Edward Allen, Robb Brunelle, Franck Iglesias, David Brai, and Scott Mickelson
Sepe Farm Lamb Tartare with Noritamago Furikake, White Harissa, and Pappadam
Beltane Farm Cheese Croquettes with Roasted Beets
Rowland Farm Pork Belly Siu Mai with Black Vinegar, Chile Oil, and Micro-Cilantro
Chile and Citrus–Dredged Stonington Summer Flounder Crudo with Green Apples and Radishes
Corn Madeleines with Crème Fraîche and Ratatouille
Bombster Scallop Crudo with Extra Virgin Olive Oil, Kabuso, and Ají Amarillo
Duck Confit Rillettes with Pickled Onions, Arethusa Farm Camembert, and Mâche
New England Grassfed Veal Meatballs and House-Cured Veal Bacon with Amatriciana Sauce
Sunomono-Marinated Mishima Ranch Wagyu Rib-Eye Cap with Connecticut Summer Harvest and Aged Maitake Demi-Glace
Lemongrass–Mint Granité with Sencha–Lemon Tea Pool and Candied Angelica
Goat’s Milk Feta Cheese Crème Brûlée with Olive Oil Sponge, Peach Sorbet, Lemon Verbena Gel, and Summer Couscous
Petits Fours > Lemon–Basil Bonbons, Peach–Saffron Macarons, Madeleines, and Apricot Financiers
Dinner

Foxy Foxwoods

Executive Chef Edward Allen

Foxwoods Resort Casino, Mashantucket, CT

Banquet Chef Robb Brunelle

Foxwoods Resort Casino, Mashantucket, CT

Executive Pastry Chef Franck Iglesias

Foxwoods Resort Casino, Mashantucket, CT

David Brai

Al Dente at Foxwoods Resort Casino, Mashantucket, CT

Scott Mickelson

Paragon at Foxwoods Resort Casino, Mashantucket, CT

From slots and shows to shops and spas, Foxwoods has something for everyone—especially when it comes to dining options, which include fine dining at restaurants like Paragon, Al Dente, and Craftsteak, to name a few. Join this multitalented group of chefs for a luxurious dinner featuring the season’s best ingredients.

Event photos taken by Geoff Mottram. 

Related Info:

MENU

  • Hors d’Oeuvre

    • Sepe Farm Lamb Tartare with Noritamago Furikake, White Harissa, and Pappadam
    • Beltane Farm Cheese Croquettes with Roasted Beets
    • Rowland Farm Pork Belly Siu Mai with Black Vinegar, Chile Oil, and Micro-Cilantro
    • Chile and Citrus–Dredged Stonington Summer Flounder Crudo with Green Apples and Radishes
    • Corn Madeleines with Crème Fraîche and Ratatouille
    • Schramsberg Blanc de Blancs 2010
  • Dinner

    • Bombster Scallop Crudo with Extra Virgin Olive Oil, Kabuso, and Ají Amarillo
    • Martín Códax Albariño 2011
    • Duck Confit Rillettes with Pickled Onions, Arethusa Farm Camembert, and Mâche
    • William Hill Estate Winery Central Coast Chardonnay 2011
    • New England Grassfed Veal Meatballs and House-Cured Veal Bacon with Amatriciana Sauce
    • Don Miguel Gascón Malbec 2010
    • Sunomono-Marinated Mishima Ranch Wagyu Rib-Eye Cap with Connecticut Summer Harvest and Aged Maitake Demi-Glace
    • Louis M. Martini Sonoma Coast Cabernet Sauvignon 2010
    • Lemongrass–Mint Granité with Sencha–Lemon Tea Pool and Candied Angelica
    • Goat’s Milk Feta Cheese Crème Brûlée with Olive Oil Sponge, Peach Sorbet, Lemon Verbena Gel, and Summer Couscous
    • La Marca Prosecco NV
    • Petits Fours > Lemon–Basil Bonbons, Peach–Saffron Macarons, Madeleines, and Apricot Financiers

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Thu, 07.25.2013
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • 212.627.2308
 
 
 

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