On the Menu: Week of January 26

Upcoming events at the James Beard Foundation

Here's what's on the Beard House calendar next week:

 

Monday, January 27, 7:00 P.M.

Mexico Meets Maine

An unlikely oasis of vibrant Mexican flavor in the hardy wilds of Maine, Zapoteca has won raves with its authentic cuisine that's mindfully sourced from local producers. Diners also love its unique beverage program, which features more than 100 premium tequilas.

 

Tuesday, January 28, 7:00 P.M.

Hamptons Style

Tucked away in the ultra-posh Hamptons, the historic Topping Rose House offers both luxurious accommodations and unparalleled dining overseen by JBF Award winner Tom Colicchio. At this Beard House dinner, executive chef Ty Kotz and pastry chef Cassandra Shupp will serve an elegant seafood-focused menu of seasonal American fare with a twist of Long Island luxury. 

 

Wednesday, January 29, 7:00 P.M.

Collards and Carbonara

Andrew Ticer and Michael Hudman have created a niche all their own at their two Memphis restaurants, where the JBF semifinalists and 2013 Food & Wine Best New Chefs serve their signature blend of Southern and Italian fare. Find out why critics are raving–and take home a copy of their new cookbook, Collards & Carbonara.

 

Thursday, January 30, 7:00 P.M.

Vintage Brews

Dogfish Head Brewery launched in 1995 making 12-gallon batches of beer out of three little kegs–and since then, it has gained a national cult following for its whimsical drafts. Join us when founder/president and two-time JBF Award nominee Sam Calagione teams up with chef Chris Miller to present an eclectic menu paired with complex, vintage brews.

 

Friday, January 31, 7:00 P.M.

California Heirloom

Looking out over the Pacific in elegant Manhattan Beach, the Strand House is about as quintessentially California as it gets, from its striking oceanfront setting to its gorgeous, market-inspired menu and widely renowned chefs. Join Neal Fraser and Greg Hozinsky as they present a glamorous, irresistible evening inspired by the Golden State.

Leave A Reply

Log in to post comments