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On the Menu: November 5 through November 12



November 04, 2011


On the Menu Here's what's coming up at the Beard House and around the country: Saturday, November 5, 7:00 P.M. Virginia Fall Dinner As the executive chef of the Williamsburg Lodge, talented chef Rhys Lewis (formerly of the renowned American Club in Kohler, Wisconsin) has made Colonial Williamsburg a destination for foodies as well as history buffs. For this ode to Virginia’s bounty, Lewis will incorporate traditional Chesapeake ingredients in inventive preparations that evoke the area’s rich history. Sunday, November 6, 6:00 P.M. Kansas City: Friends of James Beard Benefit With spectacular views and mouthwatering seasonal fare, the American Restaurant is a classic staple of our culinary landscape. Join us at this special benefit dinner for an outstanding menu prepared by host and JBF Award winner Debbie Gold and other talented chefs. Monday, November 11, 7:00 P.M. Clio Cuisine Since JBF Award winner Ken Oringer opened Clio almost 15 years ago, he’s built a top-notch team to help maintain his dominant spot in Boston’s dining scene. To wit: Clio’s chef de cuisine Douglas Rodrigues, who keeps gourmands returning for a taste of modern French cuisine charged with global influences. Wednesday, November 9, 7:00 P.M. From the Garden Bon Appétit called Talula’s Table one of the country’s toughest reservations to snag, but food lovers have more opportunities to experience Aimee Olexy’s celebrated seasonal dishes—inspired by her own garden—at her newly-opened—and widely acclaimed—Talula’s Garden. Thursday, November 10, 7:00 P.M. Chicago Michelin Star As the latest culinary phenom to come out of Charlie Trotter’s star-making machine, Giuseppe Tentori is collecting accolades at warp speed, with a Food & Wine’s Best New Chef 2008 title, two JBF semifinalist nods, and a Michelin star already under his belt. Find out why at Tentori’s debut Beard House dinner. Friday, November 11, 7:00 P.M. New England Fall Dinner Heirloom pumpkins. Island Creek oysters. Vermont squab. We can think of no better way to celebrate New England’s harvest than with a menu of exquisite dishes prepared with the region’s spectacular local ingredients. Join JBF Award nominee Jeremy Sewall when he returns to the Beard House with wine director Colleen Hein for an incredible fall-focused dinner. For details and reservations, visit or call 212.627.2308.

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