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
  • Call 212.627.2308 to reserve
 
 
 

October 2014

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