Alessandro Cartumini
Oliver Beckert
Pastry Chef Dyan Ng
Marco Fossati
Michael Goralski
Mel Mecinas
Beverage Director Mark Sayre
Dinner

Four Seasons Finesse

Alessandro Cartumini

Four Seasons Resort The Biltmore Santa Barbara, Santa Barbara, CA

Oliver Beckert

Four Seasons Hotel Baltimore

Pastry Chef Dyan Ng

Four Seasons Hotel Baltimore

Marco Fossati

Four Seasons Hotel Silicon Valley, Palo Alto, CA

Michael Goralski

Four Seasons Resort Jackson Hole, Jackson, WY

Mel Mecinas

Four Seasons Resort Scottsdale, Scottsdale, AZ

Beverage Director Mark Sayre

Four Seasons Hotel Austin

From cosmopolitan chic to resort retreat, the Four Seasons brand defines luxury. Leave your suitcase behind and join us for a chance to savor the myriad cuisines available at Four Seasons properties around the U.S.—you’ll have a five-star vacation without leaving your seat.

 

MENU

  • Hors d’Oeuvre:

    • House-Cured Lonzino with Black Truffles, Arugula, Meyer Lemons, and Parmigiano
    • Foie Gras–Black Pepper Macarons with Blackberry Jelly
    • Watermelon Proscuitto with Achadinha Farms Aged Goat Cheese, Candied Walnuts, and Vincotto
    • Seared Maple Leaf Farms Duck Breast with Mole Sauce and Stone Fruit 
    • Pistachio-Crusted Goat Cheese–Grape Lollipops
    • Soter Mineral Springs Ranch Brut Rosé 2010
  • Dinner:

    • Uni with Sweet Corn, Tortilla–Lime Salt, Abalone, Finger Limes, and Avocado
    • Stolpman Vineyards L’Avion Roussanne 2012
    • Cedar River Farms Beef Carpaccio with Seven-Minute Farm Egg and Caviar
    • Château Ste. Anne Bandol Rosé 2011
    • Crispy Chesapeake Rockfish with Blue Crab Dumplings and Crab Consommé
    • Rudi Pichler Grüner Veltliner Federspiel 2012
    • Pasta all’Amatriciana with House-Cured Guanciale, Pelati Tomato Sauce, and Pecorino Fiore Sardo ​
    • Scarpetta Barbera del Monferatto 2012
    • Dry-Aged Buffalo Rib-Eye with Sarsaparilla Short Rib, Mushroom–Truffle Grits, Kale,  Onion Bark, and Huckleberries
    • Waters Winery Forgotten Hills Syrah 2012
    • Panna Cotta with Melon, Piment d’Espelette, and Cilantro
    • Dr. Hermann Erdener Treppchen Riesling Auslese 2008

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Tue, 09.30.2014
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • 212.627.2308
 
 
 

March 2015

S M T W T F S
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Beard Burger 'Bun' Anza Mon, 03.02.2015
 
Bern’s at the Beard House Tue, 03.03.2015
 
Beard on Books Wed, 03.04.2015
 
Napa, CA Wed, 03.04.2015
 
Chefs of MARC Thu, 03.05.2015
 
New York Meets Copenhagen Fri, 03.06.2015
 
Washington Bounty Sat, 03.07.2015
 
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9
10
11
12
13
14
 
New York Icon, Reinvented Tue, 03.10.2015
 
Along the Spice Route Wed, 03.11.2015
 
Los Angeles Thu, 03.12.2015
 
One Cool Cat Thu, 03.12.2015
 
 
 
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21
 
 
Beard on Books Wed, 03.18.2015
 
Russian River Rendezvous Fri, 03.20.2015
 
 
 
Cambridge, MA Sat, 03.21.2015
 
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26
27
28
Taste of Nantucket Tue, 03.24.2015
 
Pittsburgh Wed, 03.25.2015
 
Scottsdale, AZ Thu, 03.26.2015
 
Michelin in Sonoma Thu, 03.26.2015
 
Palm Desert, CA Fri, 03.27.2015
 
Consider the Oyster Bar Fri, 03.27.2015
 
Palm Desert, CA Fri, 03.27.2015
 
Nourishing the Past Sat, 03.28.2015
 
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30
31
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2
3
4
Palm Desert, CA Fri, 03.27.2015
 
Las Vegas Sun, 03.29.2015
 
Nashville Buzz Tue, 03.31.2015
 
 
 
 
 
JBF Kitchen Cam