John Suley at the James Beard House
Kumamoto Oysters with Lemongrass–Champagne Gelée and Osetra Caviar
Toro Tartare with White Soy, Shiso, and Togarashi on Sesame Crostini
Yogurt–Goat Cheese Panna Cotta with Roasted Heirloom Beets, Candied Pistachios, and Smoked Sea Salt
Roasted Pork Belly with Caramelized Baby Apples, Parsnips, and Vanilla
Beef Cheek Sliders with Shallot Marmalade, Truffle Aïoli, and Comté on Miniature Brioche
Crispy Kataifi Spot Prawns with Pipérade, Piment d'Espelette, Labneh, and Opal Basil
Maine Lobster Salad with Hearts of Palm, Avocado, Cilantro, Compressed Pineapple, and Vanilla Dressing
Behind the scenes at the James Beard House
Jerusalem Artichoke Velouté with Jamón Ibérico, Chanterelles, Mascarpone, Sourdough Croutons, and Thyme
Handmade Ricotta Cavatelli with Wild Mushroom Fricassee, Parmigiano-Reggiano, and Shaved Alba White Truffles
European Turbot with Toasted Basmati Rice, Edamame, Pickled Cauliflower, Crispy Brussels Sprouts, and Coconut–Kaffir Lime Emulsion
Pork and Beans > Pork Tenderloin and Cheek with Tarbais Beans, Kale, Heirloom Carrots, and Cider Jus
Valrhona Cocoa Cake with Chocolate Mousse, Peanut Butter Crème Brûlée, and Salted Caramel Ice Cream
Dinner

Taste of Modern Luxury

John Suley

Celebrity Cruises, Miami

Luxurious staterooms and endless ocean views aren't the only appeal to a voyage with Celebrity Cruises—with John Suley, a protégé of JBF Award winner Alfred Portale, at the helm of the cruise line's culinary operations, discerning passengers can indulge in innovative, haute cuisine on the high seas.

Event photos taken by Elizabeth Stallmeyer.

Related Info:

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  • Hors d'Oeuvre

    • Kumamoto Oysters with Lemongrass–Champagne Gelée and Osetra Caviar
    • Toro Tartare with White Soy, Shiso, and Togarashi on Sesame Crostini
    • Yogurt–Goat Cheese Panna Cotta with Roasted Heirloom Beets, Candied Pistachios, and Smoked Sea Salt
    • Roasted Pork Belly with Caramelized Baby Apples, Parsnips, and Vanilla
    • Beef Cheek Sliders with Shallot Marmalade, Truffle Aïoli, and Comté on Miniature Brioche
    • Crispy Kataifi Spot Prawns with Pipérade, Piment d'Espelette, Labneh, and Opal Basil
    • Champagne Taittinger La Française Brut NV
  • Dinner

    • Maine Lobster Salad with Hearts of Palm, Avocado, Cilantro, Compressed Pineapple, and Vanilla Dressing
    • Raymond Reserve Selection Sauvignon Blanc 2010
    • Jerusalem Artichoke Velouté with Jamón Ibérico, Chanterelles, Mascarpone, Sourdough Croutons, and Thyme
    • Hiedler Löss Grüner Veltliner 2011
    • Handmade Ricotta Cavatelli with Wild Mushroom Fricassee, Parmigiano-Reggiano, and Shaved Alba White Truffles
    • Joseph Drouhin Clos de la Roche Grand Cru 2003
    • European Turbot with Toasted Basmati Rice, Edamame, Pickled Cauliflower, Crispy Brussels Sprouts, and Coconut–Kaffir Lime Emulsion 
    • Balthasar Ress Hattenheim Nussbrunnen Riesling Trocken 1998
    • Pork and Beans > Pork Tenderloin and Cheek with Tarbais Beans, Kale, Heirloom Carrots, and Cider Jus
    • Bodegas Roda Roda Reserva 2003
    • Valrhona Cocoa Cake with Chocolate Mousse, Peanut Butter Crème Brûlée, and Salted Caramel Ice Cream
    • Château de Cosse Sauternes 2003
    • Petits Fours and Gifts

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Sat, 10.12.2013
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • Call 212.627.2308 to reserve
 
 
 

January 2014

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New York Hot Spot Mon, 01.13.2014
 
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Winter Fancy Tue, 01.14.2014
 
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Chesapeake Bounty Wed, 01.15.2014
 
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Midwinter Lunch Fri, 01.17.2014
 
Kohala Coast, HI Fri, 01.17.2014
 
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Kohala Coast, HI Fri, 01.17.2014
 
Richmond, VA Sat, 01.18.2014
 
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Beard on Books Wed, 01.22.2014
 
Wine Country Enchantment Wed, 01.22.2014
 
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Winter Farm Harvest Thu, 01.23.2014
 
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Eat. Drink. Barcelona. Fri, 01.24.2014
 
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Mexico Meets Maine Mon, 01.27.2014
 
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Hamptons Style Tue, 01.28.2014
 
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Collards and Carbonara Wed, 01.29.2014
 
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Vintage Brews Thu, 01.30.2014
 
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California Heirloom Fri, 01.31.2014
 
 
JBF Awards