Clay Badcock, Joey Holt, Jillian Lake, Hanns Uebel, Chris Chafe, Mark McCrowe, Matt McDonald, Ruth McDonald, and their team at the James Beard House
Butter-Poached Atlantic Lobster with Chèvre and Tomato–Basil Jam on Parmesan Shortbread
Roasted Apple Velouté with Bacon–Cognac Gastrique
Bay d'Espoir Trout–Roasted Pepper Cakes
Jiggs Croquettes with Mudder's Pickles
Newfoundland Scallop Ceviche with Lime, Pickled Cucumbers, and Mint
Rabbit–Partridgeberry Roulade on Cracked Pepper Crisps
Chestnut Soup with Pancetta Croutons and Crème Fraîche
Seared Northern Cod with Leek, Lobster, and Shiitake Ragoût
Cognac-Scented Pork Belly with Pork Hock–Tongue Terrine and Apple–Hazelnut Slaw
Apple Extraction with Rosemary Foam
Pheasant Tasting > Confit, Cranberry–Sage Sausage, and Crispy Ravioli
Behind the scenes at the James Beard House
Vanilla Bean Panna Cotta with Chocolate Crumble, Lemon Beignets, and Roasted Stone Fruit–Icewine Sabayon
Dinner

Newfoundland Heritage

Clay Badcock

Sheraton Hotel Newfoundland, St.John’s, Newfoundland, Canada

Joey Holt

Sheraton Hotel Newfoundland, St.John’s, Newfoundland, Canada

Jillian Lake

Sheraton Hotel Newfoundland, St.John’s, Newfoundland, Canada

Hanns Uebel

Sheraton Hotel Newfoundland, St.John’s, Newfoundland, Canada

Chris Chafe

Atlantica Restaurant, St.John’s, Newfoundland, Canada

Mark McCrowe

AQUA Kitchen and Bar, St.John’s, Newfoundland, Canada

Matt McDonald

Legros & Motti, St.John’s, Newfoundland, Canada

Ruth McDonald

Bistro Sofia, St.John’s, Newfoundland, Canada

Located on Canada's easternmost point, St. John's has a longstanding tradition of pristine, coastal cuisine. Come help us welcome some of the city's most talented chefs, who will collaborate on a menu that pays tribute to Newfoundland's rich culinary heritage. 

Event photos taken by Geoff Mottram. 

MENU

  • Hors d'Oeuvre

    • Butter-Poached Atlantic Lobster with Chèvre and Tomato–Basil Jam on Parmesan Shortbread  
    • Roasted Apple Velouté with Bacon–Cognac Gastrique
    • Bay d'Espoir Trout–Roasted Pepper Cakes
    • Jiggs Croquettes with Mudder's Pickles
    • Newfoundland Scallop Ceviche with Lime, Pickled Cucumbers, and Mint 
    • Rabbit–Partridgeberry Roulade on Cracked Pepper Crisps
  • Dinner

    • Chestnut Soup with Pancetta Croutons and Crème Fraîche
    • Seared Northern Cod with Leek, Lobster, and Shiitake Ragoût  
    • Cognac-Scented Pork Belly with Pork Hock–Tongue Terrine and Apple–Hazelnut Slaw 
    • Apple Extraction with Rosemary Foam 
    • Pheasant Tasting > Confit, Cranberry–Sage Sausage, and Crispy Ravioli 
    • Vanilla Bean Panna Cotta with Chocolate Crumble, Lemon Beignets, and Roasted Stone Fruit–Icewine Sabayon
    • A selection of fine wines will be served with this dinner.

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Fri, 10.18.2013
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • 212.627.2308
 
 
 

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JBF Kitchen Cam