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 the country’s finest farm-to-table restaurants. Experience the best of local, seasonal cooking when Craft and Babbo alum Derek Rowe visits the Beard House with owner and wine director Tami Lax.
Wednesday, April 7, 12:00 P.M.
Beard on Books
The Oxford American’s 2010 Southern Food Issue, edited by John T. Edge, presents a detailed look at the delicious foods of the American South. Based out of Conway, Arkansas, the erudite quarterly documents the vitality of Southern culture and celebrates the very best in Southern food writing. With the immensely-qualified Edge as guide, the 2010 Southern Food Issue promises to be an informative, up-close tour of a cuisine we love.
Wednesday, April 7, 7:00 P.M.
Modern Eastern Mediterranean
With a menu that spans the Mediterranean and a sexy, lushly appointed dining room, Neyla offers savvy D.C. diners a transportive eating experience. Esteemed Georgia Brown’s chef Jim Foss and Abdul Hash Housh, a former disciple of José Andrés, oversee the restaurant’s bold, enticing offerings.
Thursday, April 8, 7:00 P.M.
Taste of Miami Beach
Swanky and sophisticated dining is in ample supply at Loews Miami Beach Hotel, where executive chef Gordon Maybury’s “Floribbean” cuisine keeps vacationers well fed and feeling fabulous. For his debut Beard House dinner, he’ll prepare a showstopping menu to pair with Spanish and South American wines.
Thursday, April 8, 7:00 P.M.
Celebrity Chef Tour
Host Chef Ben Pollinger
Celebrity Chef Michael Schlow Radius/ Boston
Celebrity Chef Tour events are dinners that benefit the James Beard Foundation, in which JBF Award winners and other celebrity chefs travel to private clubs, resorts, and other exclusive venues across America to prepare dinners and promote the culinary arts.
Friday, April 9, 7:00 P.M.
Essence of Spring
Praised by Frank Bruni for his “intricately, gorgeously assembled dishes,” Jeremy Bearman’s cooking at Rouge Tomate acknowledges the benefits of eating well without sacrificing style or taste. A Boulud and Robuchon protégé, chef Bearman, along with pastry chef James Distefano, melds impeccable technique and an innovative approach
Saturday, April 10, 10:00 A.M.
Enlightened Eaters: A Workshop
For the first installment of a four-part workshop on cooking seasonally, natural foods chef, author, and former Top Chef contestant Andrea Beaman will demonstrate how to prepare a balanced menu aimed at optimized health. With an emphasis on utilizing what the market has to offer, she will show that nutrition and flavor can happily coexist in a single dish.
For details and reservations, visit www.jamesbeard.org/events or call 212.627.2308.