Events / Dinner

Global Culinary Collaboration

Mon, April 29, 2013

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

President James Gersten and Chef Trainer Garrison Price

Culinary Concepts:

Cook Hall, Atlanta and Dallas

J&G Grill, Bal Harbour, FL; Mexico City, Mexico; and Park City, UT

J&G Steakhouse, Scottsdale, AZ, and Washington, D.C.

Market, Boston, Vancouver, and Doha, Qatar

Spice Market
Atlanta; Doha, Qatar; London; and NYC

Brian Anderson
Market, Boston

Maycoll Calderon
J&G Grill, Mexico City, Mexico

David Gross
Cook Hall, Atlanta

Jacques Qualin
J&G Steakhouse at the Phoenician, Scottsdale, AZ​

Philippe Reininger
J&G Steakhouse, Washington, D.C.

Anthony Ricco
Spice Market, NYC

When Jean-Georges Vongerichten and Starwood Hotels & Resorts joined forces to form Culinary Concepts, they created a global sensation that reflects the industry titan's renowned craft. Join us for this special Beard House dinner, featuring a tantalizing menu prepared by the hospitality group's most formidable chefs.

Event photos taken by Jeffery Gurwin.


  • Hors d’Oeuvre
    • Hamachi Sashimi with Warm Crispy Rice and Chipotle Emulsion
    • Hand-Cut Beef Tartare on Toasts
    • Crispy Shrimp Cocktail with Wasabi
    • Black Truffle–Comté Fritters
    • A sneak preview of cocktails from the new Bar 515 at J&G Steakhouse D.C. will be served during this reception.
  • Dinner
    • Shaved Tuna with Chili Tapioca, Asian Pears, and Lime
    • Illumination Sauvignon Blanc 2011
    • Crispy Poached Egg with Caviar and Crème Fraîche
    • Albert Bichot Domaine du Pavillon Meursault 2010
    • Grilled Black Pepper Octopus with Sweet Onions and Lime
    • Domaine Chandon Pinot Meunier 2010
    • Roasted Rack of Spring Lamb à la Jardinière
    • ​Château Musar 2001 
    • Chocolate Stout Sundae with Pretzel Streusel
    • Domaine des Schistes Maury 2010 ​

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