Ducks in the Beard House kitchen
Cilantro, Fish, and Tofu Skin Rolls
Red-Braised Pork Belly with Millet Congee and Star Anise
Chinese Dumpling Dough Soup with Duck Wontons and Chilies
Behind the scenes in the Beard House kitchen
Chef Peter Chang supervizes his team plating baozi
Rose Veal Wontons with Fermented Chili Sauce and Crispy Shallots
Behind the scenes in the Beard House kitchen
Grandmother’s Baked Chilean Sea Bass
Chefs Peter Chang and Scott Drewno plating sea bass in the Beard House kitchen
Baked Beef Tenderloin with Dried Chilies
Sea Scallops with Housemade Chili XO Sauce, Bitter Melon, Turnips, and Carrots
Chinese Barbecue Plate > Char Siu Pork Belly, Lacquered Duck, Pickles, Housemade Hoisin, and Bao
Accompaniments for Chinese Barbecue Plate
Slicing Lacquered Duck in the Beard House kitchen
Tangerine, Grape, and Pomegranate Sorbets
Sweet Lotus Roll and Sesame Ball
Dinner

Chinese New Year: East Meets West

Peter Chang
Peter Chang China Café, Richmond, VA, and Williamsburg, VA; and Peter Chang’s China Grill, Charlottesville, VA

Scott Drewno
The Source by Wolfgang Puck, Washington, D.C.

Food lovers had been in hot pursuit of the exceptionally talented (and peripatetic) Peter Chang for years before he visited the Beard House last year for an unforgettable Chinese New Year celebration. Join him and chef Scott Drewno for a feast of authentic and fusion cuisines to celebrate the Year of the Snake.

Even photos taken by Mira Zaki.

MENU

  • Hors d’Oeuvre

    • Cumin Lamb Kebabs
    • Shrimp Balls with Radishes and Chives
    • Cilantro, Fish, and Tofu Skin Rolls
    • Dry-Fried Eggplant
    • Hot-and-Numbing Boneless Chicken Wings
    • Red-Braised Pork Belly with Millet Congee and Star Anise
    • Chinese Dumpling Dough Soup with Duck Wontons and Chilies
    • Trump SP Blanc de Blanc 2008
    • Trump SP Rosé 2008
  • Dinner

    • Dumplings > Garlic–Chive Dumplings with Red Wattle Pork and King Crab, Rose Veal Wontons with Fermented Chili Sauce and Crispy Shallots, Chinese Calzones, and Pan-Fried Pork-Stuffed Baozi
    • Trump SP Blanc de Noir 2008
    • Grandmother’s Baked Chilean Sea Bass
    • Trump Sauvignon Blanc 2011
    • Baked Beef Tenderloin with Dried Chilies
    • Trump Rosé 2011
    • Sea Scallops with Housemade Chili XO Sauce, Bitter Melon, Turnips, and Carrots
    • Trump Chardonnay 2010
    • Chinese Barbecue Plate > Char Siu Pork Belly, Lacquered Duck, Pickles, Housemade Hoisin, and Bao
    • Trump Simply Red 2008
    • Tangerine, Grape, and Pomegranate Sorbets; Sweet Lotus Roll; and Sesame Ball
    • Trump Cru NV
    • Wines generously provided by Trump Winery.

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Sat, 02.16.2013
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • 212.627.2308
 
 
 

August 2015

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Modern Texan Elegance Mon, 08.03.2015
 
 
Baltimore Farm Fling Wed, 08.05.2015
 
Chefs’ Night Off Indy Thu, 08.06.2015
 
 
 
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Garden State Bounty Tue, 08.11.2015
 
 
Barbecue, Bourbon, and Wine Thu, 08.13.2015
 
 
St. Helena, CA Sat, 08.15.2015
 
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Southern Charm Mon, 08.17.2015
 
Philly Meets Pittsburgh Tue, 08.18.2015
 
Beard on Books Wed, 08.19.2015
 
Ultimate Beach Luxury Wed, 08.19.2015
 
Phoenix Chowdown Thu, 08.20.2015
 
 
 
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Virginia Beach Bash Mon, 08.24.2015
 
New Appalachian Tue, 08.25.2015
 
Street and Savory Wed, 08.26.2015
 
 
 
 
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JBF Kitchen Cam