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Special Event
Eric Ripert
Eric Ripert
Michael Vernon
Michael Vernon

James Beard Foundation Award Winner Eric Ripert
Le Bernardin | NYC

Michael Vernon
Geisha | NYC

Thursday, September 2, 7:00 pm
Members $125, guests $150

Nothing was lost in translation when French-born Le Bernardin chef Eric Ripert signed on to consult on one of the hottest new Japanese restaurants to open in Manhattan last year. (And that was in a year filled with hot Japanese restaurant openings.) “I’m crazy about Geisha’s food” is how Hal Rubinstein’s New York magazine review began. The person in charge of that food is Michael Vernon, an alum of Ripert’s kitchen at Le Bernardin. Both Vernon and Ripert will be cooking in Beard’s kitchen on this night.

“Smart, spare, and oh-so-pretty, studded with soothing surprises” were the words Rubinstein used to describe the menu this team has cooked up, “a streamlined roster of near and total knockouts.” Vernon is a native of California who graduated from the French Culinary Institute in New York and worked around the city before landing a spot on Ripert’s brigade. When Ripert was hired to get Geisha off the ground, he tapped Vernon to top the culinary team. “The payoff is the food,” wrote Pascale le Draoulec of the Daily News, “which can quickly catapult you into your very own pleasure quarters.”

Ripert, whose seafood sensations have always taken us to those same pleasure quarters, began his love affair with food in his grandmother’s kitchen in Antibes, France. After attending culinary school, he worked at the famed 400-year-old Tour d’Argent in Paris. From there, he ventured over to the 16th Arrondissement and the Michelin three-star restaurant Jamin, where owner Joël Robuchon promoted him to assistant chef poissonier then later to chef poissonier. In 1989 Ripert came stateside to work for Jean-Louis Palladin at the Watergate Hotel in Washington, D.C. In 1991, he set down his knives in the kitchen of Le Bernardin, where he earned four stars from The New York Times a mere four years later. He has won fervent praise from Gourmet, Food & Wine, Food Arts, Wine Spectator, W, and Elle as well. In 1997 GQ bestowed upon Le Bernardin the lofty title of Best Restaurant in America, and last year, we named him James Beard Foundation Outstanding Chef.

Tuna Tartare with Potato Gaufrette

Scallop Ceviche with Tomato Water and Bergamot Tea Gelée

Roasted Eggplant Purée with Miso Tahini

Kumamoto Oysters with Iranian Osetra Caviar

Assorted Sushi Rolls

Veuve Clicquot Yellow Label Brut


Spanish Mackerel Tartare with Coriander, Scallion, Ginger, Wasabi Tobiko, and Wasabi-Citrus Vinaigrette

Michael Redde Sancerre 2002

Miso Consommé with New Zealand Cockles

Domaine Schlumberger Riesling 2001

Sautéed Halibut with Coconut Curry Spinach in Shrimp Sambal Sauce

Newton Reserve Chardonnay 2001

Coconut Blancmange: Pearls of Tapioca with Coconut-Vanilla Sauce and Chocolate Drizzle

Domaine de Coyeaux Muscat Beaumes-de-Venise 2001

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