“A Night of Culinary Stars,” a once-in-a-lifetime culinary collaboration between world-renowned chefs, will kick off Los Angeles’ Taste America weekend on Friday, October 10. This exclusive dining event, to be held at the special events venue Vibiana, will benefit the James Beard Foundation.
The Friday night event will begin with a reception filled with bites and libations from local chefs, including Walter Manzke (République, Los Angeles) and Host Chef Neal Fraser (Redbird, Los Angeles). Afterwards, guests will be seated for dinner prepared by Taste America All-Star Aarón Sánchez (Alegre, NYC) and local star Nancy Silverton with Matt Molina and Dahlia Narvaez (Mozza Restaurant Group, Los Angeles), who been grouped together to create a unique multi-course menu. Tickets for the event are available for $275/seat and $2,500 per table.
On Saturday, October 11, the event will continue with a free day of demonstrations and tastings at Sur la Table at the LA Farmers Market in Los Angeles. At 10:30 am, Aaron Sanchez will lead a cooking demonstration and book signing. At 11:00 am, there will be tastings from artisanal vendors including orange–chile marmalade from Fallen Fruit from Rising Women and pickles from Pernicious Pickling Co. To RSVP, email RSVP-LOSANGELES@surlatable.com.
The James Beard Foundation’s Taste America®: “Local Flavor from Coast To Coast” is a national epicurean tour celebrating America’s culinary diversity. From September 12 through October 25, 2014, the program will stop in 10 cities over five weekends, including Atlanta, Boston, Chicago, Dallas, Los Angeles, New York City, Phoenix, San Francisco, Seattle, and Washington D.C.
The James Beard Foundation’s programs include educational initiatives, food industry awards, scholarships to culinary schools, publications, chef advocacy training, and thought-leader convening. The Foundation also maintains the historic James Beard House in New York City’s Greenwich Village as a “performance space” for visiting chefs. Two years ago, the foundation launched the Diplomatic Culinary Partnership with the U.S. Department of State’s Office of Protocol and helped create the American Chef Corps as a way to champion American chefs abroad, promote American food products and foster an interest in American culinary culture and history through international programs and initiatives.