What Would You Cook for James Beard?

The chefs cooking at tonight’s post-ceremony gala reception are each making a dish inspired by James Beard, his books, or a particular recipe. We asked them what they would serve to James Beard himself. Here are a few of their responses: JBF Award Winner Larry Forgione, Conservatory for American Food Studies, St. Helena, CA “In the spring Jim always made a weekly visit to an American Place to have my shad roe, morels, asparagus, and fiddlehead ferns.”JBF Award Winner Sean Brock, McCrady’s, Charleston “I would make him cornbread, tomato-cornmeal gravy, and my mom’s recipe for chicken and dumplings. I would end the meal with 15-year Pappy Van Winkle’s bourbon and my grandma’s sorghum–apple stack cake.JBF Award–Winning Pastry Chef Sarabeth Levine, Sarabeth’s, NYC “I would invite him for breakfast—fresh croissants, soft butter, a huge spoonful of my orange–apricot marma- lade, and a perfectly brewed cup of coffee.”