Here’s a taste of what’s on tap this weekend at JBF.
Friday, September 30
Taste America: Kansas City, 6:00 P.M.
All-Star James Beard Award Winner Gavin Kaysen, Spoon and Stable, Minneapolis / Local Star James Beard Award Winner Colby Garrelts, Bluestem, Kansas City, MO
The evening begins with a tasting reception featuring an exciting lineup of Kansas City’s finest chefs. Then you’ll enjoy a unique four-course seated dinner designed by All-Star Gavin Kaysen, Local Star Colby Garrelts, Pastry Chef Nick Wesemann, and Host Chef Alejandro Diaz. We're bringing these culinary greats together for an unforgettable, one-night-only dining experience.
Visit jbftasteamerica.org to reserve tickets and view a complete list of events, participating chefs, and more details about our weekend in Kansas City.
Taste America: New Orleans, 6:00 P.M.
All-Star James Beard Award Winner Alex Guarnaschelli, Butter, NYC / Local Star James Beard Award Winner Justin Devillier, La Petite Grocery, New Orleans
The evening begins with a tasting reception featuring an exciting lineup of New Orleans's finest chefs. Then you'll enjoy a unique four-course seated dinner designed by All-Star Alex Guarnaschelli, Local Star Justin Devillier, Pastry Chef Brett Gauthier, and Host Chef Eric Damidot. We're bringing these culinary greats together for an unforgettable, one-night-only dining experience.
Visit jbftasteamerica.org to reserve tickets and view a complete list of events, participating chefs, and more details about our weekend in New Orleans.
The Elements of Baja Cuisine, 7:00 P.M.
Javier Plascencia, Bracero Cocina de Raíz, San Diego and Grupo Plascencia, Tijuana, Mexico
For JBF Award semifinalist Javier Plascencia, the U.S.–Mexico border is not a barrier between two countries, but rather the inspiration for his signature Baja Peninsula cuisine. Tonight Plascencia will pay homage to his heritage by interweaving his rich Mexican roots and the ample bounty of California’s harvest, with plates like Chia Tostadas with Avocado Cream, Quail Escabèche, and Cured Quail Yolks; Charcoal-Grilled Octopus with Beef Udder Confit, Spiced Black Bean Caramel, Roasted Peanuts, Pickled Potatoes, and Charred Jalapeños; and Oysters on the Half Shell with Cured-and-Pickled Cactus Paddles and Baja Scallop Dust.
See the full menu below:
Hors d’Oeuvre
Scallop Parfaits with Lemon Gelée, Crema, Cucumbers, Salsa Macha, Avocado Mousse, and Chicharrones
Chia Tostadas with Avocado Cream, Quail Escabèche, and Cured Quail Yolks
Oysters on the Half Shell with Cured-and-Pickled Cactus Paddles and Baja Scallop Dust
Baja Farm-Raised Abalone with Crispy Yurimuni Beans, Smoked Tomatoes, Sea Beans, and Seaweed
Dinner
Fluke–Onion Aguachile with Gooseneck Barnacles and Burnt Onion Dust
Veal Sweetbread–Chorizo Verde Sope with Manzano Chile Salsa and Spicy Greens
Charcoal-Grilled Octopus with Beef Udder Confit, Spiced Black Bean Caramel, Roasted Peanuts, Pickled Potatoes, and Charred Jalapeños
A Northern Machaca Feast > Baja Lobster; Sonoran Beef; and Machaca de Mantarraya Stingray with Housemade Flour Gorditas, Chile de Arbol Salsa, and Baja Extra Virgin Olive Oil–Refried Pinto Beans
Baja California–Inspired Desserts
A selection of fine wines will be served with this dinner.
Check out the event listing for more information.
Saturday, October 1
Taste of the Delta, 7:00 P.M.
Chocolatier Phillip Ashley Rix, Phillip Ashley Chocolates, Memphis / Hugh Balthrop, Sweet Magnolia Gelato Co., Clarksdale, MS / Taylor Bowen Ricketts, Sela Cooking, Greenwood, MS / Cole Ellis, Delta Meat Market, Cleveland, MS / Stevens Flagg, Giardina’s Restaurant, Greenwood, MS / Branon Mason, Ciao Bella Italian Grill and Bar, Memphis / Mixologist Brad Pitts, Memphis / Head Brewer Jimmy Randall, Ghost River Brewing, Memphis / Sommelier Chris Wicher, Memphis
The culinary identity of the Mississippi Delta is defined by the resource-rich, eponymous river that winds through its diverse communities. In celebration of the Delta’s cherished food traditions, a team of talented chefs and beverage masters will take Beard House diners downriver through a soulful, Southern-inspired supper, featuring dishes like Catfish–Delta Blues Brown Rice Kibbeh with Pickled Green Tomato Gribiche and Lady Pea Hummus; Roasted Butternut Squash Bisque with Rendered Benton’s Bacon and Green Onions; and Juniper and Muscadine–Brined Venison Backstrap with Wild Rice Spoonbread and Dandelion Gratin.
See the full menu below:
Hors d’Oeuvre
Braised Pork Butt with Creamy Delta Grind Grits, Root Vegetables, Single-Origin Cacao Gravy, and Shaved Parmesan
Catfish–Delta Blues Brown Rice Kibbeh with Pickled Green Tomato Gribiche and Lady Pea Hummus
Hot-Water Cornbread with Country Ham Marmalade
Fried Catfish with Honey Hot Sauce and Creole Coleslaw
Yazoo Basin > Cathead Distillery Honeysuckle Vodka with Cathead Pecan Vodka, Sassafras and Sorghum Bitters, Ginger Beer, Fig, and Orange Peel
Immigrant Song > Copper & Kings American Aged Brandy with Benjamin Prichard’s Sweet Lucy Bourbon Based Liqueur, Fernet Branca, Peychaud’s Aperitivo, Praline Liqueur, and Lemon Oil
Assorted Ghost River Brewing Beers
Dinner
Roasted Butternut Squash Bisque with Rendered Benton’s Bacon and Green Onions
Hugel et Fils Cuvée Les Amours Pinot Blanc de Blancs 2013
Gulf Shrimp Boscaiola with House-Cured Pancetta, Caramelized Onion–Porcini Pan Sauce, and Fresh Pasta
Churchill’s Estates Douro 2012
Home Place Pastures Tamworth Pork Belly with Redeye Gravy and Anson Mills White Hominy
Ghost River Brewing Delta Force Brown Ale
Juniper and Muscadine–Brined Venison Backstrap with Wild Rice Spoonbread and Dandelion Gratin
Bodegas El Esteco Altimus 2011
Southern Sorbet Duo > Melon Sorbet and Jezebel Sauce Sorbet with Smoked Ham Hock Crouton
Sweet Finale Trio > Salted Caramel–Chocolate Mousse with Dark Chocolate Bread Pudding and German Chocolate Cake Praline
Churchill’s Late Bottled Vintage Port 2007
Mignardises > Phillip Ashley Chocolates
Check out the event listing for more information.
For all upcoming Beard House dinners, check out our events calendar.
