Events / Greens

Annual JBF Greens Holiday Party

Sun, December 09, 2018

6:00 PM
The Beard House
Member Price: $80 Public Price: $95 Click here for tickets!

Join the James Beard Foundation Greens (Foodies Under 40) as we celebrate the season at our annual holiday party.

This year, we’re celebrating holiday traditions from around the world with festive bites, handcrafted cocktails by Fever-Tree, Ommegang beer, and Bonterra wines. A goodie bag and heaps of holiday cheer are guaranteed!

Justin Bazdarich
Oxomoco, Brooklyn, NY

Jeanette Chawki
The League of Kitchens, NYC

Josh Grinker and George Wong
Kings Co Imperial, Brooklyn, NY

Yamini Joshi
The League of Kitchens, NYC

Michael Sadler and Jilbert El-Zmetr
Republic of Booza, Brooklyn, NY

Emily Yuen
Bessou, NYC

Oysters XO

Brooklyn, NY

Click here to see photos from this event!


Justin Bazdarich, Oxomoco

Guacamole Tostadas with Sea Urchin and Habanero-Lime Glaze

Tuna Tostadas with Grilled Shiitakes, Soya, Salsa Macha, and Sesame

Pork Cheek Carnitas Sopes with Chicharrones, Salsa Cruda, Onions, and Cilantro Criollo

Jeanette Chawki, The League of Kitchens

Stuffed Grape Leaves > Brined Grape Leaves with Rice, Bell Peppers, Potatoes, Chickpeas, Spices, and Herbs

Cheese Rolls > Dough-Wrapped Cheese Trio

Baklava > Phyllo Dough with Walnuts, Almonds, Cinnamon, Rose Water Syrup, and Pistachios

Josh Grinker and George Wong, Kings Co Imperial

Sesame Shrimp Toasts with Chinese Mustard and Shaoxing Ketchup

Chicken Shumai with Fancy Fish Eggs

Chinese Hanging Pork with Ginger-Scallion Barbecue Sauce

Yamini Joshi, The League of Kitchens

Lilva Kachori with Tomato Chutney > Fried Dough with Green Peas, Green Beans, Pigeon Peas, Raisins, Cashews, Indian Spices, and Sweet-and-Spicy Tomato Sauce

Dhokla with Green Cilantro Chutney > Steamed Chickpea Cakes with Cilantro Sauce

Katori Chaat > Fried Chips with Mung Bean Sprouts, Potatoes, Chickpea Noodles, Mint, and Sweet Tamarind Chutneys

Michael Sadler and Jilbert El-Zmetr, Republic of Booza


Eggnog Zabaglione

Emily Yuen, Bessou

Crispy Pork Belly Tonjiru with Tama Miso, Sake Lees, Burdock Root, and Wasabi Cress

Salmon Crispy Rice > Atlantic Salmon Sashimi with Yuzu–Tofu Aïoli, Ponzu Gelée, Upland Cress, and Nori

Kumquat Kanten with Aged Sake Cream, Kinako, and Pink Peppercorn

Oysters by Oysters XO


Miniature Spinach Pies

Miniature Falafel Sandwiches with Green Tahini, Arugula, and Grape Tomatoes

Assorted Cheeses served with Dried Fruit and Nuts

The Perfect Pairing > Aviation Gin with Fever-Tree Elderflower Tonic, Thyme, and Lemon

The Apple Snap > Laird’s Straight Apple Brandy with Fever-Tree Ginger Beer, Lemon, and Ginger

The Winter Tonic > ITALICUS Rosalio di Bergamotto with Fever-Tree Indian Tonic and Snap Peas

Bonterra Sauvignon Blanc 2017

Trivento Reserve Malbec 2016


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