Alex Guarnaschelli, Sara Jenkins, Tamara Reynolds, Collen Grapes, Ashley McCusker and their team
Crab–Celery Tea Sandwiches à la Patmore
Chef Alex Guanaschelli plating Crab-Celery Tea Sandwiches
Baked Asparagus à la Grantham
Miniature Herbed Yorkshire Puddings
Crawley Family Buttered Cucumber–Watercress Sandwiches
Dowager Countess Pâté on Truffled Brioche Toasts
Caramelized Onion–Sherry Soup with Duck Heart, Leek, and Cognac Pie
Chef Sara Jenkins plating Sherried Onion Soup
Poached Hake with Smoked Oyster Aïoli, Potato Croquette, and Caviar
Chef Alex Guarnaschelli behind the scenes at the Beard House Kitchen
Standing Rib Roast with Horseradish Cream, Buttered Brussels Sprouts, and Carrots; and Inky-Pinky > Leftover Beef Stew with Fried Rashers
St. Clement’s Meringue Tart with Figs, Almonds, and Chartreuse
Chef Colleen Grapes finishes plating dessert
Petits Fours > Parkin, Napoleon III Chocolate Truffles, Rowntree’s Fruit Pastilles, and Brown Sugar Shortbread
Dinner

Upstairs/Downstairs at Downton Abbey

JBF Award Winner Alexandra Guarnaschelli
Butter and the Darby, NYC

Sara Jenkins
Porchetta and Porsena, NYC

Ashley Merriman
The Waverly Inn, NYC

Wine Director Sarah McCusker
The Waverly Inn, NYC

Tamara Reynolds
The Sunday Night Dinner, NYC

Pastry Chef Colleen Grapes
The Harrison and the Red Cat, NYC

Will Lady Mary and Matthew finally marry? Will John Bates be exonerated? Downton Abbey fans can scarcely wait to have these questions answered when the new season premieres in January. To celebrate, this esteemed group of NYC chefs will serve a meal of both upstairs and downstairs cuisine inspired by the show.

Event photos taken by Eileen Miller.

MENU

  • Hors d’Oeuvre

    • Crab–Celery Tea Sandwiches à la Patmore
    • Baked Asparagus à la Grantham
    • Miniature Herbed Yorkshire Puddings
    • Crawley Family Buttered Cucumber–Watercress Sandwiches
    • Dowager Countess Pâté on Truffled Brioche Toasts
    • Champagne Paul Laurent Brut NV
  • Dinner

    • Caramelized Onion–Sherry Soup with Duck Heart, Leek, and Cognac Pie
    • Gutiérrez Colosia Sangre y Trabajadero Oloroso Sherry NV
    • Poached Hake with Smoked Oyster Aïoli, Potato Croquette, and Caviar
    • DRB Montée de Tonnerre Chablis 1er Cru 2010
    • Standing Rib Roast with Horseradish Cream, Buttered Brussels Sprouts, and Carrots; and Inky-Pinky > Leftover Beef Stew with Fried Rashers
    • Château Haut-Maurac Cru Bourgeois Médoc 2009
    • St. Clement’s Meringue Tart with Figs, Almonds, and Chartreuse
    • Broadbent Five-Year-Old Madeira NV
    • Petits Fours > Parkin, Napoleon III Chocolate Truffles, Rowntree’s Fruit Pastilles, and Brown Sugar Shortbread
    • Take-Home Gift > Rose Fondant Candies

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Mon, 01.07.2013
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • 212.627.2308
 
 
 

March 2015

S M T W T F S
1
2
3
4
5
6
7
 
Beard Burger 'Bun' Anza Mon, 03.02.2015
 
Bern’s at the Beard House Tue, 03.03.2015
 
Beard on Books Wed, 03.04.2015
 
Napa, CA Wed, 03.04.2015
 
Chefs of MARC Thu, 03.05.2015
 
New York Meets Copenhagen Fri, 03.06.2015
 
Washington Bounty Sat, 03.07.2015
 
8
9
10
11
12
13
14
 
New York Icon, Reinvented Tue, 03.10.2015
 
Along the Spice Route Wed, 03.11.2015
 
Los Angeles Thu, 03.12.2015
 
One Cool Cat Thu, 03.12.2015
 
 
 
15
16
17
18
19
20
21
 
 
Beard on Books Wed, 03.18.2015
 
Russian River Rendezvous Fri, 03.20.2015
 
 
 
Cambridge, MA Sat, 03.21.2015
 
22
23
24
25
26
27
28
Taste of Nantucket Tue, 03.24.2015
 
Pittsburgh Wed, 03.25.2015
 
Scottsdale, AZ Thu, 03.26.2015
 
Michelin in Sonoma Thu, 03.26.2015
 
Palm Desert, CA Fri, 03.27.2015
 
Consider the Oyster Bar Fri, 03.27.2015
 
Palm Desert, CA Fri, 03.27.2015
 
Nourishing the Past Sat, 03.28.2015
 
29
30
31
1
2
3
4
Palm Desert, CA Fri, 03.27.2015
 
Las Vegas Sun, 03.29.2015
 
Nashville Buzz Tue, 03.31.2015
 
 
 
 
 
JBF Kitchen Cam