail Eggs on Brioche
Behind the scenes in the Beard House kitchen
Satur Farms Baby Beet Tartare with Cloumage Tzatziki and Beet Chips
Applewood-Smoked Bacon Gougères with Creamy Dungeness Crab
Mangalitsa Pork with Tomatillo Jam and Crispy Chicharrón
Scallop Crudo with Preserved Meyer Lemons, Caviar Vinaigrette, and Parsnip Chip
Behind the scenes in the Beard House kitchen
Grilled Vermont Quail with Onion Soubise, Pomegranate Glaze, and Medjool Dates
Ricotta Ravioli with Canadian Lobster, Winter Truffles, Butternut Squash, and Brown Butter Beurre Blanc
Oven-Roasted Venison with Chestnut Crépinette, Black Garlic Grits, Heirloom Cauliflower, and Porcini Mushrooms
Ricotta Cannoli with Citrus and Dark Chocolate
Dinner

Champagne Holiday

Phil Conlon

Corkbuzz Wine Studio, NYC

Master Sommelier/Co-Founder Laura Maniec

Corkbuzz Wine Studio, NYC

Tucked away in New York’s quaint West Village lies Corkbuzz Wine Studio, a wine bar, restaurant, and class space that is a mecca for the city's oenophiles. For this Beard House dinner, master sommelier Laura Maniec and chef Phil Conlon will fête the holiday season with a luxurious evening of Champagne and elegant fare.

Event photos taken by Phil Gross.

Related Info:

MENU

  • Hors d’Oeuvre

    • Steamboat Springs Oysters with Cucumber Mignonette and Wasabi Tobiko
    • Foie Gras Benedict > Foie Gras Torchon with Quail Eggs on Brioche
    • Satur Farms Baby Beet Tartare with Cloumage Tzatziki and Beet Chips
    • Applewood-Smoked Bacon Gougères with Creamy Dungeness Crab
    • Mangalitsa Pork with Tomatillo Jam and Crispy Chicharrón
    • Champagne La Caravelle
    • Blanc de Blancs Brut NV
  • Dinner

    • Scallop Crudo with Preserved Meyer Lemons, Caviar Vinaigrette, and Parsnip Chip
    • Champagne René-Henri Coutier Brut Tradition NV
    • Grilled Vermont Quail with Onion Soubise, Pomegranate Glaze, and Medjool Dates
    • Champagne Laherte Frères Les Empreintes 2007
    • Ricotta Ravioli with Canadian Lobster, Winter Truffles, Butternut Squash, and Brown Butter Beurre Blanc
    • Champagne Dom Ruinart 2002
    • Oven-Roasted Venison with Chestnut Crépinette, Black Garlic Grits, Heirloom Cauliflower, and Porcini Mushrooms
    • Champagne Chartogne-Taillet Brut Rosé NV
    • Ricotta Cannoli with Citrus and Dark Chocolate
    • Champagne Lanson Ivory Label Demi-Sec NV

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Wed, 12.11.2013
  • 7:00 PM
  • The Beard House map
  • Members $155 / General Public $205
  • Call 212.627.2308 to reserve
 
 
 

November 2014

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Nashville Sun, 11.09.2014
 
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La Quinta, CA Sat, 11.22.2014
 
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