Chef Kevin Long and his team at the Beard House
Cape Cod Oysters with Chilled Dashi and Light Soy Sauce
Maguro Tartare with Osaki’s Soy Sauce
Hamachi Sashimi with Serrano Ponzu
Summer Tomatoes with Toasted 
Garlic Tofu
Lobster Rangoons with Soy Molasses
Rock Shrimp with Coconut Sriracha
Kalbi Beef Skewers with Bean Sprout Salad and Authentic Char Siu Pork
Wild Alaskan Sockeye Salmon Nigiri with Sweet Vinegar Miso
Rice Bites with Salted Watermelon and Spicy Bluefin Toro
Wagyu Rib-Eye with Smoked Short Rib, Hot Bean Paste, and Ginger Pea Shoots
Behind the scenes in the Beard House kitchen
Sesame–Chocolate Doughnuts with Five-Spice, Black Tea, and 
Star Anise
Dinner

Far East Feast

Kevin Long

Red Lantern, Boston

Chef and restaurateur Kevin Long first made a name for himself cooking rustic, regional Italian fare under Ken Oringer at Boston’s Tosca in the mid-1990s. Today Long oversees the kitchens at several celebrated New England restaurants, including sexy newcomer Red Lantern, where his spot-on, Asian-inspired cuisine has won praise from critics and happy patrons.

Event photos taken by Lisa Ozag.

Related Info:

MENU

  • Hors d’Oeuvre

    • Cape Cod Oysters with Chilled Dashi and Light Soy Sauce
    • Maguro Tartare with Osaki’s Soy Sauce
    • Hamachi Sashimi with Serrano Ponzu
    • Summer Tomatoes with Toasted 
Garlic Tofu
    • Champagne Dom Pérignon Brut 2002
  • Dinner

    • For the Table > Lobster Rangoons with Soy Molasses; Kalbi Beef Skewers with Bean Sprout Salad; Rock Shrimp with Coconut Sriracha; and Authentic Char Siu Pork
    • Crazy Milk Nigori Sake NV
    • Wild Alaskan Sockeye Salmon Nigiri with Sweet Vinegar Miso
    • Bodegas Terras Gauda Abadia De San Campio Albariño 2010
    • Rice Bites with Salted Watermelon and Spicy Bluefin Toro
    • Louis Jadot Bourgogne Chardonnay 2010
    • Wagyu Rib-Eye with Smoked Short Rib, Hot Bean Paste, and Ginger Pea Shoots
    • Stags’ Leap Petite Syrah 2007
    • Sesame–Chocolate Doughnuts with Five-Spice, Black Tea, and 
Star Anise
    • Hana Hou Hou Shu Sparkling Sake NV

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Wed, 07.18.2012
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • Call 212.627.2308 to reserve
 
 
 

November 2013

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