The Art of Cold

Insight and Updates from the Leaders in Refrigeration

An Evening at the James Beard House

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Apr 2 | Food, Hosting

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True was honored to pair with the James Beard Foundation for another intimate evening at the James Beard House in New York City. As the official house purveyor of refrigeration, True commercial units outfit the kitchen, and True Residential undercounter units are used for wine, food, and beverage storage throughout the house. We were honored to hold our fourth annual dinner at the Beard House on March 18, 2015 where guests were taken through the newest products from True then treated to a exquisite meal.

Chef Kevin Nashan and his team prepared an impressive menu of items inspired by dishes from Nashan's two St. Louis restaurants, Sidney Street Cafe and The Peacemaker Lobster & Crab Co. Guests were left wowed and the evening was finished with a surprise dessert from former True Executive Chef Vincent Brunetto. 

Below are some highlights from the evening.




Crawfish pot pies

Hush puppies with green goddess

Pork belly hot pockets with pickeled mustard seed aioli

King crab, buttermilk panna cotta, red pepper jam 

Gruet Sparkling, New Mexico N/V


I. Kombu Cured FlUKE

Sorrel curd, beets, dill

Pascal Bellier Cheverny Blanc, Loire Valley, France 2013


II. Seared Foie Gras

Pineapple upside down cake, fermented pineapple salad, smoked house spam, rum crumble gastrique

Chateau Soucherie Chenin Blanc, Coteaux du Layon, "Chamues", France 2009


III. Walleye

Morels, charred garlic, spring onions, pickled green strawberries, and a brown butter vinaigrette

Bethlehem Valley Chardonnay, Marthasville, Missouri, 2013


IV. Missouri Lamb Wellington

Merguez meatball ragout, crispy lamb sweetbreads, creamed nettles, pickled rhubarb

Guardian Cellars "Informant" Syrah, Walla Walla, Washington, 2010



Dolin Sweet Vermouth, France

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