Events / Taste America

Taste America: Kansas City

Join us for a night of culinary stars!

Fri, November 10, 2017

6:00 PM
The Nelson–Atkins Museum of Art
Price: Click below to see prices and purchase tickets. SOLD OUT! Click here for the waitlist.

The Nelson–Atkins Museum of Art
4525 Oak Street
Kansas City, MO 64111 

6:00 PM Cocktail and Tasting Reception
7:30 PM Dinner
Cocktail Attire
 

Dinner Menu Created by

TASTE AMERICA ALL-STAR
James Beard Award Winner
Tony Mantuano
Spiaggia, Chicago

LOCAL STAR
James Beard Award Winner 
Debbie Gold
The American, Kansas City, MO

PASTRY CHEF
Megan Garrelts
Rye, Leawood 

HOST CHEF 
Jonathan Pye
Rozzelle Court Restaurant at The Nelson-Atkins Museum of Art, Kansas City, MO


Reception Tastings Created by

Ryan Brazeal
Novel, Kansas City, MO

James Beard Award Winner 
Kevin Nashan 
Sidney Street Café, St. Louis

Patrick Ryan 
Port Fonda, Kansas City, MO

Dan Swinney 
Lidia’s Kansas City, Kansas City, MO

James Beard Award Winner 
Celina Tio
The Belfry, Kansas City, MO


Co-Chairs

Allen Caviar, CEO, Liberty Fruit CompanyChris Pace, Shareholder, Ogletree Deakins Kansas City

Joseph Paris, Owner, Paris Brothers Specialty Foods and Parisi Artisan Coffee

Stacie Prosser, President/Publisher, Kansas City Business Journal

Jake Reid, President, Sporting Kansas City of Major League Soccer 


Emcee

Renee Kelly, Owner/Executive Chef Renee Kelly's Harvest and Host/Producer Renee Kelly's Harvest TV Show

 

SOLD OUT! Click here for the waitlist.

Menu

Reception Hors d’Oeuvre 

Reuben Toast > Corned Beef with Swiss Cheese, Mustard Seeds, and Cabbage
CREATED BY RYAN BRAZEAL, NOVEL, KANSAS CITY 

Smoked Scallops with Apple–Miso Butter, Savory Granola, and Lime
CREATED BY JBF AWARD WINNER KEVIN NASHAN, SIDNEY STREET CAFÉ, ST. LOUIS

Esquite Asado > Grilled Sweet Corn with Epazote Butter, Poblano Rajas, Cilantro, Cotija Cheese, TABASCO® Green Sauce–Spiced Mayonnaise, Chiles, and Lime
CREATED BY PATRICK RYAN, PORT FONDA, KANSAS CITY

Potato Gnocchi with Braised Duck Guazzetto
CREATED BY DAN SWINNEY, LIDIA’S KANSAS CITY, KANSAS CITY

Lamb Croquettes with Garbanzo Bean Stew and Chermoula
CREATED BY JBF AWARD WINNER CELINA TIO, THE BELFRY, KANSAS CITY

Blue Circle Smoked Salmon with Chive Cream Cheese, Cucumbers, and Dill on Rye Bread
CREATED BY JBF LIFETIME ACHIEVEMENT AWARD WINNER NORA POUILLON
SPONSORED BY BLUE CIRCLE FOODS

Assorted Cheeses
SPONSORED BY KERRYGOLD

Local Ranch Beef with Espresso Rub, Black Garlic Emulsion, Parsnip Purée, and Arugula
SPONSORED BY THE FONTAINE HOTEL

Assorted Bites from The Bite, Bloom Baking Company, Bo Lings, and Brown & Loe
SPONSORED BY CITY MARKET

Reception Beverages Courtesy of:

  • Boulevard Brewing Co.
  • Duvel  
  • Parisi Artisan Coffee
  • Robert Mondavi Winery
  • Tom’s Town Distilling Co.

Dinner

Bread Service featuring Kerrygold Pure Irish Butter
PROVIDED BY Farm To Market Bread Co.

Farmer’s Egg Drop Soup with Dashi, Wild Rice, and Crispy Chicken Skin
CREATED BY JBF AWARD WINNER DEBBIE GOLD, THE AMERICAN, KANSAS CITY
Market Vineyards Derivative Red Blend, Columbia Valley 2014

Blue Circle Salmon with Hint of Smoke, Grapefruit–Serrano Coalescence, Celeriac, Beet Salt, and Roe
CREATED BY JONATHAN PYE, ROZZELLE COURT RESTAURANT AT THE NELSON-ATKINS MUSEUM OF ART, KANSAS CITY
Stoller Family Estate Dundee Hills Pinot Noir, Dundee Hills, OR 2015

Pekin Duck Breast with Carrot, Guanciale, and Green Walnut
CREATED BY JBF AWARD WINNER TONY MANTUANO, SPIAGGIA, CHICAGO
Robert Mondavi Winery Maestro, Napa Valley, CA 2014

Quince Shortcake with Milk Chocolate Curd and Bittersweet Cocoa Granola
CREATED BY MEGAN GARRELTS, RYE, KANSAS CITY
Tom’s Town Syllabub > Pendergast’s Royal Gold Bourbon with Tawny Port, Lemon Juice, Sugar, Cream, and Nutmeg

Dinner Beverages Courtesy of:

  • Market Vineyards
  • Parisi Artisan Coffee
  • Robert Mondavi Winery
  • Stoller Family Estate
  • Tom’s Town Distilling Co.

Related Info

For more information on events or local sponsorship in Kansas City, please contact Nicole Early of Varsity Communications at nicole@varsitycommunications.com or 425.412.7070 ext. 113.

The James Beard Foundation is proud to donate a portion of the evening’s proceeds to the James Beard Foundation’s Taste America Scholarship Fund. From April 1 through May 15, 2018 local culinary students are invited to apply through jamesbeard.org.

 

LOCAL PARTNERS

 

LOCAL MEDIA PARTNERS

SPECIAL THANKS