Here’s what’s coming up at the James Beard House and around the country:
Wednesday, January 20, 7:00 P.M.
Landlocked Montclair and coastal Dover couldn’t seem more different, but for chefs and friends Bryan Gregg and Evan Hennessey, a Beard House collaboration is the perfect opportunity to celebrate the bounty of land and sea. Join us as they showcase their shared hyper-seasonal ethos in a regionally inspired surf-and-turf feast.
Thursday, January 21, 7:00 P.M.
Celebrated chef Aksel Theilkuhl, formerly of STK and BLT American Brasserie and a Laurent Tourondel protégé, now commands the kitchen at the venerable New York institution Uncle Jack’s. Join us as Theilkuhl puts a modern spin on classic chophouse flavors for an edible look at the steakhouse of tomorrow.
Friday, January 22, 7:00 P.M.
The last time Joshua Smith brought his meat-minded coterie to the Beard House, diners were treated to a veritable cornucopia of the cured, the smoked, and the salted. This year Smith has assembled an equally protein-partial crew from across the nation for an edible master class in the potential of preserving.
Saturday, January 23, 7:00 P.M.
Chris Fischer earned his culinary chops in Babbo’s bustling kitchen, but he’s found his true calling on idyllic Martha’s Vineyard, which his family has called home for 250 years. Inspired by the five-acre farm that once belonged to his grandfather, Fischer has written a nationally-acclaimed cookbook, and now, will treat Beard House diners to a winter feast dedicated to the heritage of the land, paired beautifully with organic and biodynamic wines, courtesy of Thirst Wine Merchants in Brooklyn.