On the Menu: December 10 through December 17
December 09, 2011
Sunday, December 11, 12:00 P.M. Best Friends Holiday Brunch When best friends and Top Chef alums Lee Anne Wong and Zac Young join forces, it promises to be a good time. Both chefs have gained a reputation for beautifully styled, flavor-packed food, the best of which will be showcased at this special holiday brunch. Sunday, December 11, 5:00 P.M. Friends of James Beard Benefit: Palm Beach, FL Located in the lush and sophisticated Brazilian Court resort, this outpost of Café Boulud delivers the JBF Award winner’s signature brand of French dining to luxury-seeking travelers and locals. Join Boulud and his colleagues for a special menu based on his new book, Daniel Boulud Cocktails & Amuse-Bouches for Her & For Him. Monday, December 12, 7:00 P.M. Farmer's Bounty Holiday Dinner Chef Paul Virant has long been ahead of the culinary curve at the critically acclaimed Vie, where he serves exquisitely prepared seasonal fare. At newcomer Perennial Virant, the 2011 JBF nominee for Best Chef: Great Lakes channels his obsession with pickling and preserving into a gorgeous celebration of locavore cuisine. Monday, December 12, 7:00 P.M. Friends of James Beard Benefit: Palm Beach, FL Earlier this year, Palm Beach food and wine lovers rejoiced when JBF Award winner Clay Conley opened his long-awaited progressive American restaurant, būccan. Join Conley and some of our favorite JBF chefs for this special dinner in conjunction with the Palm Beach Food & Wine Festival. Tuesday, December 13, 6:00 P.M. Friends of James Beard Benefit: Palm Beach, FL After five years, the Palm Beach Food & Wine Festival is expanding to become a five-night, star-studded affair. The highlight of the event is still the annual Grand Tasting, which will cap off the festival with an all-star line up of chefs that includes JBF Award winners Scott Conant, Michelle Bernstein, and Allen Susser. Tuesday, December 13, 7:00 P.M. Italian-Inspired Southern Hospitality At Marketplace Restaurant at Theater Square, Dallas McGarity has designed a deeply original menu that playfully blends influences from his Southern upbringing with his passion for Italian cooking (think barbecue pork arancini or duck ragù served with grits). Join us when McGarity returns to the Beard House to serve this innovative and elegant meal. Wednesday, December 14, 12:00 P.M. Beard on Books: Jessica Theroux In her book, Cooking with Italian Grandmothers, author Jessica Theroux celebrates the rich culinary traditions passed down through generations in Italy. Wednesday, December 14, 7:00 P.M. Joyeux Noël Treat yourself to a seat at this luxurious French holiday feast overseen by classically trained chefs Pierre Landet and Pascal Condomine. On the menu? Escargot en brioche, vol-au-vent with truffles, pike quenelles with lobster medallions—the type of consummate French cuisine reserved for the most special of occasions, served with a beautiful selection of fine French wines. Thursday, December 15, 7:00 P.M. Benchmark Tour of Italy ’Tis the season! Returning to the Beard House for their annual celebration of holiday-season indulgence, this talented group will bring us on a culinary tour of the various regions of Italy, cementing Benchmark Hospitality International’s reputation as one of the most exceptional resort groups in the country. Friday, December 16, 7:00 P.M. Sardinian Food and Wine Celebration The chef behind the Gansevoort Park Avenue’s impossibly trendy eatery is getting back to the rustic culinary traditions of his native Sardinia. Marco Porceddu’s exquisite menu reflects the opulent, modern style that keeps Asellina packed with loyal diners, while highlighting the traditional flavors and wines from this unique Mediterranean island. Saturday, December 17, 7:00 P.M. Holiday Indulgence Dinner Take a break from the hustle and bustle of the holiday season for a little self-indulgence, Beard style. Acclaimed chef Eric B. LeVine of the posh Montammy Golf Club has created a no-holds-barred menu featuring decadent ingredients like foie gras, truffles, caviar, and lobster. Happy holidays, indeed. For details and reservations, visit jamesbeard.org/events or call 212.627.2308.