Timothy Fischer, Robby Younes, Susanne Lerescu, John Benjamin, and their team at the James Beard House
Caviar Surf ’n’ Turf > Snails with White Sturgeon Duo, Micro-Heirloom Potatoes, and Purple Sage
Pumpkin Fritters with Muscovy Duck, Wildflower Honey, and Foie Gras Powder
Litchi Tomato Sorbet with Roasted Garlic Savory and Lemongrass
Venison Tamales with Red Corn and Ground Cherry Salsa
Charcuterie with Preserved Jardinière
New Jersey Sea Trout with Cape May Salts, Strawberry Spinach Buds, and Peppered Nasturtium Vinaigrette
Plating the Game Bird Trio in the James Beard House kitchen
Black Iberian Pig > Roasted White Acorn–Crusted Tenderloin, Pine Cone–Lacquered Belly, and Cheek Cheese with Red Oak–Smoked Trotter Jus
Lamb Chops with Blackened Pine Island Onion Pithivier, Edible Garden, and Lamb Lengua Glace
Behind the scenes at the James Beard House
Compressed Pear Tart with Sheep’s Milk Yogurt Flan, Shortbread, Honeycomb Fluff, and Caramelized Popping Sorghum
Petits Fours > Miniature Vernon Birch Beer Floats with Sassafras Ice Cream
Wine pairings for the Beard House dinner
Dinner

Rare Vintages

Timothy Fischer

Crystal Springs Resort, Hamburg, NJ

Wine Director Robby Younes

Crystal Springs Resort, Hamburg, NJ

Sommelier Susanne Lerescu

Crystal Springs Resort, Hamburg, NJ

John Benjamin

Restaurant Latour at Crystal Springs Resort, Hamburg, NJ

The renowned Crystal Springs Resort beckons guests from near and far with its luxurious accommodations, championship golf courses, indulgent spas, and four-star Restaurant Latour. Oenophiles will delight in this enticing menu, designed to pair seamlessly with impeccable wines from the resort’s stunningly curated, Wine Spectator Grand Award–winning wine cellar.

Event photos taken by Geoff Mottram

MENU

  • Hors d’Oeuvre    

    • Caviar Surf ’n’ Turf > Snails with White Sturgeon Duo, Micro-Heirloom Potatoes, and Purple Sage
    • Pumpkin Fritters with Muscovy Duck, Wildflower Honey, and Foie Gras Powder
    • Litchi Tomato Sorbet with Roasted Garlic Savory and Lemongrass 
    • Venison Tamales with Red Corn and Ground Cherry Salsa
    • Charcuterie with Preserved Jardinière
    • Champagne Krug Brut 2000
  • Dinner

    • New Jersey Sea Trout with Cape May Salts, Strawberry Spinach Buds, and Peppered Nasturtium Vinaigrette
    • E. Guigal Ex-Voto Hermitage 2005
    • Game Bird Trio > Pheasant, Bobwhite Quail, and Squab with Chokecherry, Huckleberry, and Currant Jam
    • Domaine des Chezeaux Griottes–Chambertin 1995
    • Black Iberian Pig > Roasted White Acorn–Crusted Tenderloin, Pine Cone–Lacquered Belly, and Cheek Cheese with Red Oak–Smoked Trotter Jus
    • Giuseppe Rinaldi Brunate Le Coste Barolo 2000
    • Lamb Chops with Blackened Pine Island Onion Pithivier, Edible Garden, and Lamb Lengua Glace
    • Château Le Dôme Saint-Émilion 2000
    • Compressed Pear Tart with Sheep’s Milk Yogurt Flan, Shortbread, Honeycomb Fluff, and Caramelized Popping Sorghum
    • Château Climens Barsac 1989
    • Petits Fours > Miniature Vernon Birch Beer Floats with Sassafras Ice Cream

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Wed, 10.02.2013
  • 7:00 PM
  • The Beard House map
  • Members $200 / General Public $250
  • Call 212.627.2308 to reserve
 
 
 

May 2014

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