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
  • Call 212.627.2308 to reserve
 
 
 

November 2013

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