On the Menu: June 20 through June 26

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

Monday, June 21, 7:00 P.M. Savoy 20th Anniversary and Reunion It’s hard to believe it was 20 years ago that Peter Hoffman opened Savoy in the heart of NYC’s Soho. At the time, the chef’s passion for seasonal, local cuisine was seen as eccentric; in hindsight it’s clear that Hoffman helped spark a gastronomic movement that has fundamentally changed the way America cooks. Celebrate this anniversary with a stellar cast of chefs and alumni. Tuesday, June 22, 6:30 P.M. Greens: Bowling Night The James Beard Foundation Greens are hitting the lanes. Join us for a night of bowling, good food, and fun times at Brooklyn Bowl, the hot new bowling

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On the Menu: June 13 through June 19

Beard House Here’s what’s happening at the Beard House next week: Monday, June 14, 7:00 P.M. Willamette Wine Country Dinner Inspired by the restored Victorian home in which it is housed, the Painted Lady restaurant seamlessly melds timeless techniques with stunning modern flourishes. Join chef and co-owner Allen Routt and vintner Josh Bergström of Bergström Wines for an inspired menu showcasing the food and wines of Oregon’s Willamette Valley. Tuesday, June 15, 7:00 P.M. Seasoned in the South Described as “sacred ground for Southern foodies” by Bryan Miller in the New York Times, Crook’s Corner is a Chapel Hill institution known as the place

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On the Menu: June 6 through June 12

Here’s what’s happening at the Beard House next week: Monday, June 7, 7:00 P.M. Southern Sweethearts At MiLa, named for their home states of Mississippi and Louisiana, co-chefs Allison Vines-Rushing and Slade Rushing serve their cultivated Southern fare to captivated New Orleans diners. The celebrated husband-and-wife team has earned nonstop raves from critics like Brett Anderson of the Times-Picayune, who praised the chefs’ “artful and ingredient-driven” cuisine. Tuesday, June, 8, 7:00 P.M. Sustainable Seafood Feast Sam Talbot charmed viewers on Top Chef, and he plans to do the same at his upcoming restaurant at the

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On the Menu: May 30 through June 5

Here’s what’s happening at the Beard House next week: Wednesday, June 2, 7:00 P.M. Along the Aegean What’s a rigorously French-trained chef and alum of Jean Georges, Le Bernardin, and French Laundry doing cooking Greek food in Atlanta? Some might say he’s fulfilling his destiny. The son of legendary restaurateur I. Pano Karatassos, the younger chef Karatassos has shaped Kyma into a nationally renowned Greek seafood mecca. Thursday, June 3, 6:00 P.M. Beard on Film Lights, camera, eat! Our annual preview party of the NYC Food Film Festival is back, featuring a walk-around feast, a trailer screening, and a discussion with some of the directors of this year’s

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On the Menu: April 18 through April 24

Here’s what’s happening at the Beard House next week: Monday, April 19, 7:00 P.M. Garden State Bounty For his second trip from the Liberty House to the Beard House, chef Philip Campanella is joining forces with chef and seasonal-dining advocate Jerry Villa to cook up a dinner that showcases local bounty from the fertile fields of the Garden State. Tuesday, April 20, 7:00 P.M. Best of San Francisco Gregory Short served as Thomas Keller’s sous-chef at the French Laundry before working throughout France in restaurants like Taillevent. Now at Masa’s, he is joined by pastry chef John McKee and master sommelier Alan Murray in

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On the Menu: April 11 through April 17

Here’s what’s happening at the Beard House and around the country next week: Tuesday, April 13, 6:00 P.M. Friends of James Beard Benefit At Deseo, JBF Award winner Douglas Rodriguez has created a hybrid cuisine that combines Southwestern style with bold Latino flavors. For this year’s iteration of the Kierland Resort’s annual benefit, Rodriguez and his co-hosts have planned an incredible Italian-inspired dinner in support of the Beard Foundation. Tuesday, April 13, 7:00 P.M. Spiaggia’s 26th Anniversary Longevity is rare in the restaurant industry; lasting relevance, even rarer. But 26 years after Spiaggia redefined Italian

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On the Menu: April 4 through April 10


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

Monday, April 5, 7:00 P.M.
Best of Burke
Cook, entrepreneur, inventor: David Burke embraces each of these roles with an unmatched energy and passion. We’re thrilled to welcome the award-winning chef and the protégés who oversee his myriad restaurants for what’s sure to be an evening of showstopping, forward-thinking cuisine.

Tuesday, April 6, 7:00 P.M.
Farm to Table
Sure, plenty of restaurants use sustainable ingredients, but only a select few, including Harvest in Madison, Wisconsin, made it onto Gourmet’s list of... Read more >

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On the Menu: March 28 through April 3

Here’s what’s happening at the Beard House and around the country next week: Sunday, March 28, 6:00 P.M. Sunday Supper at Chelsea Market Lined with grocers and charming eateries, Chelsea Market is New York’s one-stop shop for every gourmand’s needs. Back by popular demand, this convivial Friends of James Beard Benefit will feature a diverse group of talented chefs who will gather under its roof to prepare the ultimate family-style meal. Wednesday, March 31, 7:00 P.M. Kentucky Bluegrass Chefs When you bring six of Kentucky’s top chefs and some of the best handmade bourbon money can buy up to the Beard House, the upshot is bound

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On the Menu: March 21 through March 27

Here’s what’s happening at the Beard House and around the country next week: Sunday, March 21, 3:00 P.M. Friends of James Beard Benefit A once-in-a-lifetime gathering of New Orleans chefs. This walk-around tasting is a benefit for the James Beard Foundation, America's preeminent culinary Foundation. Monday, March 22, 7:00 P.M. Team Vermont Writing about Vermont’s culinary renaissance in the New York Times, Mark Bittman raved that the state’s new locavore cuisine “can hold its own anywhere in the world.” Join us as the chefs at the forefront of this gastronomic movement treat Beard House diners to a taste of the

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