Chef John Karangis and Pastry Chef Daniel Keehner with their team in the James Beard House Kitchen
Tuna Tapenade on Lemon Sourdough Toasts
Sunchoke Soup with Clementines and Piment d’Espelette
Crispy Pork Belly with Brussels Sprout–Apple Slaw
Sea Urchin Custard with Lobster and Caviar
Foie Gras Macarons with Figs and Almonds
Behind the scenes in the Beard House kitchen
Winter Squash Salad with Burrata, Pecans, and Pickled Cranberries
Behind the scenes in the Beard House kitchen
Sea Scallops with Salsify, Kumquats, and Black Truffles
Sweet Potato Agnolotti with Duck Confit and Mustard Greens
Lamb Loin with Puntarella, Carrots, and Turnips
Goat Cheese Flan with Apple–Celery Sorbet, Peanut Praline, and Candied Olives
Behind the scenes at the James Beard House
Dinner

Union Square Elegance

John Karangis

Union Square Events, NYC

Pastry Chef Daniel Keehner

Union Square Events, NYC

What do you get when you combine two pedigreed chefs, Danny Meyer's renowned hospitality, and a luscious, ingredient-driven menu? A perfect mid-winter feast that's sure to tantalize your palate and brighten up your February doldrums. 

Event photos taken by Lisa Ozag.

Related Info:

MENU

  • Hors d’Oeuvres

    • Tuna Tapenade on Lemon Sourdough Toasts
    • Sunchoke Soup with Clementines and Piment d’Espelette
    • Crispy Pork Belly with Brussels Sprout–Apple Slaw
    • Sea Urchin Custard with Lobster and Caviar
    • Foie Gras Macarons with Figs and Almonds
    • Champagne Charles de Cazanove Brut NV
  • Dinner

    • Winter Squash Salad with Burrata, Pecans, and Pickled Cranberries
    • Volpe Pasini Friulano 2012
    • Sea Scallops with Salsify, Kumquats, and Black Truffles
    • Louis Michel Chablis 2011 
    • Sweet Potato Agnolotti with Duck Confit and Mustard Greens
    • Au Bon Climat Santa Barbara County Pinot Noir 2012
    • Lamb Loin with Puntarella, Carrots, and Turnips
    • Chateau Maris La Touge Minervois La Livinière Cru Classé 2010
    • Goat Cheese Flan with Apple–Celery Sorbet, Peanut Praline, and Candied Olives
    • Petits Fours
    • Special thanks to Verity Wine Partners for generously providing the wines for this tasting menu.​

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Sat, 02.15.2014
  • 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