Next Week: Black Diamonds + The Craft of CharcuterieJBF Editors
January 12, 2018
Here's what's coming up this week at the James Beard House and beyond.
Tuesday, January 16, 2018
Few things say luxury better than the exclusive French black truffle, affectionately known as the “Black Diamond.” Start the New Year off in style with a truffle-centric feast at the Beard House, prepared by chefs from some of New York City’s most in-demand restaurants.
Wednesday, January 17, 2018
Cleveland’s EDWINS Restaurant draws diners for its lauded classic French fare, but the best things to come out of its kitchen may be the formerly incarcerated adults who receive hospitality and culinary training through the eatery's leadership institute. Come to the Beard House as founder, president, and CEO Brandon Chrostowski crafts a meal that honors the traditions of yesterday alongside the promise of tomorrow.
Thursday, January 18, 2018
We’ve all asked it before: what comes first, the chicken or the egg? Join us at the Beard House when Louis Rossi, chef at the sophisticated Castle Hill Inn, attempts to answer one of life’s timeless questions with a stylish dégustation featuring poultry and eggs—from quail to caviar—all expertly paired with wines.
Friday, January 19, 2018
At Moody’s Delicatessen & Provisions, chef Joshua Smith is re-thinking the art of charcuterie by putting his own spin on classic pairings of cured meat and cheese. Join us as Smith returns to the Beard House with a new team of meat-minded chefs for a carnivorous evening that’s handcrafted to perfection.
Sunday, January 21, 2018
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