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Taste America: Philadelphia

Join us for a night of culinary stars!

Fri, October 13, 2017

6:00 PM
Museum of the American Revolution
Price: The box office is now closed. To inquire about tickets, please contact Kelly-Ayn McKay at kellyayn@cashmanandassociates.com Learn about other Philadelphia events.

Museum of the American Revolution
101 South 3rd Street
Philadelphia, PA 19106

5:00 PM VIP Reception
6:00 PM Cocktail and Tasting Reception
7:30 PM Dinner
10:00 PM After–Party at Aqimero at the Ritz-Carlton, Philadelphia
Cocktail Attire

Dinner Menu Created by

ALL-STAR
James Beard Award Winner
Marc Murphy
Benchmarc Restaurants by Marc Murphy (Landmarc and Ditch Plains), New York City

LOCAL STAR
James Beard Award Winner
Greg Vernick
Vernick Food & Drink, Philadelphia

PASTRY CHEF
Pat O'Malley
The Hungry Pigeon, Philadelphia

HOST CHEF
James Beard Award Winner
Jean-Marie Lacroix
Brûlée Catering by Chef Jean-Marie Lacroix, Philadelphia

Reception Tastings Created by

Scott Anderson
Elements and Mistral Princeton, Princeton, NJ; and Mistral KOP, King of Prussia, PA

Camille Cogswell
Zahav Restaurant, Philadelphia

Nicholas Elmi
Laurel, Philadelphia

Nate Horwitz
Morimoto, Philadelphia

Richard Landau
Vedge Restaurant Group, Philadelphia

Melissa Weller
Walnut Street Café, Philadelphia

VIP Reception Tastings Created by

James Beard Award Winner
Guillermo Pernot
Cuba Libre, Atlantic City, Orlando, Philadelphia, and Washington, D.C.

After–Party at Aqimero Hosted by

Richard Sandoval
Restaurateur, Author, and Television Personality

Co-Chairs

Audrey Claire Taichman, Owner, Audrey Claire, Twenty Manning Grill & Cook

Hope Cohen, CravePhilly

James Beard Award Winner Stephen Starr, CEO/Founder, Starr Restaurants

The box office is now closed. To inquire about tickets, please contact Kelly-Ayn McKay at kellyayn@cashmanandassociates.com.

Foie Gras Torchon with Apple, Hickory, and Shiso
CREATED BY SCOTT ANDERSON, ELEMENTS & MISTRAL, NJ; and MISTRAL, KING OF PRUSSIA, PA

Malabi Custard with Pomegranate–Black Tea Gelée, Candied Almonds, and Figs
CREATED BY CAMILLE COGSWELL, ZAHAV, PHILADELPHIA

Cured Scallop with Sweet Corn, Sunflower, and Preserved Truffles
CREATED BY NICHOLAS ELMI, LAUREL, PHILADELPHIA

Tuna Tataki with Ginger, Wasabi, Calamansi, and Nori Crackers
CREATED BY NATHANIEL HORWITZ, MORIMOTO, PHILADELPHIA

Smoked Carrot Pâté with Carrot Mustard on Pumpernickel Bread
CREATED BY RICHARD LANDAU, VEDGE RESTAURANT GROUP, PHILADELPHIA

Philadelphia Pepper Pot with Beef Cheeks and Tripe
CREATED BY SODEXO

Assorted Cheeses
SPONSORED BY KERRYGOLD

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

DINNER

Heart of Romaine with Figs, Grafton Village Cheese Aged Cheddar, and Buttermilk Vinaigrette
CREATED BY JAMES BEARD AWARD WINNER GREG VERNICK, VERNICK FOOD & DRINK, PHILADELPHIA

Charred Octopus with Smoked Fingerling Potatoes, Preserved Lemon, Guanciale, and Shellfish Vinaigrette
CREATED BY JAMES BEARD AWARD WINNER JEAN-MARIE LACROIX, BRÛLÉE CATERING BY CHEF JEAN-MARIE LACROIX, PHILADELPHIA

Braised Beef Short Ribs with Otto File Polenta, Broccoli Rabe, and Wild Mushrooms
CREATED BY JAMES BEARD AWARD WINNER MARC MURPHY, BENCHMARC RESTAURANTS BY MARC MURPHY (LANDMARC AND DITCH PLAINS), NYC

All the Apples Strudel with Crab Apple Marmalade and Crème Fraîche Ice Cream
CREATED BY PAT O’MALLEY, THE HUNGRY PIGEON, PHILADELPHIA

POST-EVENT DESSERT SURPRISE COMPLIMENTS OF Walnut Street Café’s Melissa Weller

Related Info

James Beard Foundation events permit guests age 21 and older.

For more information on events or local sponsorship in Philadelphia, please contact Alyssa Bonventure of Cashman & Associates at alyssa@cashmanandassociates.com or 215.627.1060.

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.