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
 
 
 

March 2013

S M T W T F S
24
25
26
27
28
1
2
 
 
 
 
 
Greenhouse Gallery Fri, 03.01.2013
 
The Berkshire Cure-All Fri, 03.01.2013
 
Toast of Atlanta Sat, 03.02.2013
 
3
4
5
6
7
8
9
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
 
10
11
12
13
14
15
16
 
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
 
 
 
17
18
19
20
21
22
23
 
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
 
24
25
26
27
28
29
30
 
 
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
 
 
31
1
2
3
4
5
6
 
 
 
 
 
 
 
JBF Awards