Chef Karsten Hart with his team at the James Beard House Kitchen
Four Story Hill Farm Beef Tartare with Black Truffle Egg
Behind the scenes in the Beard House kitchen
Champlain Valley Creamery Triple Cream Vol-au-Vent with Apple Butter and Habanero Jelly
Poached Matunuck Oysters with Miso–Lemon Espuma and Saffron Croutons
Ahi Tuna and Hamachi Mosaic with Maine Uni, Blood Orange, and Toast
Chouriço-Filled Georges Bank Scallops with Roasted Pears, Hazelnuts, and Brown Butter
Pork & Periwinkles > Braised Archer Angus Pork with Periwinkles, Ricotta Cavatelli, and Garlic Butter
Elysian Fields Rack of Lamb with Spinach–Pine Nut Mousseline, Narragansett Creamery Fondue, Sunflower Seeds, and Water Chestnuts
Caramelized Pumpkin Bread with Apple Cider Raisins, Pumpkin Jam, and Butternut Squash Ice Cream
Dinner

Winter’s Tale

Karsten Hart

Castle Hill Inn, Newport, RI

A historic mansion in Newport, Rhode Island, is the setting for the Castle Hill Inn, where chef Karsten Hart produces inventive New England cuisine for the Relais & Château property's well-heeled guests. Hart expertly combines a reverence for local ingredients and an exploration of cross-cultural techniques in this elegant winter menu.

Event photos by Lisa Ozag.

Related Info:

MENU

  • Hors d’Oeuvre

    • Four Story Hill Farm Beef Tartare with Black Truffle Egg
    • Champlain Valley Creamery Triple Cream Vol-au-Vent with Apple Butter and Habanero Jelly
    • Poached Matunuck Oysters with Miso–Lemon Espuma and Saffron Croutons
    • Champagne Pol Roger Brut Réserve NV
  • Dinner

    • Ahi Tuna and Hamachi Mosaic with Maine Uni, Blood Orange, and Toast
    • Domaine Christian Moreau Père & Fils Chablis 2012
    • Chouriço-Filled Georges Bank Scallops with  Roasted Pears, Hazelnuts, and Brown Butter
    • Hugel Classic Pinot Gris 2010
    • Pork & Periwinkles > Braised Archer Angus Pork with Periwinkles, Ricotta Cavatelli, and Garlic Butter
    • Château Fuissé Domaine de la Conseillère Juliénas 2010
    • Elysian Fields Rack of Lamb with Spinach–Pine Nut Mousseline, Narragansett Creamery Fondue, Sunflower Seeds, and Water Chestnuts
    • Paul Jaboulet Aîné Domaine de Thalabert Crozes Hermitage 2010
    • Caramelized Pumpkin Bread with Apple Cider Raisins, Pumpkin Jam, and Butternut Squash Ice Cream
    • Paul Jaboulet Aîné le Chant des Griolles Muscat de Beaumes-de-Venise 2011

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Thu, 01.09.2014
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • Call 212.627.2308 to reserve
 
 
 

October 2014

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Greenhouse Gallery Mon, 09.01.2014
 
Pensacola Panache Wed, 10.01.2014
 
Greenhouse Gallery Mon, 09.01.2014
 
 
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Greenhouse Gallery Mon, 09.01.2014
 
Minneapolis Sun, 10.05.2014
 
Greenhouse Gallery Mon, 09.01.2014
 
Tampa Mon, 10.06.2014
 
Philly Favorite Mon, 10.06.2014
 
Greenhouse Gallery Mon, 09.01.2014
 
Belgian Farmhouse Style Tue, 10.07.2014
 
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Beard on Books Wed, 10.08.2014
 
The Allure of Aspen Wed, 10.08.2014
 
Greenhouse Gallery Mon, 09.01.2014
 
 
Greenhouse Gallery Mon, 09.01.2014
 
 
 
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Greenhouse Gallery Mon, 09.01.2014
 
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Toast of the Rockies Wed, 10.15.2014
 
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Grand Italian Autumn Feast Thu, 10.16.2014
 
Greenhouse Gallery Mon, 09.01.2014
 
Taste America: Chicago Fri, 10.17.2014
 
 
 
Greenhouse Gallery Mon, 09.01.2014
 
Tabernash, CO Sat, 10.18.2014
 
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Greenhouse Gallery Mon, 09.01.2014
 
Greenhouse Gallery Mon, 09.01.2014
 
Urban Mediterranean Mon, 10.20.2014
 
Greenhouse Gallery Mon, 09.01.2014
 
Maine Marvel Tue, 10.21.2014
 
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Enlightened Eaters Wed, 10.22.2014
 
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Cutting-Edge Asian Thu, 10.23.2014
 
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Taste America: Boston Fri, 10.24.2014
 
Cascade of White Truffles Fri, 10.24.2014
 
Greenhouse Gallery Mon, 09.01.2014
 
Kirkland, WA Sat, 10.25.2014
 
Ten Years of Tuscan Flavor Sat, 10.25.2014
 
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Greenhouse Gallery Mon, 09.01.2014
 
Atlanta Sun, 10.26.2014
 
Greenhouse Gallery Mon, 09.01.2014
 
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Minneapolis Wed, 10.29.2014
 
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San Antonio Fri, 10.31.2014
 
 
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