Chefs Roy Breiman, Mark Bodinet, and their team in the Beard House kitchen
Steelhead Pastrami with Pickled Fennel and Herb Flowers
Alaskan Spot Prawn Bisque with Grilled Cheese Brioche
Olympia Oysters with Young Leeks and White Sturgeon Caviar
Full Circle Farm Organic Beets with Spring Onions, Foraged & Found Edibles Morels, and Green Garlic
Fishing Vessel St. Jude Albacore Tuna with Garden Celery, Pickled Radishes, English Cucumber, and Lemon Verbena
North Pacific Halibut with English Peas, Young Turnips, Pink Lady Apples, and Smoked Bacon Emulsion
Pleasant View Farm Foie Gras with Candied Rhubarb and Wild Honeycomb on Graham Cracker
Young Waterwheel Farm Veal with Asparagus, Dungeness Crab, Parmesan Crème, and Chive Flowers
Malted Milk Ice Crème with Banana Crème Chiboust and Candied Holmquist Hazelnut Orchards Hazelnuts
Dinner

Notes of the Northwest

Roy Breiman
Cedarbrook Lodge/ Seattle

Mark Bodinet
Copperleaf Restaurant & Bar at Cedarbrook Lodge/ Seattle

Nestled on 18 acres of restored wetlands, the progressive Cedarbrook Lodge has a deep commitment to sustainable practices that extends to its culinary endeavors: the chefs hand-pick their ingredients from local farms, ranches, waters, and their own sprawling on-site garden. Join us at the Beard House for a masterful menu of farm-to-table fare.

​Event photos by Geoff Mottram.

MENU

  • Hors d’Oeuvre

    • Olympia Oysters with Young Leeks and White Sturgeon Caviar 
    • Alaskan Spot Prawn Bisque with Grilled Cheese Brioche 
    • Steelhead Pastrami with Pickled Fennel and Herb Flowers 
    • Treveri Cellars Sparkling Gewürztraminer NV
  • Dinner

    • Truffled Duck Eggs 
    • Sparkling White Jasmine Aperitif 
    • Full Circle Farm Organic Beets with Spring Onions, Foraged & Found Edibles Morels, and Green Garlic 
    • Rasa Vineyards The Lyricist Riesling 2010 
    • Fishing Vessel St. Jude Albacore Tuna with Garden Celery, Pickled Radishes, English Cucumber, and Lemon Verbena 
    • Rôtie Cellars Southern White 2010
    • North Pacific Halibut with English Peas, Young Turnips, Pink Lady Apples, and Smoked Bacon Emulsion 
    • DeLille Cellars Chaleur Estate Blanc 2010
    • Pleasant View Farm Foie Gras with Candied Rhubarb and Wild Honeycomb on Graham Cracker 
    • Working Horse Winery Tilman Organic Pinot Noir Icewine NV
    • Young Waterwheel Farm Veal with Asparagus, Dungeness Crab, Parmesan Crème, and Chive Flowers 
    • Wysling Reserva 2008
    • Malted Milk Ice Crème with Banana Crème Chiboust and Candied Holmquist Hazelnut Orchards Hazelnuts 
    • Long Shadows Poet’s Leap Late Harvest Riesling 2008

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Tue, 04.17.2012
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • 212.627.2308
 
 
 

March 2015

S M T W T F S
1
2
3
4
5
6
7
 
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
 
8
9
10
11
12
13
14
 
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
 
 
 
15
16
17
18
19
20
21
 
 
Beard on Books Wed, 03.18.2015
 
Russian River Rendezvous Fri, 03.20.2015
 
 
 
Cambridge, MA Sat, 03.21.2015
 
22
23
24
25
26
27
28
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
 
29
30
31
1
2
3
4
Palm Desert, CA Fri, 03.27.2015
 
Las Vegas Sun, 03.29.2015
 
Nashville Buzz Tue, 03.31.2015
 
 
 
 
 
JBF Kitchen Cam