Events / Dinner

Thanksgiving Holiday Table

Thu, November 24, 2016

6:00 PM
The Beard House
Member Price: $135 Public Price: $175 Phone: 212.627.2308
Reservations Policy

David Hendricksen

The International Culinary Schools at The Art Institutes, Nationwide

Shawn Culp

The International Culinary School at The Art Institute of Pittsburgh

Clifton Lee Van On

The International Culinary School at The Art Institute of California—Inland Empire, San Bernardino, CA

Michael Roll

The International Culinary School at The Art Institute of Washington, Arlington, VA

If you’re searching for a thoughtful twist on Thanksgiving traditions, then trade turkey for turducken and join us for this spirited Beard House fête. This year, the International Culinary Schools at the Art Institutes’ top toques return to prepare a tantalizing spread of elevated fall ingredients.

Click here to see photos from this event.

Menu

Hors d’Oeuvre

Hudson Valley Foie Gras Torchon with Dried Fruit Compote, Sauternes Aspic, and Chocolate Crumble on Brioche

Oysters with Red Beet–Horseradish Salpicon and Mandarin Orange Caviar

Asian Profiteroles with Char Siu–Style Snake River Farms Kurobuta Pork Belly and Sinto Gourmet Napa Cabbage–Spicy Radish Kimchi

Butternut Squash–Sweet Potato Bisque with Spiced Crème Fraîche, Achiote-Infused Oil, and Roth Cheese GranQueso Pastry Crisps

Jack Daniels–Marinated Hook’s Cheese Ewe Calf to be KIDding Blue Cheese Terrines on Grilled Crostini

Braised Kobe Beef Short Ribs with Empire Apple Compote on Urbani Truffle Polenta

Cauliflower Panna Cotta with Siberian Beluga Caviar and Trout Caviar 

Champagne Jacques Copinet Blanc de Blancs Brut Intégral NV


Dinner

Consommé with Lace Mushroom–Wrapped Exotic Meat Market Guinea Fowl Mousseline, Braised Guinea Fowl Leg–Filled Crêpes, and Micro-Herbs and Flowers 

Jean-Michel Maurice Domaine du Prieuré Savigny-les-Beaune Moutier Amet 2011

King Crab Roulade with Sauce Americaine, Blue Crabcake, and Oyster–Sweet Corn Dressing 

Domaine de Couron Côtes du Rhône Villages White Rhone Wine 2015

Pressed Forest Mushroom Terrine with Crispy Carr Valley Bread Cheese Fritter, Tomato Oil, and Pickled Celery Salad 

Domaine du Grangeon Chatus 2012

Turducken Roulade > Diestel Organic Heirloom Turkey, Hudson Valley Moulard Foie Gras, and Exotic Meat Market Ayam Cemani Chicken with Elderberry Demi-Glace, Braised Turkey Leg–Yukon Gold Potato Croquette, and Foie Gras Dressing

Family-Style Sides > Glazed Root Vegetables, Cream-Poached Turnips, and Cranberry–Citrus Compote 

Villa da Filicaja Vincenzo da Filicaja Chianti Superiore 2010

Pumpkin Bavarian Cream with Valrhona Dulcey Croquant, Oatmeal Streusel, Cranberry–Orange Gel, Spiced Orange Sorbet, Spiced Bourbon Syrup, and Macerated Cranberries and Oranges

Champagne Jacques Copinet Brut Rosé NV

Mignardises > Vanilla Bean Caramel Truffles with Maldon Salt; Urbani White Chocolate Truffle Bonbons; Urbani Dark Chocolate Truffle Bonbons; Yuzu Gelée; Almond Macarons; and Mendiants

Sponsors

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