Chef Dean James Max and friends in the Beard House kitchen
Bay Scallop Ceviche with Spiced Pumpkin Seeds and Asian Pears
Behind the scenes in the Beard House kitchen
Torched Miso Escolar on Rice Crackers with 3030 Ocean Pickled Ginger Vinaigrette
Salt-Cured Lake Meadows Duck with Pickled Plums and Oat Crumble
Kushi Oysters with Champagne Mignonette
Key West Pink Shrimp with Fall Squash Purée, Heirloom Peas, Baby Black Kale, Guanciale, and Fuji Apple Vinaigrette
Ohio Bison Carpaccio with Apple Kimchi, KJ Greens Arugula, and Spiced Pumpkin Seed Granola
Behind the scenes in the Beard House kitchen
Coconut Oil–Seared Hogfish with Cayman Islands Sweet Potato Gnocchi, Heirloom Carrot Purée, Mustard Cress, and Red Sorrel Bubbles
Texas Grass-Fed Beef Tenderloin and Mesquite-Smoked Beef Short Rib with Grilled White Heirloom Radicchio and Texas Peaches, Fried Quail Egg, and Smoked Castelvetrano Olive Sauce
Ohio Heirloom Watermelon with Toasted Almond Cake, Almond Cream, and Pedro Ximénez Reduction
Dinner

Dean James Max and Friends

Dean James Max
DJM Culinary Inc.

Adam Cobb
Latitude 41, Columbus, OH

Jeremy Ford
3030 Ocean at the Harbor Beach Marriott, Fort Lauderdale, FL

Jeff Jarrett
AMP 150, Cleveland

Niven Patel
The Brasserie, Grand Cayman

Brad Phillips
Asador at the Renaissance Hotel, Dallas

Dean James Max returns to the Beard House for his much-anticipated annual dinner, accompanied by chefs from each of his destination restaurants. An acclaimed chef and longtime friend of the Foundation, Max is renowned for his artful contemporary American cuisine.

 

Event photos taken by Jeffrey Gurwin.

MENU

  • Hors d'Oeuvre

    • Bay Scallop Ceviche with Spiced Pumpkin Seeds and Asian Pears
    • Torched Miso Escolar on Rice Crackers with 3030 Ocean Pickled Ginger Vinaigrette
    • Salt-Cured Lake Meadows Duck with Pickled Plums and Oat Crumble
    • Kushi Oysters with Champagne Mignonette
    • Champagne Nicolas Feuillatte Brut Blanc de Blancs 2004
    • Ginger Saisons > Rockmill Brewery Saison with Lemon Verbena–Infused Domaine de Canton Ginger Liqueur and Lemon Juice
  • Dinner

    • Key West Pink Shrimp with Fall Squash Purée, Heirloom Peas, Baby Black Kale, Guanciale, and Fuji Apple Vinaigrette
    • Erath Pinot Gris 2011
    • Ohio Bison Carpaccio with Apple Kimchi, KJ Greens Arugula, and Spiced Pumpkin Seed Granola
    • La Braccesca Sabazio Rosso di Montepulciano 2010
    • Coconut Oil–Seared Hogfish with Cayman Islands Sweet Potato Gnocchi, Heirloom Carrot Purée, Mustard Cress, and Red Sorrel Bubbles
    • Stag’s Leap Wine Cellars Karia Chardonnay 2009
    • Texas Grass-Fed Beef Tenderloin and Mesquite-Smoked Beef Short Rib with Grilled White Heirloom Radicchio and Texas Peaches, Fried Quail Egg, and Smoked Castelvetrano Olive Sauce
    • Col Solare 2007
    • Ohio Heirloom Watermelon with Toasted Almond Cake, Almond Cream, and Pedro Ximénez Reduction
    • Prunotto Moscato d’Asti 2011
    • Mignardises
       

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Thu, 09.20.2012
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • Call 212.627.2308 to reserve
 
 
 

October 2013

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Greenhouse Gallery Mon, 09.02.2013
 
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