Events / Dinner

Modern Asian

Mon, March 12, 2012

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

Lon Symensma

ChoLon - Denver

As the former executive chef of New York City’s ultra-chic Buddakan, Lon Symensma garnered attention for his mouthwatering, imaginative Asian fare. With ChoLon, his own cutting-edge eatery in the Mile High City, chef Symensma has clinched his role as a major player in the landscape of Asian cuisine in America.

Event photos taken by David Braunstein


  • Hors d’Oeuvre
    • Oxtail and Rib-Eye Pho Bites
    • Coconut Bubble Tea with Kaffir Lime and Lemongrass
    • Pork Vindaloo with Toasted Rice Spuma and Crispy Shallots
    • Iron Horse Vineyards Wedding Cuvée 2007
  • Dinner
    • Grilled Pork Belly with Rice Noodles and Nuoc Cham
    • Stiftskellerei Neustift Abbazia Di Novacella Kerner 2010
    • Cauliflower Soup with Curried Raisin Emulsion and Brussels Sprouts
    • Lucien Crochet La Croix Du Roy Sancerre 2009
    • Lemon-Poached Lobster with Chili Tapioca and Lychees
    • René Muré Signature Gewürztraminer 2008
    • Black Pepper–Glazed Certified Angus Beef® Short Ribs with Butternut Squash Purée and Chinese Broccoli
    • Gaja Ca’marcanda Promis 2009
    • Coconut Rice with Citrus Sorbet and Mango
    • La Spinetta Moscato D’asti 2011
    • Seared Malvan Prawns with Green Chilies, Coconut, and Cilantro
    • Trimbach Cuvée Frédéric Emile Riesling 2005
    • Crispy, Farm-Raised Duck Breast with Tellicherry Peppercorns, Curry Leaves, Tamarind Pulp, Coconut Milk, and Bhutanese Red Rice
    • McKenzie-Mueller Vineyards and Winery Pinot Noir 2006
    • Domaine Florentin Saint Joseph Le Clos 2004
    • Egyptian Coconut Rice Pudding with Brûléed Bananas, Dates, Rum Glaze, Candied Almonds, and Ginger Ice Cream
    • Klein Constantia Vin de Constance 2006

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