Virtual Events

Upcoming virtual James Beard Foundation events.

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All events are free unless otherwise noted.
 

Wednesday, June 23

Meal Kits serve two (2) guests, and will be delivered on Tuesday, June 22nd.

The inaugural Fellow, Mimi Chen, has curated a custom Beard Box that includes ingredients and instructions to create a delicious dinner for two along with gifts from our partners. Guests who reserve their meal kits will also have the opportunity to “meet” Mimi through a virtual event, where she will demonstrate how to prepare her dish and discuss the inspiration behind her menu. Hue Society Founder, Tahiirah Habibi, will also be on-hand to provide expert wine pairing tips. Meal Kit serve two (2) guests, and will be delivered on Tuesday, June 22nd.

Suggested Wine Pairing selected by Mimi Chen and Tahiirah Habibi

Burger > Pinot Noir: Charles Woodson's Intercept (Monterey County 2018)
Dessert > Cava: Destello Cava Brut Reserva NV

You can purchase the pairings from our partner wine shop, Happy Cork in Brooklyn, either in person or they can be shipped to select states (noted on their site). You can also purchase the wines at your local independent wine shop.

For more information, click here.

Past Virtual Events

Know Your Black Texas History: Juneteenth
Featuring: Joi Chevalier, The Cook’s Nook, Austin; Chris Williams, Lucille’s Hospitality Group and Lucille's 1913; Marcus Davis, The Breakfast Klub, Reggae Hut, Alley Kat Bar & Lounge, and Kulture, Houston; and moderated by Tonya Hopkins, The Food Griot and James Hemings Society, NYC
View recording.

Industry Support Panel: The Dark Side of the Plate: Mental Health and Substance-Use Challenges in the Hospitality Industry
In Partnership with Not 9 to 5
Hosted on Clubhouse
Featuring: Nariba Shepherd and Justin E. Arnett-Graham, Terms of Service; and moderated by Hassel Aviles, Executive Director, Not 9 to 5, and Principal Consultant, Reunion/Ovare Group, Toronto

Beard House Fellows Presented By Capital One: Beard Box By Nicole Merino
Meal Kits serve two (2) guests, and will be delivered on Tuesday, May 25.

The inaugural Fellow, Nicole Merino, has curated a custom Beard Box that includes ingredients and instructions to create a delicious dinner for two along with gifts from our partners. Guests who reserve their meal kits will also have the opportunity to “meet” Nicole through a virtual event, where she will demonstrate how to prepare her dish and discuss the inspiration behind her menu. Hue Society Founder, Tahiirah Habibi, will also be on-hand to provide expert wine pairing tips.
For more information, click here.

Rescheduled: Know Your Black History: Breaking the Business Model Mold
Featuring Omar Tate and Cybille St. Aude—Tate, Honeysuckle Projects, Philadelphia; Kristi Brown, Communion, Seattle; and Moderated by Elle Simone Scott, America’s Test Kitchen and SheChef, Inc
View recording.

Feeding the Soul: Grief, Loss, and Healing in a Pandemic
In Partnership with Reimagine
Featuring: Brittney Doyle, MPH, Wise Health, San Francisco; Emanuel Brown, Executive Director and Steward, Acorn Center for Restoration and Freedom; Sharon Ka’iulani Odom, Program Director, Roots Kokua Kalihi Valley, Kalihi, HI; Wilfred Labiosa, Executive Director, Waves Ahead, San Juan, PR; and moderated by Andy Ingall, Senior Programmer, Reimagine
View recording.

Know Your Black History: The Power of Food
Featuring: JBF Leadership Award Winner Leah Penniman, Soul Fire Farm, Petersburg, NY; Kurt Evans and Stephanie Willis, Everybody Eats Philly, Philadelphia; and moderated by Casandra Rosario, Food Before Love, NYC
View recording.

Thursday, May 13
“Did You Eat?”: Unspoken Ways Love Shows Up in Asian Communities
Featuring: Irene Li, Commonwealth Kitchen and Mei Mei, Boston; Moonlynn Tsai and Yin Chang, Heart of Dinner, NYC; and moderated by Ben Hon and Arnold Byun, With Warm Welcome
View recording.

Thursday, May 6
Greens NYC | Unpacking Japanese–American Flavors: At Home with Kimika
Featuring Christine Lau and Clarice Lam, Kimika
Jessica Limon, J Vineyards & Winery
For more information, click here.

An Evening of Conversation and Community
Featuring Food and Beverage Investment Fund for Black and Indigenous Americans Grantees
Featuring Saran Toby, Provisions Cafe & Market, Germantown, MD
Anthony Jolly, Hot & Cool Cafe, Los Angeles
Jon Renthrope, Cajun Fire Brewing Company, New Orleans
and moderated by Jesalyn Keziah, Community Engagement Program Officer, UNC-Chapel Hill American Indian Center, and JBF Investment Fund Leadership Committee Member
View recording. 

Industry Support Webinar: Chefs for School Food—Combating Hunger During COVID-19
Featuring: Bill Telepan, Wellness in the Schools and the Metropolitan Museum of Art; Andrea Reusing, Lantern Restaurant; Julia McCarthy, Laurie M. Tisch Center for Food, Education, & Policy; James Martin, Bocadillo Market; and moderated by Maya Feller, Maya Feller Nutrition
View recording.

Monday, April 5
Greens NYC and Chicago | Spotlight on Brut Rosé: A Virtual Tasting with J Vineyards
Featuring Nicole Hitchcock, Victoria Gaeta, and Lindsey Auchter, J Vineyards & Winery

Wednesday, March 31
Spotlight on Vegetables, Street Food to Sushi
presented by Oatly
Host Diana Edelman, Vegan Media Personality and Founder Vegans, Baby 
Iman Haggag, POTs, Las Vegas
John Le, Chikyū Vegan Sushi Bar & Izakaya, Las Vegas 
Angela Sweetser, Queen of Hearts, Las Vegas
For more information, click here.

Sustainable Seafood with Gregory Gourdet
Presented by The Marine Stewardship Council
James Beard Award Nominee Gregory Gourdet, Kann, Portland, OR
For more information, click here.

Thursday, February 4
Greens Chicago | New Year, No Waste
Andrew Sikkelerus, Barrio, Chicago

Industry Support Webinar: Indigenous Food Economics
In Partnership with First Nations Development Institute
Featuring: Enrique Salmón, Cal State University, East Bay, Hayward, CA; Kamuela Joseph Nui Enos, University of Hawaiʻi, HI; and moderated by A-dae Romero-Briones, First Nations Development Institute, Longmont, CO 
View Recording.

Savoring Seafood, Mediterranean Style with Marcus Samuelsson
presented by Genova Premium Tuna and King Oscar
For more information, click here.

Industry Support Webinar: Beef Industry from Pasture to Plate presented by the National Cattlemen’s Beef Association, on behalf of the Beef Checkoff
Featuring: Cattle Rancher Katie Brenny, Brenny Farms, MN; Feedlot Manager Buck Wehrbein, Mead Cattle Co., Mead, NE; Josh White, National Cattlemen’s Beef Association, a contractor to the Beef Checkoff; Chef Lamar Moore, Bugsy & Meyer’s Steakhouse, Las Vegas; Dr. Howard Conyers, Manning, SC; and moderated by Impact Programs Manager Emily Rothkrug, James Beard Foundation
View recording.

Featuring: Senior Manager Human Resources Consultant Nicole Rossel and HR Specialist Tasha Smith, Capital One and moderated by Director of Sponsor Relations Victoria Jordan Rodriguez, James Beard Foundation
View recording.

James Beard Media Awards at Home: The Wok Therapist Will See You Now
Panelist: Grace Young, The Stir Fry Guru and cookbook author (2020 James Beard Broadcast Media Award: Online Video, Fixed Location and/or Instructional, 2011 James Beard Book Award: International) and Harrison Jeffs, Filmmaker
Moderated by Hsiao-Ching Chou, James Beard Book Awards committee chair and author of Chinese Soul Food
View recording.

Gather Film Q&A—The Fight to Reclaim Native Foodways
Featuring: Director Sanjay Rawal; Executive Producer A-dae Romero-Briones, First Nations Development Institute, Longmont, CO; Seed and Knowledge Keeper Twila Cassadore, I-Collective; Journalist Kim Baca, Indian Country Today; and moderated by Vice President of Community Colleen Vincent, James Beard Foundation.
View recording.

Featuring: Gerardo Reyes Chávez, Coalition of Immokalee Workers, Immokalee, FL; Attorney Andrea Schmitt, Columbia Legal Services, Seattle; Executive Director Mily Treviño-Sauceda, Alianza Nacional de Campesinas, Oxnard, CA; Pacific Northwest Regional Director Victoria Ruddy, United Farm Workers, WA; Farmworker and Founder Carmen Obeso, De Campesino A Campesino, Oxnard, CA; Translator Diveli Perez; and Moderated by Senior Reporter Gosia Wozniacka, Civil Eats
View recording.
 

Thursday, August 13
Industry Support Webinar: Your Voice Matters–Social Media for Social Good
Featuring: Clay Williams, Black Food Folks, NYC; chef Paola Velez, Bakers Against Racism and Maydan, Washington, D.C.; and Matt McClure, The Hive at 21c, Bentonville, AR; and Moderated Angela Garbacz, Goldenrod Pastries, Lincoln, NE
View recording.

Wednesday, August 12
James Beard Media Awards at Home: Beard on Books: Quarantine Cooking
Panelists: Amy Chaplin, author of Whole Food Cooking Every Day (James Beard Book Award: Vegetable-Focused Cooking)
Yohanis Gebreyesus, author of Ethiopia (James Beard Award: International)
Leo Robitschek, author of The NoMad Cocktail Book (James Beard Award: Beverage with Recipes)
Moderated by Hsiao-Ching Chou, James Beard Book Awards committee chair and author of Chinese Soul Food

Some food books inspire you to eat. The best cookbooks inspire you to get into the kitchen. Join these award-winning authors for a collection of live demonstrations that will showcase the fine storytelling, recipe writing, and cooking skills that earned them their James Beard Book Awards.

View recording.
Want to make the demonstrated recipes yourself? View here

Featuring: James Beard Leadership Award Winner and Director of the Food and Environment Program Dr. Ricardo Salvador (Zapotec), Union of Concerned Scientists; Attorney, Judge, and Traditional Food Advocate Hillary Renick (Pomo/Paiute); Kalen Goodluck, High Country News; and Moderated by A-dae Romero-Briones, First Nations Development Institute, Longmont, CO
View recording

Industry Support Webinar: Your Voice Matters: Chefs at Work in Policy and Change
Featuring: Chefs Kevin Mitchell (SC); Judy Ni (PA); Sadhana Raj (AZ); and moderated by Impact Programs Manager Ashley Kosiak, James Beard Foundation.
View Recording.
 

Greens NYC and Chicago | The Magic of Mixers: Mules and Spritzes
Fanny Chu, Donna, Brooklyn, NY
Presented by Fever-Tree Premium Mixers

Industry Support Webinar: COVID-19 and Local Food: Challenges and Opportunities
Featuring: James Beard Leadership Award Winner and Executive Director Cornelius Blanding, The Federation of Southern Cooperatives; Executive Director Dena Leibman, Future Harvest; CEO/Farmer/Co-Owner Lindsey Lusher Shute, Farm Generations and Hearty Roots Community Farm; Farmer/Co-Owner/Manager Wendy Johnson, Jóia Food Farm and Center View Farms; and moderated by Senior Policy Reporter Lisa Elaine Held, Civil Eats
View Recording.
 

Greens NYC and Chicago | The Magic of Mixers: Highballs and Tonics
Fanny Chu, Donna, Brooklyn, NY
Presented by Fever-Tree Premium Mixers

Wednesday, July 15
James Beard Media Awards at Home: Representation in Food Media
Panelists:
Pati Jinich, host of Pati's Mexican Table (Broadcast Media: Television Program, in Studio or Fixed Location winner)
Marc Fennell, host of It Burns (Broadcast Media: Audio Program winner)
Amanda Kludt, Editor-in-chief of Eater
Moderated by Debbie Mitchell, CEO/ Founder of Deborah Mitchell Media Associates and Past Vice-Chair of the Broadcast Media Awards committee
View recording.

Industry Support Webinar: Lessons From Indigenous Food Models in a Time of Pandemic
Featuring Petra Harmon One Hawk, Standing Rock Sioux Tribe; Valerie Segrest, Native American Agriculture Fund; and moderated by A-dae Romero-Briones, First Nations Development Institute, Longmont, CO
View recording.

Monday, July 13
Industry Support Webinar: Gatekeeping in the Hospitality Industry
Featuring: James Beard Award Winner Will Guidara, Welcome Conference; Tahiirah Habibi, The Hue Society; Justin Gaines, Lou Reda’s: An American Table, Rocky Mount, NC; Erick Williams, Virtue Restaurant & Bar, Chicago; Omar Tate, Honeysuckle Projects, NYC; Enrika Williams, Fauna Foodworks, Jackson, MS; and moderated by James Beard Award Winner JJ Johnson, Field Trip Harlem, NYC and Just Eats with Chef JJ
View recording.
 

Industry Support Webinar: The PRIME Act: Regulations, Ranchers, and Restaurants
Featuring: Rhiannon Hampson, Office of Representative Chellie Pingree, Washington, D.C.; Duskie Estes, ZAZU Catering + Farm, Sebastopol, CA; Butcher and Educator Bryan Mayer, Hawaii; and moderated by Impact Manager Ashley Kosiak, James Beard Foundation
View recording.
 

Industry Support Webinar: COVID-19 and Supply Chains
Featuring: Andrew Greene, Compass Group; Chef Adrian Lipscombe, Uptown Cafe and the 40 Acres and a Mule Project, La Crosse, WI; Director of Programs for Native Agriculture and Food Systems A-dae Romero-Briones, First Nations Development Institute, Longmont, CO; and moderated by VP of Community Colleen Vincent, James Beard Foundation
View recording.
 

Greens NYC and Chicago | Breakfast for Dinner

Suzanne Cupps and Theo Lieberman, 232 Bleecker

Tuesday, June 16
Grilling & Chilling with Dogfish Head

JBF Award Winner and Founder Sam Calagione, Dogfish Head Craft Brewery, Milton, Delaware and Zachery Dick, Chesapeake & Maine, Rehoboth Beach, Delaware
 

Greens NYC and Chicago | Aperitivo Hour

Joe Campanale, Fausto and LaLou, Brooklyn, New York

Monday, June 8
Greens NYC | Red, White, and Orange: A Natural Wine Drink-Along

Halley Chambers and Henry Rich, Rhodora Wine Bar, Brooklyn, NY

Thursday, June 4
Industry Support Webinar: The Art of the Pivot
Challenging situations require inventive solutions. Join innovative culinary professionals, Esther Choi of Mokbar, Zachary Golper of Bien Cuit, and Eric Rivera of Addo as they discuss their business transformations in the face of extraordinary circumstances.
View recording.

Friday, May 29
Greens Chicago | Let's Talk Tiki

Kevin Beary, Three Dots and a Dash, Chicago

Thursday, May 28
Industry Support Webinar: The Community Meals Fund—Valuing Restaurant/Nonprofit Partnerships During COVID-19
A growing number of restaurants across the country are working with non-profit organizations to help those in need the way many chefs know best – through food. The Community Meals Fund, introduced by Congresswoman Velázquez (D-NY), would provide resources for public-private partnerships to supply needed meals to children and other vulnerable populations. We’ll be joined by Monica Garay from Rep. Velázquez’s office, Jenny Dirksen of Share Our Strength, and chef Alex Raij for a conversation of the bill, food programs, and why supporting these partnerships is vital during the pandemic.
View recording.

Beard Cocktail Sessions: Bitters Make It Better
Tobin Ludwig, Eduardo Simeon, and Jomaree Pinkard, Hella Cocktail Co., NYC with Jourdan Ludwig, Friends + Family, Brooklyn, NY  
 

Wednesday, May 27, 2020
James Beard Media Awards at Home: Writing, Reporting, Broadcasting about Food During a Global Pandemic
Panelists:
Hsiao-Ching Chou, James Beard Book Awards committee chair, author, Chinese Soul Food
John Kessler, James Beard Journalism Awards chair (2020), writer and author
Jamila Robinson, James Beard Journalism Awards chair (2021), food editor, Philadelphia Inquirer
Ken Rubin, James Beard Broadcast Awards chair, chief culinary officer, Rouxbe Online Cooking School
Moderated by Mitchell Davis, chief strategy officer, James Beard Foundation
Veiw recording.

Wednesday, May 27
Greens NYC and Chicago | The Power of Pad Thai
Leah Cohen, Piggyback and Pig and Khao, NYC

Tuesday, May 26
Industry Support Webinar: Inspiring Incubators: Lessons from Community Frontlines
Even before COVID-19, incubators and feeding kitchens had long been entrenched in distressed communities. Join us as the James Beard Foundation’s director of culinary community initiatives Colleen Vincent convenes a group of frontline advocates to discuss the lessons, solutions, and opportunities for the present and post-pandemic world. Featuring: James Beard Leadership Award Winner Caleb Zigas, La Cocina; Chef Rodney Frazer and LaToya Meaders, Collective Fare; Luke Denton, The Melting Pot Foundation, USA; and Joi Chevalier, The Cook’s Nook.
View recording.

Smoke and Ribs
Melissa Cookston, Memphis Barbecue Co., Memphis and Atlanta

Thursday, May 21
Industry Support Webinar: A Baker’s Dozen Guidelines to Shape Restaurant Re-Openings
Recognizing that restaurant owners and operators are struggling with the myriad of rules, regulations and guidelines around how to reopen their businesses, the Aspen Institute, World Central Kitchen, Off Their Plate and the James Beard Foundation partnered on the Safety First: Serving Food and Protecting People During Covid-19 guide. Join the lead authors of the report, James Beard award-winning journalist and Aspen Institute fellow, Corby Kummer, Smart Catch Leader Chef Danielle Leoni, Tracy Chang, Chef/Owner of PAGU, Founding Chef Partner, Off Their Plate, and Anna Bornstein of World Central Kitchen for a discussion moderated by Katherine Miller, Vice President of Impact at the James Beard Foundation. The partners will discuss why the guide was important, how it was complied, and talk about ways to use the guide to inform reopening strategies around the country. A free copy of the Safety First guide is available.
View recording.

Beard Cocktail Sessions: The Art of Leo
Leo Robitschek, The Sydell Group, NYC; Austin; Las Vegas; Los Angeles; Palm Springs; CA; Scottsdale; AZ; Washington, D.C.; and London
 

Tuesday, May 19
Industry Support Webinar: Global Considerations for Re-Opening Restaurants
As more and more states push small businesses to re-open, restaurant owners in the United States are having to make tough decisions about how and when to open their doors to customers. In this session, we’ll explore the challenges and opportunities facing chefs across the globe as they look toward re-opening. Moderated by Mitchell Davis, chief strategy officer of the James Beard Foundation, this discussion with Unilever Food Solutions chefs Joanne Limoanco and Gili Haim, Thitid “Chef Ton”Tassanakajohn of Bangkok’s Le Du (number 20 on Asia’s 50 Best in 2019), and James Beard Award winner Sarah Grueneberg of Chicago’s Monteverde will tackle health and safety considerations, the economics of re-opening, and best practices and resources for owners and operators.
View recording.

Salmon: The Gateway Fish presented by Skuna Bay Vancouver Island Craft Raised Salmon
Gerald Sombright, Knife & Spoon, The Ritz-Carlton, Orlando, Grande Lakes, Florida
 

Thursday, May 14
Industry Support Webinar: Food Producers in the Pandemic
News agencies across the country are reporting on the consequences the COVID-19 pandemic will have on the American food supply chain this summer and for years to come. Like everyone, farmers and producers have been dramatically impacted. Eric Deeble, Policy Director at the National Sustainable Agriculture Coalition, joins us to talk about the effect COVID-19, and policy related to the pandemic, has had on farmers, and what chefs and culinary professionals can do to support local and sustainable farms.
View recording.

Beard Cocktail Sessions: Calling All Llama Lovers!
Lynnette Marrero, Llama San and Llama Inn, Brooklyn, New York

Tuesday, May 12
Industry Support Webinar: Ask the Experts about PPP
Did you get a Paycheck Protection loan or a Emergency Disaster grant? Are you still confused about how to use the funds or in the case of the PPP use them in a way that maximizes loan forgiveness? You’re not alone. With the SBA updating guidance almost daily, chefs and owners around the country are still struggling to understand the Paycheck Protection Program. On Tuesday, May 12, we’ll be joined by experts from Arnold & Porter to provide chefs and owners with an update on the Paycheck Protection (PPP) and EIDL programs. In this session, owners will be able to ask about the two programs including how best to document your loan use for sake of future forgiveness, understanding the FTE calculations under PPP and other pressing questions you have.
View recording.

Friday, May 8
Greens NYC and Chicago | Food Photo Tips

Clay Williams, Clay Williams Photo and Black Food Folks, Brooklyn, New York

Thursday, May 7
Beard Cocktail Sessions: World of Agave
Ivy Mix, Leyenda, Brooklyn, New York and Speed
 

Wednesday, May 5
Celebrating Cinco de Mayo
Sylvia Casares, Sylvia's Enchilada Kitchen, Houston
 

Friday, May 1
Spirited Conversation—African/American: Making America’s Table
For 400 years in fields, kitchens, taverns, and businesses across the country, African Americans have shaped our national culinary identity. And yet, many assume African-American cuisine consists solely of fried chicken, collard greens, and cornbread. African-American cuisine is more than soul food—it is the backbone of American cuisine. MOFAD Executive Director Peter J. Kim, Interim-President Catherine Piccoli, and James Beard Award–winning culinary historian Dr. Jessica B. Harris join us to talk about the history and future of African-American cuisine.
View recording.

Wednesday, April 29
Greens NYC and Chicago | Quarantine Cocktails

Allison Kave, Butter & Scotch, Brooklyn, New York