Chef Kate Ladoulis and her team in the Beard House kitchen
Chanterelle–Iberico Cheese Puffs
Flatbread Crisps with Caramelized Onions, Medjool Dates, and Moody Blue Fruit Wood–Smoked Blue Cheese
Django's-Style Fish `n Chips > Italian White Anchovies with Caper Berry–Piquillo Pepper Salsa on Potato Chips
Rocky Mountain Elk Tartare with Crème Fraîche Mousse and Root Vegetable Cones
Baby Octopus Confit with Persimmon, Shaved Fennel, Sriracha Dust, and Citrus
Behind the scenes in the Beard House kitchen
Roasted Baby Root Vegetables with Grilled Bread, Fall Greens, and Bagna Cauda Dressing
Pomegranate-Glazed Grilled Bandera Quail with Curried Onion–Arugula Purée and Roasted Cauliflower
Horseradish-Crusted New Zealand Lamb Loin with Parsnip Duo and Chanterelle Mushrooms
Flourless Boca Negra Cake with Gingered Dulce de Leche Ice Cream
Dinner

Culinary Kaleidoscope

Kate Ladoulis

Django's, Crested Butte, CO

Chris Ladoulis
Django's, Crested Butte, CO

Kate Ladoulis is giving travelers a major reason to visit Crested Butte, Colorado—and it has nothing to do with the ski slopes. Her artful Mediterranean-inspired small plates, supplemented by her husband Chris's clever wine pairings, have all the locals and visitors talking. Join us at the Beard House to sample the couple's inventive approach to dining.

 

Event photos taken by Philip Gross.

Related Info:

MENU

  • Hors d'Oeuvre

    • Chanterelle–Iberico Cheese Puffs
    • Flatbread Crisps with Caramelized Onions, Medjool Dates, and Moody Blue Fruit Wood–Smoked Blue Cheese
    • Django's-Style Fish `n Chips > Italian White Anchovies with Caper Berry–Piquillo Pepper Salsa on Potato Chips
    • Rocky Mountain Elk Tartare with Crème Fraîche Mousse and Root Vegetable Cones
    • Mont Marçal Brut Reserva Cava Rosado 2008
  • Dinner

    • Baby Octopus Confit with Persimmon, Shaved Fennel, Sriracha Dust, and Citrus  
    • Boutari Santorini 2010
    • Roasted Baby Root Vegetables with Grilled Bread, Fall Greens, and Bagna Cauda Dressing  
    • Palacios Remondo Plácet Valtomelloso Rioja Blanco 2008
    • Pomegranate-Glazed Grilled Bandera Quail with Curried Onion–Arugula Purée and Roasted Cauliflower
    • Artadi Santa Cruz de Artazu Garnacha 2007
    • Horseradish-Crusted New Zealand Lamb Loin with Parsnip Duo and Chanterelle Mushrooms
    • Azienda Agricola Inama Carmenère Più 2008
    • Flourless Boca Negra Cake with Gingered Dulce de Leche Ice Cream
    • Banfi Rosa Regale Brachetto d'Acqui 2008

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Fri, 11.09.2012
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • Call 212.627.2308 to reserve
 
 
 

November 2013

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