Chef John Suley with his JBF Award-winning mentor Alfred Portale and team in the Beard House kitchen
Eggplant Imam Biyildi with Chickpea Fritters
Spicy Sweet-and-Sour Pork Belly with Toasted Peanuts
Wild Mushroom Risotto with Parmesan Foam
Scallop Tartare with Sea Urchin Emulsion and Pickled Ginger
Wild Boar Baby Back Rib Spring Rolls with Truffle Barbecue Sauce
Toro Tacushi with Sesame–Soy Emulsion
Seared Foie Gras–Watercress Salad with Heirloom Tomato Chutney and Crispy Boondi
Line-Caught Halibut with Sunchoke Fondant, Fennel, White Asparagus, Fava Beans, and Black Truffle Emulsion
Hamachi Tartare and Carpaccio with Blood Orange–Ginger Espuma, Pepquino Melon Salad, and Sakura Cress
Alaskan King Crab Nage with Ramp Panna Cotta, Osetra Caviar, and Kumamoto Oysters
Lamb Quattro > Za’atar-Crusted Lamb Loin; Lamb Ravioli; Merguez Sausage Boolani; and Lamb Rib with Morels, Pea Fricassee, and Lamb Jus
Dinner

Passport to Luxury

John Suley

Celebrity Cruises, Miami

Celebrity Cruises brought fine dining to the high seas when it recruited John Suley, a protégé of JBF Award winner Alfred Portale, to captain the luxury cruise line’s culinary operations.

Event photos by Joan Garvin.

Related Info:

MENU

  • Hors d’Oeuvre
    • Scallop Tartare with Sea Urchin Emulsion and Pickled Ginger
    • Spicy Sweet-and-Sour Pork Belly with Toasted Peanuts
    • Wild Mushroom Risotto with Parmesan Foam
    • Eggplant Imam Biyildi with Chickpea Fritters
    • Wild Boar Baby Back Rib Spring Rolls with Truffle Barbecue Sauce
    • Toro Tacushi with Sesame–Soy Emulsion
    • Domaine Chandon étoile Brut NV
    • Cakebread Cellars Sauvignon Blanc 2007
  • Dinner
    • Hamachi Tartare and Carpaccio with Blood Orange–Ginger Espuma, Pepquino Melon Salad, and Sakura Cress
    • Ichishima Tokubetsu Honjozo Sake NV
    • Alaskan King Crab Nage with Ramp Panna Cotta, Osetra Caviar, and Kumamoto Oysters
    • Joseph Drouhin Chablis-Vaudésir Grand Cru 2005
    • Seared Foie Gras–Watercress Salad with Heirloom Tomato Chutney and Crispy Boondi
    • Lucien Albrecht Réserve Gewürztraminer 2006
    • Line-Caught Halibut with Sunchoke Fondant, Fennel, White Asparagus, Fava Beans, and Black Truffle Emulsion
    • Bodega Chacra Barda Pinot Noir 2005
    • Lamb Quattro > Za’atar-Crusted Lamb Loin; Lamb Ravioli; Merguez Sausage Boolani; and Lamb Rib with Morels, Pea Fricassee, and Lamb Jus
    • Amuse Bouche Vin Perdu Merlot 2007
    • Grand Marnier Soufflé
    • Crêpe Ballon Rouge
    • Peller Estates Vidal Icewine 2008
    • Petits Fours and Gifts

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Thu, 04.05.2012
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • Call 212.627.2308 to reserve
 
 
 

October 2014

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Ten Years of Tuscan Flavor Sat, 10.25.2014
 
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