Chefs Allen Susser and Jonathan Dearden in the Beard House kitchen
Wahoo Ceviche with Seasoning Peppers, Micro-Cilantro, and Lime Bubbles
Yellowtail Tiradito with Coriander Sea Salt and Coconut Oil Dust
Hearts of Palm Marrow with Avocado and Petrossian Caviar
Goat Cheese Custard with Micro-Arugula and Mango Chutney
Tamarind-Grilled Lamb Pops with Bok Choy Kimchi
Crushed Peppercorn and Lime–Seared Foie Gras with Cashews, Mango, Green Figs, and Bacon
Cocoa Butter–Roasted Wild Shrimp with Spinach Callaloo and Passion Fruit–Nutmeg Air
Housemade Orange Bitters–Braised Pompano with Ground Provisions, Wild Mushrooms, and Coconut Curry
Behind the scenes in the Beard House kitchen
Choiseul Charcoal–Grilled Certified Angus Beef® Filet Mignon with Truffles, West Indian Pumpkin, and Espresso Foam
Nick Troubetzkoy’s Emerald Estate Cacao Plantation Handmade Organic Chocolate Trio > Bittersweet Chocolate Fondant; St. Lucian Chocolate and Vanilla Tea; and Frozen Chocolate Bananas Foster
Dinner

A Spoonful of Paradise

JBF Award Winner Allen Susser and Jonathan Dearden
Jade Cuisine at Jade Mountain
Soufrière, St. Lucia

Perched high above the expansive Caribbean Sea, the idyllic Jade Mountain beckons guests with its stunning views of St. Lucia’s Piton peaks, luxurious accommodations, and world-class cuisine crafted by JBF Award winner Allen Susser and Jonathan Dearden. Travel no farther than the Beard House to experience the resort’s gastronomic pleasures.

 

Event photos taken by Tom Kirkman.

MENU

  • Hors d'Oeuvre

    • Wahoo Ceviche with Seasoning Peppers, Micro-Cilantro, and Lime Bubbles
    • Yellowtail Tiradito with Coriander Sea Salt and Coconut Oil Dust
    • Hearts of Palm Marrow with Avocado and Petrossian Caviar
    • Goat Cheese Custard with Micro-Arugula and Mango Chutney
    • Tamarind-Grilled Lamb Pops with Bok Choy Kimchi
    • CHAMPAGNE PERRIER-JOUËT GRAND BRUT NV
  • Dinner

    • Crushed Peppercorn and Lime–Seared Foie Gras with Cashews, Mango, Green Figs, and Bacon
    • WAGNER VINEYARDS VIDAL BLANC ICEWINE 2008
    • Cocoa Butter–Roasted Wild Shrimp with Spinach Callaloo and Passion Fruit–Nutmeg Air
    • DOMAINE JEAN-PAUL BALLARD SANCERRE 2011
    • Housemade Orange Bitters–Braised Pompano with Ground Provisions, Wild Mushrooms, and Coconut Curry
    • DOMAINE DROUHIN PINOT NOIR 2009
    • Choiseul Charcoal–Grilled Certified Angus Beef® Filet Mignon with Truffles, West Indian Pumpkin, and Espresso Foam
    • SILVERADO VINEYARDS SOLO STAGS LEAP DISTRICT CABERNET SAUVIGNON 2008
    • Nick Troubetzkoy’s Emerald Estate Cacao Plantation Handmade Organic Chocolate Trio > Bittersweet Chocolate Fondant; St. Lucian Chocolate and Vanilla Tea; and Frozen Chocolate Bananas Foster
    • SANDEMAN 20-YEAR-OLD TAWNY PORTO NV
    • Petits Fours > Handmade 70-Percent Bittersweet Chocolate Bars with Caribbean Spices

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Wed, 10.03.2012
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • Call 212.627.2308 to reserve
 
 
 

December 2012

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Delmonico Decadence Mon, 12.03.2012
 
 
 
 
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The Ryland Inn Revisited Mon, 12.10.2012
 
 
Beard on Books Wed, 12.12.2012
 
From Scratch Sessions: Pie Wed, 12.12.2012
 
Best of Blais Thu, 12.13.2012
 
Italian-American Christmas Fri, 12.14.2012
 
Brewmaster’s Banquet Sat, 12.15.2012
 
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Las Vegas Mon, 12.17.2012
 
Capital Christmas Mon, 12.17.2012
 
Vibrant Italian Tue, 12.18.2012
 
Alison’s Holiday Feast Wed, 12.19.2012
 
White Truffle Extravaganza Thu, 12.20.2012
 
 
 
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JBF Kitchen Cam