Events / Taste America


Thu, October 28, 2021

5:00 PM
The Progress
Price: $300 per pair (single tickets not available) Ticket sales for this event are now closed.

The Progress
1525 Fillmore Street
San Francisco, CA 94115

Proof of full vaccination required to attend.

5:00 – 7:30 P.M. First Seating for Dinner
8:00 – 10:30 P.M. Second Seating for Dinner

A national dining event celebrating your local restaurant community.
Taste America, presented by Capital One, is a nationwide initiative to bring together chefs and diners to support the local restaurants rebuilding a more sustainable and equitable industry.

The dinner at The Progress will be an intimate gathering with safety regulations strictly enforced as mandated by the local governance. Chefs Stuart Brioza & Nicole Krasinski of State Bird Provisions, The Progress, & The Anchovy Bar, and Gaby Maeda of State Bird Provisions, Hans Lund of The Progress, Koji Yokoyama of The Anchovy Bar, and Kathleen Kwuan of State Bird Provisions, The Progress, & The Anchovy Bar will prepare a multi-course menu that reflects their signature styles, and highlights the uniqueness of their restaurants and the San Francisco community. The dinner will also include beverage pairings for each course as well as a swag bag to take home.



Stuart Brioza & Nicole Krasinski
State Bird Provisions, The Progress, & The Anchovy Bar
San Francisco

Gaby Maeda
State Bird Provisions
San Francisco

Hans Lund
The Progress
San Francisco

Koji Yokoyama
The Anchovy Bar
San Francisco

Kathleen Kwuan
State Bird Provisions, The Progress, & The Anchovy Bar
San Francisco

Rabbit Tail > Clarified Milk–Washed Rabbit Hole Cavehill Kentucky Straight Bourbon Whiskey with Melon, Vanilla, Allspice, Lemon, and Seltzer
Created by William Cao, Bar Manager
White Claw® Hard Seltzer (Black Cherry or Mango)

Created by Kathleen Kwuan
Laminated Brioche with Kerrygold Butter, Kerrygold Reserve Aged Cheddar, and Clove Quince Paste
**Allium-free, nut-free, vegetarian; Contains dairy and gluten

Created by Koji Yokoyama
Seared Local Albacore with Red Curry Vinaigrette, Radishes, and Makrut Lime Salt
** Dairy-free, gluten-free, nut-free, and shellfish-free; Contains alliums, capsaicin, and fish

J Vineyards Cuvée 20 Brut NV

Created by Gaby Maeda
Beet Mochi with Black Garlic, Pine Nuts, and Roasted Local Nori
** Gluten-free and shellfish-free; Contains alliums, dairy, nuts, and fin-fish 

Talbott Vineyards Sleepy Hollow Pinot Noir 2017

Created by Hans Lund
Liberty Farms Duck with Bloody Butcher Red Corn Grits, Duck Egg, and Pumpkin Seed Salsa
**Gluten-free and nut-free; Contains alliums, dairy, and egg

Renato Ratti Marcenasco Barolo 2017

Created by Hans Lund
Bloody Butcher Red Corn Grits with Duck Egg, Pumpkin, Wild Mushrooms, and Pumpkin Seed Salsa
**Gluten-free, nut-free, and vegetarian; Contains alliums, dairy, and egg

Renato Ratti Marcenasco Barolo 2017

Created by Kathleen Kwuan
Candied Cocoa Nib Profiterole with Coconut–Cardamom Ice Cream, Fig Confiture, and Mandarin
**Nut-free and vegetarian; Contains citrus, dairy and gluten

Flight of Rabbit Hole whiskeys
Cavehill Kentucky Straight Bourbon Whiskey
Heigold Kentucky Straight Bourbon Whiskey
Boxergrail Kentucky Straight Rye Whiskey
Dareringer Straight Bourbon Whiskey (finished in PX sherry casks)

Featured Beverage Partners
J Vineyards
Rabbit Hole Distillery
Ratti Barolo
Talbott Vineyards
White Claw® Hard Seltzer

Menu is subject to change. Guests must be 21 years+ with a valid ID to attend the event.

Through our Open for Good campaign, the James Beard Foundation is committed to helping independent restaurants survive this crisis, rebuild better, and thrive for the long term.


Local Partners

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Related Info

COVID-19 SAFETY (Proof of Full Vaccination Required to Attend)

Maintaining a safe and healthy environment for our guests, chefs, and restaurant teams to experience our events is a top priority for the James Beard Foundation. In accordance with the city of San Francisco and The Progress to combat the rise of COVID-19 cases in the area, all guests will be required to show proof of vaccination to attend the event. You may show the following as proof of vaccination: CDC vaccination card; a physical or digital copy, or picture of a CDC vaccination card; documentation from a healthcare provider; or a personal digital COVID-19 vaccine record issued by the state of California, or by an approved private company.

We ask that you please continue to wear masks upon arrival, when not eating or drinking at the pre-reception, and when you are not seated at your table. Please note, this policy is subject to change. Ticket buyers attending the San Francisco Taste America event will be alerted of the final policy in an email at least two (2) business days prior to the event date. Thank you for your continued understanding and compliance with these measures for your safety and the safety of those around you.

Reservation Policy: All reservations are nonrefundable and must be made in advance. Should the event be cancelled due to any unforeseen circumstances, including COVID-19, JBF will offer a range of options, including ticket exchanges, option to donate tickets, or a full refund. For more information, contact

Covid-19 is an extremely contagious disease that can lead to severe illness and death. An inherent risk of exposure to Covid-19 exists in any public place regardless of precautions that may be taken. By purchasing and using tickets, you, on your behalf and on behalf of any accompanying parties, agree to (1) assume all risks associated with Covid-19 and other communicable diseases, (2) comply with all related health and safety policies of the James Beard Foundation, Suerte, as well as all applicable federal, state, and local government laws and recommendations, and (3) expressly release the James Beard Foundation and each of its respective affiliates, parents, subsidiaries, trustees, officers, directors, partners, employees, and agents from any and all claims arising from or relating to Covid-19.

To view the James Beard Foundation's full list of COVID-19 policies, please click here.

For more information, please contact