James Beard Foundation's Taste America® Preview: Atlanta

 

We’re off to the races this weekend with the first stops on the James Beard Foundation’s Taste America® national food festival! The epicurean tour kicks off with two days in Atlanta, where James Beard Award Winner and Taste America All-Star Barbara Lynch will team up with James Beard Award–winning local chef Anne Quatrano. Join us Friday for a reception featuring dishes from some of the city’s hottest chefs, followed by a special dinner prepared by Lynch and Quatrano, who are joining forces on this unique menu for one night only. On Saturday the duo will take their skills to Sur La Table for cooking demos and book signings, where you’ll also have the chance to mix the national with the local with free tastings from local vendors High Road Craft Ice Cream & Sorbet and Spotter Trotter Charcuterie.

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On the Menu: October 31 through November 6

Beard House Here’s what’s happening at the Beard House and around the country next week:

Sunday, October 31, 5:00 P.M. Friends of James Beard Benefit: Sunday Supper South This fall our perennially popular Sunday Supper benefit is heading south to Atlanta’s trendy Westside neighborhood. Hosted by JBF Award winners Anne Quatrano and Clifford Harrison, who will be joined by their talented team, this family-style feast will be prepared by a group of the region’s best and brightest chefs. Monday, November 1, 10:00 A.M. Chefs and Artisans Darryl Estrine’s photographs are iconic, bold, and aggressive. His Chefs and Artisans show reflects the strong bond between the art of chefs and the craft of their

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Eye Candy: Cheese Illustrated

We adored these cheese sketches (complete with accoutrements) that graced the cheese platters at Chelsea Market Sunday Supper. Diners referred to the illustrations to identify the various farmstead cheeses that were served during the meal. (JBF Award winner Anne Quatrano prepared the accompaniments.) The folks at Metromix have put together a gorgeous slideshow of the event, which you can see here.

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