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Jesse Perez to Cook for James Beard Foundation


Jesse Perez

Jesse Perez

Jesse Perez of Arcade Midtown Kitchen, 312 Pearl Parkway, has been invited to cook at for the James Beard Foundation in New York.

He and his team will be serving dinner for the prestigious culinary foundation on June 20.

It is his first invitation, he said, displaying a great deal of excitement at the prospect of bringing his cuisine to New York.

In other Beard news from this morning, no one from San Antonio made it to the finalist’s round this year. Several restaurants and chefs had been among the semifinalists, but not one made it to the finals round.

Biga on the Banks, 203 S. St. Mary’s St., was included on the list of Outstanding Service in the entire country.

Included in the list of semifinalists for Best Chef in the Southwest were Michael Sohocki of Restaurant Gwendolyn, 152 E. Pecan St., and David Gilbert, who recently left Sustenio at Éilan Hotel, 17101 La Cantera Parkway.

The nominees for best chef of the Southwest:

Kevin Binkley
Binkley’s Restaurant
Cave Creek, AZ

Bryce Gilmore
Barley Swine
Austin

Jennifer Jasinski
Rioja
Denver

Hugo Ortega
Hugo’s
Houston

Chris Shepherd
Underbelly
Houston

The awards will be presented May 3 and 6 in New York City. The list of finalists can be found at the foundation’s website: www.jamesbeard.org/awards.

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Daily Dish: Dady to Cook at Beard House


Dishing up the latest food news in San Antonio:

Jason Dady, who runs four restaurants in San Antonio, will be one of the featured chefs at New York’s prestigious Beard House on Aug. 24.

He will be teaming up with several old friends, including Beard award winner Christopher Lee and Daniel Patino, as well as pastry chef Jennifer Yee.

“We were all in the same culinary class at the California Culinary Academy in San Francisco,” said Dady, who owns the Lodge Restaurant of Castle Hills, Bin 555, Tre Trattoria and Two Bros. BBQ Market. “We have stayed in touch over the years and felt a reunion dinner from the CCA class of 2000 would be a cool idea for the Beard House.”

The menu is one of those mouth-watering creations that makes you want to fly to New York just for dinner. It also features plenty of local ingredients, so the city crowd will get to sample some of what we already know to be world class, including Texas goat cheese, Akaushi beef, and Fredericksburg peaches (if there are any to be had).

The list of appetizers starts with Foie Gras Macaroons with Brook Cherry Marmalade and Caviar Popovers with Meyer Lemon Emulsion. It also features Akaushi Tartare with Sous Vide Quail Eggs and Toasted Brioche, Grilled Texas Goat Cheese Sandwiches with Pickled Fredericksburg Peaches, Local Yellow Corn Ice Cream and Avocado in Spicy Waffle Cones, and Heirloom Tomatoes with Burrata and Roasted Garlic Focaccia.

Again, that’s just the beginning. To find out the full menu, visit jamesbeard.org.

The entire dinner will be paired with Darioush wines, which should make for “a spectacular meal,” Dady said.

The cost is $125 for James Beard Foundation members, $165 for the general public. If you want to go cheer Dady on, call (212) 627-2308 for reservations.

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