While most dinners at the Beard House appear to go off without a hitch, there are ample opportunities for a few snags behind the scenes—and not only in the kitchen. Endless planning goes into bringing chefs and their ingredients to our venue on West 12th Street in New York City, and the trip can involve countless people, more than one mode of transportation, and, in Pino Posteraro's case, a daunting passage through airport customs. Check out this article from Vancouver magazine, which follows the Canadian chef's footsteps as he endures the strenuous, but ultimately rewarding journey to the Beard House kitchen.
