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
 
 
 

March 2013

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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 Kitchen Cam