16 All-Star Louisville Chefs

 

7 Spectacular Courses

 

Celebrating 25 Years of the James Beard Foundation

Louisville Chefs Come Together for James Beard Benefit Dinner Presented by Sullivan University and The Brown Hotel

 

About the Dinner

Reserve your seat now for the Friends of James Beard benefit dinner on Friday, September 14 at the Brown Hotel. This lavish seven course meal prepared by 16 nationally celebrated Louisville chefs benefits the James Beard Foundation and Sullivan University’s National Center For Hospitality Studies scholarship fund. Each course will be paired with a different wine provided by Southern Wine and Spirits.

 

Participating chefs include: Laurent Geroli of the Brown Hotel, John Castro of Winston's, Mike Cunha of Sullivan University, Agostino Gabriele of Vincenzo’s, J.J. Kingery of Wild Eggs, John Varanese of Varanese, Peng Looi of Asiatique and August Moon, Shawn Ward of Jack Fry’s, Anthony Lamas of Seviche, Anoosh Shariat of Shariat Catering, Kathy Cary of Lilly’s, Dean Corbett of Corbett’s and Equus/Jack's Lounge, Joe Castro of General Electric, Jim Gerhardt of Limestone, Dallas McGarity of Theater Square Marketplace, Ghyslain Maurais of Ghyslain on Market and Julian Van Winkle of Old Rip Van Winkle Distillery. 

 

When: September 14, 2012 at 6:30 p.m.

Where: The Brown Hotel

Cost: $150 per person for James Beard Foundation members and $175 per person for non-members.

Tickets: To reserve your seat or a full table, call the Brown Hotel (502) 583-1234 or book online. 

Lobby of the Brown HotelStay at the Brown

Room packages are available in conjunction with this dinner for $129 plus tax for a deluxe room, with club upgrades available for an additional $30 a night. Visit their website to book now.

About the Beard Foundation

Founded in 1986, the James Beard Foundation is dedicated to celebrating, nurturing, and preserving America's diverse culinary heritage and future. A cookbook author and teacher, James Beard was a champion of American cuisine who helped educate and mentor generations of professional chefs and food enthusiasts. Today the Beard Foundation continues in the same spirit by offering a variety of events and programs designed to educate, inspire, entertain, and foster a deeper understanding of our culinary culture.

Press Room

Read more about the Friends of James Beard benefit dinner in these print and online publications.

Courier-Journal | Insider Louisville | Ace Weekly | Voice-Tribune

The Menu

Hors d'Oeuvres
Assortment of Canapes: Noisette of Baby New Potatoes with Shuckman's Kentucky Paddlefish Caviar and Creme Fraiche; Crispy Sour Mash Blinis with Bison Sirloin and Eastern Kentucky Style Chow Chow; Bourbon and Brown Sugar Cured Skuna Bay Salmon Gravlax with Capriole Farms Goat Cheese Cheesecake; Apple Crostini with Domestic Lamb and a Mint Sauce.
OLD RIP VAN WINKLE DISTILLERY 10-YEAR 107 PROOF BOURBON & PEACH COCKTAIL

Dinner
Honolulu Fish Hawaiian Ahi Tuna Tartare with Pickled Watermelon, Blackberry-Jalapeno Emulsion, Heirloom Tomatoes, Micro-Cilantro, Fried Quail Egg, Avocado, and Soda Cracker
STAGS' LEAP WINERY VIOGNIER 2011 - NAPA VALLEY, CALIFORNIA

Seared OceansFleet Fisheries Diver Scallops on Weisenberger Grits with Autumn Tomato Jam, Bourbon Cream, and Crispy Newsom's Prosciutto
NOBILO ICON SAUVIGNON BLANC 2011 - MARLBOROUGH, NEW ZEALAND

Bourbon Barrel Foods Kentucky Sorghum-Glazed Manchester Farms Quail with Chayote, Sun-Dried Cherries, and Walnut Slaw
DOÑA PAULA ESTATE MALBEC 2010 - MENZOZA, ARGENTINA

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 Puree
THE CALLING RIO LAGO VINEYARD CABERNET SAUVIGNON 2009 - ALEXANDER VALLEY, CALIFORNIA

Prime Beef Filet Mignon and Oxtail with Vegetable Salpicon and Poivrade and Bordelaise Sauces
BEAULIEU VINEYARD BEAUROUGE 2009 - NAPA VALLEY, CALIFORNIA

Housemade Ricotta and White Cheddar Popcorn Powder on Crisp Green Apple Slices with an Assortment of Kentucky Ripened Cheeses, Gethsemani Fruit Cake Crisps and Marcona Almonds
FONTANA CANDIDA LUNA MATER FRASCATI SUPERIORE 2009 - LAZIO, ITALY

Yuzu-Lemon Curd with Coconut Dacquoise and Pineapple Compote
CHATEAU STE. MICHELLE HORSE HEAVEN HILLS LATE HARVEST CHENIN BLANC 2006 - COLUMBIA VALLEY, WASHINGTON