Events / Taste America

Taste America: New York

Wed, July 24, 2024

6:00 PM
Tribeca 360°
Price: General - $175 | Premier - $225 Tickets on sale now!

LOCATION 
Tribeca 360°  
10 Desbrosses Street  
New York, NY, 10013

6:00 P.M. Premier
7:00 P.M. General
 
 

A national tasting event celebrating your local restaurant community. 

Taste America, presented by Capital One, is a nationwide initiative to bring together chefs, special guests, and diners from across the country to celebrate the local independent restaurants at the heart of our communities. 

The walk-around tasting Taste America Kick-Off event at Tribeca 360° will be an exciting gathering of the national culinary community with food stations hosted by the TasteTwenty 2024-2025 chefs. Each station’s offering will reflect the chef’s signature style and highlight the uniqueness of their restaurant and community. The tasting will also have beverage stations and other activations from our national and local sponsors. 
 

 
HOST COMMITTEE

Kavi Bansal — Libby Copeland-Halperin — Lee Gonzalez — Wolfgang Jorde —Carolina & Sean March — Michael Schiller — Leonardus van Hensbergen

 

FOOD STATIONS HOSTED BY TASTETWENTY CHEFS 

 

Food and beverage offerings are subject to change. Guests must be 21 years+ with a valid ID to attend the event. 

Menu

TASTETWENTY HOST CHEF 
Lena Ciardullo 
James Beard Award Winner 
Union Square Cafe 
New York, NY 

Black Garlic Broccoli with Pomegranate Seeds, Candied Pecans, and Yogurt 
**Vegetarian; contains alliums, dairy, and nuts 

 

James Beard Award Nominee  
Omar Anani 
Saffron de Twah 
Detroit, MI 

Palestinian Warbat > Cheesy Bread Pudding–Stuffed Phyllo with Preserved Lemon Syrup, Maldon Salt, and Toasted Nuts 
**Contains dairy, gluten, and nuts 

 
 
James Beard Award Nominee  
Janet Becerra 
Pancita 
Seattle, WA 
 

Garden Tostada with Asparagus, Morels, Guacamole, Morita Salsa Macha, and Cónico Morado Tostada 
**Vegan; contains alliums 
  

 

Marissa Caruana 
Linger 
Denver, CO 
 

Salmon Crudo with Whipped Tofu, Mango, Thai Lime, and Cilantro 
**Contains alliums, gluten, and soy; vegetarian option available upon request 
  
 


James Beard Award Winner 
Valerie Chang 
Maty's 
Miami, FL 

Grilled Swordfish with Aji Amarillo Beurre Blanc 
**Contains alliums and dairy 
 

 

James Beard Award Nominee 
Emmanuel Chavez  
Tatemó 
Houston, TX 

Tuna Tostada with Kosho Mayonnaise  
**Contains alliums and dairy 
 
 


Raúl Correa 
Bacoa Finca & Fogón 
San Juan, PR  
 
Fricasé de Conejo con Funche de Apio 
**Contains alliums 

 
 


Chef Bootcamp Alum 
Nelson German 
alaMar Dominican Kitchen and Sobre Mesa Afro-Latin Cocktail Lounge 
Oakland, CA 
 
Charred Achiote Goat with Kidney Bean Hummus, Guava Salsa Roja, Plantain Furikake, and Shiso 
**Contains alliums 
 
 


James Beard Award Semifinalist, Chef Bootcamp Alum, and American Culinary Corps Chef  
Jerome Grant 
Mahal BBQ 
Washington, D.C. 
 
Smoked Beef with Szechuan Peppercorn–Coriander Rub, Marinated Cucumbers, and Calamansi White Barbecue Sauce 
**Contains alliums 
 
 


James Beard Award Semifinalist  
Donald Hawk 
Valentine 
Phoenix, AZ 
 
Sonoran Hot Dog > Flippers All Beef Hot Dog with Hatch Chile Jam, Yuzu Mayonnaise, Green Chile Bacon, Chayote, and Smoked Trout Roe on Mango Buns 
**Contains alliums, dairy, and gluten 
 
 


Silver Iocovozzi 
James Beard Award Nominee 
Neng Jr.’s 
Asheville, NC  
 
Smoked Duck Adobo 
**Contains coconut 
 

 

James Beard Award Winner 
Lord Maynard Llera 
Kuya Lord 
Los Angeles, CA 
 
Lucenachon at Talong > Slow-Roasted Pork Belly with Smoked Eggplant Pulp, California Cherry Tomatoes, Cucumbers, Micro Mint, Cilantro, Fish Sauce, and Calamansi Vinegar 
**Contains alliums 
 


 
Geronimo Lopez 
BOTIKA 
San Antonio, TX 

Hamachi Tuna Tataki over Sweet Potato Causa with Creamy Roasted Pepper Emulsion and Crispy Quinoa 
**Contains alliums 
  

 

Serigne Mbaye 
James Beard Award Winner 
Dakar NOLA 
New Orleans, LA 
 
Jollof  
**Contains alliums 
  
 


James Beard Award Nominee and Chef Bootcamp Alum  
Katy Millard 
Coquine 
Portland, OR 
 
The Coquine Cookie > Smoked Almond, Salted Caramel, and Chocolate Chip Cookie 
**Contains dairy, gluten, and nuts 
 


 
Margaret Pak 
James Beard Award Semifinalist 
Thattu 
Chicago, IL 
 
Chemmeen and Kappa with Prawns, Cambodge, Coconut Milk, Coconut–Yucca Mash, and Fried Okra 
**Contains alliums and shellfish 
 


 
James Beard Award Nominee  
Cassie Piuma 
SARMA 
Boston, MA 
 
Sugar Snap Peas with Pistachio Tahini, Radishes, and Puffed Quinoa 
**Vegan, contains alliums and nuts 
 
 


James Beard Award Semifinalist  
Randy Rucker 
River Twice 
Philadelphia, PA 
 
Chilled Maine Mussels with Salsa Macha, Young Ginger, and Fermented Tomatoes 
**Contains alliums, nuts, and shellfish 
 
 


Fernando Ruiz 
Escondido 
Santa Fe, NM  
 
Saffron Bay Scallop Ceviche with Avocado Mousse and Red Chile Corn Dust 
**Contains shellfish 
 


 
James Beard Award Semifinalist  
Mailea Weger 
Lou 
Nashville, TN 
 
Peach with Cucumber, Cherry, Za'atar Oil, and Sheep’s Cheese  
**Vegetarian; contains dairy and seeds 

Related Info

James Beard Foundation events permit guests age 21 and older. 
 
Reservation Policy: All reservations are nonrefundable and must be made in advance. Should the event be cancelled due to any unforeseen circumstances, the James Beard Foundation will offer options including ticket exchanges, use of tickets for future events, and option to donate tickets. For more information, contact reservations@jamesbeard.org

For more information, please contact jbftaste@bowenandco.com

 

Special Thanks

          

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