Stories /

On the Menu: Week of August 4

JBF Editors

JBF Editors

August 02, 2013


Chefs in the James Beard House kitchen

Here's what's happening at the Beard House next week:

Monday, August 5, 7:00 P.M.

Momofuku Collective

It’s been nine years since Momofuku Noodle Bar opened, setting off a fuse of inspiration that led to the creation of David Chang’s eclectic empire. At this can’t-miss event, the chefs at the helm of each of Chang’s seminal New York restaurants will join us for a dynamic dinner representing Momofuku’s signature concepts.

Tuesday, August 6, 7:00 P.M.

Rustic Farmhouse Feast

Agricola has the farm-to-table philosophy down pat: each day its affiliated Great Road Farm delivers just-plucked produce to the restaurant’s kitchen, where French Laundry alum Josh Thomsen spins it into irresistible cuisine. Join us when Great Road’s Steve Tomlinson and chef Thomsen share a taste of their inspired culinary partnership.

Wednesday, August 7, 12:00 noon

Beard on Books: Miriam Rubin

In Tomatoes: A Savor the South Cookbook, food writer Miriam Rubin gives this summer fruit the passionate portrait it deserves, exploring the tomato's rich history in Southern culture and inspiring home cooks to utilize them in a variety of ways. The book provides 50 vibrant recipes, useful cooking tips, lively lessons on history, cultivation, and preserving, and variations for year-round enjoyment of the tomato.

Wednesday, August 7, 7:00 P.M.

Georgetown Tradition

For half a century, 1789 has wined and dined the capital’s elite. But though the restaurant maintains a sense of history, it recently surprised its diners with the debut of a thoroughly modern and sustainable menu. Come help us celebrate the golden jubilee of this Washington institution.

Thursday, August 8, 7:00 P.M.

Heritage Pork Feast

What happens when a group of talented chefs bond on a trip to a West Virginia heritage-breed pork farm? They decide to cook together, of course. This incredible, collaborative porcine feast will feature the exceptional cured meats from artisanal producer Woodlands Pork, as well as dishes showcasing not-available-to-the-public pork cuts from its acclaimed farm.