When 16 Louisville chefs gather Sept. 14 to collectively cook a meal for James Beard Foundation, the night’s significance will stretch far beyond the seven-course feast itself.
One live crew! Louisville's top chefs gather for the Friends of Beard Dinner on Sept. 14 to raise scholarship funds for Sullivan University.
The meal serves as a fundraiser for the Friends of Beard, a national fund established to help budding chefs and restaurateurs with tuition expenses.
Louisville’s event, which is expected to draw more than 200 guests, will also benefit the scholarship fund for Sullivan University’s National Center For Hospitality Studies.
“We could not achieve our charitable mission without these dinners and the help of chefs like those in Louisville,” said Diane Harris Brown, director of educational and community programming for the James Beard Foundation in New York City. “Since 1991, we’ve given $4 million in aid to culinarians … including those in chef studies, wine studies, food environment and anthropology. The idea is to really zero in on the ones who are committed and want to develop that talent more fully for the industry and want to give back themselves.”
Keith Lerme, dean of Sullivan’s National Center for Hospitality, said he knew getting 16 chefs to share the same night off in Louisville—a Friday night at that—would be a challenge, but “they’ve been an absolute delight to work with. I’ve never seen chefs with less ego about putting themselves out like this or be more excited to work together.”
Price for the event is $150 per person for James Beard Foundation members, $175 per person for non-members. (Note: A portion of the ticket price is tax deductible).
The meal is going to be a long one, so if you want to retreat to a quiet place—OK, a bed, where you can sleep this thing off—rather than drive home, The Brown Hotel is offering a room package in conjunction with the dinner at the rate of $129 (plus tax) for a deluxe room. Club floor upgrades available for an additional $30.
To make reservations, call 502-583-1234 or book online by clicking here.
More information is available online at: www.jamesbeardlouisville.com.
* Note: Fourteen of these chefs have cooked at the James Beard House, which is an amazing achievement for a city the size of Louisville.
Host chefs: Laurent Geroli (The Brown Hotel) and John Castro (Winston’s at Sullivan University)
Hors d’oeuvre: assortment of canapés by Agostino Gabriele of Vincenzo’s and Mike Cunha of Sullivan University; paired with Old Rip Van Winkle 10 year
First course: Ahi Tuna tartar with pickled watermelon by John Varanese of Varanese and J.J. Kingery of Wild Eggs with Stag’s Leap Winery Viognier
Second course: Seared Oceans Fleet diver sea scallops on Wiesenberger grits by Kathy Cary of Lilly’s and Dean Corbett or Corbett’s with Nobilo Icon Sauvignon Blanc
Third course: Bourbon barrel Kentucky sorghum glazed Manchester Farms quail with chayote squash by Anoosh Shariat of Shariat Catering and Anthony Lamas of Seviche with Dona Paula Estate Malbec
Fourth course: Berkshire pork tenderloin and smoked fingerling potatoes by Shawn Ward of Jack Fry’s and Peng Looi of Asiatique with The Calling Cabernet Sauvignon
Fifth course: Prime mignon of beef and oxtail by Joe Castro of General Electric and John Castro of Winston’s with Beaulieu Vineyards Beaurouge
Sixth course: Fresh made ricotta crostini with honey, truffle and candied pecans by Dallas McGarity of Marketplace at Theater Square and Jim Gerhardt of Limestone with Fontana Candida Luna Mater Frascati Superiore
Seventh course: Yuzu lemon curd with coconut daquoise and pineapple compote by Laurent Geroli of the Brown Hotel and Ghyslain Maurais of Ghyslain on Market with Chateau Ste. Michelle Late Harvest Chenin Blanc
Steve Coomes is a Louisville restaurant industry veteran turned food writer. In his 22-year career, he has edited and written for dozens of national trade and consumer publications including Nation's Restaurant News and Southern Living. A past restaurant critic and food feature writer for Louisville magazine, he pens features for ...
