Chef Lon Symensma in the Beard House kitchen
Coconut Bubble Tea with Kaffir Lime and Lemongrass
Pork Vindaloo with Toasted Rice Spuma and Crispy Shallots
Grilled Pork Belly with Rice Noodles and Nuoc Cham
Cauliflower Soup with Curried Raisin Emulsion and Brussels Sprouts
Lemon-Poached Lobster with Chili Tapioca and Lychees
Black Pepper–Glazed Certified Angus Beef® Short Ribs with Butternut Squash Purée and Chinese Broccoli
Coconut Rice with Citrus Sorbet and Mango
Chef Lon Symensma and his team in the Beard House kitchen
Dinner

Modern Asian

Lon Symensma

ChoLon, Denver

As the former executive chef of New York City’s ultra-chic Buddakan, Lon Symensma garnered attention for his mouthwatering, imaginative Asian fare. With ChoLon, his own cutting-edge eatery in the Mile High City, chef Symensma has clinched his role as a major player in the landscape of Asian cuisine in America.

Event photos taken by David Braunstein

Related Info:

 

MENU

  • Hors d’Oeuvre
    • Oxtail and Rib-Eye Pho Bites
    • Coconut Bubble Tea with Kaffir Lime and Lemongrass
    • Pork Vindaloo with Toasted Rice Spuma and Crispy Shallots
    • Iron Horse Vineyards Wedding Cuvée 2007
  • Dinner
    • Grilled Pork Belly with Rice Noodles and Nuoc Cham
    • Stiftskellerei Neustift Abbazia Di Novacella Kerner 2010
    • Cauliflower Soup with Curried Raisin Emulsion and Brussels Sprouts
    • Lucien Crochet La Croix Du Roy Sancerre 2009
    • Lemon-Poached Lobster with Chili Tapioca and Lychees
    • René Muré Signature Gewürztraminer 2008
    • Black Pepper–Glazed Certified Angus Beef® Short Ribs with Butternut Squash Purée and Chinese Broccoli
    • Gaja Ca’marcanda Promis 2009
    • Coconut Rice with Citrus Sorbet and Mango
    • La Spinetta Moscato D’asti 2011
    • Seared Malvan Prawns with Green Chilies, Coconut, and Cilantro
    • Trimbach Cuvée Frédéric Emile Riesling 2005
    • Crispy, Farm-Raised Duck Breast with Tellicherry Peppercorns, Curry Leaves, Tamarind Pulp, Coconut Milk, and Bhutanese Red Rice
    • McKenzie-Mueller Vineyards and Winery Pinot Noir 2006
    • Domaine Florentin Saint Joseph Le Clos 2004
    • Egyptian Coconut Rice Pudding with Brûléed Bananas, Dates, Rum Glaze, Candied Almonds, and Ginger Ice Cream
    • Klein Constantia Vin de Constance 2006

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Mon, 03.12.2012
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • Call 212.627.2308 to reserve
 
 
 

January 2013

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Greenhouse Gallery Wed, 01.02.2013
 
 
 
 
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High-Voltage Cuisine Tue, 01.15.2013
 
Beard on Books Wed, 01.16.2013
 
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Chicago Thu, 01.17.2013
 
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Jazz at Lincoln Center Sat, 01.19.2013
 
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Jackson, MS Sun, 01.20.2013
 
 
 
Black Truffle Celebration Wed, 01.23.2013
 
 
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Le Bec Fin’s Next Chapter Tue, 01.29.2013
 
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Salmon Seduction Wed, 01.30.2013
 
Francis’s Favorites Thu, 01.31.2013
 
 
 
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