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
  • 212.627.2308
 
 
 

April 2013

S M T W T F S
31
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2
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4
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6
 
 
Under the Sea Tue, 04.02.2013
 
Beard on Books Wed, 04.03.2013
 
Boston Seafood Celebration Wed, 04.03.2013
 
 
Modern Debut Fri, 04.05.2013
 
French Creole Meets Italian Sat, 04.06.2013
 
7
8
9
10
11
12
13
 
Spring Elegance Mon, 04.08.2013
 
Three-Star Italian Tue, 04.09.2013
 
Enlightened Eaters Wed, 04.10.2013
 
Lambs and Clams Wed, 04.10.2013
 
Rioja Celebration Thu, 04.11.2013
 
Rocky Mountain Retreat Fri, 04.12.2013
 
 
14
15
16
17
18
19
20
Baker’s Brunch Sun, 04.14.2013
 
Memphis Sun, 04.14.2013
 
Luxury Sonoma Tue, 04.16.2013
 
Chicago Michelin Star Wed, 04.17.2013
 
Comfort Me with Spring Thu, 04.18.2013
 
Aegean Idyll Fri, 04.19.2013
 
Providence Heritage Sat, 04.20.2013
 
21
22
23
24
25
26
27
 
Modern Italian Mon, 04.22.2013
 
 
Savoring Thai Flavors Wed, 04.24.2013
 
Market-Fresh Montauk Thu, 04.25.2013
 
 
Peruvian Panache Sat, 04.27.2013
 
28
29
30
1
2
3
4
 
 
Sierra Nevada Foothills Tue, 04.30.2013
 
 
 
 
 
JBF Kitchen Cam