Here's what's happening at the Beard House next week:
Sunday, January 27, 12:00 P.M.
After stints working with Susur Lee, Jean-Georges Vongerichten, David Bouley, and Craig Shelton, chef Ian Kapitan has landed in Long Island City, where his rustic American nose-to-tail cooking—and housemade charcuterie, preserves, and pickles—is garnering rave reviews.
Monday, January 28, 7:00 P.M.
An alum of Vermont’s Equinox, chef Tyler Anderson has brought his prodigious talent and imaginative vision to his first solo venture. At Millwright’s Restaurant and Tavern, Anderson treats diners to refined New England cuisine “that both dazzles and delights,” as per a rave review in the New York Times.
Tuesday, January 29, 7:00 P.M.
For more than four decades, Le Bec Fin has been a Philadelphia institution, serving as the venerable grande dame of French cuisine in America. Now under the leadership of former manager Nicolas Fanucci and executive chef Walter Abrams, both of whom honed their talents at the French Laundry, the iconic restaurant has begun an exciting new chapter.
Wednesday, January 30, 12:00 P.M.
After her childhood exodus from a war-torn Lebanon, food and travel writer Salma Abdelnour always dreamed of moving back. In her poignant book, Jasmine and Fire: A Bittersweet Year in Beirut, Abdelnour chronicles the complicated return to her beloved home and its vibrant food culture.
Wednesday, January 30, 7:00 P.M.
Help us welcome one of our newest James Beard House purveyors, Skuna Bay, a highly respected seller of sustainably farm-raised salmon from the pristine waters of Vancouver Island. We’ve rounded up a team of talented American chefs to prepare a menu that spotlights this coveted product.
Thursday, January 31, 7:00 P.M.
Here’s an offer you can’t refuse: a night to indulge in the outstanding Italian recipes and wines of the Coppola family. We’ll be joined by Tim Bodell, chef of the on-site restaurant at the Francis Ford Coppola Winery, and winemaker Corey Beck, who will present a selection of wines from this legendary range.
Friday, February 1, 12:00 P.M.
L’appetito viene mangiando—Italian for “food that makes you want more”—is the mantra espoused by Raffaele Ronca at his rustic and soulful trattoria, Ristorante Rafele. Join us as he delivers on that promise at the Beard House with a menu of his transporting Italian fare.
Saturday, February 2, 7:00 P.M.
Forget brats and bier steins. Culinary wunderkind Jeremy Nolen is elevating German food to new heights at his Philadelphia hotspot Brauhaus Schmitz. Join us for a tasting of modern German cuisine and boutique wines at his Beard House debut. Prost to that!
