Here's what the James Beard Foundation is up to next week:
Tuesday, December 3, 7:00 P.M.
Got a case of the winter blues? We’ve got just the cure: cozy up at the Beard House with an indulgent, stick-to-your-ribs seasonal feast. Back by popular demand, Angelo Elia and his talented team will present an opulent menu of masterfully prepared fare that’s sure to satisfy.
Wednesday, December 4, 12:00 noon
Think about Southern cooking: you're probably picturing fried chicken, barbecued ribs, and greens that play a supporting role to bacon. By recasting vegetables as the headlining act in their new book, The Southern Vegetarian: 100 Down-Home Recipes For The Modern Table, Mississippi natives Justin Fox Burks and his wife, Amy Lawrence, prove that the region's culinary roots start in the garden.
Wednesday, December 4, 7:00 P.M.
Housed in a 300-year-old French Quarter building, 82 Queen has remained a pillar of Southern hospitality for more than three decades, with fourth-generation chef Steven Lusby carrying on its commitment to local, authentic, and scrumptious Low Country cuisine.
Thursday, December 5, 7:00 P.M.
After his successes at Madison’s L’Etoile, JBF Award winner Tory Miller went on to open the equally acclaimed pub-inspired Graze. We’ve enlisted him to design a cocktail-friendly menu for this celebration of the 80th anniversary of Prohibition’s repeal.
Friday, December 6, 12:00 P.M.
Join us for a taste of Tribeca’s ultrachic Brushstroke, a joint venture of David Bouley and Japan’s top culinary school, which offers stunning interpretations of kaiseki cuisine. For this Beard House luncheon, chef Isao Yamada has crafted an exquisite, seasonal menu that will whisk you through a sensory progression of flavors sure to delight both the palate and spirit.
Saturday, December 7, 10:00 A.M.
Turn up the holiday magic for your little ones with a fun-filled session of confectionary creativity. Food writer and master builder Joanne Lamb Hayes will lead budding architects and candy lovers (along with their adult chaperones) in crafting the edible abodes of their dreams in this seasonal Beard House favorite.