Here's what's on the Beard House calendar this week:
Monday, March 3, 7:00 P.M.
Designed to evoke the dark, mysterious look of a fallen abbey, Ballo Italian Restaurant & Social Club serves well-executed, often daring Tuscan food as memorable as its setting. Join executive chef Shaun Golan when he showcases his creative cuisine at the Beard House.
Tuesday, March 4, 7:00 P.M.
A Food & Wine People’s Choice for Best New Chef nominee and a Thomas Keller protégé, Matt Louis pays tribute to both his New England roots and tapas-style dining at Moxy, which was praised by the Boston Globe for its “shockingly good, farm-to-fork bites.”
Wednesday, March 5, 12:00 noon
From packaged cheese that lasts for eternity to the 105 ingredients in a Subway sweet onion-chicken teriyaki sandwich, freelance writer and former New York Times business reporter Melanie Warner explores the scary depths of American food engineering in her exposé, Pandora’s Lunchbox: How Processed Food Took Over the American Meal. At a time when processed food accounts for a good 70 percent of the nation’s calories, Warner reveals the immense implications of our diets in the hopes that a brighter, healthier future lies in store.
Wednesday, March 5, 7:00 P.M.
After racking up endless accolades for his artisanal American cuisine at MB Post in the laid-back seaside community of Manhattan Beach, just south of Los Angeles, JBF Award semi-finalist David LeFevre opened his second concept, Fishing with Dynamite, next door. Join us at the Beard House for a taste of the Charlie Trotter’s and Water Grill alum’s innovative, upscale fish shack fare.
Thursday, March 6, 7:00 P.M.
Founded in 1899, the historic Weekapaug Inn beckons travelers with its breathtaking water views, luxurious accommodations, and world-class cuisine. Under chef Jennifer Backman’s masterful direction, the Relais & Château property offers modern interpretations of New England coastal cuisine enhanced with native foraging, local produce, and fresh-from-the-boat seafood.
Friday, March 7, 7:00 P.M.
Aside from boasting some of Mexico’s most enticing cuisine, Baja is also home to Valle de Guadalupe, the country’s most distinguished wine region. For a taste of this thrilling culinary hot spot, we’ve tapped Baja-based chef Drew Deckman to craft a menu of Mexico’s finest food and wines.
Saturday, March 8, 7:00 P.M.
The Crescent City has no shortage of culinary institutions, but Galatoire’s has remained a favorite, celebrating Creole traditions for over a century. Now it’s expanded its legendary name to include steakhouse and bistro additions, courtesy of chefs Michael Sichel and Kelley McCann.
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