Rocco Lugrine, Kristol Bryant, Kiong Banh, Keith Mitchell, and Philippe Chin with members of their team in the Beard House kitchen
Everything-Crusted Skuna Bay Craft Raised Salmon with Scallion Cream
Yellowfin Tuna Tartare with Avocado–Wasabi Mousse and Pickled Cucumbers on Sesame Ficelle
Chef Kristoly Bryant plating tuna tartare
Caramelized Edamame Dumplings with Hudson Valley Foie Gras Sauce
A platter of edamame dumplings
Chef Rocco Lugrine finishing macarons
Behind the scenes in the Beard House kitchen
Pan-Seared Diver Scallop and Grilled Prawn with Uni Foam
Seared diver scallops in the Beard House kitchen
Crunchy Big-Eye Tuna with Banana Leaf–Wrapped Brown Rice with Shiitakes, Chinese Sausage, and Wasabi–Soy Sauce
Seared Five-Spice Hudson Valley Magret Duck Breast with Edamame–Mushroom Flan and Plum Wine–Ginger Jus
Deconstructed Osso Buco > Roasted Veal Tenderloin with Marrow Powder, Philippe Chin’s Crispy Veal Sweetbreads, Heirloom Carrot Purée, Potato Pavé, and Veal Jus
Black Sesame Panna Cotta with Yuzu
Chefs with guests after a successful service
Dinner

Philippe Chin and Friends

Philippe Chin
Philippe Chin French–Asian Bistro and Deck Bar, Somers Point, NJ

Kiong Banh
Audrey Claire and Twenty Manning Grill, Philadelphia

Kristol Bryant
XIX Restaurant, Philadelphia

Keith Mitchell
Nero’s Tuscan Steakhouse at Caesar’s Atlantic City, Atlantic City, NJ

Pastry Chef Rocco Lugrine
The International Culinary School at the Art Institute of Philadelphia

Philippe Chin first gained acclaim as the JBF Award–nominated chef of Philadelphia’s Chanterelles, and over the years he has brought his inventive Asian cooking to restaurants along the eastern seaboard. At this reunion dinner, some exceptional chefs who once worked for Chin will pay tribute to their mentor.

Event photos taken by Eileen Miller.

MENU

  • Hors d’Oeuvre

    • Everything-Crusted Skuna Bay Craft Raised Salmon with Scallion Cream
    • Escargot Potstickers
    • Yellowfin Tuna Tartare with Avocado–Wasabi Mousse and Pickled Cucumbers on Sesame Ficelle
    • Caramelized Edamame Dumplings with Hudson Valley Foie Gras Sauce
    • Walnut–Goat Cheese Macarons
    • Five Rivers Chardonnay 2010
  • Dinner

    • Pan-Seared Diver Scallop and Grilled Prawn with Uni Foam
    • Hall Sauvignon Blanc 2011
    • Crunchy Big-Eye Tuna with Banana Leaf–Wrapped Brown Rice with Shiitakes, Chinese Sausage, and Wasabi–Soy Sauce
    • Domaine de Foretal Beaujolais-Villages 2011
    • Seared Five-Spice Hudson Valley Magret Duck Breast with Edamame–Mushroom Flan and Plum Wine–Ginger Jus
    • Five Rivers Pinot Noir 2010 
    • Deconstructed Osso Buco > Roasted Veal Tenderloin with Marrow Powder, Philippe Chin’s Crispy Veal Sweetbreads, Heirloom Carrot Purée, Potato Pavé, and Veal Jus
    • Montes Alpha Syrah 2012
    • Black Sesame Panna Cotta with Yuzu
    • Santa Cristina Vin Santo della Valdichiana 2008

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Mon, 03.04.2013
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • Call 212.627.2308 to reserve
 
 
 

March 2013

S M T W T F S
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Greenhouse Gallery Fri, 03.01.2013
 
The Berkshire Cure-All Fri, 03.01.2013
 
Toast of Atlanta Sat, 03.02.2013
 
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Great Neighborhood Brunch Sun, 03.03.2013
 
Philippe Chin and Friends Mon, 03.04.2013
 
Ode to Local Tue, 03.05.2013
 
Enlightened Eaters Wed, 03.06.2013
 
Coastal Cuisine Wed, 03.06.2013
 
Scottsdale, AZ Thu, 03.07.2013
 
Mid-Atlantic Mediterranean Thu, 03.07.2013
 
Beach Fare and Cocktails Fri, 03.08.2013
 
Big Beef, Big Red Sat, 03.09.2013
 
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Ooh La l’Amour Mon, 03.11.2013
 
From Scratch Sessions Tue, 03.12.2013
 
From Garden to Table Tue, 03.12.2013
 
Beard on Books Wed, 03.13.2013
 
The Latin Road Home Wed, 03.13.2013
 
The Beauty of Basilicata Thu, 03.14.2013
 
Modern Chinese Fri, 03.15.2013
 
 
 
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Charleston, SC Mon, 03.18.2013
 
Culinary Whimsy Mon, 03.18.2013
 
Norouz: Persian New Year Tue, 03.19.2013
 
A Taste of Korea Wed, 03.20.2013
 
Bay Area Brasserie Thu, 03.21.2013
 
Innovative Seafood Fri, 03.22.2013
 
Sophisticated French Sat, 03.23.2013
 
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Second Night Passover Seder Tue, 03.26.2013
 
Beard on Books Wed, 03.27.2013
 
¡Viva Pensacola! Wed, 03.27.2013
 
 
Chic Italian Luncheon Fri, 03.29.2013
 
 
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JBF Awards