Here’s what’s happening at the Beard House and around the country next week:
Sunday, March 21, 3:00 P.M.
Friends of James Beard Benefit
A once-in-a-lifetime gathering of New Orleans chefs. This walk-around tasting is a benefit for the James Beard Foundation, America's preeminent culinary Foundation.
Monday, March 22, 7:00 P.M.
Team Vermont
Writing about Vermont’s culinary renaissance in the New York Times, Mark Bittman raved that the state’s new locavore cuisine “can hold its own anywhere in the world.” Join us as the chefs at the forefront of this gastronomic movement treat Beard House diners to a taste of the Green Mountain State’s finest fare.
Tuesday, March 23, 7:00 P.M.
Rustic New American
David Katz first drew acclaim at M in Philadelphia’s Morris House Hotel, where he earned the respect of Philadelphia Inquirer’s Craig LaBan for his “minimalist but very effective” culinary approach. Now the chef and owner of Mémé, Katz continues to charm critics and locals alike with his rustic yet brilliantly crafted New American cuisine.
Wednesday, March 24, 12:00 P.M.
Enlightened Eaters: A Reading
It can be difficult to find a restaurant serving mouthwatering, delicious food that is also good for you. Not anymore. Nutritionist Jared Koch and food critic Alex Van Buren teamed up to taste the town, selecting the 75 healthiest, tastiest restaurants in Manhattan that feature organic, hormone-free, antibiotic-free, locally sourced, and eco-friendly food. With your copy of Clean Plates N.Y.C. in hand, you are sure to find yourself at a restaurant where the good food is also good for you.
Wednesday, March 24, 7:00 P.M.
New Israeli Cuisine
Widely known as Israel’s first celebrity chef and an informal culinary ambassador, Haim Cohen shot to stardom as the host of beloved cooking show Garlic, Pepper and Olive Oil. Cohen, whose elegant, contemporary food is infused with Middle Eastern accents, is credited by many with reinventing Israeli cuisine.
Thursday, March 25, 7:00 P.M.
Tea-Inspired Dégustation
With membership privileges granted by invitation only, the New York Athletic Club is one of the most exclusive organizations in the city—and its executive chef, John J. Shirley, one of this restaurant-crazed town’s best-kept secrets. Fortunately for us, Shirley will unveil his globally inflected cuisine at this utterly unique tea-inspired dinner.
Friday, March 26, 7:00 P.M.
Modern New Orleans
Legendary chef Paul Prudhomme was the first to grace the kitchen at the historic Maison Dupuy Hotel. Decades later, Michael Farrell is at the helm of the hotel’s new wine-inspired restaurant, Le Meritage, where he creates contemporary, Creole-influenced cuisine that has once again put the Maison Dupuy on the culinary map.
Saturday, March 27, 7:00 P.M.
Historic New Orleans
The grande dame of venerable New Orleans restaurants, Galatoire’s opened for business in 1905 and has been a Crescent City institution ever since. The 2005 JBF Outstanding Restaurant is now helmed by talented executive chef Brian Landry, who oversees the famously traditional French Creole menu.
For details and reservations, visit www.jamesbeard.org/events or call 212.627.2308.
Here’s what’s happening at the Beard House and around the country next week:
Sunday, March 21, 3:00 P.M.
Friends of James Beard Benefit
A once-in-a-lifetime gathering of New Orleans chefs. This walk-around tasting is a benefit for the James Beard Foundation, America's preeminent culinary Foundation.
Monday, March 22, 7:00 P.M.
Team Vermont
Writing about Vermont’s culinary renaissance in the New York Times, Mark Bittman raved that the state’s new locavore cuisine “can hold its own anywhere in the world.” Join us as the chefs at the forefront of this gastronomic movement treat Beard House diners to a taste of the Green Mountain State’s finest fare.
Tuesday, March 23, 7:00 P.M.
Rustic New American
David Katz first drew acclaim at M in Philadelphia’s Morris House Hotel, where he earned the respect of Philadelphia Inquirer’s Craig LaBan for his “minimalist but very effective” culinary approach. Now the chef and owner of Mémé, Katz continues to charm critics and locals alike with his rustic yet brilliantly crafted New American cuisine.
Wednesday, March 24, 12:00 P.M.
Enlightened Eaters: A Reading
It can be difficult to find a restaurant serving mouthwatering, delicious food that is also good for you. Not anymore. Nutritionist Jared Koch and food critic Alex Van Buren teamed up to taste the town, selecting the 75 healthiest, tastiest restaurants in Manhattan that feature organic, hormone-free, antibiotic-free, locally sourced, and eco-friendly food. With your copy of Clean Plates N.Y.C. in hand, you are sure to find yourself at a restaurant where the good food is also good for you.
Wednesday, March 24, 7:00 P.M.
New Israeli Cuisine
Widely known as Israel’s first celebrity chef and an informal culinary ambassador, Haim Cohen shot to stardom as the host of beloved cooking show Garlic, Pepper and Olive Oil. Cohen, whose elegant, contemporary food is infused with Middle Eastern accents, is credited by many with reinventing Israeli cuisine.
Thursday, March 25, 7:00 P.M.
Tea-Inspired Dégustation
With membership privileges granted by invitation only, the New York Athletic Club is one of the most exclusive organizations in the city—and its executive chef, John J. Shirley, one of this restaurant-crazed town’s best-kept secrets. Fortunately for us, Shirley will unveil his globally inflected cuisine at this utterly unique tea-inspired dinner.
Friday, March 26, 7:00 P.M.
Modern New Orleans
Legendary chef Paul Prudhomme was the first to grace the kitchen at the historic Maison Dupuy Hotel. Decades later, Michael Farrell is at the helm of the hotel’s new wine-inspired restaurant, Le Meritage, where he creates contemporary, Creole-influenced cuisine that has once again put the Maison Dupuy on the culinary map.
Saturday, March 27, 7:00 P.M.
Historic New Orleans
The grande dame of venerable New Orleans restaurants, Galatoire’s opened for business in 1905 and has been a Crescent City institution ever since. The 2005 JBF Outstanding Restaurant is now helmed by talented executive chef Brian Landry, who oversees the famously traditional French Creole menu.
For details and reservations, visit www.jamesbeard.org/events or call 212.627.2308.
