Special Event
Andrew Karasz
Andrew Karasz
Christian Holthausen
Christian Holthausen

Champagne Indulgence Dinner

Andrew Karasz
Bruno Jamais Restaurant Club | NYC

Christian Holthausen
Charles Heidsieck Champagne

Event Location:
Bruno Jamais Restaurant Club
24 E. 81st St., NYC*

Monday, January 5, 7:00 pm
Members and guests, $150

*Please note special location.

Never say never. Never thought you’d be able to pass muster at the exclusive private dining club operated by Bruno Jamais (whose name, coincidentally, means “never” in French), where yearly dues alone top $7,000, and Andrew Karasz cooks nightly for a crowd of well-heeled gourmets? Never thought you’d be able to drink all the Charles Heidsieck Champagne you want in one evening? Think again. At least this one night, Jamais is swinging open the doors to welcome James Beard Foundation members and their guests for an evening of Champagne indulgence. Too close to New Year’s Eve, you say? Well, you know the expression about the hair of the dog that bit you. Book early.

It’s “wonderful,” pronounced New York magazine in answer to Groucho Marx’s age-old question, “Should I join a club that’s willing to have me?” Robert Kanter, a Wall Street tycoon-type, was quoted by one newspaper as saying, “This restaurant is incredible.” Although a few chefs have rotated through the kitchen since the club opened in 2002, Karasz has kept the exclusive clientele happily well fed. Five years cooking in California at Auberge du Soleil in Napa Valley and Wolfgang Puck’s Postrio in San Francisco gave this Paris-born chef a taste of America’s freshest produce. In New York City he worked with Rocco DiSpirito at Union Pacific and Kerry Heffernan at Eleven Madison Park before taking the top spot at Nicole’s in 2002.

One of the draws of Bruno’s club is an extensive $6 million wine cellar. But this night we’re drinking stars. Those of you who have been to our summer Champagne celebration, Chefs & Champagne in the Hamptons, know the crisp, elegant taste of Champagne Charles Heidsieck. Established in Reims in 1851, Champagne Charles Heidsieck has become a leading brand of bubbly in the United States under brand manager Christian Holthausen. It didn’t hurt that the Charles Heidsieck Blanc des Millénaires 1990 received a score of 95 from Wine Spectator, whose tasters noted “this bubbly exhibits a cornucopia of flavors...seamless, rich, and long.”

Membership certainly has its privileges.

Salmon on Brioche with Lemon Vinaigrette

Wild Mushrooms and Goat Cheese

Seared Beef Canapé with Shallot Marmalade and Horseradish

     Champagne Charles Heidsieck Brut Réserve NV


Celeriac Velouté with Smoked Trout and Cortland Apple

     Champagne Charles Heidsieck Blanc des Millénaires 1990

Seared Diver Scallop with Black Truffle Oil and Cauliflower Purée

     Champagne Charles Heidsieck Brut 1990 en Magnum

Saffron Risotto with Prawns and Fines Herbes

     Champagne Charles Heidsieck Champagne Charlie 1985

Roasted Halibut with Caviar Crème, Leeks, and Herb-Roasted Fingerling Potatoes

     Champagne Charles Heidsieck Champagne Charlie 1979 en Magnum

Lemongrass Panna Cotta with Tahitian Vanilla Bean and Tropical Fruit

     Champagne Charles Heidsieck Brut Rosé 1996

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