Events / Friends of James Beard Benefit Dinner

Louisville, KY

Fri, September 14, 2012

6:30 PM
The Brown Hotel
Member Price: $150 Public Price: $175 Phone: 502.583.1234

Host Chef John Castro
Winston’s Restaurant at Sullivan University

Host Chef Laurent Géroli
The Brown Hotel

Kathy Cary

Joe Castro

S. Dean Corbett
Corbett’s: An American Place and Equus & Jack’s Lounge

Mike Cunha
Sullivan University

Agostino Gabriele

Jim Gerhardt
Limestone Restaurant

J.J. Kingery
Wild Eggs

Anthony Lamas

Peng Looi
Asiatique and August Moon Chinese Bistro

Ghyslain Maurais
Ghyslain on Market

Dallas McGarity
The Marketplace Restaurant at Theater Square

Anoosh Shariat
Anoosh Shariat Restaurant Group

Julian Van Winkle
Old Rip Van Winkle Distillery, Frankfort, KY

John Varanese

Shawn Ward
Jack Fry’s Restaurant

All restaurants, unless otherwise noted, are located in Louisville, KY.

Ask a room of food lovers to name the next great food city, and most will agree that Louisville is the one to watch. Join some of the city’s most talented chefs for this dinner benefiting the James Beard Foundation’s programs and Sullivan University’s National Center for Hospitality Studies.


  • Hors d'Oeuvre
    • Assorted Canapés
    • Old Rip Van Winkle Distillery Bourbon Cocktails
  • Dinner
    • Hawaiian Ahi Tuna Tartare with Pickled Watermelon, Blackberry–Jalapeño Emulsion, Heirloom Tomatoes, Micro-Cilantro, Fried Quail Egg, Avocado, and Soda Cracker
    • Stags’ Leap Viognier 2011
    • Seared OceansFleet Fisheries Diver Scallops on Weisenberger Grits with Autumn Tomato Jam, Bourbon Cream, and Crispy Newsom’s Prosciutto
    • Nobilo Icon Sauvignon Blanc 2011
    • Bourbon Barrel Foods Kentucky Sorghum–Glazed Manchester Farms Quail with Chayote, Sun-Dried Cherries, and Walnut Slaw
    • Doña Paula Estate Malbec 2010
    • Berkshire Pork Tenderloin with Smoked Fingerling Potatoes, Cantonese-Style Char Siu, and Edamame–Wasabi Purée
    • The Calling Rio Lago Vineyard Cabernet Sauvignon 2009
    • Prime Beef Filet Mignon and Oxtail with Vegetable Salpicon and Poivrade and Bordelaise Sauces
    • Beaulieu Vineyard Beaurouge 2009
    • Housemade Ricotta with Honey, Truffles, Candied Pecans, and White Cheddar Popcorn Powder on Crisp Green Apple
    • Fontana Candida Luna Mater Frascati Superiore 2008
    • Yuzu–Lemon Curd with Coconut Dacquoise and Pineapple Compote
    • Château Ste. Michelle Horse Heaven Hills Late Harvest Chenin Blanc 2006