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
  • 212.627.2308
 
 
 

August 2014

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Greenhouse Gallery Tue, 07.01.2014
 
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New Orleans Mon, 08.04.2014
 
Washington, D.C. Mon, 08.04.2014
 
Greenhouse Gallery Tue, 07.01.2014
 
The Mission Gem Tue, 08.05.2014
 
Greenhouse Gallery Tue, 07.01.2014
 
Jersey Summer Bounty Wed, 08.06.2014
 
Greenhouse Gallery Tue, 07.01.2014
 
 
Greenhouse Gallery Tue, 07.01.2014
 
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Greenhouse Gallery Tue, 07.01.2014
 
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Rustic Farmhouse Rendezvous Mon, 08.11.2014
 
Greenhouse Gallery Tue, 07.01.2014
 
The Rich Table Tue, 08.12.2014
 
Greenhouse Gallery Tue, 07.01.2014
 
Enlightened Eaters Wed, 08.13.2014
 
Greenhouse Gallery Tue, 07.01.2014
 
Bangkok or Bust! Thu, 08.14.2014
 
Greenhouse Gallery Tue, 07.01.2014
 
Wailea, Maui, HI Fri, 08.15.2014
 
Greenhouse Gallery Tue, 07.01.2014
 
Wailea, Maui, HI Fri, 08.15.2014
 
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Greenhouse Gallery Tue, 07.01.2014
 
Along the 38th Parallel Mon, 08.18.2014
 
Greenhouse Gallery Tue, 07.01.2014
 
Renegade Wine Dinner Tue, 08.19.2014
 
Greenhouse Gallery Tue, 07.01.2014
 
Beard on Books Wed, 08.20.2014
 
Memphis Style Wed, 08.20.2014
 
Greenhouse Gallery Tue, 07.01.2014
 
The Art of Modern Japanese Thu, 08.21.2014
 
Greenhouse Gallery Tue, 07.01.2014
 
Greenhouse Gallery Tue, 07.01.2014
 
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JBF Kitchen Cam