Ted and Cindy Walter and Ryan and Megan Glaab with their team in the James Beard House Kitchen
Prosciutto Crisps with Goat Cheese, Apple, and Wild Arugula
Wood's Fisheries Shrimp Beignets with Red Curry Slaw and Mint
Charred Carrots with Garam Masala and Gorgonzola
Striped Bass Crudo with Pomegranate–Ginger Granité and Seaweed Ponzu
Butternut Squash Custard with Dungeness Crab Vinaigrette and Koppert Cress Basil
Braised Lamb Breast and Meyer Lemon Tajine with Orange–Spice Gastrique
Behind the scenes in the Beard House kitchen
Venison Meatballs with Hudson Valley Foie Gras Mousse, Bone Marrow Bread Pudding, and Rosemary Reduction
Behind the scenes in the Beard House kitchen
Gorgonzola Panna Cotta with Bee Pollen Gelée, Walnut–Fennel Pollen Crumble, and Pear–Sherry Caramel

Passion for Flavor

Cindy Walter

Passionfish, Pacific Grove, CA

Ted Walter

Passionfish, Pacific Grove, CA

Vintner Megan Glaab

Ryme Cellars, Healdsburg, CA

Vintner Ryan Glaab

Ryme Cellars, Healdsburg, CA

An exciting homage to sustainable cuisine, this dinner is also a true family affair. Husband-and-wife team Ted and Cindy Walter of the renowned Passionfish restaurant have designed a seafood-focused menu of their exquisite French-inspired cuisine which will be paired with impeccable wines from Ryme Cellars, which is run by the Walters' daughter and son-in-law.

Event photos taken by Phil Gross.

Related Info:

MENU

  • Hors d’Oeuvre

    • Prosciutto Crisps with Goat Cheese, Apple, and Wild Arugula
    • Wood's Fisheries Shrimp Beignets with Red Curry Slaw and Mint
    • Charred Carrots with Garam Masala and Gorgonzola
    • Caraccioli Cellars Brut Rosé 2007
  • Dinner

    • Striped Bass Crudo with Pomegranate–Ginger Granité and Seaweed Ponzu
    • Ryme Las Brisas Vineyard Hers Vermentino 2012
    • Butternut Squash Custard with Dungeness Crab Vinaigrette and Koppert Cress Basil
    • Ryme Las Brisas Vineyard His Vermentino 2012
    • Braised Lamb Breast and Meyer Lemon Tajine with Orange–Spice Gastrique
    • Ryme Alegría Vineyard Cabernet Franc 2012
    • Venison Meatballs with Hudson Valley Foie Gras Mousse, Bone Marrow Bread Pudding, and Rosemary Reduction
    • Ryme Luna Matta Vineyard Aglianico 2010
    • Gorgonzola Panna Cotta with Bee Pollen Gelée, Walnut–Fennel Pollen Crumble, and Pear–Sherry Caramel

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Wed, 02.05.2014
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • 212.627.2308
 
 
 

May 2014

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