Next Week: Art of Flavor + Salmon Seduction

JBF Editors

September 22, 2017

Here's what's coming up at the James Beard House and beyond.

Monday, September 25, 2017

For General Inquiries, please contact Jeff Black at 720.201.1853 or jblack@jamesbeard.org. For Sponsorship Opportunities, please contact Julie Marshall at 212.633.9145 or jmarshall@jamesbeard.org.

Monday, September 25, 2017

The Art of Flavor

2017 Beard Award nominee for Best Chef: New York City Ignacio Mattos helms the kitchens at Café Altro Paradiso, Estela, and the most recently opened Flora Bar, which serves seafood-focused fare in the striking Met Breuer Museum. Join us when the dynamic chef brings his talents to the Beard House for a night not to be missed.

Tuesday, September 26, 2017

French-Italian Sips and Bites

After stints at San Francisco’s Quince and Boulder’s Frasca Food & Wine, Jared Sippel broke into the New York City dining scene late last year with Italian–French hot spot Italienne. Come to the Beard House as Sippel draws inspiration from the wine regions of Northern Italy and Southern France for an exploration of this endlessly delicious intersection of cuisines.

Wednesday, September 27, 2017

South of the North

Widely praised for his mastery of fried chicken, chef Thomas Boemer has made a name for himself in the Twin Cities with his collection of buzzed-about eateries. For this Beard House dinner, the Grand Cochon 555 champion and JBF Award semifinalist will present his signature Lowcountry-meets-Midwest fare, accompanied by expertly curated wines.

Thursday, September 28, 2017

Celebrity Chef Tour: Columbus, OH

For General Inquiries, please contact Jeff Black at 720.201.1853 or jblack@jamesbeard.org. For Sponsorship Opportunities, please contact Julie Marshall at 212.633.9145 or jmarshall@jamesbeard.org.

Thursday, September 28, 2017

Salmon Seduction

Our fifth annual Skuna Bay Salmon dinner at the Beard House will feature standout chefs from across the United States. This seafood-savvy lineup will prepare a sumptuous feast showcasing a wide variety of flavors and techniques that highlight salmon’s endless versatility.