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
  • Call 212.627.2308 to reserve
 
 
 

December 2013

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Greenhouse Gallery Fri, 11.01.2013
 
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Greenhouse Gallery Fri, 11.01.2013
 
Enlightened Eaters Wed, 12.04.2013
 
Charleston Charm Wed, 12.04.2013
 
Greenhouse Gallery Fri, 11.01.2013
 
End of Prohibition Hoorah! Thu, 12.05.2013
 
Greenhouse Gallery Fri, 11.01.2013
 
Holiday Kaiseki Lunch Fri, 12.06.2013
 
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Greenhouse Gallery Fri, 11.01.2013
 
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Winter Black Truffles Mon, 12.09.2013
 
Greenhouse Gallery Fri, 11.01.2013
 
Bold Mediterranean Feast Tue, 12.10.2013
 
Greenhouse Gallery Fri, 11.01.2013
 
Beard on Books Wed, 12.11.2013
 
Champagne Holiday Wed, 12.11.2013
 
Greenhouse Gallery Fri, 11.01.2013
 
Palm Beach, FL Fri, 12.13.2013
 
Royal Thai Fare Fri, 12.13.2013
 
Greenhouse Gallery Fri, 11.01.2013
 
Palm Beach, FL Fri, 12.13.2013
 
Southern Hospitality Sat, 12.14.2013
 
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Greenhouse Gallery Fri, 11.01.2013
 
Palm Beach, FL Fri, 12.13.2013
 
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Palm Beach, FL Fri, 12.13.2013
 
Five-Star Ode to Pittsburgh Mon, 12.16.2013
 
Greenhouse Gallery Fri, 11.01.2013
 
Palm Beach, FL Fri, 12.13.2013
 
Greenhouse Gallery Fri, 11.01.2013
 
Bavaria to Bohemia Wed, 12.18.2013
 
Greenhouse Gallery Fri, 11.01.2013
 
Summer to Winter Thu, 12.19.2013
 
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Greenhouse Gallery Fri, 11.01.2013
 
 
 
 
 
 
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