Chefs Thomas Ciszak and Kevin Takafuji with their team in the Beard House kitchen
Behind the scenes in the Beard House kitchen
Cod Croquettes with Grilled Leeks
Dinner

Rites of Spring

Kevin Takafuji
Blue Morel Restaurant and Wine Bar/Morristown, NJ

Thomas Ciszak
Blue Morel Restaurant and Wine Bar/Morristown, NJ

Celebrate spring at this whimsical, artfully conceived dinner prepared by chefs Thomas Ciszak and Kevin Takafuji. Playing off of their distinct culinary styles, the chefs have designed an extraordinary seasonal menu in which each course will showcase a traditional French dish paired with its modern iteration.

Event photos by Jeffrey Gurwin.

MENU

  • Hors d’Oeuvre
    • Cod Croquettes with Grilled Leeks
    • White Asparagus Soup with Orange Foam
    • Boudin Blanc with Caramelized Onions and Mustard Seeds
    • Mangalitsa Pancetta with Green Apple
    • Tuna Niçoise
    • Champagne Pol Roger Brut Réserve NV
  • Dinner
    • Each course will feature a dual preparation: one modern, one traditional.
    • Foie Gras Torchons
    • Lieutenant de Sigalas Sauternes 2007
    • Seafood Quenelles and Lobster
    • Jean-Paul Mollet Les Sables Pouilly-Fumé 2009
    • Organic Salmon en Croûte
    • Müller-Catoir Spätlese Scheurebe 2003
    • Tournedos Rossini
    • Domaine Michel Caillot Bourgogne Pinot Noir 2005
    • Rhubarb Tartlet
    • Cascina Castlèt Zeno Moscato d’Asti NV

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Wed, 04.04.2012
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • 212.627.2308
 
 
 

July 2015

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Chefs & Champagne® Sat, 07.25.2015
 
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