Chef Matthew Johnson with his team in the James Beard House Kitchen
Meyer Lemon–Tuna Confit with California Butter Bean Purée
Santa Barbara Halibut Ceviche with Meyer Lemon and Ginger
Duck Confit Pâte à Choux with Meyer Lemon Marmalade
Sunchoke Soup with Roasted Meyer Lemons, Celery Heart Croutons, and Shaved Black Truffles
Behind the scenes in the Beard House kitchen
San Ysidro Ranch Garden Arugula and Watercress Salad with Santa Barbara Spot Prawns, House-Cured Chorizo, Pickled Radishes, and Meyer Lemon Vinaigrette
Meyer Lemon–Dusted Channel Islands Halibut with Tarragon Gnocchi, Pea Shoots, Arbequina Olives, and Asparagus with Carrot Butter
San Ysidro Ranch Rosemary and Fennel–Glazed Veal Loin with Potato Confit, Santa Barbara Chanterelle Mushrooms, Smoked Hazelnuts, and Meyer Lemon Jus
Navarro Vineyards Goat Cheese Cheesecake with Meyer Lemon Curd and Ginger Cookie Crust

Wine Country Enchantment

Matthew Johnson

San Ysidro Ranch, Santa Barbara, CA

For more than a century oenophiles have flocked to San Ysidro Ranch, a luxurious hideaway nestled in the foothills of Southern California's stunning wine country. Join us at the Beard House when the property's talented chef, Matthew Johnson, will craft a tantalizing menu that celebrates one of the most prized delicacies of California terroir: the Meyer lemon.

Event photos taken by Eileen Miller.

 

Related Info:

MENU

  • Hors d’Oeuvre

    • Meyer Lemon–Tuna Confit with California Butter Bean Purée
    • Santa Barbara Halibut Ceviche with Meyer Lemon and Ginger
    • Duck Confit Pâte à Choux with Meyer Lemon Marmalade
    • Flying Goat Cellars Sierra Madre Vineyard Pinot Gris 2012
  • Dinner

    • Sunchoke Soup with Roasted Meyer Lemons, Celery Heart Croutons, and Shaved Black Truffles
    • Flying Goat Cellars Sierra Madre Vineyard Pinot Gris 2012
    • San Ysidro Ranch Garden Arugula and Watercress Salad with Santa Barbara Spot Prawns, House-Cured Chorizo, Pickled Radishes, and Meyer Lemon Vinaigrette
    • Tatomer Paragon Vineyard Grüner Veltliner 2012
    • Meyer Lemon–Dusted Channel Islands Halibut with Tarragon Gnocchi, Pea Shoots, Arbequina Olives, and Asparagus with Carrot Butter
    • Jaffurs Roussanne 2006
    • San Ysidro Ranch Rosemary and Fennel–Glazed Veal Loin with Potato Confit, Santa Barbara Chanterelle Mushrooms, Smoked Hazelnuts, and Meyer Lemon Jus 
    • Lieu Dit Cabernet Franc 2011
    • Navarro Vineyards Goat Cheese Cheesecake with Meyer Lemon Curd and Ginger Cookie Crust
    • Palmina Sisquoc Vineyard Lumina Sparkling Nebbiolo 2009

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Wed, 01.22.2014
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • 212.627.2308
 
 
 

February 2015

S M T W T F S
1
2
3
4
5
6
7
 
The Mighty Virginia Shack Mon, 02.02.2015
 
Michelin Star Wed, 02.04.2015
 
Taste of the North Fork Thu, 02.05.2015
 
 
 
8
9
10
11
12
13
14
I Heart Brunch Sun, 02.08.2015
 
True Tuscan Soul Tue, 02.10.2015
 
Beard on Books Wed, 02.11.2015
 
Washington, D.C. Wed, 02.11.2015
 
Urban Farmhouse Wed, 02.11.2015
 
The Butcher and the Chef Thu, 02.12.2015
 
 
Napa Valley Love Story Sat, 02.14.2015
 
15
16
17
18
19
20
21
 
 
 
Eye on Atlanta Wed, 02.18.2015
 
 
Jazz at Lincoln Center Fri, 02.20.2015
 
Big Easy, Southern Style Fri, 02.20.2015
 
Nourishing the Past Sat, 02.21.2015
 
22
23
24
25
26
27
28
 
Belgian Chic Mon, 02.23.2015
 
Salmon Seduction Wed, 02.25.2015
 
East End Elegance Thu, 02.26.2015
 
Empire State Feast Fri, 02.27.2015
 
JBF Kitchen Cam