Michael Nenes, Ian Mackay, David Hendricksen, and J. Claire Menck at the James Beard House Kitchen
Texas Shrimp Corn Dogs with Spicy Rémoulade
Northwest Oyster Shooters with Celery Velouté and Black Caviar
Duck Prosciutto with Fruit Chutney
Dark Chocolate and Hudson Valley Foie Gras
Shellfish Consommé with Lobster and Crab
Roasted Rabbit and Foie Gras with Celeriac–Chive Salad, Pickled Mustard Seeds, and Moroccan-Spiced Rabbit Jus
Pan-Seared Black Grouper with Savoy Cabbage, White Cannellini Beans, and Black Truffles
Radicchio, Belgian Endive, and Shaved Fennel with Citrus Vinaigrette
Colorado Lamb Loin with Toasted Farro, Wild Mushrooms, Green Beans, Cipolline, and Chorizo-Infused Lamb Jus
Dinner

New Year’s Eve Celebration

David Hendricksen

The International Culinary School at the Art Institute of Colorado, Denver

Ian Mackay

The International Culinary School at the Art Institute of Seattle

J. Claire Menck, Ph.D.

The International Culinary School at the Art Institute of Wisconsin, Milwaukee

Michael Nenes

The International Culinary Schools at the Art Institutes, Katy, TX

*Please note special time

Ring in 2014 with good cheer and incredible food at our annual New Year’s Eve celebration. The teams from the International Culinary School at the Art Institute have planned an extravagant menu that is sure to make this year’s fête our most festive yet.

Event photos taken by Lisa Ozag.

MENU

  • Hors d’Oeuvre

    • Texas Shrimp Corn Dogs with Spicy Rémoulade
    • Northwest Oyster Shooters with Celery Velouté and Black Caviar
    • Duck Prosciutto with Fruit Chutney
    • Dark Chocolate and Hudson Valley Foie Gras
    • Smoked Walleye Pâté
    • Champagne Jacques Copinet Brut Blanc de Blancs NV
  • Dinner

    • Shellfish Consommé with Lobster and Crab
    • Capitain-Gagnerot Hautes-Côtes de Beaune 2010
    • Roasted Rabbit and Foie Gras with Celeriac–Chive Salad, Pickled Mustard Seeds, and Moroccan-Spiced Rabbit Jus
    • Domaine du Prieuré Côtes de Beaune-Villages 2007
    • Pan-Seared Black Grouper with Savoy Cabbage, White Cannellini Beans, and Black Truffles
    • Cascina del Pozzo Roero Arneis 2011
    • Radicchio, Belgian Endive, and Shaved Fennel with Citrus Vinaigrette
    • Domaine du Prieuré Savigny les Beaune 2010
    • Colorado Lamb Loin with Toasted Farro, Wild Mushrooms, Green Beans, Cipolline, and Chorizo-Infused Lamb Jus
    • Olivier Dumaine La Croix du Verre Crozes-Hermitage 2011
    • Midnight Champagne Toast > Champagne Jacques CopinetBrut Rosé NV with Raspberry–Chocolate Délice
    • After-Dinner Chocolates

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Tue, 12.31.2013
  • 9:00 PM
  • The Beard House map
  • Members $200 / General Public $250
  • 212.627.2308
 
 
 

March 2015

S M T W T F S
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Beard Burger 'Bun' Anza Mon, 03.02.2015
 
Bern’s at the Beard House Tue, 03.03.2015
 
Beard on Books Wed, 03.04.2015
 
Napa, CA Wed, 03.04.2015
 
Chefs of MARC Thu, 03.05.2015
 
New York Meets Copenhagen Fri, 03.06.2015
 
Washington Bounty Sat, 03.07.2015
 
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9
10
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New York Icon, Reinvented Tue, 03.10.2015
 
Along the Spice Route Wed, 03.11.2015
 
Los Angeles Thu, 03.12.2015
 
One Cool Cat Thu, 03.12.2015
 
 
 
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Beard on Books Wed, 03.18.2015
 
Russian River Rendezvous Fri, 03.20.2015
 
 
 
Cambridge, MA Sat, 03.21.2015
 
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Taste of Nantucket Tue, 03.24.2015
 
Pittsburgh Wed, 03.25.2015
 
Scottsdale, AZ Thu, 03.26.2015
 
Michelin in Sonoma Thu, 03.26.2015
 
Palm Desert, CA Fri, 03.27.2015
 
Consider the Oyster Bar Fri, 03.27.2015
 
Palm Desert, CA Fri, 03.27.2015
 
Nourishing the Past Sat, 03.28.2015
 
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31
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Palm Desert, CA Fri, 03.27.2015
 
Las Vegas Sun, 03.29.2015
 
Nashville Buzz Tue, 03.31.2015
 
 
 
 
 
JBF Kitchen Cam