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Taste America: Boston

Join us for a night of culinary stars!

Fri, November 03, 2017

6:00 PM
Taj Boston
Price: Click below to see prices and purchase tickets. Learn about other Boston events.

Taj Boston
15 Arlington Street
Boston, MA 02116

5:15 PM VIP Reception for All-Star Table Holders
6:00 PM Cocktail and Tasting Reception
7:30 PM Dinner
Cocktail Attire

Dinner Menu Created by

TASTE AMERICA ALL-STAR
James Beard Award Winner
Daniel Boulud
Bar Boulud, NYC, Boston, and London

LOCAL STAR
Karen Akunowicz
Myers + Chang, Boston

PASTRY CHEF
Maura Kilpatrick
Oleana Restaurant, Cambridge, MA

HOST CHEF
Gurminder Gidda
Taj Boston, Boston

Reception Tastings Created by

Thai Dang
HaiSous, Chicago

Carolyn Johnson
80 Thoreau, Concord, MA

Michael Lombardi and Kevin O’Donnell
SRV, Boston

Juan Pedrosa
Yvonne’s, Boston

Cassie Piuma
Sarma, Somerville, MA

Marc Sheehan
Loyal Nine, Cambridge, MA

Guest Emcee

Jenny Johnson
Producer and Co-Host NESN's Dining Playbook

Co-Chairs

Peter Cameron, Co-Chairman, Lenox Corporation ; Trustee, James Beard Foundation

Jill A. Greenthal, Senior Advisor, The Blackstone Group; Trustee, James Beard Foundation

Trevor Guthrie, Co-Founder, Giant Spoon; Trustee, James Beard Foundation

Nancy Lukitsh, Trustee, James Beard Foundation

Nancy Batista Caswell, Owner, Caswell Restaurants

Nancy Matheson-Burns, President and CEO, Dole & Bailey, Inc.

Tartare Bar
Chilled Peekytoe Crab with Guanciale, Crispy Maine Potatoes, and Uni Aïoli
Fire-Roasted Andover Farm Beets with Housemade Preserved Lemon, Toasted Hazelnuts, Dill, and Chive Crème Fraîche
Northeast Family Farms Beef Sirloin with Cornichons, Local Quail Eggs, and Dijon Mustard Dressing
CREATED BY SODEXO

Blue Circle Smoked Salmon with Chive Cream Cheese, Cucumbers, and Dill on Rye Bread
CREATED BY JAMES BEARD LIFETIME ACHIEVEMENT AWARD WINNER NORA POUILLON

Reception Beverages Courtesy of:

Buffalo Trace Bourbon
Champagne Pol Roger
Monkey 47
Robert Mondavi Winery

Dinner

Bread Service featuring Kerrygold Pure Irish Butter

Homard en Gelée with Purple Potato, Leek, Root Vegetables, Crème Fraîche, and Fines Herbes
CREATED BY JAMES BEARD AWARD WINNER DANIEL BOULUD, BAR BOULUD, NYC, BOSTON, AND LONDON
Pascal Jolivet Pouilly Fumé, Loire, France 2016

Prawn Dumplings with Lemongrass, Oyster Leaf, and Nasturtium in Tom Yum Broth
CREATED BY KAREN AKUNOWICZ, MYERS + CHANG, BOSTON
Famille Hugel Classic Pinot Gris, Alsace, France 2014

Coq au Vin with Carrot Confit, Lardons, Trumpet Royale Mushroom, and Watercress
CREATED BY JAMES BEARD AWARD WINNER DANIEL BOULUD, BAR BOULUD, NYC, BOSTON, AND LONDON
Robert Mondavi Winery Maestro, Napa Valley, CA 2014

Quince Dolma with Roasted Quince, White Chocolate Labneh, and Pistachio Kanafeh
CREATED BY MAURA KILPATRICK, OLEANA RESTAURANT, CAMBRIDGE, MA
Kracher Cuvée Auslese, Burgenland, Austria 201

Wines Courtesy of Frederick Wildman and Sons, Robert Mondavi Winery, and Terlato Wines

Related Info

James Beard Foundation events permit guests age 21 and older.

The box office is now closed. To inquire about tickets, please contact Mary Hallahan at mary@nwfest.net.

For more information on events or local sponsorship in Boston, please contact Nancy Bean of Wise Up Events at nancy@wiseupmarketing.com or 617.527.9473.

The James Beard Foundation is proud to donate a portion of the evening’s proceeds to the James Beard Foundation’s Taste America Scholarship Fund. From April 1 through May 15, 2018 local culinary students are invited to apply through jamesbeard.org.