The James Beard Foundation (JBF) is pleased to announce the third consecutive year of the Taste America®: “Local Flavor from Coast To Coast” national epicurean tour, which will visit ten American cities this fall. Spanning six weekends between September 18 and November 7, 2015, the program will stop in Boston, Charleston, Chicago, Los Angeles, Miami, Minneapolis, New Orleans, Phoenix, San Francisco, and Seattle. Each city will enjoy a special evening that starts off with a walk-around tasting reception from a lineup of celebrated local chefs, followed by a one-of-a-kind, four-course dinner crafted in collaboration with a Taste America All-Star and a Local Star chef. Tickets are on sale at jbftasteamerica.org.
Sam Fox, founder of Fox Restaurant Concepts and semifinalist in the James Beard awards Outstanding Restaurateur category for the past two years, will kick off the weekend with a festive and flavorful Taste of Fox Restaurant Concepts Reception, showcasing The Henry, Flower Child, Culinary Dropout, North Italia and Little Cleo’s Seafood Legend; a bevy of his best mixologists and a selection of small bites, signature cocktails, wine and beer at the Tempe Culinary Dropout on Thursday, September 24, from 7:00-9:00 p.m.
Cost is $100 per person.
On Friday, September 25, the exclusive dining event benefiting the James Beard Foundation, A Night of Culinary Stars, will be held at Royal Palms Resort and Spa. The evening will begin with a reception filled with cocktails and hors d’oeuvres from local chefs and restaurateurs, including Kevin Binkley (Binkley’s Restaurant Group; Cave Creek, AZ), Matt Carter (Zinc Bistro; Scottsdale, AZ), Rochelle Daniel (The Restaurant at L’Auberge de Sedona), Mel Mecinas (Talavera at Four Seasons Resort; Scottsdale, AZ) and Mark Tarbell (Tarbell’s Restaurant Group; Phoenix). Afterwards, guests will savor an extraordinary four-course dinner prepared by three James Beard Award winners, Taste America All-Star Michel Nischan, Local Star Chris Bianco (Pizzeria Bianco; Phoenix), Local Star RoxSand Scocos McCreary and Host Chef Todd Allison (T. Cooks at Royal Palms Resort and Spa; Phoenix), who will come together to create a unique and unforgettable one-night-only menu.
Cost: $275 per person. Time: 7:00 Cocktail and Tasting Reception followed by 8:00 Dinner.
For an exceptionally up-close-and-personal experience, there are five slots available to be an amateur sous chef and to work side-by-side with one of the chefs during the reception, with options ranging from $1,500 to $5,000. The participants will be seated afterwards to enjoy the dinner, plus after some light-hearted judging, are eligible to win a dinner for two at the Beard House and a two night hotel stay in New York City. For more information regarding this opportunity, please contact local organizer Robyn Lee at firstname.lastname@example.org.
On Saturday, September 26, free in-store consumer events will take place at Sur La Table® located at Kierland Commons; from 9:30 a.m. to 4:00 p.m. Activities of the day will include cooking demos by All-Star Michel Nischan at 10:00 a.m. and Chef Barb Fenzl at noon; book signings, tastings from local producers and artisans, as well as product demos and tastings from our national sponsors. Reservations for the free cooking demos will begin two weeks prior to each event at jbftasteamerica.org. Visit Phoenix’s event page for the full schedule and more details. http://www.jbftasteamerica.org/event/phoenix
The James Beard Foundation is proud to donate a portion of the evening’s proceeds to the Taste America Scholarship Fund. Local culinary students in Arizona are invited to apply for this culinary scholarship between April 1 and May 15, 2016 through jamesbeard.org. Candidates will be reviewed by the JBF Scholarship Selection Committee, chaired by Ungaro.