New Year’s Eve Celebration at the James Beard House

Break out the champagne and ring in the New Year with good cheer and incredible food at the annual James Beard New Year’s Eve Celebration dinner! This year, ICC was given the honor to host and our very own Chef Marc Bauer, Senior Director of Culinary & Pastry, has planned an exquisite menu for the evening. Inspired by his hometown of Alsace, Chef Marc and the students from ICC will prepare a 5-course dinner, with wine pairings, that will bring French culinary traditions to the Beard House for a festive end-of-year feast!

Several kinds of cheese donated graciously by Murray’s Cheese will be highlighted throughout the meal including 3lbs of gorgonzola dulce, 1 lb of clothbound cheddar, 4 lbs of Parmigiano-Reggiano, 2 lbs of Aged Fontina, 2 lbs of Taleggio, 2 lbs of mozzarella, 3 lbs of aged manchego,  2 lbs of aged goat cheese, and more! Check them out at Murrayscheese.com.

Each course will be paired perfectly with a unique wine, listed below for reference. The dinner will begin promptly at 9 pm on Sunday, December 31st. Reserve your spot while tickets are still available! Click here to learn more.


Hors d’Oeuvre

The menu for the evening will consist of the following culinary creations developed by Chef Marc Bauer, Senior Director of Culinary and Pastry Arts as well as Chef José Menéndez, Lead Culinary Chef-Instructor. The chefs will be accompanied by tenacious student volunteers enrolled in ICC’s Culinary and Pastry Arts programs.

Blue Point Oysters with Mignonette

Red Beet Cornets with Gorgonzola Cremificato

Pork Rillettes Croutons with Cornichons

Roasted Butternut Squash with Cellars at Jasper Hill Cabot Clothbound Cheddar

Dinner

Endive, Dill, and Candy Cane Beet Salad with Housemade Skuna Bay Craft Raised Salmon Lox
Paired with Robert Mondavi Oakville Fumé Blanc 2013

Skuna Bay Craft Raised Salmon en Croute with Asparagus Custard and Shiitake Mushroom Mousseline
Paired with Lioco Estero Chardonnay 2015

Cheshire Pork Osso Buco with Curry, Foie Gras Ravioli, and Spinach
Paired with Rodney Strong Reserve Cabernet Sauvignon 2014

Sainte-Maure Goat Cheese–Aged Manchego Gratiné with Spanish Membrillo and Frisée
Paired with  Poggio Argentato Fattoira Le Pupille 2015

Dark Chocolate Parfait with Liquid Gianduja and Raspberries
Paired with Ruffino Moscato d’Asti

Midnight Champagne Toast
Champagne Lecomte Pere et Fils Brut Tradition


 

 

 

For more information on ICC’s Senior Director of Culinary and Pastry Arts, Chef Marc Bauer, click here. 

 

 

 

 


A big thank you to the following sponsors for helping make the evening possible!