Chef John Karangis and Pastry Chef Daniel Keehner with their team in the James Beard House Kitchen
Tuna Tapenade on Lemon Sourdough Toasts
Sunchoke Soup with Clementines and Piment d’Espelette
Crispy Pork Belly with Brussels Sprout–Apple Slaw
Sea Urchin Custard with Lobster and Caviar
Foie Gras Macarons with Figs and Almonds
Behind the scenes in the Beard House kitchen
Winter Squash Salad with Burrata, Pecans, and Pickled Cranberries
Behind the scenes in the Beard House kitchen
Sea Scallops with Salsify, Kumquats, and Black Truffles
Sweet Potato Agnolotti with Duck Confit and Mustard Greens
Lamb Loin with Puntarella, Carrots, and Turnips
Goat Cheese Flan with Apple–Celery Sorbet, Peanut Praline, and Candied Olives
Behind the scenes at the James Beard House
Dinner

Union Square Elegance

John Karangis

Union Square Events, NYC

Pastry Chef Daniel Keehner

Union Square Events, NYC

What do you get when you combine two pedigreed chefs, Danny Meyer's renowned hospitality, and a luscious, ingredient-driven menu? A perfect mid-winter feast that's sure to tantalize your palate and brighten up your February doldrums. 

Event photos taken by Lisa Ozag.

Related Info:

MENU

  • Hors d’Oeuvres

    • Tuna Tapenade on Lemon Sourdough Toasts
    • Sunchoke Soup with Clementines and Piment d’Espelette
    • Crispy Pork Belly with Brussels Sprout–Apple Slaw
    • Sea Urchin Custard with Lobster and Caviar
    • Foie Gras Macarons with Figs and Almonds
    • Champagne Charles de Cazanove Brut NV
  • Dinner

    • Winter Squash Salad with Burrata, Pecans, and Pickled Cranberries
    • Volpe Pasini Friulano 2012
    • Sea Scallops with Salsify, Kumquats, and Black Truffles
    • Louis Michel Chablis 2011 
    • Sweet Potato Agnolotti with Duck Confit and Mustard Greens
    • Au Bon Climat Santa Barbara County Pinot Noir 2012
    • Lamb Loin with Puntarella, Carrots, and Turnips
    • Chateau Maris La Touge Minervois La Livinière Cru Classé 2010
    • Goat Cheese Flan with Apple–Celery Sorbet, Peanut Praline, and Candied Olives
    • Petits Fours
    • Special thanks to Verity Wine Partners for generously providing the wines for this tasting menu.​

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Sat, 02.15.2014
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • 212.627.2308
 
 
 

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