Here's what's happening at the Beard House next week:
Tuesday, May 15, 7:00 P.M.
Pino Luongo’s Mediterranean Feast
A pioneer of modern Italian cuisine in America, Pino Luongo made his mark with Tuscan trattoria Il Cantinori and iconic restaurants Coco Pazzo and Le Madri. Luongo recently returned to the kitchen with the opening of Morso, where executive chef Tim Ryan (formerly of Picholine and Bouley) and sous chef Scott Burnett serve impeccably crafted Mediterranean fare.
Wednesday, May 16, 12:00 noon
Beard on Books: Hugh Acheson
When Ottawa chef Hugh Acheson settled in Georgia and opened the critically acclaimed Five and Ten restaurant, he became deeply connected to his adopted home state. His book, A New Turn in the South: Southern Flavors Reinvented for Your Kitchen, celebrates the flavors of Georgia's local bounty with inspiring and innovative twists for the modern home cook.
Wednesday, May 16, 7:00 P.M.
London Meets Nashville
Sister restaurants 1808 Grille and the Caxton Grill have received equal praise for serving outstanding cuisine in their respective home bases of Nashville and London. This spring both world-class restaurants will be on display at the Beard House when chefs Charles Phillips and Hus Vedat team up for a transatlantic dinner.
Thursday, May 17, 7:00 P.M.
Flavors of South America, Father and Son
Over the past two decades, self-taught chef, restaurateur, and JBF nominee Michael Cordúa has maintained a reputation for excellence at his Houston-area family of Latin restaurants, which recently welcomed a new member to its ranks: his equally talented son, David.