Here's whats coming up at the James Beard House and beyond
Monday, May 15, 2017
At the historic French Quarter neighborhood’s Trinity, the name may pay homage to the traditional foundation of Creole cuisine (onions, celery, and green peppers), but the food is anything but typical. Join us when chef Michael Isolani brings his ingredient-focused, modern spin on classic NOLA cooking to the Beard House.
Tuesday, May 16, 2017
JBF Greens NYC: A Night of Film and Food
For the fifth year in a row, the James Beard Foundation Greens (foodies under 40) are partnering with the Film Society of Lincoln Centers own under-40 group, New Wave, to present a fabulous evening of film and food at the organizations Elinor Bunin Munroe Film Center.
Guests will enjoy a special screening of the film Jeremiah Tower: The Last Magnificent, followed by a reception featuring bites from some of New York's finest chefs, wines by Marques de Riscal, and beer.
Tuesday, May 16, 2017
Thanks to JBF Award winner Christopher Lee and his team of talented chefs, Barcelona Wine Bar & Restaurants has brought authentic tapas and well-curated wine lists to diners along the eastern seaboard. Join us when Lee and other members of the Mid-Atlantic Barcelona family prepare a spring menu of irresistible Spanish fare at the Beard House.
Wednesday, May 17, 2017
Celebrity Chef Tour: Asheville, NC
For General Inquiries, please contact Jeff Black at 720.201.1853 or jblack@jamesbeard.org.
For Sponsorship Opportunities, please contact Julie Marshall at 212.633.9145 or jmarshall@jamesbeard.org.
Wednesday, May 17, 2017
Forget “farm-to-table”—for this dinner, we’re going “sea-to-fork,” which is also the ethos behind Tom Morales’s newest Nashville hot spot, Fin & Pearl. Combining Southern hospitality with a commitment to sustainably sourced seafood, chef Matt Farley proves that eco-friendly can also be elegant and enticing.
Thursday, May 18, 2017
At Philly eatery Le Virtù, 2015 JBF Award nominee Joe Cicala summons the spirit of Abruzzo, earning raves from the Philly Inquirer for his “heartfelt and painstakingly authentic” fare. Join us as Cicala illustrates his devotion to his culinary heritage through a menu of sumptuous Italian regional specialties.
