20% OFF! Feast of 7 Fishes w/ JBF Winner David Standridge @ JBF [PREPAID]

Only LIMITED seats! Add yourself to the Waitlist and Venmo @i8NYC $223/pp to be moved over to 'Going'. Feel free to bring +1 guest. Tickets will go to the quick and committed! NO REFUNDS!!!

MORE INFO HERE

Note: JBF Dinners have recently been sold out before posting menus so that's your heads up!

We are heading to JBF Platform! 20% OFF!!! A Spectacular Seafood Holiday Dinner! Executive Chef David Standridge —the 2024 James Beard Award winner® for Best Chef: Northeast —brings his modern New England sensibility and deep commitment to coastal sustainability to this year’s Feast of the Seven Fishes dinner. Here’s to hoping their 14-Day Dry Aged Duck will make it onto the menu somewhere. Known for championing sustainable fishing practices at The Shipwright’s Daughter and Mystic Fish Camp, both in Mystic, Connecticut, chef Standridge crafts imaginative dishes that celebrate the rich seafood diversity of the region, from local shellfish and kelp to responsibly caught bycatch. Wine pairings for the evening’s multi-course menu will be curated by Kathleen Standridge, creative director of Heidenreich Hospitality Group, whose award-winning wine programs have been recognized by Wine Spectator, Vogue, and The New York Times, in collaboration with Ryan McGuinness, beverage director at The Shipwright’s Daughter.

TOP 50 America’s Best Restaurants for 2024 (NY TIMES)

Cost: $223 (ALL IN)

Menu: (based on avail)
HORS D’OEUVRES

• Chilled Fishers Island Oyster w/ Bay Leaf Cream, Osetra Caviar, and Juniper Oil
• Tuna Mortadella w/ Parsley–Pistachio Pesto, Whipped Ricotta, and Arugula on a Milk Bun
• Slipper Limpet Sopes w/ Pickled Biquinho Peppers, Coriander, Sugar Kelp Mole, and Blue Corn Masa

DINNER

• Stonington Red Shrimp Crudo w/ Shiso Buttermilk, Lime, and Sesame
• Stuffed Stonington Squid with Green Crab–Szechuan Sauce, Pickled Sugar Kelp Relish
• Crispy Smoked Eel w/ Moromi Tamari Glaze, Chili Crisp, Pickled Daikon
• Yellow Fin Tuna Wellington w/ Tuna Mousseline, Mushroom Duxelles, Smoky Braised Lacinato Kale, Tuna Bordelaise
• New England Pavlova w/ Oyster Mousse, Grape Sorbet, Poached Pear

Dietary/Food Restrictions Policy:
Events at Platform by JBF are special one-night-only menus and we do not offer a la carte menus. If you have serious food allergies, we will work with the visiting chef team to do our best to accommodate but cannot guarantee that alternate options will be available for every course.

This one-night-only dinner will feature a cocktail reception with passed hors d'oeuvre upon arrival, an expertly crafted multi-course menu with thoughtfully curated wine or beverage pairings, and a Q&A with the featured chefs.

James Beard Foundation events permit guests age 21 years and older to attend events where alcoholic beverages are served. 20% discount through 12/1

~A La Cuisine