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The James Beard Foundation’s Taste America

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James Beard Foundation’s Taste America, Taj Boston

Hear the name James Beard and the best of American cuisine immediately comes to mind. The spirit of this cookbook author, television personality, and teacher of professional chefs and food enthusiasts lives on.

The James Beard Foundation’s mission is to “celebrate, nurture, and honor America’s diverse culinary heritage through programs that educate and inspire.”  The JBF continues the same spirit with educational programs, food industry awards, scholarships for culinary students, publications, and more.

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Chefs at Taste America, James Beard Taste America, Taj Boston

Among the JBF’s other initiatives is a National Epicurean Tour called Taste America, a ten-city tour in its fifth year.  This year A Night of Culinary Stars ran from  September 22 to November 11, 2017 in Phoenix, Los Angeles, New Orleans, Philadelphia, Seattle, Chicago, San Francisco, Austin, Boston, and Kansas City. The event in Massachusetts was held at Taj Boston.

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JBF Winner Daniel Boulud (far left) and JBF President Susan Ungaro (center) with this year’s scholarship recipient and other chefs

Among the special guests were Susan Ungaro, President of the James Beard Foundation, and Emmy Award winning Jenny Johnson, Producer and Co-Host of NESN’s Dining Playbook, the guest emcee. Johnson’s effervescent personality lifted the bids in the live auction well beyond expectations.

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The Live Auction with Jenny Johnson with Chef Karen Akunowicz, Taj Boston

Wonder what was served?

Reception Hors d’Oeuvre

Gọi Xoài, made of Young Mango with Marinated King Crab, Calamansi, and Vietnamese Herbs, created by Thai Dang, a guest chef from HaiSous in Chicago.

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Thai Dang of Haisous, Chicago

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Goi Xoài by Chef Thai Dang

 

 

 

 

 

 

 

Chipotle-Braised Beef Short Ribs with Charred Brussels Sprouts, Golden Beet Polenta, and Rosemary Crumb created by Gurminder Gidda from Taj Boston in Boston.

Venetian Foie Gras with Onions, created by Michael Lombardi and Kevin O’Donnell from SRV in Boston.

 

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Brussels Sprout Bravas

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Venetian Foie Gras with Onions

 

 

 

 

 

 

 

Brussels Sprout Bravas with Chorizo, Garlic Aïoli, and Hazelnut Migas, created by Cassie Piuma from Sarma in Somerville, MA.

Spicy Spinach Shish Barak with Yogurt, Preserved Lemon, and Chickpea–Almond Crunch, created by Juan Pedrosa from Yvonne’s in Boston.

Blue Circle Smoked Salmon with Chive Cream Cheese, Cucumbers, and Dill on Rye Bread was created by James Beard Lifetime Achievement Award Winner Nora Pouillon.

Poached Rhode Island Squid with Celery and Salted Herbs, created by Marc Sheehan from Loyal Nine in Cambridge, MA.

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Chef Carolyn Johnson of 80 Thoreau, Concord, MA

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Poached Rhode Island Squid with Celery and Salted Herbs

 

 

 

 

 

 

 

 

Seared Scallops with Lentils, Mushrooms, and Beurre Rouge, created by Carolyn Johnson from 80 Thoreau in Concord, MA.

A Tartare Bar included Chilled Peekytoe Crab with Guanciale, Crispy Maine Potatoes, and Uni Aïoli; Fire-Roasted Andover Farm Beets with Housemade Preserved Lemon, Toasted Hazelnuts, Dill, and Chive Crème Fraîche; and Northeast Family Farms Beef Sirloin with Cornichons, Local Quail Eggs, and Dijon Mustard Dressing, created by Sodexo.

 

The Dinner Menu

 

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Homard en Gelée with Purple Potato, Leek, Root Vegetables, Créme Fraîche, and Fines Herbes,

 

 

Homard en Gelée with Purple Potato, Leek, Root Vegetables, Crème Fraîche, and Fines Herbes, created by Taste America All-Star James Beard Award Winner Daniel Boulud of Bar Boulud in New York City, Boston, and London. Paired with Pascal Jolivet Pouilly Fumé, Loire, France 2016

 

 

 

 

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Prawn Dumplings with Lemongrass, Oyster Leaf, and Nasturtium in Tom Yum Broth

 

 

Prawn Dumplings with Lemongrass, Oyster Leaf, and Nasturtium in Tom Yum Broth, created by local star Karen Akunowicz of Myers + Chang in Boston. Paired with Famille Hugel Classic Pinot Gris, Alsace, France 2014

 

 

 

 

 

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Coq au Vin with Carrot Confit, Lardons, Trumpet Royale Mushroom, and Watercress

 

 

Coq au Vin with Carrot Confit, Lardons, Trumpet Royale Mushroom, and Watercress, created by created by  created by Taste America All-Star James Beard Award Winner Daniel Boulud of Bar Boulud in New York City, Boston, and London. Paired with Robert Mondavi Winery Maestro, Napa Valley, CA 2014

 

 

 

 

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Quince Dolma with Roasted Quince, White Chocolate Labneh, and Pistachio Kanafeh

 

 

 

Quince Dolma with Roasted Quince, White Chocolate Labneh, and Pistachio Kanafeh, created by Pastry Chef Maura Kilpatrick of Oleana Restaurant in Cambridge, MA. Paired with Kracher Cuvée Auslese, Burgenland, Austria 2016

 

 

 

The James Beard Foundation

The James Beard Foundation also maintains the James Beard House in New York City’s Greenwich Village. The culinary icon’s townhouse has become a place for celebrated American chefs to showcase their skills with dinners and cooking demonstrations. Multi-course meals with wine or cocktail pairing are offered and open to the public for an exceptional dining experience.

Recipes, food news, and more is available at the James Beard Foundation’s blog , where you can subscribe to the free newsletter.

The JBF’s Livestream Channel offers coverage of the James Beard House kitchen, the James Beard Awards and more.

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