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On the Menu: Week of March 24

JBF Editors

JBF Editors

March 22, 2013


Here's what's on our calendar next week:

Sunday, March 24, 6:00 P.M.

Sunday Supper at Chelsea Market

Back by popular demand, this convivial Friends of James Beard Benefit will bring together a formidable group of chefs from both near and far to prepare the ultimate family-style feast at New York City’s iconic Chelsea Market. Sunday Supper at Chelsea Market raises funds for the James Beard Foundation's Scholarship for Fulton Youth of the Future at Robert Fulton Houses, as well as Wellness in the Schools.

Tuesday, March 26, 7:00 P.M.

Second Night Passover Seder

​If you’ve ever contemplated Passover’s fifth question—“Why on this night isn’t the food better?”—we hope to see you at our annual second-night Passover seder. We’ve enlisted the brightest stars of NYC’s new Jewish food world, and thrown in a little Borscht Belt humor for good measure. We’ll also introduce the new Bronfman Haggadah, for what is sure to be a memorable, if unkosher, evening.

Wednesday, March 27, 12:00 noon

Beard on Books: Diane Kochilas

​Author Diane Kochilas gleans inspiration from rustic tavernas, her own cooking school, and local artisans to bring the vibrant food culture of Greece to life in her book, The Country Cooking of Greece. With more than 250 recipes and photographs divided into ingredient-driven chapters, the book is an indispensible resource for lovers of this Mediterranean mecca.

Wednesday, March 27, 7:00 P.M.

¡Viva Pensacola!

Five hundred years ago, Spanish explorer Juan Ponce de León set foot on what would become the Sunshine State. To honor that landmark event, this group of popular Pensacola-based chefs will prepare a celebratory menu that highlights Spain’s influence on Florida’s cuisine.

Friday, March 29, 7:00 P.M.

Chic Italian Luncheon

In Italian, tesoro means “treasure.” And with A.J. Black in the kitchen, the two outposts of Il Tesoro are nothing less than gems. Join Black, who trained under legendary chef Paul Bocuse, for a lunch of complex, modern, and wholly satisfying Italian dishes.