Events / Taste America

Taste America: Boston

Join us for a night of culinary stars!

Fri, November 02, 2018

6:30 PM
State Room
Price: Click below to see prices and purchase tickets. Reservations are now closed.

State Room
60 State Street, Floor 33
Boston, MA 02109

6:30 P.M. Cocktail and Tasting Reception
8:00 P.M. Seated Dinner and Dessert Reception to Follow 
Cocktail Attire
 

Dinner Menu Created by

VISITING ALL-STAR
James Beard Award Winner 
Renee Erickson

The Whale Wins, Seattle

LOCAL ALL-STAR
James Beard Award Winner
Tony Maws

Craigie on Main, Cambridge, MA

HOST CHEF 
David Blessing

Longwood Venues and Destinations, Boston


Reception Tastings Created by

Daniel Bojorquez
La Brasa, Somerville, MA

Tracy Chang 
PAGU, Cambridge, MA

Tony Messina 
Uni, Boston

Meghann Ward
Tapestry, Boston

Douglass Williams
MIDA, Boston


Dessert Reception Tastings Created By

James Beard Award Winner
Joanne Chang

Flour Bakery + Cafe, Boston

Renae Connolly
Benedetto, Cambridge, MA

Brian Mercury
Oak + Rowan, Boston


Co-Chairs

Peter Cameron, Trustee, James Beard Foundation; Partner, Farberware & CEO, Acuity Management 
Jill A. Greenthal, Senior Advisor, The Blackstone Group; Trustee, James Beard Foundation
Nancy Lukitsh, Trustee, James Beard Foundation 
Nancy Matheson-Burns, President and CEO, Dole & Bailey, Inc.

 

Click here to see photos from this event.

 

Menu

RECEPTION HORS D’OEUVRE 

Crispy Duck Croquettes with Spiced Tangerine and Ginger
CREATED BY DAVID BLESSING, LONGWOOD VENUES & DESTINATIONS, BOSTON

Burritos de Carne con Sonoran-Style Chile
CREATED BY DANIEL BOJORQUEZ, LA BRASA, SOMERVILLE, MA

Verlasso Salmon Sashimi with Spicy Relish
CREATED BY TRACY CHANG, PAGU, CAMBRIDGE, MA

Kalbi-Style Braised Oxtail with Korean Rice Cakes
CREATED BY TONY MESSINA, UNI, BOSTON

Fluke Ceviche with Buttermilk, Habanero, and Finger Limes
CREATED BY MEGHANN WARD, TAPESTRY, BOSTON

Mushroom Caponata with Frico Tramezzino
CREATED BY DOUGLASS WILLIAMS, MIDA, BOSTON

Okonomiyaki with Lobster Salad and Lemongrass-Infused Mayonnaise

Braised Wild Boar Belly with Humboldt Fog Goat Cheese; Caramelized Onions; and Woodford Reserve Bourbon, Fig, and Red Bamboo Honey Reduction

Ode to the New England Pot Roast > Charred 72-Hour-Braised Beef Short Rib with Bone Marrow, Pot Roast Jus, and Citrus Crème Fraîche
SPONSORED BY SODEXO

Selection of Cheeses
SPONSORED BY KERRYGOLD

Reception beverages courtesy of El Tesoro Tequila, Gloria Ferrer Wines, Robert Mondavi Winery, and Woodford Reserve.


DINNER

Bread Service Featuring Kerrygold Pure Irish Butter

Smoked Black Cod with Pepper Crème Fraîche and Pickled Chanterelles
CREATED BY JAMES BEARD AWARD WINNER RENEE ERICKSON, THE WHALE WINS, SEATTLE

Duck Confit, Cured Breast with Delicata Squash, Duck Egg Sauce, and Pumpernickel Purée
CREATED BY JAMES BEARD AWARD WINNER TONY MAWS, CRAIGIE ON MAIN, CAMBRIDGE, MA

Braised Beef Short Rib with Horseradish Gremolata and Robuchon Potatoes
CREATED BY JAMES BEARD AWARD WINNER RENEE ERICKSON, THE WHALE WINS, SEATTLE
Robert Mondavi Winery Oakville Cabernet Sauvignon 2014

Wines courtesy of Robert Mondavi Winery.


DESSERT RECEPTION

Sticky Bun Kouign-Amann
CREATED BY JAMES BEARD AWARD WINNER JOANNE CHANG, FLOUR BAKERY + CAFE, BOSTON

Gianduja Chocolate Mousse with Mascarpone Sabayon and Candied Hazelnuts
CREATED BY RENAE CONNOLLY, BENEDETTO, CAMBRIDGE, MA

Apple–Foie Gras Brûlée
CREATED BY BRIAN MERCURY, OAK + ROWAN, BOSTON

Selection of Cheeses
SPONSORED BY KERRYGOLD

Reception beverages courtesy of El Tesoro Tequila, Gloria Ferrer Wines, Robert Mondavi Winery, and Woodford Reserve.

Related Info

For more information on events or local sponsorship in Boston, please contact WISE UP EVENTS at tasteboston@wiseupevents.com or 617.527.9473.

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.

 

Local Partners

Special Thanks

@beardfoundation
#JBFTasteAmerica
#JBFTasteBoston