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
 
 
 

March 2013

S M T W T F S
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Greenhouse Gallery Fri, 03.01.2013
 
The Berkshire Cure-All Fri, 03.01.2013
 
Toast of Atlanta Sat, 03.02.2013
 
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5
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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
 
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13
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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
 
 
 
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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
 
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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
 
 
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JBF Kitchen Cam