SATURDAY 9 FEBRUARY 2019

Please join The American at 6:30 p.m. on Saturday, February 9, 2019, in support of the James Beard Foundation’s mission to celebrate, nurture and honor America’s finest culinary students, chefs and scribes. Our James Beard Foundation Benefit Dinner, a delicious tradition in behalf of the renowned culinary arts organization, is the nation’s longest running Friends of James Beard fundraiser event.

The late James Beard’s visionary cooking concepts forever altered the course and global perception of American food culture. He inspired generations of food enthusiasts and directly nurtured the development of countless chefs and cookbook authors. His palpable influence continues to guide the modern approach and appreciation of fine cuisine in the United States.

In his memory and to sustain his spirit of innovation, the James Beard Foundation administers several diverse initiatives, including educational programs, industry awards, scholarships for culinary students, publications and chef advocacy training. Each month, the Foundation also features acclaimed and up-and-coming chefs at the historic James Beard House in Greenwich Village.

Learn more about the impact of the James Beard Foundation.


RECEPTION AT 6:30 PM, DINNER AT 7:00 PM
$200 PER PERSON, INCLUDES TAX AND GRATUITIES

THIS EVENT IS SOLD OUT

MENU AND WINE LIST

GUEST WINE DIRECTOR
Ryan Sciara, Guest Wine Director
Ryan Sciara
Owner, Underdog Wine Co.


RECEPTION
Andrew Longres, Executive Chef of The American
Andrew Longres
Executive Chef of The American


Pumpernickel Tart, Chicken Liver, Black Truffle
Beet Barbajuan, Sheep’s Milk Cheese, Nasturtium
Green Apple, House-made Bresola, Dill, Smoked Crème Fraiche
Steorra Brut, Russian River Valley, CA


DINNER
Andreas Bagh
Andreas Bagh
Chef, Marchal at the Hotel d’ Angleterre, Copenhagen


Squid, Caviar
2010 Roots Wine Co. "Art Brut" Melon de Bourgogne, Willamette Valley, OR


Katianna Hong
Katianna Hong
Chef, The Charter Oak, St. Helena, CA


Poultry, Rye Pasta, Wild Mustard, Vadouvan, Grilled Broth
2017 Idlewild "The Bee" White, Mendocino, CA


Cassidee Dabney
Cassidee Dabney
Chef, The Barn at Blackberry Farm, Towsend, TN


Golden Beet, Hen-of-the-Wood, Black Truffle, Pine Syrup
2015 Windgap "SOIF", North Coast, CA


Justin Devillier
Justin Devillier
Chef, La Petite Grocery, New Orleans, LA


Pork Cheeks, Rice Grits, Satsuma Gremolata
2016 LIOCO Carignan "Sativa", Mendocino County, CA


Chris Morgan & Gerald Addison
Gerald Addison & Chris Morgan
Chefs, Maydan, Washington, DC


Seven Spiced Lamb, Sumac Onions, Toné Flatbread
2014 Mark Herold Tempranillo "ACHA", Lake County, CA


DESSERT
Yannic Dumonceau
Yannick Dumonceau
Pastry Chef, Quince, San Francisco, CA


Mojito Madeleine, Yuzu Cream, Hazelnut, Lime
2014 Brandborg Riesling "Treats", Elkton, OR