On the Menu: Week of December 8

Photo taken by Max Flatow

 

Here's what the James Beard Foundation is up to next week: 

 

Sunday, December 8, 6:00 P.M. to 8:30 P.M.

The 12th Annual JBF Greens Holiday Party

Join the James Beard Foundation Greens (foodies under 40) when we celebrate the holidays at our annual holiday party. Don’t miss this chance to explore our muse’s home and sample culinary delights from some of the city’s most exciting chefs. A selection of fine wines from the Seeker, cocktails by Junior Merino, and beers from Stella Artois will be served to keep everyone in good spirits. A goodie bag and heaps of holiday cheer are guaranteed. 

 

Monday, December 9, 7:00 P.M.

Winter Black Truffles

The intoxicating aroma of black truffles will perfume the air at this extravagant event. Diners will be treated to a truffle-centric feast of Bistro du Midi chef Robert Sisca’s signature modern Provençal cuisine, along with wine pairings from Provence, Corsica, Languedoc, and the Rhône Valley selected by sommelier Todd Lipman.

 

Tuesday, December 10, 7:00 P.M.

Bold Mediterranean Feast

In 2010 four Chicago chefs, including JBF Award winner Tony Mantuano, banded together to open what would become one of the city’s most popular spots: the Purple Pig. While leading its kitchen, Jimmy Bannos Jr. has earned a Rising Star Chef nomination, as well as a Best New Restaurant nod from Bon Appétit.

 

Wed, December 11, 12:00 P.M.

Beard on Books: Sanford D’Amato

As one of the revolutionary chefs who pioneered New American cuisine in the late 20th century, JBF Award winner Sanford D'Amatosolidified his status as an icon of the American culinary landscape. In his memoir, Good Stock: Life on a Low Simmer, D'Amatoshares the stories of his fabled career from his humble start to the opening of the famed Le Chantilly, along with 80 of his most cherished recipes.

 

Wednesday, December 11, 7:00 P.M.

Champagne Holiday

Tucked away in New York’s quaint West Village lies Corkbuzz Wine Studio, a wine bar, restaurant, and class space that is a mecca for the city's oenophiles. For this Beard House dinner, master sommelier Laura Maniec and chef Phil Conlon will fête the holiday season with a luxurious evening of Champagne and elegant fare.

 

Thursday, December 12, 6:30 P.M. to 8:30 P.M.

From Scratch Sessions: Gingerbread Decorating with the Staff of JBF

Join the James Beard Foundation Greens (foodies under 40) and Stonehenge Partners for the next workshop in our series, the From Scratch Sessions.

Why should kids have all the fun? Channel your inner child and get a little messy as we celebrate the holidays. Guests will get to assemble, decorate, and take home their own gingerbread houses. Fine wines, Stella Artois beers, and savory treats from Grandaisy Bakery will also be served.

 

Thursday, December 12, 7:00 P.M.

Hudson Valley in the Big Apple

Chopped star Ric Orlando cooked in renowned kitchens across Boston and New York City before making the move upstate with his wife, Liz Corrado. Now the pair run a trio of businesses known for serving progressive, globally inspired cuisine that highlights the bounty, spirit, and local artisans of New York’s picturesque Hudson Valley.

 

Friday, December 13 to Tuesday, December 17, 11:00 A.M. to 9:00 P.M.

Friends of James Beard Benefit Dinner: Palm Beach, FL

Featured chefs include: Daniel Boulud, David Burke, Todd English, Amanda Freitag, Robert Irvine, Marc Murphy, Christina Tosi, and many more!

 

Friday, December 13, 7:00 P.M.

Royal Thai Fare

“A Jolt of Electricity Courses Through the Kitchen,” read the headline of Pete Wells’s rave two-star New York Times review of Uncle Boons last summer. Husband-and-wife co-chefs Matt Danzer and Ann Redding are Per Se alums, and their attention to detail and bold yet nuanced sensibility shines through in their vivid Thai cuisine.

 

Saturday, December 14, 7:00 P.M.

Southern Hospitality

Chef Nick Wallace is known for blending his Mississippi family farm upbringing with sophisticated French technique to create exciting, elegant dishes. Lunette, his first solo venture with sommelier Grady Griffin slated to open in 2014, will redefine the Southern brasserie experience.

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