Jacob Leatherman and his team at the James Beard House
Lamb Carpaccio with Radishes, Kale, Lemon, Olives, and Feta
Red Prawn Ceviche with Grapefruit, Beech Mushrooms, and White Soya
Foie Gras Mousseline with Huckleberries, Hazelnuts, and Pickled Mustard Seeds
Jacob Leatherman at the James Beard House
Apple General Tso–Glazed Sweetbreads with Turnip Hash, White Truffles, Celery Root, and Chestnuts
Black Cod with Mustard-Creamed Duck Confit and Sage Espuma
Aspen Wood–Smoked Sturgeon with Bison–Meyer Lemon Vinaigrette, Organic Caviar, Roasted Shallot Crème Fraîche, and Strawberries
Grilled Lobster with Peruvian White Bean Purée, Mushroom Curry, and Crispy Salsify
Behind the scenes in the James Beard House kitchen
Roasted Antelope Loin with Brie Grits, Poblano–Quince Salad, and Hubbard Squash Broth
CB Ranch Raspberry Sorbet with Sherry-Fried Green Tomatoes, Kumquat Crème Chiboust, and Caramelized Fennel
Dinner

Montana Rugged Luxury

Jacob Leatherman

Triple Creek Ranch, Darby, MT

Sommelier Jeremy White

Triple Creek Ranch, Darby, MT

Ranked one of the world’s best hotels by Travel + Leisure in 2013, the Relais & Chateaux–designated Triple Creek Ranch delivers perfect rustic elegance along with a distinguished, French-driven dining program and award-winning wine cellar.  

Event photos taken by Geoff Mottram. 

Related Info:

MENU

  • Hors d’Oeuvre

    • Lamb Carpaccio with Radishes, Kale, Lemon, Olives, and Feta
    • Red Prawn Ceviche with Grapefruit, Beech Mushrooms, and White Soya
    • Foie Gras Mousseline with Huckleberries, Hazelnuts, and Pickled Mustard Seeds
    • Champagne Nicolas Feuillatte Brut Rosé NV
  • Dinner

    • Apple General Tso–Glazed Sweetbreads with Turnip Hash, White Truffles, Celery Root, and Chestnuts
    • Navarro Vineyards Estate-Bottled Dry Gewürztraminer 2011
    • Black Cod with Mustard-Creamed Duck Confit and Sage Espuma
    • Domaine Huet Le Haut-Lieu Demi-Sec Vouvray 2009
    • Aspen Wood–Smoked Sturgeon with Bison–Meyer Lemon Vinaigrette, Organic Caviar, Roasted Shallot Crème Fraîche, and Strawberries
    • Et Fille Maresh Vineyard Jim’s Block Pinot Noir 2007
    • Grilled Lobster with Peruvian White Bean Purée, Mushroom Curry, and Crispy Salsify
    • Pepper Bridge Merlot 2010
    • Roasted Antelope Loin with Brie Grits, Poblano–Quince Salad, and Hubbard Squash Broth
    • Chappellet Signature Cabernet Sauvignon 2008
    • CB Ranch Raspberry Sorbet with Sherry-Fried Green Tomatoes, Kumquat Crème Chiboust, and Caramelized Fennel
    • Merry Edwards Sauvignon Blanc 2011

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Thu, 11.21.2013
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • 212.627.2308
 
 
 

May 2016

S M T W T F S
1
2
3
4
5
6
7
 
 
 
 
Cinco de Mayo Thu, 05.05.2016
 
 
Amelia Island, FL Sat, 05.07.2016
 
8
9
10
11
12
13
14
 
Harlem EatUp! Mon, 05.09.2016
 
Foraged Mushroom Feast Tue, 05.10.2016
 
 
Columbus, OH Thu, 05.12.2016
 
Bedford Luxury Thu, 05.12.2016
 
 
New Rocky Mountain Cuisine Sat, 05.14.2016
 
15
16
17
18
19
20
21
Raleigh, NC Sun, 05.15.2016
 
 
Historic Lakefront Elegance Tue, 05.17.2016
 
Beard on Books Wed, 05.18.2016
 
Washington, D.C. Wed, 05.18.2016
 
Escape to Maui Thu, 05.19.2016
 
 
 
22
23
24
25
26
27
28
 
Japanese Joint Mon, 05.23.2016
 
Bistro Elegance Tue, 05.24.2016
 
A Night of Film and Food Wed, 05.25.2016
 
Bubbles at the Beach Wed, 05.25.2016
 
The Flavors of Canada Thu, 05.26.2016
 
 
 
29
30
31
1
2
3
4
 
 
 
 
 
 
 
JBF Kitchen Cam