Events / Taste America

Taste America: Boston

Join us for a night of culinary stars!

Fri, November 03, 2017

6:00 PM
Taj Boston
Price: Click below to see prices and purchase tickets. Learn about other Boston events.

Taj Boston
15 Arlington Street
Boston, MA 02116

5:15 PM VIP Reception for All-Star Table Holders
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
Daniel Boulud 
Bar Boulud, NYC, Boston, and London

LOCAL STAR
Karen Akunowicz
Myers + Chang, Boston

PASTRY CHEF
Maura Kilpatrick 
Oleana Restaurant, Cambridge, MA

HOST CHEF 
Gurminder Gidda
Taj Boston, Boston


Reception Tastings Created by

Thai Dang 
HaiSous, Chicago

Carolyn Johnson
80 Thoreau, Concord, MA

Michael Lombardi and Kevin O’Donnell
SRV, Boston

Juan Pedrosa
Yvonne’s, Boston

Cassie Piuma
Sarma, Somerville, MA

Marc Sheehan
Loyal Nine, Cambridge, MA 


Guest Emcee 

Jenny Johnson
Producer and Co-Host NESN's Dining Playbook  


Co-Chairs

Peter Cameron, Co-Chairman, Lenox Corporation ; Trustee, James Beard Foundation

Jill A. Greenthal, Senior Advisor, The Blackstone Group; Trustee, James Beard Foundation

Trevor Guthrie, Co-Founder, Giant Spoon; Trustee, James Beard Foundation

Nancy Lukitsh, Trustee, James Beard Foundation 

Nancy Batista Caswell, Owner, Caswell Restaurants

Nancy Matheson-Burns, President and CEO, Dole & Bailey, Inc. 


 

Menu

Reception Hors d’Oeuvre

Gọi Xoài > Young Mango with Marinated King Crab, Calamansi, and Vietnamese Herbs
CREATED BY CHEF THAI DANG, HAISOUS, CHICAGO

Chipotle-Braised Beef Short Ribs with Charred Brussels Sprouts, Golden Beet Polenta, and Rosemary Crumb
CREATED BY GURMINDER GIDDA, TAJ BOSTON, BOSTON

Seared Scallops with Lentils, Mushrooms, and Beurre Rouge
CREATED BY CAROLYN JOHNSON, 80 THOREAU, CONCORD, MA

Venetian Foie Gras with Onions
CREATED BY MICHAEL LOMBARDI AND KEVIN O’DONNELL, SRV, BOSTON

Spicy Spinach Shish Barak with Yogurt, Preserved Lemon, and Chickpea–Almond Crunch
CREATED BY JUAN PEDROSA, YVONNE’S, BOSTON

Brussels Sprout Bravas with Chorizo, Garlic Aïoli, and Hazelnut Migas
CREATED BY CASSIE PIUMA, SARMA, BOSTON

Poached Rhode Island Squid with Celery and Salted Herbs 
CREATED BY MARC SHEEHAN, LOYAL NINE, BOSTON

Assorted Cheeses
SPONSORED BY KERRYGOLD

Tartare Bar
Chilled Peekytoe Crab with Guanciale, Crispy Maine Potatoes, and Uni Aïoli 
Fire-Roasted Andover Farm Beets with Housemade Preserved Lemon, Toasted Hazelnuts, Dill, and Chive Crème Fraîche
Northeast Family Farms Beef Sirloin with Cornichons, Local Quail Eggs, and Dijon Mustard Dressing
CREATED BY SODEXO 

Blue Circle Smoked Salmon with Chive Cream Cheese, Cucumbers, and Dill on Rye Bread
CREATED BY JAMES BEARD LIFETIME ACHIEVEMENT AWARD WINNER NORA POUILLON

Reception Beverages Courtesy of:

  • Buffalo Trace Bourbon
  • Champagne Pol Roger
  • Monkey 47
  • Robert Mondavi Winery

Dinner

Bread Service featuring Kerrygold Pure Irish Butter

Homard en Gelée with Purple Potato, Leek, Root Vegetables, Crème Fraîche, and Fines Herbes
CREATED BY JAMES BEARD AWARD WINNER DANIEL BOULUD, BAR BOULUD, NYC, BOSTON, AND LONDON
Pascal Jolivet Pouilly Fumé, Loire, France 2016

Prawn Dumplings with Lemongrass, Oyster Leaf, and Nasturtium in Tom Yum Broth
CREATED BY KAREN AKUNOWICZ, MYERS + CHANG, BOSTON
Famille Hugel Classic Pinot Gris, Alsace, France 2014

Coq au Vin with Carrot Confit, Lardons, Trumpet Royale Mushroom, and Watercress
CREATED BY JAMES BEARD AWARD WINNER DANIEL BOULUD, BAR BOULUD, NYC, BOSTON, AND LONDON
Robert Mondavi Winery Maestro, Napa Valley, CA 2014

Quince Dolma with Roasted Quince, White Chocolate Labneh, and Pistachio Kanafeh
CREATED BY MAURA KILPATRICK, OLEANA RESTAURANT, CAMBRIDGE, MA
Kracher Cuvée Auslese, Burgenland, Austria 201

Wines Courtesy of Frederick Wildman and Sons, Robert Mondavi Winery, and Terlato Wines

Related Info

The box office is now closed. To inquire about tickets, please contact Mary Hallahan at mary@nwfest.net.

For more information on events or local sponsorship in Boston, please contact Nancy Bean of Wise Up Events at nancy@wiseupmarketing.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. From April 1 through May 15, 2018 local culinary students are invited to apply through jamesbeard.org.
 

LOCAL PARTNER

  

 

SPECIAL THANKS

 

 
#JBFTasteAmerica #JBFTasteBoston
@beardfoundation