Here's what's happening at the James Beard House and beyond next week:
Monday, December 10, 7:00 P.M.
One of New Jersey's most storied restaurants, the Ryland Inn was once known for training some of the Garden State's top culinary talent. Shuttered for renovations, the renowned temple of fine dining recently reopened under the direction of talented chef Anthony Bucco, who is ready to start a new tradition of fine dining at the historic inn.
Wednesday, December 12, 12:00 P.M.
Tap into the minds of world-renowned chefs with photographer Melanie Dunea’s book, My Last Supper: 50 Great Chefs and Their Final Meals. The stunning collection of portraits, which features chefs like Eric Ripert, Lidia Bastianich, and Jean-Georges Vongerichten along with their desired last meals and corresponding recipes, reveals the passions and personalities of the most respected toques in the industry.
Wednesday, December 12, 6:30 P.M.
Allison Kave of First Prize Pies will teach us the secrets and science behind perfectly flaky, tender pie crust and will demonstrate lattice tops, cut-outs, and other decorative techniques. Participants will create their own apple pies that they can take home to bake or freeze. At the end of the class, they will get to sample a selection of Allison’s award- winning fall pies, ’wichcraft sandwiches, and relax with a glass of wine or beer.
Wednesday, December 12, 7:00 P.M.
In addition to its scenery and small-town charm, Walla Walla, Washington, is considered one of the nation's most fertile agricultural areas, boasting over 100 wineries and an enviable supply of local produce. Join us at the Beard House for a taste of this rich culinary locale, courtesy of chef Antonio Campolio.
Thursday, December 13, 7:00 P.M.
Although he's best known for his success on Top Chef and Top Chef All-Stars, Richard Blais earned his culinary chops offscreen, studying under world-renowned chefs Thomas Keller, Ferran Adrià, and Daniel Boulud. At his popular Atlanta eatery, the Spence, Blais continues to win rave reviews for his innovative yet accessible fare.
Friday, December 14, 7:00 P.M.
Experience Christmas South Philly–style when tattooed, tough-guy chef Steve Martorano comes to the Beard House. The larger-than-life celebrity chef, cookbook author, and D.J. can really cook: in 2007 Gourmet wrote that Martorano “may just make the best meatball in the world,” and the chef's outsize personality belies his deft and subtle touch in the kitchen.
Saturday, December 15, 7:00 P.M.
Described by international beer writer Michael Jackson as “America's most interesting and adventurous small brewery,” Dogfish Head has a huge following. The quirky company (run by Sam Calagione, a two-time nominee for Outstanding Wine & Spirits Professional) turns out exceptional small-batch brews that pair beautifully with San Francisco chef Adam Dulye's beer-focused farm-to-table menu.