Stories / Events

On the Menu: Week of May 18

JBF Editors

JBF Editors

May 15, 2015


Photo by Megan Swann

Here's what's coming up at the James Beard House and around the country:

Monday, May 18, 7:00 P.M.
Dynamic Duo of Food and Drink 
Chef Charleen Badman and wine director Pavle Milic are a powerhouse team: she creates lovely, seasonal menus that draw on local ingredients, and he curates the wine selection, in addition to bottling his own. In their three integrated businesses—restaurant, market, and wine shop—they enthusiastically showcase Arizona’s products, as will this can’t-miss dinner.

Tuesday, May 19, 7:00 P.M.
Buddha's Birthday
Buddhism counts nearly half a billion adherents worldwide who follow Siddhartha Gautama’s teachings. In honor of the sage’s birthday, practicing Buddhist and celebrated chef Will Horowitz, along with his talented colleagues, will use a mastery of terroir to guide diners on an enlightening journey inspired by the life of the Buddha and the myriad cultures influenced by his philosophy.

Wednesday, May 20, 12:00 P.M.
Beard on Books: The Edible South
In her new book The Edible South, historian Marcie Cohen Ferris examines how the evolution of regional cuisine illustrates the complex history of the American South. Ferris suggests that from colonial settlers to antebellum plantations to the civil rights movement and today’s culture of heritage products, food has expressed and shaped Southern identity.

Wednesday, May 20, 7:00 P.M.
House of An 
Experience acclaimed restaurateur Helene An’s signature blend of French, Vietnamese, and Chinese cuisine at this special Beard House dinner. An, who grew up in Indochina and honed her craft alongside palace chefs, will be preparing an exquisite menu of her singular specialties alongside chef Tony Nguyen.

Thursday, May 21, 7:00 P.M.
The Flavors of Canada 
In anticipation of this summer’s Food Day Canada, we’ve enlisted an elite group of chefs from our neighbors to the north to plan a Beard House celebration of the country’s rich community of chefs, farmers, and artisans.