Monday, June 23, 7:00 P.M
French-Italian Fête
The Relais & Châteaux–listed Menton, named after the French seaside town near the Italian border, lives up to its namesake with a menu of exquisitely passionate dishes from chef Scott Jones, who rose through the ranks of Barbara Lynch’s restaurants to take on this new role at Menton earlier this year.
Tuesday, June 24, 12:00 P.M
Enlightened Eaters
Loaded with 150 chef-created recipes, Brendan Brazier’s Thrive Energy Cookbookillustrates that good nutrition and mouth-watering appeal are not mutually exclusive. With a focus on vegetables and a dedication to allergen-free and gluten-free options, this tantalizing collection of recipes proves that nutrient-dense dishes are easy to create and even more satisfying to enjoy.
Tuesday, June 24, 7:00 P.M
Hudson Valley Bounty
A 2014 semifinalist for our Best New Restaurant award, Fish & Game offers a stellar wine and cocktail list, a singular ambiance within a historic blacksmith shop, and the creative cuisine from the mind of Zakary Pelaccio, whose bold flavors left lasting impressions at Five Ninth and Fatty Crab in Manhattan.
Thursday, June 26, 6:00 P.M
Celebrity Chef Tour: Calabasas, CA
For reservations or more information, please visit celebritycheftour.com. For sponsorship opportunities, please contact Julie Marshall at 212.633.9145 or jmarshall@jamesbeard.org.
Thursday, June 26, 7:00 P.M
Game, Guts, and Off-Cuts
Looking for a dinner that will expand your culinary horizons? Join acclaimed chef Brad Farmerie, known as one of the best chefs in the biz when it comes to delivering a deliciously adventurous and satisfying dining experience, for his visit to the Beard House with an exciting game-focused menu.
Friday, June 27, 7:00 P.M
Charcutería: The Soul of Spain
After training under culinary icons April Bloomfield and José Andrés, Jeffrey Weiss won a prestigious scholarship to follow his passion and study in Spain. Back stateside, he helms the kitchen at the Monterey Peninsula’s cozy Jeninni Kitchen + Wine Bar, where he offers up a contemporary spin on the sultry cuisine of southern Spain.
