The Beard House is back in high gear next week! Here's what's coming up:
Monday, September 10, 7:00 P.M.
Drawing inspiration from bitters—a prized ingredient in the current cocktail renaissance—Marc Forgione will team up with spirits expert and JBF Award winner Brad Thomas Parsons to prepare a menu of the Iron Chef’s signature, globally influenced fare and bitters-centric cocktail pairings.
Tuesday, September 11, 7:00
Want to experience the best of Toronto’s rich food scene? Come to this dynamic dinner featuring the self-titled Group of 7 Chefs. Known for hosting incredible, forward-thinking dinners, this passionate crew of the Canadian city’s best and brightest culinary stars will be bringing their collective gastronomic genius to the Beard House.
Wednesday, September 12, 12:00 noon
In his book, The Table Comes First, Adam Gopnik explores how food has rapidly taken on new importance in America's popular culture, evolving from sustenance to a matter of fashion and obsession. With gentle satire and a healthy dose of history, Gopnik reminds us that what goes on the table has never mattered as much as what goes on around the table: family, friends, and loved ones.
Wednesday, September 12, 7:00 P.M.
After collaborating with actor Richard Gere to develop the renowned Bedford Post Inn’s exceptional restaurants, chef Brian Lewis has now garnered widespread acclaim for his first solo venture, elm. With his seasonally driven menu and deep commitment to local farmers and artisans, chef Lewis produces masterfully prepared modern American cuisine.
Thursday, September 13, 7:00 P.M.
Since its opening in San Francisco’s SoMa neighborhood last year, Twenty Five Lusk has stood out in a city known for exceptional food, earning a place on everyone’s “best new restaurant” list. Executive chef and co-owner Matthew Dolan oversees the seasonally driven New American cuisine, turning out Bay Area–inspired dishes that are at once elegant and approachable.
Friday, September 14, 6:30 P.M.
Ask a room of food lovers to name the next great food city, and most will agree that Louisville is the one to watch. Join some of the city’s most talented chefs for this dinner benefiting the James Beard Foundation’s programs and Sullivan University’s National Center for Hospitality Studies.
Friday, September 14, 7:00 P.M.
Though Texas hill country is famous for its barbecue shacks and out-of-the-way roadhouses, it’s also home to acclaimed fine-dining destinations like the JW Marriott San Antonio hill country resort & spa. Executive chef Ryan Littman oversees the food at the luxury resort, serving refined, locally sourced takes on traditional Texas fare.
Saturday, September 15, 7:00 P.M.
Although the 360 Grille offers breathtaking views of the Tennessee River Valley, diners can’t take their eyes off the exquisite modern Southern dishes artfully prepared by Beard House veteran Joshua Quick and his team at the Marriott Shoals Hotel & Spa. Join us for this exciting dinner benefiting the University of North Alabama’s culinary fund and JBF programs.
Saturday, September 15, 7:00 P.M.
Inn at Little Washington alum Chip Smith made a name for himself at the acclaimed Chapel Hill eatery Bonne Soirée, where he infused elegant French cuisine with distinct Southern touches. Join the JBF Award semifinalist as he gives us one of the first tastes from his upcoming New York City restaurant.