On the Menu: October 31 through November 7

by jbfauthor on October 28, 2011

In addition to a few dinners celebrating the fall season, this week also brings our annual Gala Dinner and Auction! Tuesday, November 1, 7:00 P.M. Dia de los Muertos Fiesta Although it’s called the Day of the Dead, this colorful Mexican holiday is anything but somber. Come celebrate at the Beard House with a vibrant array of traditional and modern Mexican cuisine, prepared by seven talented chefs famous for their innovative flair. Wednesday, November 2, 6:30 P.M. Now that's Italian! Annual Gala Mamma mia! This year our Gala Dinner and Auction will celebrate the unique contributions of American chefs to Italian cuisine and vice versa. Dinner will be prepared by multiple James Beard Award–winning chefs Mario Batali, Nancy Silverton, Marc Vetri, and Michael White. There will be an exciting reception featuring an Italian piazza marketplace and silent auction, followed by an incredible meal with outstanding wine pairings and a live auction of money-can't-buy experiences. Thursday, November 3, 6:30 P.M. Beard on Wine Minerality: myth or reality? A look at this elusive, revered, and controversial quality. While found in many of the world's most revered wines, minerality continues to elude scientific examination in wine. Wine researches say it doesn't exist, but expert tasters use the term all the time. Taste through a flight of wines from regions reputed for supplying minerality, and decide for yourself. Classes are one hour long and each features a tasting and discussion of six special wines. Friday, November 4, 7:00 P.M. From Mole to Masala Join us when critically lauded chef and restaurateur Prasad Chirnomula of New Haven’s Thali restaurants and Oaxaca Kitchen returns to the Beard House. For this one-of-a-kind dinner, Chirnomula has designed an elegant and innovative menu that seamlessly weaves together the cuisines of India and Mexico. Saturday, November 5, 7:00 P.M. Virginia Fall Dinner As the executive chef of the Williamsburg Lodge, talented chef Rhys Lewis (formerly of the renowned American Club in Kohler, Wisconsin) has made Colonial Williamsburg a destination for foodies as well as history buffs. For this ode to Virginia’s bounty, Lewis will incorporate traditional Chesapeake ingredients in inventive preparations that evoke the area’s rich history. For details and reservations, visit www.jamesbeard.org/events or call 212.627.2308.