Featured Menu: Ring in the New Year!
Maggie BordenMaggie Borden
December 29, 2015
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.
Ring in the New Year!
Plenty of NYC restaurants offer a New Year's Eve meal, but there’s no better place to ring in 2016 than at the Beard House. For this year's annual New Year’s Eve celebration, a cross-country team from the International Culinary School at the Art Institutes will come together for a fabulous tribute to the vast scope of American cuisine. “Not only is this menu reflective of the way chefs are cooking these days—focusing on their local heritage and indigenous ingredients,” explained Izabela Wojcik, JBF director of house programming, “but by looking to the whole of America as the inspiration, this meal really sets the right tone for closing out the year by celebrating diversity in an inclusive and delicious way.”
From hors d’oeuvre to dessert, this festive feast presents a smörgasbord of regional delicacies, including Snake River Farms Kobe Tenderloin–Wrapped Petite Nantucket Oysters with Sevruga Caviar and Roasted Pepper Mignonette (representing Massachusetts), Foie Gras Ice Cream and Porcini Mochaccino Floats (for New York), and Wild Mushroom–Wisconsin Parmesan Consommé with Guinea Fowl Quenelles, Wild Mushroom Ravioli, Sliced Truffles, and Chervil (from the Midwest). See the full event listing for tickets and more information.
For all upcoming Beard House dinners, check out our events calendar.