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Next Week: The Art of Kentucky + Maine Escape

JBF Editors

March 30, 2018

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Photo: Rina Oh

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

Monday, April 02, 2018

The Art of Kentucky

With family roots in farming, it’s no surprise that chef Mike Wajda has always shown a commitment to highlighting fresh produce in his unique and modern fare. After stints under Gordon Ramsay and JBF Award winners Tony Maws and Michael Mina, Wajda has hit the spotlight at Louisville’s Proof on Main, where he turns out impressive and tempting Southern delicacies.

Wednesday, April 04, 2018

Ode to Madrid

After leaving Atlanta diners swooning with their constellation of Iberian and Italian hot spots, Castellucci Hospitality is back again with Bar Mercado, their ode to the fabled tapas bars of Madrid. Join us as John Castellucci returns to the Beard House to share a taste of his new venture’s menu of small plates and regional delicacies.

Thursday, April 05, 2018

Maine Escape

Just nine miles south of Portland lies the Inn by the Sea, a luxurious beachside resort known for its idyllic scenery, indulgent spa, and delicious dining options. Join us as chef Andrew Chadwick reaps the state’s spring harvest for a decadent dégustation of the best of Maine’s surf and turf.

Friday, April 06, 2018

Gualtiero Marchesi Tribute

Join us for a special tribute to the late and legendary Gualtiero Marchesi, the first chef in Italy to receive three Michelin stars, and widely considered to be the founder of modern Italian cuisine. Lovingly prepared by Amalfi Coast–native Vito Gnazzo of New York City’s renowned Il Gattopardo, this exquisite feast will pay homage to Marchesi’s culinary style, famous dishes, and enduring legacy. Che magnifico! 

Calling All Beer Lovers: Celebrating National Beer Day

Brewers Association executive chef Adam Dulye is on a mission to prove that beer and fine dining make a beautiful match. Join us as Dulye assembles an impressive team of chefs from small, independent craft breweries and restaurants for a meal of elevated flavors from plate to glass.