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Featured Menu: Chinese New Year: East and West

Maggie Borden

February 08, 2016

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With over 200 events at the Beard House each year, our calendar is overflowing with top toques and rising stars from restaurant kitchens across the country. Each dinner at the Beard House is a unique culinary experience, but every so often a specific event will have our stomachs rumbling simply by scanning the menu. Read on to learn which event has piqued our palates lately.

Monday, February 8, 2016
Chinese New Year: East and West

From a young age James Beard was exposed to the myriad flavors and spices of Chinese cooking, thanks to Let, his family’s cook. So it’s no surprise that Chinese New Year is always a spirited celebration at the Beard House, and this year is no exception. We’ll be ringing in the Year of the Monkey with some of D.C.’s top toques, such as Peter Chang, Scott Drewno, and K.N. Vinod prepare a jubilant meal uniting Sichuan, Cali-Asian, and Indian cuisines. The far-ranging menu, which includes delectable bites like Smoked Duck Spring Rolls, Shrimp–Lobster Soup with Coconut, Ginger, and Curry Leaves; and Mala Beef Tenderloin with Hot-and-Numbing Sauce displays the vast impact of Chinese cuisine on kitchens across the world. In the adroit hands of Chang, Drewno, and Vinod, diners can expect a feast James Beard himself would have crowed over.

“We can’t get enough of the spicy and alluring aromas that trail chef Peter, and we love the collaborative spirit of the menu where kung pao chicken steamed buns, hot-and-numbing pot stickers, and kerala-inspired crab and shrimp all feel at home at our table,” explains director of house programming Izabela Wojcik. “This year’s Chinese New Year dinner is a once-in-a-lifetime chance to take your taste buds traveling across Southeast Asia, all in a single meal!”  Check out the event listing for the chef lineup, full menu, and to book your seat.

For all upcoming Beard House dinners, check out our events calendar