Chef Geoff Johnson, members of his team, and guests toast to 2013
Applewood-Smoked Salmon with Red Onion Marmalade, Anchovy–Caper Rémoulade, and Baby Cucumbers
Swordfish Ceviche with Winter Vegetable Confit
Country-Style Pâté with Mustard Aïoli
Plating hors d'oeuvres in the Beard House kitchen
Prosciutto, Bosc Pear, and Chive Crêpes
Bisque Duo > Maine Lobster Bisque and Roasted Winter Vegetable Bisque with Duck Confit
Barnegat Light Dayboat Scallops with Oaxacan-Spiced Chayote Purée, Chorizo, and Blood Orange Reduction
Preparing scallops in the Beard House kitchen
War of the Lobster > Monkfish Medallion and Butter-Poached Maine Lobster with Crimson Split Pea Pilaf and Carrot–Saffron Jus
Plank Steak au Poivre with Bone Marrow Broth, Wild Mushrooms, and Cape May Sea Salt Oyster
Irish Coffee–Valrhona Chocolate Marquise with Hazelnuts and Spun Sugar
Behind the scenes in the Beard House kitchen
Dinner

New Year’s Eve Celebration

Geoff Johnson

Copper Fish on Broadway, West Cape May, NJ

* Please note special time.

Break out the Champagne and the poodle skirts, because tonight you're going to party like it's 1959. Chef Geoff Johnson, who is known for his eclectic menu at Copper Fish on Broadway in historic Cape May, will be re-creating a few dishes from the vast 1959 winter menu from the Four Seasons that James Beard himself helped conceive.

Event photos taken by Tom Kirkman.

MENU

  • Hors d'Oeuvre

    • Applewood-Smoked Salmon with Red Onion Marmalade, Anchovy–Caper Rémoulade, and Baby Cucumbers
    • Swordfish Ceviche with Winter Vegetable Confit
    • Country-Style Pâté with Mustard Aïoli
    • Prosciutto, Bosc Pear, and Chive Crêpes
    • A fine sparkling wine will be served during this reception.
  • Dinner

    • Bisque Duo > Maine Lobster Bisque and Roasted Winter Vegetable Bisque with Duck Confit
    • Hawk Haven Chardonnay 2010
    • Barnegat Light Dayboat Scallops with Oaxacan-Spiced Chayote Purée, Chorizo, and Blood Orange Reduction
    • Natali Vineyards Pinot Grigio 2006
    • War of the Lobster > Monkfish Medallion and Butter-Poached Maine Lobster with Crimson Split Pea Pilaf and Carrot–Saffron Jus
    • Natali Vineyards Sauvignon Blanc 2006
    • Plank Steak au Poivre with Bone Marrow Broth, Wild Mushrooms, and Cape May Sea Salt Oyster
    • Jessie Creek Winery Cabernet Sauvignon 2010
    • Irish Coffee–Valrhona Chocolate Marquise with Hazelnuts and Spun Sugar
    • Traditional Champagne Toast
       

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Mon, 12.31.2012
  • 9:00 PM
  • The Beard House map
  • Members $200 / General Public $250
  • Call 212.627.2308 to reserve
 
 
 

July 2014

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Greenhouse Gallery Tue, 07.01.2014
 
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Chefs & Champagne® Sat, 07.26.2014
 
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