JBF IS DINING
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The chefs and their team in the Beard House kitchen
Champagne-Poached Connecticut Bluepoint Oysters with Roma Tomatoes and Italian Parsley
Hawaiian Ahi Tuna Tartare with Roasted Sweet Pepper Rouille and Sun-Dried Tomato Oil
Crispy Portobello Mushrooms with North Country Applewood-Smoked Bacon–Gorgonzola Fondue and Crispy Herbs
Lobster Bisque en Croûte with Butter-Poached Nova Scotia Lobster, Tarragon, and Dry Sack Sherry
Cedar Plank–Roasted Jumbo Lump Blue Crabcake with Madras Curry, Sweet Peppers, and Pineapple–Mango Salsa Cream
Wasabi and Mirin–Glazed Chilean Sea Bass with Alaskan Red King Crab Crust, King Crab Salad, and Wasabi Beurre Blanc
Butter-Poached Florida Lobster and Sea Scallop Medallion with Housemade Teriyaki–White Truffle Cream
Behind the scenes in the Beard House kitchen
Wood-Roasted Harris Ranch Angus Filet Mignon with Oak-Smoked Brown Butter Mushrooms, Smoky Barbecue Aïoli, and Rosemary Steak Butterau Jus
McIntosh Apple Tart with Warm Salted Caramel and Candied Pecans
Dinner

Talk of the Town

Dan Drayer

Charley's Steakhouse, FishBones, Johnnie's Hideaway, MoonFish, Texas Cattle Company, and Vito's Chop House, Orlando, FL

Brian Fry
MoonFish, Orlando, FL

Clark Woodsby
Charley's Steakhouse, FishBones, Johnnie's Hideaway, MoonFish, Texas Cattle Company, and Vito's Chop House, Orlando, FL

Culinary trends come and go, but the solid American cuisine served at the wildly popular Charley’s Steakhouse and the other terrific restaurants under the Talk of the Town restaurant group’s umbrella is always in demand. Join chef Dan Drayer for a menu of delicious classics like Champagne-poached oysters, Florida lobster, and, of course, cooked-to-perfection steak.

 

Event photos taken by Jeffrey Gurwin.

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Chefs

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  • Hors d'Oeuvre

    • Champagne-Poached Connecticut Bluepoint Oysters with Roma Tomatoes and Italian Parsley
    • Hawaiian Ahi Tuna Tartare with Roasted Sweet Pepper Rouille and Sun-Dried Tomato Oil
    • Crispy Portobello Mushrooms with North Country Applewood-Smoked Bacon–Gorgonzola Fondue and Crispy Herbs  
    • Schug Brut Rouge de Noirs 2009
    • Schug Sauvignon Blanc 2011
  • Dinner

    • Lobster Bisque en Croûte with Butter-Poached Nova Scotia Lobster, Tarragon, and Dry Sack Sherry
    • Schug Carneros Chardonnay 2010
    • Cedar Plank–Roasted Jumbo Lump Blue Crabcake with Madras Curry, Sweet Peppers, and Pineapple–Mango Salsa Cream
    • Schug Sonoma Coast Chardonnay 2010
    • Wasabi and Mirin–Glazed Chilean Sea Bass with Alaskan Red King Crab Crust, King Crab Salad, and Wasabi Beurre Blanc
    • Schug Carneros Chardonnay 2010
    • Butter-Poached Florida Lobster and Sea Scallop Medallion with Housemade Teriyaki–White Truffle Cream
    • Schug Sonoma Coast Pinot Noir 2009
    • Wood-Roasted Harris Ranch Angus Filet Mignon with Oak-Smoked Brown Butter Mushrooms, Smoky Barbecue Aïoli, and Rosemary Steak Butterau Jus
    • Schug Heritage Reserve Pinot Noir 2008
    • McIntosh Apple Tart with Warm Salted Caramel and Candied Pecans
    • Wines generously provided by SCHUG Winery.
       
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Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Sat, 09.22.2012
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • Call 212.627.2308 to reserve
 
 

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