Events / Dinner

Canadian Spring Celebration

Thu, May 31, 2012

7:00 PM
The Beard House
Member Price: $130 Public Price: $170 Phone: 212.627.1111
Reservations Policy

Roary MacPherson
Sheraton Hotel Newfoundland

Jillian Lake
Sheraton Hotel Newfoundland

Dana Hauser
Fairmont Waterfront
, Vancouver

Stephanie Holt
Kenny’s Pond

Michelle LeBlanc
Chinched Bistro

Andrea Maunder
Bacalao Nouvelle Newfoundland Cuisine

Cathy Trepanier
Parliament Hill
, Gatineau, Quebec, Canada

Pastry Chef Angie Ryan
Sheraton Hotel Newfoundland

For a bright taste of spring from parts north, host chef Roary MacPherson has assembled a talented team of Canadian female chefs to prepare a seasonally driven menu that’s crafted from their own pristine ingredients and artisanal products.

Event photos by Jeffrey Gurwin.

Menu

  • Hors d’Oeuvre
    • Sweet-and-Spicy Canadian Lamb Loin with Onion–Cherry Jam on Crostini
    • Newfalafel  > Yellow Split Pea–Salt Meat Falafel with Tahini and Yogurt–Mustard Pickle Sauce
    • Pan-Seared Scallops with Crab Salad and Lemon–Herb Scones
    • Prosciutto-Wrapped Aged Gouda with Acadian Caviar
    • Hot-and-Sour Lobster Salad
    • Serrano Ham–Wrapped Newfoundland Mushroom Brioche Bread Pudding
    • Henry of Pelham Family Estate Cuvée Catharine Brut NV
  • Dinner
    • Caramelized Newfoundland Scallops with Double-Smoked Bacon, Buttercup Squash, Honeycrisp Apples, and Crushed Herb Oil
    • Henry of Pelham Family Estate Chardonnay 2010
    • Asparagus–Sweet Pea Velouté with Roasted Atlantic Cod
    • Henry of Pelham Family Estate Pinot Noir 2008
    • Pork Hock Terrine with Pickled Cloudberries, Malt Vinegar–Molasses Vinaigrette, Baby Arugula, and Crostini
    • Henry of Pelham Family Estate Speck Family Reserve Riesling 2008
    • Truffle-Infused Newfoundland Lobster–Oyster Mushroom Ravioli
    • Henry of Pelham Family Estate Speck Family Reserve Riesling 2008
    • Trou Terre Neuvien > Partridgeberry Sorbet with Iceberg Vodka
    • Newfoundland Duck Confit and Spiced Honey–Glazed Duck Breast with Roasted Beets, Wilted Greens, and Sweet Potato Mash
    • Henry of Pelham Family Estate Baco Noir 2010
    • Peanut Butter Mousse with Ragged Rock Rum–Banana Semifreddo
    • Henry of Pelham Family Estate Select Late Harvest Vidal 2010
    • Mignardises
    • Wines generously provided by Henry of Pelham Family Estate Winery.