Kevin Sousa, Chad Townsend, and their team at the James Beard House
Behind the scenes at the James Beard House
Elysian Fields Farm Lamb Tartare
Fluke with Country Ham, Oyster, Apples, and Celery
Chawanmushi with Saffron, Mustard Seeds, Dungeness Crab, and Beets
Mackerel with Pine Nuts, Potatoes, and Beurre Noisette
Turkey Boudin with Cranberries and Kale
Yogurt with Parsnips, Apples, Celeriac, and Banyuls
Kevin Sousa and Chad Townsend in the James Beard House kitchen
Dinner

Pittsburgh’s Critical Darling

Kevin Sousa

Salt of the Earth, Harvard & Highland, Station Street Hot Dogs, and Union Pig and Chicken, Pittsburgh

Chad Townsend

Salt of the Earth, Pittsburgh

In recent years, Pittsburgh has been recognized as one of the country's most promising food scenes, thanks in part to chef and Steel City native Kevin Sousa, who has brought his popular and acclaimed farm-to-table concepts to some of the city’s most underserved neighborhoods.

Event photos by Lisa Ozag.

MENU

  • Hors d’Oeuvre

    • Pickled Hawaiian Prawns
    • Sweet Lebanon Bologna
    • Elysian Fields Farm Lamb Tartare
    • Marenco Scrapona​ Moscato d’Asti NV
  • Dinner

    • Fluke with Country Ham, Oyster, Apples, and Celery
    • Clos de Nouys Vouvray Mousseux NV
    • Chawanmushi with Saffron, Mustard Seeds, Dungeness Crab, and Beets
    • Dr. Wagner Ockfener Bockstein Riesling Spätlese 2010
    • Mackerel with Pine Nuts, Potatoes, and Beurre Noisette
    • Garciarevalo Casamaro 2012
    • Turkey Boudin with Cranberries and Kale
    • Thierry Tissot Gamay 2011
    • Yogurt with Parsnips, Apples, Celeriac, and Banyuls
    • Emilio Hidalgo Pedro Ximénez Sherry NV
    • Mignardises

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Fri, 11.08.2013
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • Call 212.627.2308 to reserve
 
 
 

May 2014

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