The James Beard Foundation’s Epic Fundraising Dinner Returns to Philly
Tickets are on sale now for a blowout feast featuring local Beard Award nominees and winners in November.
James Beard Foundation
The James Beard Foundation’s Taste America tour is coming back to Philly this November.
The event spotlights the foundation’s initiatives to support sustainability and minimize food waste while donating a portion of the proceeds from ticket sales and auctions for its scholarship programs. While the menu for 2018’s Philly dinner isn’t set yet, you can take a look at last year’s to get an idea of the epic feasting in store at their collaborative dinner on Friday, November 2nd at the Rittenhouse Hotel.
The evening begins with a VIP pre-reception presented by host chef Jonathan Cichon, then cocktails and bites from Beard Award-nominated chefs like Hardena’s Diana Widjojo, Eli Kulp and John Patterson from Fork, Joey Baldino, Marcie Turney and Valerie Safran, and Scarpetta’s Michael Loughlin.
Dinner will be prepared by Chichon, a Taste America Visiting All-Star yet to be announced, and Nick Elmi, Taste America’s Local All-Star, with dessert by 2018 Rising Star Chef winner Camille Cogswell of Zahav, Essen Bakery’s Tova du Plessis, and the the Rittenhouse’s pastry crew; Scarpetta will host the afterparty.
Tickets for this epic dinner are $300 for the cocktail party, dinner, a swag bag, and access to live and silent auctions, with VIP tickets that include the pre-reception, a meet-and-greet with chefs, and premiere seating with a Philly culinary star as well as the auctions and afterparty. An afterparty-only ticket can be had for $50. Get them here.
On Saturday, November 3rd, Taste America heads to Sur La Table at the King of Prussia Mall for in-store cooking demos by Nick Elmi at 10 a.m. as well as book signings and tasting from local producers and national brands. While the cooking demos are free, you’ll need to reserve a spot in advance; reservations for Elmi’s demo will open two weeks before the event and can be made here.
