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JBF Greens X Virtue Restaurant  

On Tuesday, Feb. 22 at 7 p.m., Chef/Owner Erick Williams of Virtue Restaurant will collaborate with longtime mentees Chef de Cuisine Damarr Brown and Pastry Chef Becky Pendola on a three-course menu highlighting Southern American cuisine. Dinner will be an indoor gathering, followed by a brief Q&A about the impact of mentorship in the hospitality industry. The menu includes the following:   

BEVERAGE 

  • J Vineyards & Winery Cuvée 20 Brut NV 

MENU 

  • Poached Maine Lobster with Charred Broccoli, Blood Orange, and Dill 
  • Pan-Seared Guinea Hen with Carolina Gold Rice, Greens, Cornbread, and Andouille Jus 
  • Banana Cake with Coconut Cream, Salted Milk Jam, and Malted Banana Ice Cream 
  • Wine pairings to be announced 

Tickets are $85 for JBF Greens members and $95 for the public and can be purchased here. 70% of each ticket sale will go directly to the host restaurant while 30% will go towards the Foundation’s programs, including the Open For Good campaign to support independent restaurants. 

James Beard Foundation Greens events are for food lovers between the ages of 21 and 39. Greens get to discover the newest restaurants, chefs, and culinary trends, all while enjoying great food and drinks.  

Taste America: Chicago 

Chicago’s very own Chef Cedric Harden of River Roast and Chef Darnell Reed of Luella’s Southern Kitchen are participating in the James Beard Foundation’s winter Taste America culinary series on Tuesday, March 15 at 6:30 p.m. at River Roast. Taste America, presented by Capital One, brings chefs and diners back together again to safely celebrate local independent restaurants and build support for industry recovery. 

Each event ticket includes a multi-course meal curated by Chefs Cedric and Darnell plus beverage pairings that reflects their signature styles and highlights the uniqueness of their restaurants and the Chicago community. Our local menu includes the following: 

CHOICE OF WELCOME BEVERAGE 

  • Old Fashioned > Rabbit Hole Cavehill Kentucky Straight Bourbon with Demerara Syrup and Orange Bitters (created by River Roast) 

or 

  • White Claw® Hard Seltzer (Black Cherry or Mango) 

BREAD COURSE 

  • Cornbread, Buttermilk Biscuit, and Seeded Muffuletta Bread with Pimento Cheese and Kerrygold Butter 

APPETIZER 

  • King Crab–Pork Belly Gumbo 

ALTERNATIVE APPETIZER 

  • Gumbo z’Herbes with Vegan Dirty Rice 

ENTRÉE 

  • Crispy Pork Shank with Lentils, Corn, Torn Bread, and Apple Cider Nage 

ALTERNATE ENTRÉE 

  • Delicata Squash with Roasted Seasonal Vegetables, Wild Rice, and Pumpkin Seeds 

DESSERT 

  • Carrot Cake with Cream Cheese Frosting, Crispy Carrots, and Cinnamon Caramel 

Tickets can be purchased for $300 per pair at jamesbeard.org/tasteamerica, single tickets are not available. Taste America supports local chefs and restaurants directly while also driving philanthropic support towards industry-wide relief. In order to support their businesses, 65% of all tickets sold will go directly to the restaurant teams creating the meal, with 35% of proceeds supporting the Foundation’s national programming, including the Open for Good campaign. 

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