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 2014

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Greenhouse Gallery Tue, 07.01.2014
 
 
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Greenhouse Gallery Tue, 07.01.2014
 
Greenhouse Gallery Tue, 07.01.2014
 
Greenhouse Gallery Tue, 07.01.2014
 
The Starr of Philadelphia Tue, 07.08.2014
 
Greenhouse Gallery Tue, 07.01.2014
 
Cocktails Through the Ages Wed, 07.09.2014
 
Greenhouse Gallery Tue, 07.01.2014
 
Crested Butte, CO Thu, 07.10.2014
 
 
Greenhouse Gallery Tue, 07.01.2014
 
Greenhouse Gallery Tue, 07.01.2014
 
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Greenhouse Gallery Tue, 07.01.2014
 
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Bastille Day Elegance Mon, 07.14.2014
 
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San Francisco Stunner Tue, 07.15.2014
 
Greenhouse Gallery Tue, 07.01.2014
 
Beard on Books Wed, 07.16.2014
 
Summertime Italian Feast Wed, 07.16.2014
 
Greenhouse Gallery Tue, 07.01.2014
 
Greenhouse Gallery Tue, 07.01.2014
 
Walla Walla, WA Fri, 07.18.2014
 
Greenhouse Gallery Tue, 07.01.2014
 
Walla Walla, WA Fri, 07.18.2014
 
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Greenhouse Gallery Tue, 07.01.2014
 
New England Summer Mon, 07.21.2014
 
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Allure of Southeast Asia Tue, 07.22.2014
 
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Enlightened Eaters Wed, 07.23.2014
 
La Vie en Rosé Wed, 07.23.2014
 
Greenhouse Gallery Tue, 07.01.2014
 
More Latin Heat Thu, 07.24.2014
 
Greenhouse Gallery Tue, 07.01.2014
 
Greenhouse Gallery Tue, 07.01.2014
 
Chefs & Champagne® Sat, 07.26.2014
 
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Greenhouse Gallery Tue, 07.01.2014
 
Tour of Eastern Provinces Wed, 07.30.2014
 
Greenhouse Gallery Tue, 07.01.2014
 
 
 
JBF Kitchen Cam