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
 
 
 

April 2015

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Enlightened Eaters Thu, 04.02.2015
 
 
 
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Spring in Marin Tue, 04.07.2015
 
 
SoCal Farmhouse Wed, 04.08.2015
 
 
Vail, CO Fri, 04.10.2015
 
Rustic Modern Vermont Fri, 04.10.2015
 
 
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Songkran: Lao New Year Tue, 04.14.2015
 
Naples, FL Wed, 04.15.2015
 
Dean James Max and Friends Wed, 04.15.2015
 
Chicago Thu, 04.16.2015
 
 
Legendary Gem of Atlanta Fri, 04.17.2015
 
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Women of the Wild West Wed, 04.22.2015
 
 
 
Dayton, OR Sat, 04.25.2015
 
Laetitia Wine Celebration Sat, 04.25.2015
 
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Dynamic Duo Mon, 04.27.2015
 
Beltane in the Berkshires Tue, 04.28.2015
 
Gulf to Gotham Wed, 04.29.2015
 
Nashville Thu, 04.30.2015
 
Provocatively Elegant Thu, 04.30.2015
 
 
 
JBF Kitchen Cam