Events / Dinner

Dean James Max and Friends

Wed, April 15, 2015

7:00 PM
The Beard House
Member Price: $130 Public Price: $170 Phone: 212.627.1111
Cancellation and Food Allergy Policy

Dean James Max

DJM Culinary Inc.

By popular demand, Dean James Max returns to the Beard House for a much-anticipated dinner in collaboration with chefs from each of his destination restaurants. A venerable chef and longtime friend of the Foundation, Max is renowned for his elegant contemporary American cuisine.

Tickets to events held at the James Beard House cover the cost of food and a unique dining experience. Dinners are prepared by culinary masters from all regions of the United States and around the world. All alcoholic beverages are provided on a complimentary basis and are not included in the ticket price.​


  • Hors d’Oeuvre
    • Fire-Roasted Copps Island Oysters with Preserved Meyer Lemon Butter, Benton’s Bacon, and Shaved Pecorino 
    • Seared Scallops with Sea Island Red Pea Stew, Tarragon, and Parsley Purée
    • Fluke Crudo with Ramp Vinaigrette and Pickled Red Radish Snow
    • Spring Pea–Cumin Soup Shooters
    • Spiced Connecticut Lamb Fritters with Serrano–Mint Chutney
    • LaMarca Prosecco NV
  • Dinner
    • Asparagus with Buttermilk–Parmesan Crème Anglaise, Amish Egg Bottarga, and Speck
    • Cakebread Cellars Chardonnay 2012
    • Cauliflower Agnolotti with Uni, English Peas, Calabrian Chiles, Benton’s Bacon, San Andreas Sheep’s Milk Cheese, and Ciabatta Crumbs
    • Osseus Sauvignon Blanc 2013
    • Caribbean Fish Cake with Cassava, Pea Soup, Escabèche, and Crispy Lemons
    • Domaine Charly Nicolle Petit Chablis 2013
    • Braised Texas Antelope Short Rib with Grilled Rib-Eye, Brown Butter, Heirloom Carrot Purée, Smoked Sweet Onions, Crispy Kale, and d’Avignon Radishes
    • Peirano Estate Vineyards Syrah 2012
    • Cayman Islands Aged Rum Cake with South Sound Coconut Mousse, Pimiento–Cayman Honey Syrup, and Cayman Fruit Compote
    • Ramos Pinto Collector Porto Reserva NV

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