Here's what's coming up at the James Beard House and around the country:
Monday, May 11, 7:00 P.M.
Spring has finally sprung, and we couldn’t imagine a better way to celebrate the season than through the vibrant, vegetal bounty of Quarry Hill Farm and its partner restaurant, Mainland Inn. After lauded stints at the French Laundry and Morimoto Napa, chef Ezra Duker brings classical training and technique to the restaurant’s menu, delighting diners with its seasonal, organic, sustainable, and absolutely delicious fare.
Tuesday, May 12, 7:00 P.M.
Aficionados of the finest brown spirits—think Scotch, bourbon, and Cognac—know to head to the luxurious Le Malt, where exquisite dishes prepared by Caribbean-born chef Duke Estime pair perfectly with the extensive spirits and well-curated wine lists.
Wednesday, May 13, 7:00 P.M.
Japanese Comfort for the Soul
Our cities may be studded with ramen and sushi spots, but Shotaro Kamio knows that Americans still have much to discover when it comes to Japanese food. At his rave-reviewed Iyasare, chef Kamio turns out innovative plates of California cuisine by way of his native region of Tohoku, proving that comfort food is far from just an American specialty.
Thursday, May 14, 6:30 P.M.
Celebrity Chef Tour: Manhattan Beach, CA
For reservations or more information, please visit jamesbeard.org/celebrity-chef-tour. For sponsorship opportunities, please contact Julie Marshall at 212.633.9145 or firstname.lastname@example.org.
Thursday, May 14, 6:30 P.M.
Greens: A Night of Film and Food
For the third year, the James Beard Foundation Greens (foodies under 40) are partnering with the Film Society of Lincoln Center’s own under-40 group, New Wave, to present a fabulous evening of film and food at the organization’s Elinor Bunin Munroe Film Center. Guests will enjoy a special screening of the acclaimed film El Bulli: Cooking in Progress, followed by a reception featuring bites from some of New York’s finest chefs, along with cocktails, beer, and wine.
Friday, May 15, 7:00 P.M.
Trained in the kitchens of the French Laundry, Per Se, and Alain Ducasse, chef Paul Shoemaker brings technique-driven cooking and a Southern California sensibility to Firefly. Join us at the Beard House for a taste of his elegant and playful fare.
Saturday, May 16, 6:00 P.M.
Friends of James Beard Benefit Dinner: Pittsburg
If you’re interested in hosting a benefit or would like to learn more, please contact Diane Harris Brown at email@example.com or 212.627.1128. Proceeds support the Foundation’s scholarships and culinary programs.
Saturday, May 16, 7:00 P.M.
Toast of Atlanta
Named a must-visit by Esquire in 2013, King + Duke is one of Ford Fry’s coterie of Atlanta hot spots, inspired by the history and literary traditions of Mark Twain. Helmed by Fry’s farm-to-table expert executive chef EJ Hodgkinson, the restaurant specializes in open-hearth cooking, reimagining classic American dishes with just a touch of mischief worthy of Huck, Tom, or even Sam Clemens himself.