On the Menu: August 22 through August 28

Walking up the Beard House back stairs Here’s what’s happening at the Beard House next week: Monday, August 23, 7:00 P.M. Four-Diamond Farmland Feast The bucolic Joseph Decuis offers guests a unique culinary experience at its AAA Four-Diamond eatery, boutique inn, heritage farm, and Wagyu-raising cattle ranch. Executive chef Aaron Butts, who completed high-profile stages at the Fat Duck and El Bulli, oversees the modern American cuisine. Wednesday, August 25, 7:00 P.M. Seasonal Seafood Celebration Chef and owner Mike Stollenwerk has been reeling in the praise from critics like the Philadelphia Inquirer’s Craig LaBan, who raved that Stollenwerk “ranks among the city’s best seafood cooks,” while Philadelphia magazine recently declared

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On the Menu: August 8 through August 14

Beard House Here’s what’s happening at the Beard House next week: Tuesday, August 10, 7:00 P.M. Best of D.C. It’s comforting to know that no matter what is happening in the House and the Senate, Washington, D.C.’s dynamic food scene remains as deliciously compelling as ever. Find out for yourself when this group of D.C. power chefs visits us at the Beard House. Wednesday, August 11, 7:00 P.M. Great Friends, Great Chefs For years this powerhouse group of Beard House alums has collaborated on Taste of the NFL, an event that raises money to fight hunger and whose founder, Wayne Kostroski, won JBF’s 2010 Humanitarian of the Year award. Eager to reunite, they’ll be cooking together in our kitchen for the first time ever. Thursday, August 12, 7:00

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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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