Chef Cooks at James Beard House

Brian J. Alberg, the Red Lion's new Executive Chef, is becoming somewhat of a familiar face at the James Beard Foundation.

Chef Alberg made his fifth appearance at New York's famed culinary society in October, presiding for a night over one of the world's most renowned kitchens. Some 100 guests were treated to his "Great Historic Hotels Dinner," with a six-course menu that started with Polenta Panini with Fig & Mascarpone, concluded with a Flourless Chocolate Torte, and in between featured Roasted Fennel and Pear Salad, Pan-Roasted Monkfish and Maple-Cured Venison Loin.

The following weekend, Chef Alberg recreated the New York menu and offered it as a prix fixe special for two nights to Red Lion dinner guests.