Carin Whitaker
First time at Beard Foundation dinner and it was outstanding! #laspuertasbuff was the reason I went and they did not disappoint! Great experience! The food was excellent and the cocktails and wine were well matched to each course. It felt like you were at a big holiday dinner at your grandmother's...tables are super close together and you are stuffed into a corner at some tables but it was fun vs annoying. Highly recommended!
Brett Hayton
James Beard in his kitchen in 1961, demonstrating how to flambé. He won the trust of readers as an “unfussy bon vivant, as much in love with a good club sandwich as he was with veal Oscar.”
Quote from NYT
Melissa Kiewiet
Check out these amazing dinners. The money goes to a great cause and supports emerging chefs. The meals are amazing and they have recently added a vegan series. All food is sustainably sourced.
Martin Saposnick
Great 7 course dinner for an enjoyable evening. Membership in The James Beard House provides introductions to chefs from all over the country; for us New Yorkers this provides great food without travel.
Always enjoyable great service in their
New York Brownstone.
It’s always a unique and memorable experience highly recommend.
Bryan Cortez
Great location with a beautiful interior. Was such an honor to be asked to cook there for two nights.
Yuqiong Zhou
My husband and I had a Laotian dinner here in July, toured the beautiful house with a lovely garden, and enjoyed the interesting dynamics and conversation among dinners.
ViralVideos4B2BB2C Sales
Great Outstanding and AWESOME place to eat and learn from.
And absolutely kudos go out to the James Beard Foundation for feeding thousands and it's efforts to #SaveRestaurants in order to #OpenForGood.
Keep up the great work.
Mavis Kirsch
The best dining experience ever, just imagine having a top chef prepare dinner for a small group of people. You have a seven course dinner paired with wine and service to perfection. The chef came out in the end introduced himself and explained the experience of the nite. It was a unique experience that I would do again. I've later learned that you can book a dinner and meet some of the famous chefs around the country. Just google to see when and who they are featuring.
Dee Cuisine
Two weeks ago, I attended the GQ and Patrón event at the James Beard House in New York City. Quoting the event website: 2011 James Beard Foundation Award semi-finalist chef Casey Lane, of The Tasting Kitchen in Venice, California wows critics with his ingredient-driven cuisine. A reservation at the Venice Beach bistro is almost impossible to score, so reserve your spot for Lane's bold, handcrafted cooking at this special dinner presented at the James Beard House by GQ and Patrón, featuring a selection of Patrón signature cocktails. The event had a reception featuring passed hors d'oeuvre and wine and cocktail pairings, followed by a seated meal which included 5 courses and wine pairings for each course. Preparing myself for the evening, I took a look at the menu, and a lot of the items were, I would say, exotic, and I wasn't sure if I would like it or not. Arriving at the James Beard House, I put all the fears aside, and came with an open mind, ready to taste whatever was set before
Sophie Gayot
Another appetizer came round, this time whale bacon and eggs — a familiar dish with unfamiliar ingredients: a sunny side up quail egg, fried crouton, with smoked whale bacon bits with cherry tomato, scallion and chives
Feisty Foodie
Last month, I got an email from my Dad asking if CT and I were available to go to a James Beard event. As long time members of the Foundation, they regularly get discounted offers to events at the house that are not yet sold out. Although CT recently started a new job that has a much longer commute, nothing would keep her from attending a dinner at James Beard. The guest chef was Mike Andrzejewski of Seabar in Buffalo, NY. While I do not think of great food coming out of Buffalo besides their famous chicken wings, the Chef's menu looked pretty delicious. He is known for Japanese fusion with traditional upstate New York dishes. Here is a meta pic of the Chef and his assistants at work in the tiny kitchen. The Chef wrapping up the pierogies that will be served later. The hors d'oeuvres were especially interesting that night and all paired with Gekkeikan Zipang Junmai Sparkling Sake. I'd never heard of sparkling sake before. It was similar to a very light white wine with just a bit of car
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