Here’s what’s happening at the Beard House and around the country next week:
Sunday, May 2, 6:00 P.M.
2010 James Beard Foundation Media & Book Awards
To welcome the James Beard Foundation Book Awards to our annual Media Awards dinner and ceremony, this year’s Chefs have been selected not only for their culinary accomplishments but also for their literary prowess. In addition to their talents behind the stove, each of our chefs is a respected cookbook author who has shared his or her culinary secrets with an eager reading (and cooking) audience.
Monday, May 3, 6:00 P.M.
2010 James Beard Foundation Awards Ceremony and Gala Reception
The culinary industry is built on a tradition of mentorship – a tradition that James Beard took seriously, nurturing and encouraging the careers of many young chefs. In the same spirit, this year we’ve asked each of our JBF Outstanding Chef Award winners from the past 20 years and two Outstanding Pastry Chef Award winners to identify someone on whose career he or she had a significant impact and whose cuisine deserves to be showcased at the Oscars of the food world. This group of stellar chefs represents a new generation of excellence, building on the work of their predecessors while creating a place for their own culinary stars in America’s ever-expanding, ever-delicious universe of great chefs.
Tuesday, May 4, 7:00 P.M.
Celebrating Beijing!
If you were impressed by the opening ceremonies at the 2008 Beijing Olympics, don’t miss this opportunity to have a front-row seat when chefs from one of China’s most dynamic culinary capitals prepare a unique Mandarin dinner at the Beard House to celebrate Beijing culture. This dinner will culminate in a drawing of exciting prizes donated by the Beijing Tourism Administration including a culinary travel package, travel books, and authentic foods. Details about the upcoming JBF raffle of a trip for two to Beijing including roundtrip airfare, hotel accommodations, and meals will also be announced.
Wednesday, May 5, 7:00 P.M.
The New South
Linton Hopkins has redefined Southern food at his two Atlanta restaurants, where he celebrates Georgia’s bounty through meticulous housemade preparations of local meats and produce (in fact almost everything in his kitchen, including condiments, is made from scratch). The two-time JBF nominee was crowned one of Food & Wine’s Best New Chefs in 2009.
Thursday, May 6, 7:00 P.M.
Celebrity Chef Tour: Washington, D.C.
Host Chef Abdellah Aguenaou
Celebrity Chef Tour events are dinners that benefit the James Beard Foundation, in which JBF Award winners and other celebrity chefs travel to private clubs, resorts, and other exclusive venues across America to prepare dinners and promote the culinary arts.
Thursday, May 6, 7:00 P.M.
Cherry Blossoms and Veuve Clicquot Celebration
Each spring, the blossoming of the cherry trees is celebrated throughout Japan, where revelers picnic under the flower-laden bows. To celebrate this ephemeral moment, we’ve asked chef Brandon Kida of Asiate at Mandarin Oriental to prepare a menu as lovely as the season. Kida’s Asian-inspired cuisine will be paired with Veuve Clicquot Champagne.
Saturday, May 8, 7:00 P.M.
Italian Chic
“Cibo Matto: One sexy restaurant in one sexy hotel has single-handedly revived the Loop,” wrote Chicago magazine food editor Penny Pollack. Headed by chef Todd Stein, an alum of David Burke Las Vegas, Cibo Matto offers in-the-know diners what Chicago Tribune critic Phil Vettel described as “sophisticated, traditional-with-a-twist Italian food.”
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, May 2, 6:00 P.M.
2010 James Beard Foundation Media & Book Awards
To welcome the James Beard Foundation Book Awards to our annual Media Awards dinner and ceremony, this year’s Chefs have been selected not only for their culinary accomplishments but also for their literary prowess. In addition to their talents behind the stove, each of our chefs is a respected cookbook author who has shared his or her culinary secrets with an eager reading (and cooking) audience.
Monday, May 3, 6:00 P.M.
2010 James Beard Foundation Awards Ceremony and Gala Reception
The culinary industry is built on a tradition of mentorship – a tradition that James Beard took seriously, nurturing and encouraging the careers of many young chefs. In the same spirit, this year we’ve asked each of our JBF Outstanding Chef Award winners from the past 20 years and two Outstanding Pastry Chef Award winners to identify someone on whose career he or she had a significant impact and whose cuisine deserves to be showcased at the Oscars of the food world. This group of stellar chefs represents a new generation of excellence, building on the work of their predecessors while creating a place for their own culinary stars in America’s ever-expanding, ever-delicious universe of great chefs.
Tuesday, May 4, 7:00 P.M.
Celebrating Beijing!
If you were impressed by the opening ceremonies at the 2008 Beijing Olympics, don’t miss this opportunity to have a front-row seat when chefs from one of China’s most dynamic culinary capitals prepare a unique Mandarin dinner at the Beard House to celebrate Beijing culture. This dinner will culminate in a drawing of exciting prizes donated by the Beijing Tourism Administration including a culinary travel package, travel books, and authentic foods. Details about the upcoming JBF raffle of a trip for two to Beijing including roundtrip airfare, hotel accommodations, and meals will also be announced.
Wednesday, May 5, 7:00 P.M.
The New South
Linton Hopkins has redefined Southern food at his two Atlanta restaurants, where he celebrates Georgia’s bounty through meticulous housemade preparations of local meats and produce (in fact almost everything in his kitchen, including condiments, is made from scratch). The two-time JBF nominee was crowned one of Food & Wine’s Best New Chefs in 2009.
Thursday, May 6, 7:00 P.M.
Celebrity Chef Tour: Washington, D.C.
Host Chef Abdellah Aguenaou
Celebrity Chef Tour events are dinners that benefit the James Beard Foundation, in which JBF Award winners and other celebrity chefs travel to private clubs, resorts, and other exclusive venues across America to prepare dinners and promote the culinary arts.
Thursday, May 6, 7:00 P.M.
Cherry Blossoms and Veuve Clicquot Celebration
Each spring, the blossoming of the cherry trees is celebrated throughout Japan, where revelers picnic under the flower-laden bows. To celebrate this ephemeral moment, we’ve asked chef Brandon Kida of Asiate at Mandarin Oriental to prepare a menu as lovely as the season. Kida’s Asian-inspired cuisine will be paired with Veuve Clicquot Champagne.
Saturday, May 8, 7:00 P.M.
Italian Chic
“Cibo Matto: One sexy restaurant in one sexy hotel has single-handedly revived the Loop,” wrote Chicago magazine food editor Penny Pollack. Headed by chef Todd Stein, an alum of David Burke Las Vegas, Cibo Matto offers in-the-know diners what Chicago Tribune critic Phil Vettel described as “sophisticated, traditional-with-a-twist Italian food.”
For details and reservations, visit www.jamesbeard.org/events or call 212.627.2308.
