Garrison Price, Brian Anderson, Maycoll Calderon, David Gross, Jacques Qualin, Philippe Reininger, and Anthony Ricco at the James Beard House
Hamachi Sashimi with Warm Crispy Rice and Chipotle Emulsion
Hand-Cut Beef Tartare on Toasts
Crispy Shrimp Cocktail with Wasabi
Black Truffle–Comté Fritters
Shaved Tuna with Chili Tapioca, Asian Pears, and Lime
Crispy Poached Egg with Caviar and Crème Fraîche
Grilled Black Pepper Octopus with Sweet Onions and Lime
Roasted Rack of Spring Lamb à la Jardinière
Chocolate Stout Sundae with Pretzel Streusel
Dinner

Global Culinary Collaboration

President James Gersten and Chef Trainer Garrison Price

Culinary Concepts:

Cook Hall, Atlanta and Dallas

J&G Grill, Bal Harbour, FL; Mexico City, Mexico; and Park City, UT

J&G Steakhouse, Scottsdale, AZ, and Washington, D.C.

Market, Boston, Vancouver, and Doha, Qatar

Spice Market
Atlanta; Doha, Qatar; London; and NYC

Brian Anderson
Market, Boston

Maycoll Calderon
J&G Grill, Mexico City, Mexico

David Gross
Cook Hall, Atlanta

Jacques Qualin
J&G Steakhouse at the Phoenician, Scottsdale, AZ​

Philippe Reininger
J&G Steakhouse, Washington, D.C.

Anthony Ricco
Spice Market, NYC


When Jean-Georges Vongerichten and Starwood Hotels & Resorts joined forces to form Culinary Concepts, they created a global sensation that reflects the industry titan's renowned craft. Join us for this special Beard House dinner, featuring a tantalizing menu prepared by the hospitality group's most formidable chefs.

Event photos taken by Jeffery Gurwin.

Related Info:

MENU

  • Hors d’Oeuvre

    • Hamachi Sashimi with Warm Crispy Rice and Chipotle Emulsion
    • Hand-Cut Beef Tartare on Toasts
    • Crispy Shrimp Cocktail with Wasabi
    • Black Truffle–Comté Fritters
    • A sneak preview of cocktails from the new Bar 515 at J&G Steakhouse D.C. will be served during this reception.
  • Dinner

    • Shaved Tuna with Chili Tapioca, Asian Pears, and Lime
    • Illumination Sauvignon Blanc 2011
    • Crispy Poached Egg with Caviar and Crème Fraîche
    • Albert Bichot Domaine du Pavillon Meursault 2010
    • Grilled Black Pepper Octopus with Sweet Onions and Lime
    • Domaine Chandon Pinot Meunier 2010
    • Roasted Rack of Spring Lamb à la Jardinière
    • ​Château Musar 2001 
    • Chocolate Stout Sundae with Pretzel Streusel
    • Domaine des Schistes Maury 2010 ​

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Mon, 04.29.2013
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • 212.627.2308
 
 
 

March 2013

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Greenhouse Gallery Fri, 03.01.2013
 
The Berkshire Cure-All Fri, 03.01.2013
 
Toast of Atlanta Sat, 03.02.2013
 
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Great Neighborhood Brunch Sun, 03.03.2013
 
Philippe Chin and Friends Mon, 03.04.2013
 
Ode to Local Tue, 03.05.2013
 
Enlightened Eaters Wed, 03.06.2013
 
Coastal Cuisine Wed, 03.06.2013
 
Scottsdale, AZ Thu, 03.07.2013
 
Mid-Atlantic Mediterranean Thu, 03.07.2013
 
Beach Fare and Cocktails Fri, 03.08.2013
 
Big Beef, Big Red Sat, 03.09.2013
 
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Ooh La l’Amour Mon, 03.11.2013
 
From Scratch Sessions Tue, 03.12.2013
 
From Garden to Table Tue, 03.12.2013
 
Beard on Books Wed, 03.13.2013
 
The Latin Road Home Wed, 03.13.2013
 
The Beauty of Basilicata Thu, 03.14.2013
 
Modern Chinese Fri, 03.15.2013
 
 
 
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Charleston, SC Mon, 03.18.2013
 
Culinary Whimsy Mon, 03.18.2013
 
Norouz: Persian New Year Tue, 03.19.2013
 
A Taste of Korea Wed, 03.20.2013
 
Bay Area Brasserie Thu, 03.21.2013
 
Innovative Seafood Fri, 03.22.2013
 
Sophisticated French Sat, 03.23.2013
 
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Second Night Passover Seder Tue, 03.26.2013
 
Beard on Books Wed, 03.27.2013
 
¡Viva Pensacola! Wed, 03.27.2013
 
 
Chic Italian Luncheon Fri, 03.29.2013
 
 
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JBF Kitchen Cam