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
  • Call 212.627.2308 to reserve
 
 
 

February 2013

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The Art of the Chef Tue, 02.05.2013
 
 
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Valentine’s Tea Sun, 02.10.2013
 
 
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Beard on Books Wed, 02.20.2013
 
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Winter Garden Thu, 02.21.2013
 
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Treasures of Abruzzo Mon, 02.25.2013
 
 
American Elegance Tue, 02.26.2013
 
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JBF Kitchen Cam