Events / Friends of James Beard Benefit Dinner

FOJBB: Kansas City

Sat, June 24, 2023

6:00 PM
The American
Price: $300 Buy Tickets

The American
200 East 25th Street
Suite 400, Kansas City, MO 64108

Featured Participants:

Executive Chef Michael Olson (2022- Present)
The American, Kansas City, MO
Chef/Owner Andrew Longres (2018-2021)
Acre, Parkville, MO

JBF Award Winner Celina Tio (2001-2008)
The Belfry, Kansas City, MO and ANNX Spirits Co.

JBF Award Winner Michael Smith (1994-2001)
Farina, and Extra Virgin, Kansas City, MO

JBF Award Winner Colby Garrelts (1996-1997)
Rye, Kansas City, MO

JBF Award Semifinalist Nick Wesemann (2005-2017)
Pastry Chef/Instructor, Kansas City, MO

Guest Sommelier Amanda Edwards
Kansas City, MO


The American, an iconic restaurant that opened in 1974 under the consultation of James Beard and other industry titans, has produced noteworthy chefs, and is also the backdrop of the longest running and beloved Friends of James Beard Benefit. Join us for this annual dinner with host chef Michael Olson and a roster of former chefs to help celebrate the rich legacy.

Friends of James Beard Benefits provide critical funding for our programs, to help JBF achieve its mission to celebrate, support, and elevate the people behind America’s food culture, and champion a standard of Good Food for Good© anchored in talent, equity, and sustainability.



Chef Michael Olson

Takoyaki with Grilled Octopus, Potato, Miso, and Bonito Flakes
Smoked Carrot Cornets with Labneh, Fenugreek Leaf, and Green Tomato
Hamachi Aquachile with Avocado, Hearts of Palm, and Lime
Beef Tendon with Malt Vinegar, Purple Asparagus, Black Garlic, and Mustard

Champagne Le Mesnil Blanc de Blancs Grand Cru NV
Familia Torres Celeste Verdejo 2021
Colene Clemens Vineyards Dopp Creek Pinot Noir 2021

Chef Andrew Longres

La Belle Farm Foie Gras Tart with Poached Rhubarb, Strawberries, Black Pepper, Walnuts, and Whipped Yogurt
Thibaud Boudignon Rosé de Loire 2022

Chef Celina Tio
Summer Vegetable Pancake with Roasted Pheasant Confit and Sizzling Garlic
Jean-Charles Fagot Santenay 1er Cru Gravières 2021

Chef Michael Smith
King Crab-Farmhouse Pomodoro Timbale with Australian Black Truffles
Produttori del Barbaresco Langhe Nebbiolo 2020

Chef Colby Garrelts
Beef Striploin with Koji, Fermented Farro, and Wood-Roasted Maitake
Kaesler Stonehorse GSM 2017

Pastry Chef Nick Weismann
Pre-Dessert > Melon, Honey, Matcha, and Burnt Vanilla
Juvé & Camps Reserva de la Familia Cava 2017

Manjari Chocolate, Sour Cherry, and Sweet Corn
Royal Tokaji Red Label 5 Puttonyos Tokaj 2017

Petit Fours


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