Here’s what happening at the Beard House next week:
Tuesday, August 4, 7:00 P.M.
New England Garden Dinner
How often can say you’ve eaten a pig raised specifically for your dinner? Chef Will Gilson, a JBF Award semifinalist this year, is doing just that for this special farm-to-table meal. Gilson’s seasonal, New England–inspired cuisine embodies the locavore movement—almost all of his ingredients come from his own farm.
Wednesday, August 5, 7:00 P.M.
From the Land and Sea
This pair of modern Italian hot spots have considerable pedigree: they’re owned by François Rousseau, an alum of the Ryland Inn and Gramercy Tavern, developed in consultation with JBF Award winner Michael White, and presided over by talented chef Bill Dorrler, whose mouthwatering menus strike the right balance between innovative and authentic.
For details and reservations, visit www.jamesbeard.org or call 212.627.2308.
(Photo by Krishna Dayanidhi)
Here’s what happening at the Beard House next week:
Tuesday, August 4, 7:00 P.M.
New England Garden Dinner
How often can say you’ve eaten a pig raised specifically for your dinner? Chef Will Gilson, a JBF Award semifinalist this year, is doing just that for this special farm-to-table meal. Gilson’s seasonal, New England–inspired cuisine embodies the locavore movement—almost all of his ingredients come from his own farm.
Wednesday, August 5, 7:00 P.M.
From the Land and Sea
This pair of modern Italian hot spots have considerable pedigree: they’re owned by François Rousseau, an alum of the Ryland Inn and Gramercy Tavern, developed in consultation with JBF Award winner Michael White, and presided over by talented chef Bill Dorrler, whose mouthwatering menus strike the right balance between innovative and authentic.
For details and reservations, visit www.jamesbeard.org or call 212.627.2308.
(Photo by Krishna Dayanidhi)
