Chef Ross Warhol and his crew at the Beard House
Sweet Potato Gnocchi with Crispy Pigs’ Ears and Sage Crème Fraîche
Hudson Valley Foie Gras Torchons with Concord Grapes on Chocolate Brioche
Pork Belly Confit with Riesling-Compressed Apples and Pickled Mustard Seeds
Beet Macaroons with Parmesan Fondant
Roasted Fingerling Potato–Field Green Salad with Horseradish Cream and Onion Caramel
Smoked Lake Erie Walleye Cake with Braised Red Cabbage and Pickled Ramp Tartar Sauce
Behind the scenes in the Beard House kitchen
Sous Vide Painted Meadows Farms Rabbit Saddle with Kaleidoscope Carrots, Cranberry Granola, Bacon Jam, and Green Mustard Vinaigrette
Behind the scenes in the Beard House kitchen
Andriaccio Farm Venison Loin with Gingerbread Purée, Brussels Sprout Slaw, and Preserved Cherries
Apple–Rutabaga Cake with Chocolate Ganache, Walnut Dentelle, Compressed Plums, and Roasted Banana Ice Cream
Dinner

Empire State Rising Star

Ross Warhol

Athenaeum Hotel at Chautauqua Institution, Chautauqua, NY

While the Althenaeum Hotel at the world-renowned Chautauqua Institution has been serving guests for well over a century, the dishes originating from its kitchen are anything but old-fashioned. That’s because the chef is a CIA grad who honed his craft at El Bulli, Alinea, and Ubuntu. Catch this rising star as he makes his Beard House debut.

 

Event photos taken by Mira Zaki.

MENU

  • Hors d'Oeuvre

    • Goat Cheese Mousse with Tomato Marmalade
    • Sweet Potato Gnocchi with Crispy Pigs’ Ears and Sage Crème Fraîche
    • Hudson Valley Foie Gras Torchons with Concord Grapes on Chocolate Brioche
    • Pork Belly Confit with Riesling-Compressed Apples and Pickled Mustard Seeds
    • Beet Macaroons with Parmesan Fondant
    • POEMA BRUT ROSÉ CAVA NV
  • Dinner

    • Roasted Fingerling Potato–Field Green Salad with Horseradish Cream and Onion Caramel
    • RUSTENBERG STELLENBOSCH CHARDONNAY 2010
    • Smoked Lake Erie Walleye Cake with Braised Red Cabbage and Pickled Ramp Tartar Sauce
    • ANNE PICHON GRIS MONTAGNE ROSÉ DE VENTOUX 2011
    • Sous Vide Painted Meadows Farms Rabbit Saddle with Kaleidoscope Carrots, Cranberry Granola, Bacon Jam, and Green Mustard Vinaigrette
    • MORIS MONTEREGIO DI MASSA MARITTIMA 2009
    • Andriaccio Farm Venison Loin with Gingerbread Purée, Brussels Sprout Slaw, and Preserved Cherries
    • CRAGGY RANGE GIMBLETT GRAVELS VINEYARD TE KAHU 2010
    • Apple–Rutabaga Cake with Chocolate Ganache, Walnut Dentelle, Compressed Plums, and Roasted Banana Ice Cream
    • DOMAINE HUËT LE MONT MOELLEUX VOUVRAY 2009
    • Mignardises
       

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Fri, 10.19.2012
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • Call 212.627.2308 to reserve
 
 
 

February 2013

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Italian Winter Luncheon Fri, 02.01.2013
 
Bold German Cuisine Sat, 02.02.2013
 
3
4
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9
 
Dreaming of Mexico Mon, 02.04.2013
 
The Art of the Chef Tue, 02.05.2013
 
 
Nantucket Seascape Thu, 02.07.2013
 
Farmland Feast Fri, 02.08.2013
 
 
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Valentine’s Tea Sun, 02.10.2013
 
 
Mardi Gras Decadence Tue, 02.12.2013
 
 
 
 
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Beard on Books Wed, 02.20.2013
 
Savoring New Mexico Wed, 02.20.2013
 
Winter Garden Thu, 02.21.2013
 
The Cult of Napa Fri, 02.22.2013
 
Joie de Vivre Sat, 02.23.2013
 
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Tampa, FL Sun, 02.24.2013
 
Treasures of Abruzzo Mon, 02.25.2013
 
 
American Elegance Tue, 02.26.2013
 
Kentucky Spirit Wed, 02.27.2013
 
 
 
 
JBF Awards