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On the Menu: Week of October 21

JBF Editors

JBF Editors

October 19, 2012


events at the James Beard House

Sweet and Savory Baker's Tea

Sunday, October 21, 4:00 P.M.

A taste of childhood is never far away at Flour Bakery + Cafe, where Joanne Chang and her team whip up batches of crowd-pleasing and nostalgic treats daily. Join us when this JBF nominee presents a spread of sweet and savory baked goods to enjoy with wine and Le Palais des Thés teas.

Friends of James Beard Benefit: Las Vegas

Sunday, October 21, 5:00 P.M.

Our exciting annual Sin City event brings together some of the area’s most talented chefs for an evening of modern, inspired, sophisticated, and luxurious high-voltage Vegas cuisine. This spectacular dinner benefits the Jean-Louis Palladin Professional Work/Study Grant and honors the late, great Jean-Louis Palladin.

Kickstart Your Cookbook: An Interactive Seminar 

Monday, October 22, 9:30 A.M.

Join us for our first-ever Kickstart Your Cookbook workshop with Candice Kumai, Ursula Cary, and Sam Talbot. At this new and exciting seminar, Candice, Ursula, and Sam will share their insights on breaking into the food publishing business. From pitching a concept, finding a literary agent, and crafting a proposal to selling and promoting a book once it’s published, you won’t want to miss this insider’s guide to getting your foot in the door.

Taste of the Hudson Valley

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

At Agriturismo, executive chef and owner Mark Strausman has created an intimate, weekends-only restaurant inspired by the bounty of its Hudson River Valley setting. The longtime NYC chef (Coco Pazzo, Sapore di Mare, Compagna), who also oversees the kitchen at Fred’s at Barneys New York, approaches his Italian-inflected farm-to-table menu with loving attention.

American Classic

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

Food-loving Midwesterners know to head to Annie Gunn’s, located within the historic Smokehouse Market, where chef Lou Rook III has been turning out sophisticated yet heartwarming dishes for almost two decades. Rook and wine director Glenn Bardgett will show off their local pride with a spectacular menu with all gold-medal Missouri wines.

Historic Elegance

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

At the stately and historic Williamsburg Inn, executive chef Travis Brust subtly pays homage to the history of our country’s cuisine in his updated approach to classic American dishes. Come and see why his cooking has made the property a not-to-be-missed destination in Colonial Williamsburg.

Canada's Top Chef

Thursday, October 25, 7:00 P.M.

Forget about quickfires and elimination challenges: for one night at the Beard House former contestants on Top Chef Canada will put their competitive differences aside to collaborate on a showstopping dinner. Don’t miss this chance to sample the food of some of Canada’s most exciting culinary stars.

Friends of James Beard Benefit: Atlantic Beach, FL

Thursday, October 25, 6:00 P.M.

The enticing flavors of Florida will be on display at this second annual Friends of James Beard Benefit, where the talented chefs of Azurea will reunite with their culinary compatriots from Jacksonville for an evening of sophisticated seasonal dishes.

Contemporary Chianti Luncheon

Friday, October 26, 12:00 noon

Now in its fifteenth year, 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 seek inspiration from their region’s headlining wine, Chianti. 

Friends of James Beard Benefit: Winter Park, FL

Friday, October 26, 7:00 P.M.

For this special Friends of James Beard Benefit, we’re tapping Florida barbecue star John Rivers and other top toques of the Sunshine State for an outdoor evening of great food and wine in Winter Park’s charming Central Park.

Contemporary Chianti Dinner

Saturday, October 27, 7:00 P.M.

Wine will also show up on our plates at this unique Beard House dinner, where Gabriella Ganugi and the team at Florence’s Apicius School of Hospitality will present a sophisticated Italian menu that raises a glass to Chianti, the superstar Tuscan red.​