Excelsior Duo Heads to the Beard House

The dynamic duo behind Excelsior, executive chef Eric Brennan and pastry chef Molly Hanson, are off to New York on Wednesday, October 19th to prepare a five-course Wine Lovers Dinner at the James Beard House. The evening starts at 7:00pm with a champagne reception and hors d’oeuvres like miniature fried oyster po’ boys; and smoked duck confit and Vermont chevre profiteroles. Dinner includes courses like big eye tuna and wild salmon sashimi with Guatemalan white shrimp ceviche and carrot-ginger emulsion; pomegranate-marinated Colorado lamb rib-eye with olive-braised lamb shank and spinach and goat’s milk feta spanakopita; and toasted almond ice cream sandwich with poached Seckel pears, Lyle’s golden syrup, and red currant coulis. The dinner costs $90 for members and $115 for guests. Call the Beard House at 212.627.2308 to catch Brennan and Hanson while they’re in New York or call Excelsior at 617.426.7878 to enjoy their cooking a little closer to home.

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