Here's what the James Beard Foundation is up to next week:
Monday, October 21, and Tuesday, October 22
As America's fascination with food grows, the issues that surround our food system have taken on tremendous national importance. The James Beard Foundation's fourth annual Food Conference hosts innovative speakers and recognizes individuals who are working towards a more healthful, sustainable future.
Monday, October 21, 6:00 P.M.
With the JBF Leadership Awards, the James Beard Foundation has taken a bold step towards the important and complex realms of sustainability, food access, and public health. The 2013 Leadership Award recipients will be honored on October 21 at a dinner ceremony co-hosted by Good Housekeeping and emceed by chef Art Smith at the Hearst Tower.
Wednesday, October 23, 7:00 P.M.
After honing his craft by globe-trotting among the world-renowned Alain Ducasse restaurants in Paris, London, Monaco, and New York City, Provence-born chef Florian Hugo now helms the kitchens at Manhattan's chic Brasserie Cognac and Brasserie Cognac East, where he prepares refined French cuisine with a modern, urban twist.
Thursday, October 24, 7:00 P.M.
Thanks to owner Jimmy Bradley’s talented kitchen crew, The Harrison has retained a devoted fan base in New York City's chic Tribeca neighborhood. Come and enjoy a taste of Ari Bokovza and Colleen Grapes's inspired New American fare at this special Beard House dinner.
Friday, October 25, 12:00 noon
The Florence-based Apicius School of Hospitality is once again returning to the Beard House for a weekend of sumptuous, Tuscan-inspired cuisine. For this year's events, Gabriella Ganugi and the Apicius team will be inspired by the theme Florence: A City of Many Appetites, the topic of the school's conference this fall.
Saturday, October 26, 7:00 P.M.
An authority on the rich history of Tuscan cuisine, Gabriella Ganugi, along with the talented team from Florence's Apicius International School of Hospitality, is returning to the Beard House for her annual and perennially popular homage to her region's culinary heritage.