Brush with Greatness Alert!!
Break out the Champagne and the poodle skirts, because tonight you’re going to party like it’s 1959. Chef Geoff Johnson, who is known for his eclectic menu at Copper Fish on Broadway in historic Cape May, will be re-creating a few dishes from the vast 1959 winter menu from the Four Seasons that James Beard himself helped conceive.
Cheff Geoff Johnson
As you foodies know – tonight is the James Beard Annual New Year’s Eve dinner at the late chef and food writer’s home in Manhattan. Cape May wines and only Cape May wines will be served.
Here’s the menu and you too MIGHT be able to still get a reservation. Cost to members of the James Beard Foundation $200/ General Public $250. Dinner is served at 9 p.m. For reservations call 212-627-2308.
Menu
Hors d’Oeuvre
Applewood-Smoked Salmon with Red Onion Marmalade, Anchovy–Caper Rémoulade, and Baby Cucumbers
Swordfish Ceviche with Winter Vegetable Confit
Country-Style Pâté with Mustard Aïoli
Prosciutto, Bosc Pear, and Chive Crêpes
A fine sparkling wine will be served during this reception.
Dinner
Bisque Duo > Maine Lobster Bisque and Roasted Winter Vegetable Bisque with Duck Confit
Hawk Haven Chardonnay 2010
Barnegat Light Dayboat Scallops with Oaxacan-Spiced Chayote Purée, Chorizo, and Blood Orange Reduction
Natali Vineyards Pinot Grigio 2006
War of the Lobster > Monkfish Medallion and Butter-Poached Maine Lobster with Crimson Split Pea Pilaf and Carrot–Saffron Jus
Natali Vineyards Sauvignon Blanc 2006
Plank Steak au Poivre with Bone Marrow Broth, Wild Mushrooms, and Cape May Sea Salt Oyster
Jessie Creek Winery Cabernet Sauvignon 2010
Irish Coffee–Valrhona Chocolate Marquise with Hazelnuts and Spun Sugar
Traditional Champagne Toast
