Here’s what JBF has planned for next week:
Monday, April 16, 7:00 P.M.
Bill Telepan and Friends
What’s better than a market-driven dinner created by chef Bill Telepan? How about a feast of local, seasonal, sustainable cuisine prepared by Telepan and like-minded chefs from around the country right here at the Beard House? Join us as we welcome some of America’s top chefs for a spectacular spring dégustation.
Tuesday, April 17, 7:00 P.M.
Notes of the Northwest
Nestled on 18 acres of restored wetlands, the progressive Cedarbrook Lodge has a deep commitment to sustainable practices that extends to its culinary endeavors: the chefs hand-pick their ingredients from local farms, ranches, waters, and their own sprawling on-site garden. Join us at the Beard House for a masterful menu of farm-to-table fare.
Wednesday, April 18, 12:00 P.M.
Beard on Books: Edward Behr
In The Art of Eating Cookbook: Essential Recipes from the First 25 Years, founding editor Edward Behr shares the most celebrated recipes from the pages of The Art of Eating magazine. Filled with his notes on the historical significance or techniques used for each recipe, Behr reveals how French and Italian cultural influences have shaped contemporary American cuisine.
Wednesday, April 18, 6:00 P.M.
Scottsdale, AZ: Friends of James Beard Benefit Dinner
The luxurious Westin Kierland Resort & Spa offers up its breathtaking desert locale for this special Friends of James Beard Benefit. Join critically acclaimed host chefs Todd Berry, Roberto Madrid, and JBF Award winner Douglas Rodriguez, along with some of their talented colleagues, as they prepare a decadent and irresistible meal.
Wednesday, April 18, 7:00 P.M.
Though Cedric Vongerichten has a last name that garners him instant culinary celebrity, this talented young chef earned his stripes the hard way and now helms the kitchen at Perry St which earned three stars from the New York Times. JBF Award winner Bernard Sun will bring delicious New Zealand wines to pair with this dinner.
Thursday, April 19, 7:00 P.M.
The ethos of classic New York butchery rules at Quality Meats, from its fastidious sourcing of prized cuts to the butcher shop–inspired setting. For this carnivore-friendly Beard House dinner, chefs Stratos Georgedakis and Scott Tacinelli will prepare a mouthwatering menu of signature steakhouse dishes.
Saturday, April 21, 7:00 P.M.
Renowned for its complex flavor and superior marbling, the Mangalitsa pig makes chefs and pork lovers go hog wild. For this porcine-themed dinner, a team of Mangalitsa devotees will craft a tasting menu from this succulent, old-world heritage breed from New Jersey’s Mosefund Mangalitsa farm.