(Back Row – Left to Right) Julian Van Winkle of Old Rip Van Winkle Distillery, J.J. Kingery of Wild Eggs, Dallas McGarity of Marketplace at Theater Square, Joe Castro of General Electric, John Varanese of Varanese, Ghyslain Maurais of Ghyslain Chocolatier. (Front Row) Mike Beasley of Southern Wine & Spirits, Mike Cunha of Sullivan University, Kathy Cary of Lilly’s, Dean Corbett of Corbett’s: An American Place and Equus & Jack’s Lounge, Laurent Geroli of The Brown Hotel, John Castro of Winston’s Restaurant, Shawn Ward of Jack Fry’s and Anthony Lamas of Seviche. (Not Pictured) Peng Looi of Asiatique and August Moon Chinese Bistro, Jim Gerhardt of Limestone Restaurant, Agostino Gabriele of Vincenzo’s, and Anoosh Shariat of Shariat Catering.
What happens when you ask 16 of the area’s most renowned chefs to – collectively – create a seven-course meal? Attendees of the Friends of James Beard Benefit Dinner will find out when they attend the event on Friday at The Brown Hotel.
The dinner, which is sponsored by The Voice-Tribune and other businesses, celebrates the 25th anniversary of the James Beard Foundation, a national not-for-profit organization dedicated to nurturing and preserving America’s diverse culinary heritage and future. Proceeds will also go to the scholarship fund for Sullivan University’s National Center for Hospitality Studies.
The seven-course meal will feature a collusion of creativity. Here’s a “taste” of what guests can expect.
Host Chef John Castro
Winston’s Restaurant at Sullivan University
Host Chef Laurent Géroli
The Brown Hotel
S. Dean Corbett
Corbett’s: An American Place and Equus & Jack’s Lounge
Asiatique and August Moon Chinese Bistro
Ghyslain on Market
The Marketplace Restaurant at Theater Square
Anoosh Shariat Restaurant Group
Julian Van Winkle
Old Rip Van Winkle Distillery
Jack Fry’s Restaurant
Assortment of Canapés
Old Rip Van Winkle Distillery 10-year 107 Proof Bourbon & Peach Cocktail
Honolulu Fish Hawaiian Ahi Tuna Tartare with Pickled Watermelon, Blackberry–Jalapeño Emulsion, Heirloom Tomatoes, Micro-Cilantro, Fried Quail Egg, Avocado and Soda Cracker.
Stags’ Leap Viognier 2011
Napa Valley, California
Seared Oceans Fleet Fisheries Diver Scallops on Weisenberger Grits with Autumn Tomato Jam, Bourbon Cream and Crispy
Nobilo Icon Sauvignon Blanc 2011
Marlborough, New Zealand
Prime Beef Filet Mignon and Oxtail with Vegetable Salpicon and Poivrade and Bordelaise Sauces
Beaulieu Vineyard Beaurouge 2009
Napa Valley, California
Bourbon Barrel Foods Kentucky Sorghum–Glazed Manchester Farms Quail with Chayote, Sun-Dried Cherries, Grateful Greens Arugula and Walnut Slaw.
Doña Paula Estate Malbec 2010
Eden Farms Pork Tenderloin Two Ways: Southern-Style Confit of Pork with Smoked Fingerling Potatoes and Buttermilk-dressed Sprouts; Cantonese-Style Char Siu with Edamame-Wasabi Purée.
The Calling Rio Lago Vineyard Cabernet Sauvignon 2009
Alexander Valley, California
Housemade Ricotta with Honey, Truffles, Candied Pecans, White Cheddar Popcorn Powder on Crisp Green Apple and an Assortment of Kentucky Fresh and Cave Ripened Cheeses including Kenny’s Unwashed Rind Awe Brie, Barren County Blue Cheese and Sapori d’Italia Toma de Capra Goat Cheese with Gethesemani Fruit Cake Crisps and Marcona Almonds.
Fontana Candida Luna Mater Frascati Superiore 2008
Yuzu–Lemon Curd with Coconut Dacquoise and Pineapple Compote.
Château Ste. Michelle Horse Heaven Hills Late Harvest Chenin Blanc 2006
Columbia Valley, Washington
Friends of James Beard