Events / Dinner

Northern California Style

Thu, April 06, 2017

The Beard House
Member Price: $160 Public Price: $210 Phone: 212.627.2308
Cancellation and Food Allergy Policy


Charlie Palmer

Charlie Palmer Group, Nationwide

Luke Knox

Burritt Room + Tavern at the Mystic Hotel, San Francisco

Levi Mezick

Harvest Table, St. Helena, CA

Jeffery Russell

Charlie Palmer Steak at the Archer Hotel Napa (opening summer 2017), Napa, CA

Scott Romano

Dry Creek Kitchen, Healdsburg, CA

Nate Weis

Silver Oak Cellars, Oakville, CA

Northern California is a mecca for food lovers, thanks to the rich farmland, lush wine country, and dynamic dining scene, including Beard Award winner Charlie Palmer’s lauded restaurant group. For this special dinner, some of the brightest stars from the culinary icon’s portfolio will bring their diverse talents to the Beard House.

Click here to see photos from this event.


Hors d’Oeuvre

Spicy Steak Tartare with Crisp Shiitakes, Pickled Fresno Chiles, Shiso, and Kimchi–Tapioca Puffs

Foie Gras Torchons with Caramelized Apple Jam, Marcona Almonds, and Radish Sprouts

Duck Ham with Pickled Mustard Seeds and Blood Orange Gelée on Tom Cat Bakery Ficelle

Buttermilk Fried California Green Tomatoes with Housemade Speck, Pickled Ramp–English Pea Salsa, Chive Blossoms, and Green Garlic Aïoli 

Twomey Sauvignon Blanc 2015


Roasted Harvest Inn Garden Carrots with Buttermilk Gel, Vadouvan Granola, and Pistachios

Twomey Bien Nacido Vineyard Pinot Noir 2014

Mandarin, Lime, and Salt–Cured King Salmon with Asparagus, Charred Lolla Rossa Lettuce, Spring Onions, Citrus Jewels, and Fava Bean Purée

Twomey Anderson Valley Pinot Noir 2014

Caramelized Squab with Morels, Foie Gras Ravioli, and Mushroom–Poultry Bouillon 

Twomey Soda Canyon Ranch Merlot 2012

Painted Hills Beef Dégustation > Dry-Aged Sirloin, Slow-Braised Beef Short Rib, and Smoked Beef Tongue Pastrami with Potato Mille-Feuille, Early Chard, Chanterelle Mushrooms, and Cabernet Jus

Silver Oak Cabernet Sauvignon 2012

Textures of Citrus > Lemon Curd with Lime Granita, Blood Orange Sorbet, Cara Cara Segments, Candied Orange Zest, and Lemon Balm 

Apple Tarte Tatin with Brown Sugar Sablé, Citrus Gel, Vanilla Bean Caramel, and Caramel Glass