Special Event
George McNeill
George McNeill
New York Marriott Marquis
Lawrence T. McFadden
Lawrence T. McFadden
The Ritz-Carlton Hotel Company
Chevy Chase, MD
Michael Riordan
Michael Riordan
Pearl at the Renaissance Chancery Court
Best Hotel Chefs of the World

Monday, July 12, 7:00 pm
Members $90, guests $115

At the Marriott Marquis, George McNeill cooks for thousands on a daily basis in a kitchen that’s twice the size of most New York restaurants. Every one of those meals is a feast, but we feel most qualified to talk about one particular event that he works on—the Annual James Beard Foundation Awards Gala. Since he’s hosted us in his kitchen so many times, we’ve invited McNeill, together with his friends and colleagues Lawrence T. McFadden and Michael Riordan to cook at the Beard House.

Located at 45th and Broadway, the Marriott Marquis sits at the heart of the “crossroads of the world,” a fact that is reflected in the hotel’s wide range of restaurants. As the hotel executive chef, McNeill oversees Encore, a casual New American that is Marriott International’s busiest restaurant; J.W.’s Steakhouse, featuring prime-aged beef along with other steakhouse favorites; the Katen sushi bar; and The View, New York’s only revolving rooftop restaurant, which is currently undergoing a $3.5 million renovation. McNeill was born in Scotland, and apprenticed at London City of Guilds. He then worked in both Europe and the United States, including at the Resorts International company in Atlantic City and the British Embassy in Washington, D.C. He was named executive chef of the exclusive Fairmont Royal York Hotel, where he worked before joining the Marriott Marquis.

Lawrence T. McFadden holds the prestigious post of V.P. of Culinary and Corporate Chefs for all The Ritz-Carlton hotels. He is responsible for the hotel group’s restaurants, which amount to a galaxy of stars and more diamonds than the crown jewels. McFadden was promoted to V.P. after executive chef positions at the Ritz-Carltons in Naples and Amelia Island, both in Florida. McFadden, who received the exceedingly hard-to-get title of Certified Master Chef from the American Culinary Federation in 2001, has also worked at The River Club, in Jacksonville, Florida; The Waldorf=Astoria in New York; The Hotel Inter-Continental and the Forum Hotel in Chicago; and at The Greenbrier in White Sulphur Springs, West Virginia.

As executive chef of the five-star Renaissance Chancery Court, Michael Riordan has helped the hotel earn its reputation as “one of the top five business hotels in the U.K.,” as it was named by the British Condé Nast Traveller in 2003. Riordan, a graduate of the Westminster School of Hotel and Catering, has worked at London’s top hotels, restaurants, and clubs, including The Berkeley Hotel, Hyatt Carlton Tower, and Les Ambassadeurs. He was promoted to his current title in 2003, and now oversees a brigade of 40.

Ahi Tuna with Yuzu Jelly and Curried Cauliflower
Moroccan Barbecued Quail with Caramelized Tropical Fruits
Minted Pea Purée with Smoked Ham and Crème Fraîche
Roasted Scallops with Lentils du Puy and Citrus Foam
Smoked Catskills Brown Trout Brûlé with Its Own Caviar
Summer Celery Juice Martini with Apple Jelly, Stilton, and Chives

Mumm Cuvée Napa Blanc de Noirs NV

Study in Crab: Tian with Yellow Tomato Sorbet, Warm Cromesquis Scented with Lemongrass, and Foie Gras Panna Cotta with Marinated Blue Crab

Beringer Knights Valley Alluvium Blanc 2001
Arrowood Chardonnay 2002

Boudin Blanc with Pan-Roasted Sweetbreads, Braised Celery Root, Morels, and English Peas

Hogue Vineyards Genesis Viognier 2001
Kim Crawford Marlborough Pinot Noir 2002

Cannon of Spring Lamb with Cured Shoulder, Honey-Thyme Essence, and Natural Jus

Batasiolo Barolo 1999
Campo Viejo Rioja Reserva 1999

Sour Cream and Passion Fruit Sorbet with Blood Orange Fruit Soup

Griotte Cherry Gratin, Lime Beignet, and Cabernet Franc Ravioli with Aged Balsamic-Cherry Reduction

Inniskillin Cabernet Franc Ice Wine 2001

Pâtes de Fruits

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