Richard Beichner and his team in the Beard House kitchen
Rocky Mountain Elk Tartare with Haystack Mountain Goat Cheese Mousse and Navajo Fry Bread
Cold-Smoked Steelhead Trout with Vanilla-Scented Roe, Preserved Lemon Crème Fraîche, and Masa Blini
Haystack Mountain Cheese Popovers
House-Cured Country Ham with Black Pepper Biscuits
Spring Vegetable Salad with Shaved Root Vegetables, Golden Raisin Conserve, and Asparagus Panna Cotta
Salt-Baked Striped Bass with Caper Aïoli and Radish Salad
Colorado Grass-Fed Lamb > Roasted Rack and Braised Shoulder with Minted Spring Pea Medley and Sautéed Panisse
Meyer Lemon Panna Cotta with Black Pepper Shortbread and Fraises des Bois
Dinner

Rocky Mountain Retreat

Richard Beichner

The Stanley Hotel, Estes Park, CO

A breathtaking location, luxurious accommodations, and a storied past (as the inspiration for the setting of The Shining) make the Stanley Hotel an unforgettable destination. Equally memorable is chef Richard Beichner’s contemporary American cuisine, which showcases the chef’s technical skill and fine-dining finesse along with local Colorado ingredients.

Event photos taken by Geoff Mottram.

Related Info:

MENU

  • Hors d’Oeuvre

    • Rocky Mountain Elk Tartare with Haystack Mountain Goat Cheese Mousse and Navajo Fry Bread
    • Cold-Smoked Steelhead Trout with Vanilla-Scented Roe, Preserved Lemon Crème Fraîche, and Masa Blini
    • Green Chili–Rabbit Pot Pie
    • Haystack Mountain Cheese Popovers
    • House-Cured Country Ham with Black Pepper Biscuits
    • E. Guigal Gigondas 2009
  • Dinner

    • Spring Vegetable Salad with Shaved Root Vegetables, Golden Raisin Conserve, and Asparagus Panna Cotta
    • Silverado Vineyards Miller Ranch Sauvignon Blanc 2010
    • Morel Consommé
    • Jack Rabbit Hill M-N 2009
    • Salt-Baked Striped Bass with Caper Aïoli and Radish Salad
    • Vineyard 7 & 8 Estate Chardonnay 2009
    • Colorado Grass-Fed Lamb > Roasted Rack and Braised Shoulder with Minted Spring Pea Medley and Sautéed Panisse
    • Vineyard 7 & 8 Estate Cabernet Sauvignon 2009
    • Meyer Lemon Panna Cotta with Black Pepper Shortbread and Fraises des Bois

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Fri, 04.12.2013
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • 212.627.2308
 
 
 

July 2015

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Lima to London Wed, 07.01.2015
 
 
 
 
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Beard on Books Wed, 07.08.2015
 
French-Italian Summer Feast Wed, 07.08.2015
 
Flavors of Oaxaca Thu, 07.09.2015
 
 
 
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Bastille Day Fête Tue, 07.14.2015
 
Beard on Books Wed, 07.15.2015
 
Summer in Campania Wed, 07.15.2015
 
New York Meets Vienna Thu, 07.16.2015
 
 
Seattle Sat, 07.18.2015
 
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Summer Seafood Celebration Tue, 07.21.2015
 
New American Wed, 07.22.2015
 
Enlightened Eaters Wed, 07.22.2015
 
 
 
Chefs & Champagne® Sat, 07.25.2015
 
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Sophisticated Duet Tue, 07.28.2015
 
Beard’s Barbecue Joint Wed, 07.29.2015
 
Destination Costa Rica Thu, 07.30.2015
 
 
 
JBF Kitchen Cam