Events / Taste America

Taste America: Boston

Thu, February 06, 2025

7:00 PM
State Room
Price: General - $150 | Premier - $225 Tickets on sale now!

LOCATION
State Room
60 State Street, 33rd Floor
Boston, MA 02109

6:00 P.M. ET - Premier
7:00 P.M. ET - General

 

A national tasting event celebrating your local restaurant community.

The James Beard Foundation’s Taste America® presented by Capital One brings together chefs, special guests, and diners from across the country to celebrate the local independent restaurants at the heart of our communities.

The walk-around tasting at the State Room will be an exciting gathering of chefs from the New England culinary community, featuring food stations by TasteTwenty chef Cassie Piuma of Sarma and many other notable local chefs. Each station’s offering will reflect the chef’s signature style and highlight the uniqueness of their restaurant and community. The tasting will also have beverage stations and other activations from our national and local sponsors.

https://www.squadup.com/events/taste-america-boston-presented-by-capital-one-5?legacy=0

 

Menu

FOOD AND BEVERAGE STATIONS HOSTED BY

TasteTwenty Chef
James Beard Award Nominee®  
Cassie Piuma
Sarma
Somerville, MA

Tunisian Tuna Taco with Radishes, Pickles, and Cured Egg Yolk
**Contains alliums, soy, and wheat

David Blessing
The State Room 
Boston, MA 
Presented by The State Room

Thai Heritage Pork Belly Lettuce Wrap with Kaffir Lime, Lemongrass, and     Ginger-Caramel Glaze
**Gluten-free; contains soy

Premier reception bites:  

Westholme Wagyu Beef Tartare with Truffle Chip and Black Garlic Aioli
*Dairy-free and gluten-free

Nashville Hot Fried Chicken with House Pickles and Ranch
*Contains dairy

Chicago-Style Mini Hot Dog with Sport Pepper Relish

Jurgielewicz Duck Banh Mi with Pickled Vegetables, Chili, and Cilantro
*Dairy-free

Popcorn Cauliflower with Maple Sriracha Glaze
*Gluten-free and vegan

Amarilys Colón
La Padrona
Boston, MA

Bresaola and Persimmons on Rosemary Toast with Mascarpone and Ginger
**Contains alliums, dairy, and wheat

James Beard Award Nominee® 
Conor Dennehy 
Talulla 
Cambridge, MA

Charred Broccoli with Burnt Onion, Miso Vinaigrette, Crunchy Seaweed, Puffed Grains, and Pickled Stem
**Gluten-free and vegan; contains alliums and soy

Nicholas Dixon 
Prima Italian Steakhouse
Boston, MA

Wagyu Short Rib with Black Truffle Filini
**Contains alliums, dairy, and wheat

James Beard Award Semifinalist®
Valerie Goldman
James Beard Award Semifinalist®
The Honey Paw
Portland, ME

Gulf of Maine Mussels with Jimmy Nardello Peppers, Green Crab, Ginger, and Coconut
**Gluten-free; contains alliums, shellfish, and soy

James Beard Award Nominee®
Valentine Howell
Black Cat Eatery at Vee Vee Restaurant
Jamaica Plain, MA

Djon Djon Fried Rice with Lima Beans, Peas, and Pork Floss
**Contain alliums and shellfish

James Beard Award Nominee®
Maura Kilpatrick
Sofra Bakery
Cambridge, MA
Presented by Maldon Sea Salt

Ekmek Kadayifi
**Contains dairy, nuts, and wheat

James Beard Award Semifinalist® 
Cecelia Lizotte 
Suya Joint 
Boston, MA

Beef Meat Pies with Stew

Michael Lombardi
James Beard Award Semifinalist®
Si Cara
Cambridge, MA
Presented by Chefs Warehouse

Kampachi Crudo with Porcini, Sunchoke, and Pine Nuts=
**Gluten-free; contains alliums, dairy, and nuts

James Beard Award Semifinalist®
Pushkar Marathe
Stage Kitchen & Bar and Ela Curry & Cocktails
Palm Beach Gardens, FL
Presented by The Palm Beaches

Plantain Chaat with Greek Yogurt, Pomegranate, Cilantro-Tamarind Chutney, and Potato Sev
**Vegetarian; contains alliums and dairy

Erin Miller
Urban Hearth
Cambridge, MA
Presented by Bostonchefs.com and American Lamb Board

Hopkins Southdowns Lamb Tartar with Cocoa-Coffee Rub, Mostarda, Housemade Lamb Bacon, Roasted Grape-Olive Oil Sorbetto, and Lamb Tallow Coronet
**Gluten-free; contains alliums

James Beard Award Semifinalist® 
Milena Pagán 
Little Sister 
Providence, RI

Guava BBQ Chicken Pinchos with Arroz Con Gandules
**Gluten-free; contains alliums

Alex Pineda
Qué Mas
Beverly, MA
Presented by Aquaculture Stewardship Council

Salmon and Red Argentinian Shrimp with Quenelle, Sweet Corn Arepa, Zucchini Salad, and Salsa Macha
**Contains dairy, nuts, shellfish, and wheat

James Beard Award Nominee®
Cara Tobin
James Beard Award Semifinalist®
Honey Road
Burlington, VT

James Beard Award Semifinalist® 
David Vargas 
Vida Cantina 
Portsmouth, NH

Mushroom "Chorizo" Tamale with Mole Rojo and OG Masa
**Vegan; contains soy

Related Info

Reservation Policy: All reservations are nonrefundable and must be made in advance. Should the event be cancelled due to any unforeseen circumstances, the James Beard Foundation will offer options including ticket exchanges, use of tickets for future events, and option to donate tickets. For more information, contact reservations@jamesbeard.org

For more information, please contact jbftaste@bowenandco.com

Special Thanks

Local Partners