Here’s a taste of what’s on tap this weekend at JBF.
Friday, November 18
Rustic Bread Feast, 7:00 P.M.
Executive Corporate Chef Olivier Reginensi, Executive Baker Yann Ledoux, and Executive Pastry Chef Nicolas Chevrieux, Maison Kayser, NYC
Francophiles, prepare to be wowed by this loaf-centric celebration honoring traditional Gallic cuisine. Renowned Paris institution Maison Kayser is bringing its Big Apple team to the Beard House for a lavish menu pairing some of the bakery’s most beloved breads with classic French dishes like Croque Monsieurs; Chestnut Velouté with Pheasant Royale; and Coq au Vin. Bon appétit!
See the full menu below:
Hors d’Oeuvre
Artichoke Toasts
Goat Cheese–Squash Toasts
Croque Monsieurs
Spinach Gougères
Dinner
Chestnut Velouté with Pheasant Royale
Pompe à l’Huile > Sweet Olive Oil Bread with Fennel Seeds
Poached Egg with Fall Mushrooms
Tabatière > Country Bread
Sustainable Market Fish with Seaweed, Cauliflower, Celery Salad, and Caper–Lemon Sauce
Baguette Sarrasin, Algues, et Lin > Buckwheat, Seaweed, and Flaxseed Baguette
Coq au Vin
Pain d’Antan > Lightly Smoked Rustic Sourdough Bread
Citrus Sorbet with Citrus Supremes, Crunchy Meringue, and Light Citrus Coulis
Poached Pear and Chocolate Alliance
Mignardises
A selection of fine wines will be served with this dinner.
Check out the event listing for more information.
Saturday, November 19
Friends of James Beard Benefit / Tabernash, CO, 5:30 P.M.
Host Chefs Devil's Thumb Ranch Culinary Team / Justin Brunson, Old Major, Masterpiece Deli, and Masterpiece Kitchen, Denver / Brandon Foster, Vesta Dipping Grill, Denver / Jeff Osaka, Osaka Ramen, Denver / Paul Reilly, Beast + Bottle, Denver / Alex Seidel, Fruition and Mercantile Dining & Provision, Denver
The culinary team at Devil’s Thumb Ranch are playing host to a coterie of celebrated chefs from the Mile High City for this exclusive Friends of James Beard Benefit dinner. Expect exceptional plates like Octopus Carpaccio with Veal Sweetbread Confit, Root Vegetable Crudité, and Green Apple Jam; Peking Duck Breast with Unagi, Five-Spiced Apple Crumble, Baby Mustard Greens, and Albufera Sauce; and Wagyu Prime Rib-Eye with Wagyu Bacon, Celery Root, Horseradish, Smoked Scallop, and Trout Roe.
See the full menu below:
Alex Seidel
Octopus Carpaccio with Veal Sweetbread Confit, Root Vegetable Crudité, and Green Apple Jam
Justin Brunson
Pork–Lobster Sausage with Colorado Grits, Clams, and Lobster Gravy
Brandon Foster
Bison Tartare with Blue Crab, Ras el Hanout, Puffed Barley, Smoked Garlic Tahini, Osetra Caviar, and Basil
Paul Reilly
Lamb Chop with Lamb Sausage, Pumpkin Agnolotti, Brussels Sprouts, Bottarga, and Squid Ink Brown Butter
Jeff Osaka
Peking Duck Breast with Unagi, Five-Spiced Apple Crumble, Baby Mustard Greens, and Albufera Sauce
Devil's Thumb Ranch Culinary Team
Wagyu Prime Rib-Eye with Wagyu Bacon, Celery Root, Horseradish, Smoked Scallop, and Trout Roe
Natalie Basarov
Butternut Squash with Brown Butter Custard, Five Spice, Florentine Crisp, and Honey Stone Fruit Mostarda
Check out the event listing for more information.
Aspen Haute, 7:00 P.M.
Matthew Zubrod, The Little Nell, Aspen, CO
Ask any food lover to name a restaurant in Aspen and chances are they’ll say the Little Nell, the Relais & Chateaux destination that has incubated chef talent for years. At the helm now is Matthew Zubrod, who is bringing his coastal-inspired Rocky Mountain cuisine to this special Beard House dinner. Expect dishes like House-Cured Lardo with Duck Fat Grissini and Truffles; Parsnip Elements with Local Honey and the Little Nell’s Garden of Colors; and Roasted Trout with Trout Bacon, Charred Pine Bark, and Baby Red Kale.
See the full menu below:
Hors d’Oeuvre
House-Cured Lardo with Duck Fat Grissini and Truffles
Foie Gras Puddings with Apple Textures, Funnel Cake, and Cocoa Nibs
Sweet Potato Pies with Shortbread, Maple, and Pecan–Guajillo Chile Granola
Smoked Sturgeon with Cured Egg Yolks, Crème Fraîche, and Trout Roe on Horseradish Sourdough
Pork Belly with Figs on Bacon Shortbread
Champagne Ruinart Blanc de Blancs Brut NV
Dinner
Parsnip Elements with Local Honey and the Little Nell’s Garden of Colors
Domaine Huet Le Haut-Lieu Sec Vouvray 2015
Duck Strozzapreti with Duck Confit, Shiitakes, and Preserved Onions
Flowers Sonoma Coast Chardonnay 2015
Roasted Trout with Trout Bacon, Charred Pine Bark, and Baby Red Kale
Cloudy Bay Pinot Noir 2015
Colorado Game Tasting > Bison Short Rib, Venison Steak, and Elk Sausage
Numanthia Termes Tempranillo 2013
Nell Chèvre with Star Anise–Poached Pear and Black Walnuts
Joh. Jos. Prüm Wehlener Sonnenuhr Riesling Kabinett 2015
Sweet Bites
Check out the event listing for more information.
For all upcoming Beard House dinners, check out our events calendar.
