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
 
 
 

April 2013

S M T W T F S
31
1
2
3
4
5
6
 
 
Under the Sea Tue, 04.02.2013
 
Beard on Books Wed, 04.03.2013
 
Boston Seafood Celebration Wed, 04.03.2013
 
 
Modern Debut Fri, 04.05.2013
 
French Creole Meets Italian Sat, 04.06.2013
 
7
8
9
10
11
12
13
 
Spring Elegance Mon, 04.08.2013
 
Three-Star Italian Tue, 04.09.2013
 
Enlightened Eaters Wed, 04.10.2013
 
Lambs and Clams Wed, 04.10.2013
 
Rioja Celebration Thu, 04.11.2013
 
Rocky Mountain Retreat Fri, 04.12.2013
 
 
14
15
16
17
18
19
20
Baker’s Brunch Sun, 04.14.2013
 
Memphis Sun, 04.14.2013
 
Luxury Sonoma Tue, 04.16.2013
 
Chicago Michelin Star Wed, 04.17.2013
 
Comfort Me with Spring Thu, 04.18.2013
 
Aegean Idyll Fri, 04.19.2013
 
Providence Heritage Sat, 04.20.2013
 
21
22
23
24
25
26
27
 
Modern Italian Mon, 04.22.2013
 
 
Savoring Thai Flavors Wed, 04.24.2013
 
Market-Fresh Montauk Thu, 04.25.2013
 
 
Peruvian Panache Sat, 04.27.2013
 
28
29
30
1
2
3
4
 
 
Sierra Nevada Foothills Tue, 04.30.2013
 
 
 
 
 
JBF Kitchen Cam