The 13th Annual JBF Greens Holiday Party

Sun, December 07, 2014

7:00 PM
The Beard House
Member Price: $85 Public Price: $95 Phone: 212.627.1111
Cancellation and Food Allergy Policy

Join the James Beard Foundation Greens (foodies under 40) as we celebrate the season at our annual holiday party. Don’t miss this chance to explore our namesake’s home and sample culinary delights from some of the city’s most exciting chefs.

Festive cocktails featuring Fever-Tree and brands from Anchor Distilling Company by acclaimed Mixologist Greg Seider of Manhattan Cricket Club and the Summit Bar, NYC, fine wines from St. Francis Winery, and beers from Stella Artois will keep everyone in good cheer. A goodie bag and heaps of holiday joy are guaranteed.

Featuring:

Michael Armstrong, Bodega Negra, NYC

Rhonda Kave, Roni-Sue's Chocolates, NYC

Preston Madson, Freemans, NYC

Angie Mar, The Beatrice Inn, NYC

Shanna Pacifico, Pacifico's Fine Foods, Brooklyn, NY

Mixologist Greg Seider, Owner, Manhattan Cricket Club and the Summit Bar, NYC

Andrew Whitcomb, Colonie and W&T Seafood, Brooklyn, NY

Hors d'Oeuvre
Michael Armstrong, Bodega Negra
- Pork Tacos with Crispy Skin and Salsa Verde
- Yellowtail Ceviche with Mango, Habanero, Ginger–Coconut Sauce, and Plantain Chips
- Oxtail Sopes with Chanterelles, Roasted Squash, Crema, and Shaved White Truffles
Preston Madson, Freemans
- Housemade Goat’s Milk Feta with Preserved San Marzano Tomatoes, Roasted Black Trumpet Mushrooms, and Salsa Verde
- Tuna Tartare with Roasted Poblano Aïoli, Pickled Red Onions, Cilantro, and Rice Crisps
- Duck Sausage with Onions, Pickled Peppers, and Fernet Mustard on Housemade Buns
Rhonda Kave, Roni-Sue Chocolate’s
- Apple–Caramel Corn
- Holly-Daze Truffle Collection > Tannenbaum, Brandied Fruit Cake, Eggnog, Sugar Plum, Gingerbread, and Peppermint Candy Cane
Angie Mar, The Beatrice Inn
- Beatrice Inn 45-Day Dry-Aged Burger Sliders with Red Wine–Caramelized Onions and D'affinois Cheese on Brioche Buns
- Steak Tartare and Smoked Egg Yolk Crostini
Shanna Pacifico, Pacifico’s Fine Foods
- Pao de Queijo > Warm Brazilian Cheese Puffs
- Acarajé > Brazilian Black Eye Pea Fritters with Dendê Oil Aïoli
Andrew Whitcomb, Colonie
- Deviled Duck Eggs with Pickled Quince and Mustard Greens
- Smoked Pork Riblettes with Green Apple and Pickled Peanuts
- Housemade Ricotta Crostini with Honey and Mint
W&T Seafood
- Oyster Raw Bar
Cocktails by Mixologist Greg Seider, Owner, Manhattan Cricket Club and the Summit Bar, NYC
- Lemongrass Gin and Tonic > No.3 London Dry Gin with Lemongrass–Peppercorn Infusion, Fever-Tree Indian Tonic, and Luxardo Cherries
- Ginger Spice > No.3 London Dry Gin with Garam Masala Agave, Lime, and Fever-Tree Ginger Beer
- The Guv’nor > The Glenrothes Select Reserve Single Malt Scotch Whisky with Toasted Cardamom Agave, Yuzu Citrus, and Orange Juice
- St. Francis Merlot 2011
- St. Francis Cabernet Sauvignon 2011
- St. Francis Old Vines Zinfandel 2012
- St. Francis Sauvignon Blanc 2013
- St. Francis Chardonnay 2012
- Stella Artois
- Leffe Blond
- Hoegaarden