Stories / Beard House, Events

Next Week: Dreaming in Chocolate + Beautiful Birds

JBF Editors

February 09, 2018


Photo: Clay Williams

Here's what's coming up next week at the James Beard House and beyond. 

Monday, February 12, 2018

Whiskey Trail

We’ve invited chef Christopher Sheehan and his terrific team from from Max Downtown, the stunning flagship restaurant of the Max Restaurant Group, for a cozy, wintry feast. Known for their modern steakhouse fare and comprehensive whiskey list, this all-star crew will create a special menu guaranteed to warm our hearts, fill our bellies, and lift our spirits.

Tuesday, February 13, 2018

Dreaming in Chocolate

When Mardi Gras falls on the eve of Valentine’s Day, indulgence and luxury are the order of the night. Join us as the talented Peter Botros and his team bring a bit of their signature thematic tasting menus to the Beard House and present a decadent dégustation of all things chocolate.

Wednesday, February 14, 2018

Southern Love Valentine

Who better to cook our annual Valentine’s Day feast than “Chef of Love” Jernard Wells? Known for his charismatic culinary personality and Southern-meets-Cajun cuisine, this Cutthroat Kitchen winner, Next Food Network Star runner-up, and author of the cookbook 88 Ways to Her Heart will serve up a sumptuous Beard House supper that’s way better than a box of chocolates.

Friday, February 16, 2018

Chinese New Year

Who better to help us kick off the Year of the Dog than Brian Moy and Mike Stark, the duo behind some of the hottest restaurants in Boston’s Chinatown? A child of restaurateurs, Moy pairs his lifetime of experience with Stark’s impressive résumé (Toro, Coppa, and Tiger Mama, to name a few) to turn out exciting modern takes on traditional Chinese fare.

Saturday, February 17, 2018

Beautiful Birds

Antoine Westermann is on a mission to prove that terroir and aging applies to far more than just fine wine. At his Paris and New York City bistros, Westermann transforms a wide variety of fabulous fowl (classified by age and origin) into a beautiful bird buffet that the New York Times called “more compelling and carnally satisfying than any modern steakhouse.”