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On the Menu: Week of October 19

JBF Editors

October 16, 2015

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Recipes

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

Tuesday, October 20, 7:00 P.M.

Tampa’s Cuban-Spanish Heritage

At her highly personal Edison, chef and Tampa native Jeannie Pierola pays tribute to her Spanish and Cuban roots and wields modernist techniques behind the stove. This one-of-a-kind Beard House dinner will showcase her forward-thinking spin on indigenous Tampa cuisine.

Thursday, October 22, 7:00 P.M.

Italian-Inspired California Soul

The name says it all: at Love & Salt, Southern California’s beach fare mecca, extra care and a pinch of seasoning make the high-quality ingredients shine. The deft hands of chef Michael Fiorelli ensure that the restaurant lives up to that philosophy, drawing crowds and rave reviews for its whimsical, Italian-inflected fare.

Friday, October 23, 5:30 P.M.

Taste America: San Francisco

For full chef lineup and event information, please visit jbftasteamerica.org.

Friday, October 23, 6:00 P.M.

Taste America: Chicago

For full chef lineup and event information, please visit jbftasteamerica.org.

Friday, October 23, 7:00 P.M.

Florida Farmhouse Flavor

When chef Marc Kusche debuted at Hamilton’s Kitchen last year, he introduced a reinvigorated menu, cooking Southern comfort fare with a modern twist. The chef’s commitment to locally sourced Florida ingredients is complemented by the rustic, farmhouse feel of the dining room, which is set in the acclaimed Alfond Inn.

Saturday, October 24, 6:30 P.M.

Friends of James Beard Benefit Dinner: Scottsdale, AZ

If you’re interested in hosting a benefit or would like to learn more, please contact Diane Harris Brown atdhbrown@jamesbeard.org or 212.627.1128. 

Saturday, October 24, 7:00 P.M.

50 Years of Sizzle

Emblematic chophouse Ruth’s Chris is celebrating its 50th anniversary with a blowout Beard dinner prepared by its top talent. The menu for this not-to-be-missed evening will feature signature dishes from the standard-setting steakhouse throughout the decades, accompanied by a selection of food-friendly fine wines.