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Beard Dinner

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In 2013 the Nickel City Chefs were honored with the privilege of cooking at the  James Beard House.

The James Beard Foundation is a New York-based national professional non-profit organization named in honor of James Beard that serves to promote the culinary arts by honoring chefs, wine professionals, journalists, and cookbook authors at annual award ceremonies and providing scholarships and educational opportunities to cooking hopefuls.

The James Beard House hosts frequent dinners featuring selected chefs working the Beard kitchen in the company of Foundation members and industry professionals. Notable past chefs have included Daniel Boulud, Nobu Matsuhisa, Jacques Pépin, and Charlie Trotter.

See pictures from the locally-held  JBH Dress Rehearsal Dinner here, on

Many thanks to the Mansion on Delaware Avenue, Leonard Oakes Estate Winery, and chef Michael Andrzejewski for their continued support if Nickel Cit Chef and all of its endeavors.

The Menu

HORS d’OEUVRES, “A nod to our past”
~Presented by chefs Brian Mietus and JJ Richert~

Beef on Weck – Steak Tartare, Bruleed Horseradish Sabayon

Pierogi – Tasso Ham–wrapped and Pan-fried Miniature Foie Gras Pierogi with Loganberry Gastrique and Sauerkraut Powder

Sausage and Peppers – Fennel-Scented Sausage with Broth, Onion–Pepper Jelly, and Charred Bread Crumbs

-Jon Karel’s “Wooden Nickel” bottled cocktail: Lockhouse Distillery vodka, Smoked Bacon Fat-washed Campari, Punt e Mes vermouth, Natural Spring Water-


~Chef Jennifer Boye~
Bibb Heart Salad with Carrot Greens, Nasturtium, Roasted Wild Mushrooms, and Pickled Carrots
-Leonard Oakes Estate Winery, Steampunk Cider-

~Chef Adam Goetz~
Corn Agnolotti with Pork Broth, Pickled Chowder Vegetables, and Potato Foam
-Silver Thread, Gewurztraminer, 2012-

~Chef JJ Richert~
Crispy Cod with Dill Spaetzle, Duck Egg Tartar Sauce, and Olive Oil Pommes with Sea Salt and Malt Vinegar Powder
-Dr. Konstantin Frank, Pinot Gris, 2011-

~Chef Brian Mietus~
Herb-Crusted Veal Tenderloin with Potato Leek Chips, Leek Confit, Charred Tomato Demi-Glace, and Herb Gastrique
-Onabay Vineyards, Merlot-Cabernet Franc Blend, 2007

Dessert Trio
~Presented by chefs Jennifer Boye and Adam Goetz~

Chèvre and Lavender Arborio Pudding with Wildflower Honey Brittle

Apple Frybread with Gjetost and Salty Butterscotch

Dark Chocolate Madeleine–Cinnamon Ice Cream Sandwich with Turkish Coffee Sauce

-Coffee service-

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