On the Menu: Week of May 11

Here's what's happening on the Beard calendar this week: 

Monday, May 12, 6:30 P.M. 
New Zealand Wine Fair 2014 
The James Beard Foundation Greens (foodies under 40) are partnering with New Zealand Wine to bring you a walk-around tasting of this celebrated country. The event will include sips from more than 25 producers, including 2013 vintages (many of which will be poured for the first time), as well as distinctive, older bottles. We’ve also enlisted some great New York City chefs to prepare delicious bites that will complement whatever is in your glass.

Monday, May 12, 7:00 P.M.
Meatless Monday 10th Anniversary Celebration 
In 2003 marketing professional Sid Lerner founded the Meatless Mondays initiative to encourage people to go one day a week without eating meat. Now, just over ten years later, Lerner’s campaign is a household name—and, often, habit. Join this esteemed group of chefs as they honor the weekly tradition with a magnificent meatless menu.

Tuesday, May 13, 7:00 P.M. 
Now That’s Quality
It’s no surprise that the folks who brought us Smith and Wollensky have delivered two more knockouts in the form of Quality Meats and Quality Italian, where expertly prepared steaks, exquisite pastas, and classic sides are served in bold and upscale atmospheres.​

Wednesday, May 14, 12:00 noon 
Enlightened Eaters
Chefs and owners Kate Jacoby and Rich Landau of Philadelphia’s esteemed vegetable-centric restaurant, Vedge, have crafted a book of the same name and nature, Vedge: 100 Plates Large and Small That Redefine Vegetable Cooking. Filled with recipes that are free of any animal products, this husband-and-wife team concentrates on pulling flavors from natural, vegetable ingredients in creative and innovative ways, producing dishes that are exemplary models of a vegetable-based diet.​

Wednesday, May 14, 7:00 P.M. 
Chesapeake Bounty​
At his two Annapolis gastropubs, chef Josh Brown treats diners to charming, curated menus featuring quintessential Chesapeake Bay ingredients prepared with contemporary farm-to-table sensibilities. Proprietor and beverage director John Miller oversees the Level’s expert selections of artisanal cocktails and craft beer.

Thursday, May 15, 7:00 P.M. 
10th Anniversary Spanish Spectacular
At New York City’s Casa Mono and Bar Jamón, chef Anthony Sasso stewards the legacy created when these beloved Spanish restaurants opened a decade ago. For this 10th anniversary dinner, Sasso has crafted a mouthwatering, nostalgic menu that celebrates both restaurants’ most beloved dishes throughout the years.

Friday, May 16, 7:00 P.M. ​
Springtime Opulence​
Los Angeles native Brandon Kida harnessed his eclectic background to produce elegant, ingredient-driven cuisine at Lutèce and Asiate at the Mandarin Oriental. Now as the stellar chef of Clement at the Peninsula New York, he will bring his luxurious fare to the Beard House with a menu that’s rooted in the flavors of spring.

Saturday, May 17, 6:00 P.M. ​
Friends of James Beard Benefit Dinner: Houston 
Join us in supporting the JBF Scholarship Program at this Friends of James Beard Benefit dinner, to be held at Courses at the Art Institute of Houston. Along with five other esteemed chefs, host chefs Jon Alford and Stephen Griffin will deliver a delectable spread that celebrates modern cuisine at its finest.

Saturday, May 17, 6:00 P.M.
Friends of James Beard Benefit Dinner: Amelia Island, FL 
Omni Amelia Island Plantation is thrilled to host its first annual “Fish-to-Fork” culinary weekend in collaboration with the James Beard Foundation from May 15 – 17, 2014, benefiting the James Beard Foundation Scholarship Program. The resort is excited to partner with Jackson Family Fine Wines, Bacardi USA, and Amelia Angler Outfitters as official sponsors of the event.
 
Offering an unmatched “foodie” experience, including true farm-to-table and dock-to-dish specialties, one-of-a-kind dining opportunities and an interactive atmosphere, the resort will welcome six renowned chefs from across the country to showcase their skills with a fishing excursion and exciting culinary challenges. The chefs will ultimately be tested with a live vote from event guests on their favorite prepared dishes at the final chef showdown on Saturday, May 17, 2014 from 6 – 10 pm. Additional information is available at fish-to-fork.com.​

Saturday, May 17, 7:00 P.M.
Japanese Spring Bloom
Touted as one of the best sushi restaurants in the Bay Area and a perennial favorite of San Francisco food critics, Sausalito’s Sushi Ran delights diners with a delectable fusion of Japanese and Pacific cuisine. Join us for a taste of proprietor Yoshi Tome and chef Scott Whitman’s inventive fare, along with exceptional sake pairings.