On the Menu: October 9 through October 14
October 07, 2011
Along with our usual sumptuous fare, we've got some excellent wines on the menu next week. Sunday, October 9, 7:00 P.M. Miami Beach: Friends of James Beard Benefit With its bold cuisine, slick design, and discerning clientele, Red the Steakhouse is the place in Miami Beach to see, be seen, and be well fed. Join us at this Friends of James Beard Benefit for an outstanding menu prepared by chef Peter Vauthy and acclaimed local chefs. Tuesday, October 11, 6:30 P.M. Beard on Wine; The Belinda Chang Sessions Spend a fun, informative, and indulgent hour with sommelier Belinda Chang, who will guide us through a variety of exciting wine topics and tastings of unique bottles. Classes are one hour long and each features a tasting and discussion of six special wines. Wednesday, October 12, 7:00 P.M. Coastal Oregon Celebration Blessed with an abundance of local seafood and produce, the Pacific Northwest is the ultimate culinary playground. This group of chefs from Cannon Beach, just a stone’s throw from where James Beard spent his childhood summers, will be serving a selection of dishes inspired by Oregon’s spectacular coast. Thursday, October 13, 7:00 P.M. Five Diamond Luxury Set against the bucolic backdrop of the Western Reserve, the Inn Walden is an Ohio oasis of calm and luxury, a five-star country inn devoted to pampering guests with decadent accommodations and myriad gastronomic pleasures. Executive chef Pete C. Dressen takes care of the latter, serving beautifully executed New American cuisine in Walden’s elegantly restored 175-year-old barn. Friday, October 14, 7:00 P.M. Mystical Malvasia The Malvasia grape has long been a darling among Mediterranean cultures—and its smooth, fruity wines even more so. To celebrate these spectacular vintages, we’ve enlisted the talents of Napa Valley–trained chef Gregory Elliott, who’s currently heading up the kitchens at the AAA four-diamond Lockwood Restaurant & Bar in Chicago. For details and reservations, visit www.jamesbeard.org/events or call 212.627.2308.