Chef Ty Kotz and Pastry Chef Cassandra Shupp with their team in the James Beard House Kitchen
Local Oysters on the Half Shell
Fluke Ceviche with Cucumber and Lemon
Roasted Beet Tartare with Goat's Milk Gouda
Bacon Confit with Chiles and Pickles
Pulled Wagyu Beef with Horseradish and Black Pepper
Peconic Bay Scallops with Pickled Cauliflower, Golden Raisins, and Pine Nuts
Roasted Tilefish with Yukon Gold and Blue Potatoes, Leeks, and Lemon
Fried Montauk Oysters with Braised Chile Bacon, Horseradish, and Molasses Jus
Monkfish with Heirloom Beans and Linguiça Sausage
Apple Tarte Tatin with Salted Caramel Ice Cream

Hamptons Style

Ty Kotz

Topping Rose House, Bridgehampton, NY

Pastry Chef Cassandra Shupp

Topping Rose House, Bridgehampton, NY

Tucked away in the ultra-posh Hamptons, the historic Topping Rose House offers both luxurious accommodations and unparalleled dining overseen by JBF Award winner Tom Colicchio. At this Beard House dinner, executive chef Ty Kotz and pastry chef Cassandra Shupp will serve an elegant seafood-focused menu of seasonal American fare with a twist of Long Island luxury. 

Event photos taken by Eileen Miller.

Related Info:

MENU

  • Hors d’Oeuvre

    • Local Oysters on the Half Shell 
    • Fluke Ceviche with Cucumber and Lemon
    • Roasted Beet Tartare with Goat's Milk Gouda
    • Bacon Confit with Chiles and Pickles
    • Pulled Wagyu Beef with Horseradish and Black Pepper
    • Lieb Cellars Craft Brut Blanc de Blancs 2008
  • Dinner

    • Peconic Bay Scallops with Pickled Cauliflower, Golden Raisins, and Pine Nuts
    • Paumanok Chenin Blanc 2012
    • Blackfish with Cardoons, Carrots, Fennel, and Baby Turnips
    • Shinn Estate Vineyards Haven 2010
    • Roasted Tilefish with Yukon Gold and Blue Potatoes, Leeks, and Lemon
    • Channing Daughters Mosaico 2011
    • Fried Montauk Oysters with Braised Chile Bacon, Horseradish, and Molasses Jus
    • McCall Pinot Noir 2010
    • Monkfish with Heirloom Beans and Linguiça Sausage
    • Bedell Petit Verdot 2010
    • Apple Tarte Tatin with Salted Caramel Ice Cream
    • Macari Block E 2010

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Tue, 01.28.2014
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • Call 212.627.2308 to reserve
 
 
 

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