Here’s what happening at the Beard House and around the country next week:
Tuesday, July 21, 6:30 P.M.
The Farm Stand
Join us for a delicious evening filled with all things local and sustainable. Guests will sample great food prepared by some of New York City’s most talented farm-dedicated chefs, along with delectable New York State wines and beers. You’ll also have a chance to win restaurant gift certificates and other prizes as you support a great cause.
Funds raised from this event will support both the James Beard Foundation and Food Bank For New York City. The proceeds will be used to purchase farm shares from Roxbury Farm, so members of the Food Bank's Community Kitchen will have access to fresh fruits and vegetables during the growing season.
Wednesday, July 22, 7:00 P.M.
Heartland to New Orleans
One of Kansas City’s best-kept secrets, Starker’s is a longtime local favorite that underwent a renaissance with the recent arrival of new owner and chef John McClure. An alum of Brigtsen’s in New Orleans and 40 Sardines in Overland Park, Kansas, McClure serves classic heartland ingredients prepared with a charming Creole accent.
Thursday, July 23, 7:00 P.M.
Carmel Valley Summer Dinner
The spectacular scenery of Northern California’s Carmel Valley is more than just eye candy—the lush land is the source of some of the finest produce in the country. Sample a selection of the area’s incredible ingredients with this charming, locally sourced menu from chef Jeff Rogers of Carmel’s ultra posh Quail Lodge Resort.
Saturday, July 25, 4:30 P.M.
Chefs & Champagne®
In 1959 James Beard consulted on the menu for the opening of the groundbreaking Four Seasons, the first American restaurant to take seasonal cooking seriously. Half a century later, the Four Seasons is still the benchmark against which the finest New York establishments are compared, an accomplishment due in no small part to charismatic owners Alex von Bidder and Julian Niccolini.
Join us as we toast these iconic restaurateurs at Chefs & Champagne, our annual summer tasting party and silent auction in the Hamptons. Guests will be treated to the culinary musings of some of the country’s most acclaimed chefs, copious Champagne, plenty of Stella Artois, and the wines of our generous host, Wölffer Estate Vineyard. The 2009 recipient of the Christian Wölffer Scholarship for wine and food studies will also be announced.
For details and reservations, visit www.jamesbeard.org or call 212.627.2308.
(Photo by Krishna Dayanidhi)
Here’s what happening at the Beard House and around the country next week:
Tuesday, July 21, 6:30 P.M.
The Farm Stand
Join us for a delicious evening filled with all things local and sustainable. Guests will sample great food prepared by some of New York City’s most talented farm-dedicated chefs, along with delectable New York State wines and beers. You’ll also have a chance to win restaurant gift certificates and other prizes as you support a great cause.
Funds raised from this event will support both the James Beard Foundation and Food Bank For New York City. The proceeds will be used to purchase farm shares from Roxbury Farm, so members of the Food Bank's Community Kitchen will have access to fresh fruits and vegetables during the growing season.
Wednesday, July 22, 7:00 P.M.
Heartland to New Orleans
One of Kansas City’s best-kept secrets, Starker’s is a longtime local favorite that underwent a renaissance with the recent arrival of new owner and chef John McClure. An alum of Brigtsen’s in New Orleans and 40 Sardines in Overland Park, Kansas, McClure serves classic heartland ingredients prepared with a charming Creole accent.
Thursday, July 23, 7:00 P.M.
Carmel Valley Summer Dinner
The spectacular scenery of Northern California’s Carmel Valley is more than just eye candy—the lush land is the source of some of the finest produce in the country. Sample a selection of the area’s incredible ingredients with this charming, locally sourced menu from chef Jeff Rogers of Carmel’s ultra posh Quail Lodge Resort.
Saturday, July 25, 4:30 P.M.
Chefs & Champagne®
In 1959 James Beard consulted on the menu for the opening of the groundbreaking Four Seasons, the first American restaurant to take seasonal cooking seriously. Half a century later, the Four Seasons is still the benchmark against which the finest New York establishments are compared, an accomplishment due in no small part to charismatic owners Alex von Bidder and Julian Niccolini.
Join us as we toast these iconic restaurateurs at Chefs & Champagne, our annual summer tasting party and silent auction in the Hamptons. Guests will be treated to the culinary musings of some of the country’s most acclaimed chefs, copious Champagne, plenty of Stella Artois, and the wines of our generous host, Wölffer Estate Vineyard. The 2009 recipient of the Christian Wölffer Scholarship for wine and food studies will also be announced.
For details and reservations, visit www.jamesbeard.org or call 212.627.2308.
(Photo by Krishna Dayanidhi)
