Here's what's coming up next week at the James Beard House and beyond.
Monday, January 22, 2018
Goldilocks and the Three Bears
Top Chef fans, get ready for an exciting dinner featuring three of the upcoming Season 15’s most buzzed-about names, collectively known as “the Three Bears.” We’ve added Millwright’s talented (and blond) pastry chef Kristin for a theme that’s too cute to resist. This dynamic foursome will showcase their creative cooking chops, bold fare, and energetic camaraderie at this special Beard House feast.
Tuesday, January 23, 2018
Burger lovers, this one’s for you: taste the winning dishes from this year’s Blended Burger Project™ contest, which challenged chefs to blend mushrooms into their patties to create a more delicious, nutritious, and sustainable burger. Diverse renditions of the American classic will be paired with delectable sides, sweets, and sips at this lively cocktail party.
Wednesday, January 24, 2018
Seaside, Florida is known for its picturesque views of the Gulf of Mexico, its lively architecture, and its dedication to local arts and culture. Join us for a taste of this Gulf coast treasure when returning toque Jim Shirley brings together a cadre of local chefs and producers to showcase this small corner of the Sunshine State.
Thursday, January 25, 2018
With its bold flavors and rich multicultural culinary influences, it’s no surprise that Filipino cuisine is on the rise from coast to coast. Join us at the Beard House as a collection of chefs on the cutting-edge of Pinoy cooking come together for a delicious celebration of their collective heritage.
Friday, January 26, 2018
Famed Atlanta chef Tom Catherall has blazed a culinary trail over the last three decades; brilliantly pairing Asian flavors with Southern ingredients and pioneering small plates in the city’s dining scene. These days, Catherall is back to basics at his latest venture, Taco Cowboy, and is heading up north to dazzle Beard House diners with new dishes and old favorites.
Saturday, January 27, 2018
Inspired by a rich family heritage, husband-and-wife team Alice and Pete Eshelman created Joseph Decuis, an award-winning “farm-to-fork” restaurant, inn, and Wagyu beef ranch in the heart of Indiana. Come to the Beard House as the full Joseph Decuis team joins forces to present an over-the-top Wagyu feast highlighting the best of the Hoosier State harvest.
