Chef John Howie and his team in the Beard House kitchen
Deviled Eggs with Ahi Tuna Tartare
Behind the scenes in the Beard House kitchen
Dungeness Crabcakes with Thai Sweet-and-Sour Beurre Blanc
Cedar Plank–Roasted Mushrooms
Hamachi Ceviche with Orange, Olive, and Chili Vinaigrette
Cream of Porcini Mushroom Soup with Black Truffle Crème
Behind the scenes in the Beard House kitchen
Roasted Pacific Northwest Red King Salmon with Chanterelle Succotash and Caramelized Onion–Bacon Relish
Roasted Prime Sirloin Cap Steak with Russet Potato Purée, Veal Demi-Glace, Cremini Mushrooms, and Cipolline
Behind the scenes in the Beard House kitchen
Washington Granny Smith Apple Tarte Tatin with Vanilla Bean Crème
Dinner

Seattle Surf and Turf

John Howie

Adriatic Grill, Tacoma, WA; John Howie Steak and Seastar Restaurant & Raw Bar, Bellevue, WA; and SPORT Restaurant & Bar, Seattle

Master of both Pacific Northwest-inspired seafood and modern steakhouse fare, Seattle-area superstar chef John Howie has won acclaim throughout the country. Howie, who recently published Passion & Palate: Recipes for a Generous Table, will be coming to the Beard House to speak at Beard on Books and then prepare a phenomenal surf-and-turf dinner menu.

 

Event photos taken by Joan Garvin and Elana Iaciofano.

MENU

  • Hors d'Oeuvre

    • Deviled Eggs with Ahi Tuna Tartare
    • Kalbi Pork Tenderloin
    • Dungeness Crabcakes with Thai Sweet-and-Sour Beurre Blanc
    • Cedar Plank–Roasted Mushrooms
    • Champagne Duval-Leroy John Howie Restaurants Cuvée Brut NV
  • Dinner

    • Hamachi Ceviche with Orange, Olive, and Chili Vinaigrette
    • Weingut Müller-Catoir Mussbach Riesling 2011
    • Cream of Porcini Mushroom Soup with Black Truffle Crème
    • d'Oliveiras Verdelho Madeira 1905
    • Roasted Pacific Northwest Red King Salmon with Chanterelle Succotash and Caramelized Onion–Bacon Relish
    • Beaux Frères Pinot Noir 2007
    • Roasted Prime Sirloin Cap Steak with Russet Potato Purée, Veal Demi-Glace, Cremini Mushrooms, and Cipolline
    • Leonetti Cellar Cabernet Sauvignon 2007
    • Washington Granny Smith Apple Tarte Tatin with Vanilla Bean Crème
    • Royal Tokaji Aszú 5 Puttonyos Tokaji 2007
    • Cookies and Truffles
       

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Wed, 11.28.2012
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • Call 212.627.2308 to reserve
 
 
 

March 2013

S M T W T F S
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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
 
3
4
5
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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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13
14
15
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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
 
 
 
17
18
19
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21
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23
 
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 Awards