Garrison Price, Brian Anderson, Maycoll Calderon, David Gross, Jacques Qualin, Philippe Reininger, and Anthony Ricco at the James Beard House
Hamachi Sashimi with Warm Crispy Rice and Chipotle Emulsion
Hand-Cut Beef Tartare on Toasts
Crispy Shrimp Cocktail with Wasabi
Black Truffle–Comté Fritters
Shaved Tuna with Chili Tapioca, Asian Pears, and Lime
Crispy Poached Egg with Caviar and Crème Fraîche
Grilled Black Pepper Octopus with Sweet Onions and Lime
Roasted Rack of Spring Lamb à la Jardinière
Chocolate Stout Sundae with Pretzel Streusel
Dinner

Global Culinary Collaboration

President James Gersten and Chef Trainer Garrison Price

Culinary Concepts:

Cook Hall, Atlanta and Dallas

J&G Grill, Bal Harbour, FL; Mexico City, Mexico; and Park City, UT

J&G Steakhouse, Scottsdale, AZ, and Washington, D.C.

Market, Boston, Vancouver, and Doha, Qatar

Spice Market
Atlanta; Doha, Qatar; London; and NYC

Brian Anderson
Market, Boston

Maycoll Calderon
J&G Grill, Mexico City, Mexico

David Gross
Cook Hall, Atlanta

Jacques Qualin
J&G Steakhouse at the Phoenician, Scottsdale, AZ​

Philippe Reininger
J&G Steakhouse, Washington, D.C.

Anthony Ricco
Spice Market, NYC


When Jean-Georges Vongerichten and Starwood Hotels & Resorts joined forces to form Culinary Concepts, they created a global sensation that reflects the industry titan's renowned craft. Join us for this special Beard House dinner, featuring a tantalizing menu prepared by the hospitality group's most formidable chefs.

Event photos taken by Jeffery Gurwin.

Related Info:

MENU

  • Hors d’Oeuvre

    • Hamachi Sashimi with Warm Crispy Rice and Chipotle Emulsion
    • Hand-Cut Beef Tartare on Toasts
    • Crispy Shrimp Cocktail with Wasabi
    • Black Truffle–Comté Fritters
    • A sneak preview of cocktails from the new Bar 515 at J&G Steakhouse D.C. will be served during this reception.
  • Dinner

    • Shaved Tuna with Chili Tapioca, Asian Pears, and Lime
    • Illumination Sauvignon Blanc 2011
    • Crispy Poached Egg with Caviar and Crème Fraîche
    • Albert Bichot Domaine du Pavillon Meursault 2010
    • Grilled Black Pepper Octopus with Sweet Onions and Lime
    • Domaine Chandon Pinot Meunier 2010
    • Roasted Rack of Spring Lamb à la Jardinière
    • ​Château Musar 2001 
    • Chocolate Stout Sundae with Pretzel Streusel
    • Domaine des Schistes Maury 2010 ​

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Mon, 04.29.2013
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • 212.627.2308
 
 
 

April 2016

S M T W T F S
27
28
29
30
31
1
2
 
 
 
 
 
Vail, CO Fri, 04.01.2016
 
Taste of Tuscany Fri, 04.01.2016
 
 
3
4
5
6
7
8
9
 
 
San Juan Sizzle Tue, 04.05.2016
 
Beard on Books Wed, 04.06.2016
 
NYC Wed, 04.06.2016
 
Palm Desert, CA Fri, 04.08.2016
 
French Flair Fri, 04.08.2016
 
Celebrate Harlem Sat, 04.09.2016
 
Orlando, FL Sat, 04.09.2016
 
10
11
12
13
14
15
16
 
East Coast Revival Mon, 04.11.2016
 
Boston Tue, 04.12.2016
 
 
 
Virginia Spring Supper Thu, 04.14.2016
 
 
Taste of Charlotte Sat, 04.16.2016
 
17
18
19
20
21
22
23
 
Small Towns, Big Flavors Mon, 04.18.2016
 
Beltane in the Berkshires Tue, 04.19.2016
 
Charleston, SC Wed, 04.20.2016
 
French Elegance Wed, 04.20.2016
 
 
Dayton, OR Sat, 04.23.2016
 
24
25
26
27
28
29
30
 
Maine Farmhouse Supper Mon, 04.25.2016
 
 
 
Nashville Thu, 04.28.2016
 
Progressive Mexican Thu, 04.28.2016
 
 
 
JBF Kitchen Cam