Chef Richard Beichner represents the state at famous New York fete
By Juley Harvey and Press Reports as featured in the Estes Park Trail Gazette
“Little ol’ Estes Park” — as general manager of The Stanley Hotel Rick Benton affectionately refers to it — is imprinting itself on the food map and impressing culinary history on the roofs of many mouths, as far away as the bodacious bistros of New York and the home of famed chef James Beard. In early April, Stanley executive chef Richard Beichner and his staff were invited to prepare a dinner at New York City’s James Beard House.
“The chef represented the state of Colorado,” Benton said, adding it is a great honor and acknowledgment of food wizardry in Estes Park.
Becoming as memorable for its foodie experience as for its ghouly memories from “The Shining,” The Stanley Hoetl is providing unforgettable destination and dining experiences. Chef Beichner’s contemporary American cuisine showcases his technical skill and fine-dining finesse, along with local Colorado ingredients.
The James Beard Foundation offers a variety of events designed to educate, inspire, entertain and foster an appreciation of American cuisine. These events are all located at the historic James Beard House at 167 West 12th St (between 6th and 7th Avenues), in Manhattan’s Greenwich Village neighborhood. Multi-course meals are offered, complemented by wine pairings, prepared by guest chefs from around the world. Dinners may highlight individual chefs or chefs from more than one restaurant. Chefs may cook their own signature cuisine, or cook around a particular theme, such as a specific ingredient or holiday.
When attending a dinner, guests are first invited to walk through the Beard House kitchen to meet the night’s chef and observe the event team at work. They then enjoy a canapé reception, which takes place throughout the ground floor and in the garden (weather permitting). Diners then climb to the second-floor dining room, where they enjoy a five- to six-course tasting menu with wine pairings. The evening concludes with a question-and-answer session with the chef in the dining room.
Among items chef Beichner prepared were appetizers: Moroccan Lamb Meatballs with Harissa and Coriander Pesto (for these Moroccan-inspired meatballs, the chef uses Rocky Mountain lamb raised locally in Colorado and serves it with saffron couscous); Rocky Mountain Elk Tartare with Haystack Mountain Goat Cheese Mousse and Navajo Fry Bread; Cold-Smoked Steelhead Trout with Vanilla-Scented Roe, Preserved Lemon Crème Fraîche, and Masa Blini; Green Chili-Rabbit Pot Pie; Haystack Mountain Cheese Popovers, served with E. Guigal Gigondas 2009; dinner: Spring Vegetable Salad with Shaved Root Vegetables, Golden Raisin Conserve, and Asparagus Panna Cotta, accompanied by Silverado Vineyards Miller Ranch
Sauvignon Blanc 2010; Morel Consommé, accompanied by Jack Rabbit Hill M-N 2009; Salt-Baked Striped Bass with Caper Aïoli and Radish Salad, accompanied by Vineyard 7 & 8 Estate Chardonnay 2009; Colorado Grass-Fed Lamb and Roasted Rack and Braised Shoulder with Minted Spring Pea Medley and Sautéed Panisse, accompanied byVineyard 7 & 8 Estate Cabernet Sauvignon 2009; and dessert, Meyer Lemon Panna Cotta with Black Pepper Shortbread and Fraises des Bois.
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