We asked our gala reception chefs what they would cook for James Beard. Here are some more of their responses:
JBF Award–Winning Pastry Chef Emily Luchetti, Farallon and Waterbar, San Francisco
“For dessert I’d make something with his caramel sauce recipe. I have been making it for two decades. It’s my favorite.”
JBF Award Winner Nancy Oakes, Boulevard Restaurant, San Francisco
“I would keep it simple and delicious so we could visit and talk. I’d start with little tomatoes stuffed with very good anchovies and olives, or maybe pork rillettes with croutons, or baked potato skins with caviar. then I’d serve a wilted spinach salad—I love his dressing with fresh water chestnuts, and I would add plenty of good bacon as well—followed by a local San Francisco dish of Dungeness crab cioppino.”
JBF Award Winner, Vitaly Paley, Paley’s Place Bistro & Bar, Portland, OR
“Copious amounts of Champagne with an unlimited supply of freshly shucked, fried, and bacon-wrapped oysters.”
