WELCOME TO THE HOUSE! We are absolutely thrilled that you will be cooking at the historic James Beard House, an 1840’s townhouse where James Beard lived, taught, and welcomed friends and students who shared his love of food. After Beard passed away, his friend Peter Kump founded the James Beard Foundation (JBF). The James Beard Foundation’s mission is to celebrate, nurture, and honor chefs and other leaders making America's food culture more delicious, diverse, and sustainable for everyone. Today the Foundation administers a number of diverse programs, including educational initiatives, food industry awards, culinary scholarships, media, food system impact programs, and the maintenance of the historic James Beard House in ’s Greenwich Village as a performance space for visiting chefs. And that’s you! Welcome to the Beard House!!!

PLANNING YOUR DINNER- Note, we host over 200 dinners each year, and yours joins our legacy.

Menu Format 3 passed hors d’oeuvres reception with beverages (with a minimum of 2 pieces of each/guest), followed by 5- course tasting menu including bread service*, dessert, and matching wine** for each course. Plated in the kitchen - No family style.

* Bread Service: optional if you think your dinner does not need bread. Otherwise, chefs have 3 options: 1) Bring or make bread for the dinner, or 2) order bread from a NYC area bakery and we can help with sourcing

** Suggested wine quantities: 18 bottles for reception, and 12 bottles for each course.

Timing Dinner starts at 7:00 pm, 30 minute passed hors d’ reception. Guests enter through Mr. Beard’s kitchen to meet YOU and your team, and then proceed to Greenhouse Gallery room or garden, weather permitting, for passed hors d'oeuvre reception. Guests are seated at 7:30 pm JBF representative welcomes guests briefly, and dinner service begins at 7:45 pm Dinner 7:45 pm-10:00 pm Closing – With dessert course, the JBF rep brings chef and team out into dining room to meet the guests and for thank you from the Foundation.

Capacity 80 for all events (Average is 60)

Seating 2nd floor main dining room – seats 55+, assorted table sizes 1st floor Greenhouse Gallery room – seats 1 table of 12 1st floor Front room – seats up to 12 guests, banquette for up to 8, and an extra table of 2-4, as needed. Private Dining Room on the 4th floor – seats up to 12 guests at a special rate (booked occasionally and event capacity is still 80)

PREP SPACE Beard House opens at 8:00am and is available to you ONLY on the day of your event. Please secure your own prep space somewhere else prior to your date, or go through the JBF partner, Great Performances. Form will be sent in separate email.

FOOD AND WINE DONATIONS Chefs are responsible for providing all the food at dinner, and securing their own beverage pairings. We are a 501 c 3 charitable Foundation and if you are able to secure discounts or donations, great.

 Please review our Beard House Purveyors and House Suppliers (listed below) to help offset food costs. You are not obligated to use their products or brands but they may be useful.

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BEARD HOUSE PURVEYORS The following House Purveyors financially support the Foundation and make special offers to Beard House chefs. Please reach out to the specified contact person for more information and ordering details.

PROTEINS AND PRODUCE

PORK> Heritage Farms Cheshire Pork Contact: Julie Toman PO Box 42 Tel: 404-379-3441 Seven Springs, NC 28578 [email protected] www.heritagecheshire.com Chester White heritage breed hogs raised on a family-owned farm in Seven Springs, NC for over 40 years. Heritage Farms will donate any pork products from their catalog to Beard House chefs free of charge. Please reach out to Julie directly.

SALMON> Skuna Bay Vancouver Island Craft Raised Salmon www.skunasalmon.com Contact: Emma Rooney, [email protected] Tel: 484-455-4954 CC: Adam Obrien, [email protected]

Skuna Bay farms are located in an isolated region off the coast of Vancouver Island where glacier fed waters, strong tidal currents and ideal salinity combine to provide perfect waters for raising salmon. Skuna will donate whole, head-on, gutted salmon to Beard House chefs free of charge.

MICROGREENS> Koppert Cress Contact: Katherine Loffreto (Marketing Manager) 23423 Middle Road / Route 48 Tel: 631-779-3640 / Cell: 631-375-6779 Cutchogue, NY 11935 [email protected] Narimane Leshaf [email protected] usa.koppertcress.com Heirloom Micro-Greens available by request. All chefs will automatically receive a complimentary Sakura Mix on the day of their event. Additionally, Koppert Cress will donate any of the items from their online collection to chefs. To order, please call or email Natalie.

SPECIALTY PRODUCE> Melissa’s via fedex Contact: Nancy Eisman by email 5325 S. Soto Street [email protected] Vernon, CA 90058 www.melissas.com Specialty produce from Southern . Products include everything from ancho chiles and Asian pears to zebra tomatoes and baby zucchini. Please call to inquire about availability and special pricing on ingredients. Minimum 72-hour notice required for inventoried items and fruit that does not require ripening.

CHEESE > Grana Padano Contact: Lou or Sal Di Palo Di Palo’s Fine Foods (212) 226-1033 200 Grand St, New York, NY 10013 Hours: M-Sat 9AM-7PM, Sun 9AM-5PM

Grana Padano is a hard, slow-ripened, semi-fat cheese from Italy, comparable to Parmigiano Reggiano. If you would like to use this product, please visit Di Palo’s Fine Foods, make sure to ask for Lou or Sal Di Palo, introduce yourself, and ask to taste the three ages of Grana Padano. Once you have selected the one that best suits your culinary needs for your dinner, please ask Lou to give you the amount you will need at no cost to you.

BAKING/COOKING NEEDS CHOCOLATE> Valrhona Contact: Customer Service 45 Main Street, Suite 1054 Tel: 718-522-7001 Brooklyn, NY 11201 FAX ORDER FORM: 718-522-7331 or www.valrhonaprofessionals.com EMAIL Order form to customer service: [email protected]

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Artisan quality chocolates from France. Will donate any 3kg. chocolate bags or cocoa powder to chefs free of charge. You MUST USE ORDER FORM to request product by FAX or EMAIL to customer service.

For ORDER FORM, reach out to Program director Izabela Wojcik [email protected] OR coordinator Debbie Holloway at [email protected]

VANILLA/EXTRACTS> Nielson Massey 1550 Shields Drive Contact: Beth Nielson and Sarah Hintze Waukegan, IL 60085 Tel: 800.525.PURE (7873) or Outside the U.S.: 847.578.1550 www.NielsenMassey.com [email protected] [email protected] Nielsen-Massey Vanillas products are stocked in the James Beard House kitchen for sampling and use by chefs preparing for their event. They will donate any of their line of fine vanillas and flavors to chefs (a full list can be found online), simply contact Beth Nielson with the products you’d like to order.

CONDIMENTS-VINEGARS, PICKLED, PRESERVED, INTERNATIONAL> Roland - American Roland Food Corp. Contact: Lauren Cronin, Marketing Specialist 212.741.8290 Ext. 412 Tel: (347) 331-9918 [email protected] Full Roland Catalog Salsify- New Items www.rolandfoods.com Roland will donate any 4 items from online chef catalogue. To Order:

 Send an email order to [email protected] or call 212.741.8290 Ext. 412 with questions  Send the item code with the quantity needed for your dinner (in individual units)  Include ship location, name & full address (no P.O. boxes), and arrival date. (We are happy to ship to your restaurant prior to the event or for arrival at the Beard House.)

OLIVES> Foodmatch Contact: Brandon Gross (Marketing Director) Tel: 212-244-5050 [email protected] www.foodmatch.com Selection of olives, antipasti, and tapenade spreads. Will donate a case of their signature products to chefs. Order form available by request.

BEARD HOUSE SUPPLIERS While the following companies are not Beard House purveyors, and do not financially support JBF, we love their products and they will support our guest chefs upon request.

Anson Mills Contact: Catherine Schopfer 1922 C Gervais St Tel: 919-225-4032 Columbia, SC 29201 [email protected] www.ansonmills.com Anson Mills will donate any ingredient up to 10# per event at no charge and will assist chefs in choosing the ingredient best suited to their application. Anson Mills appreciates menu listing for events.

Hudson Valley Foie Gras Contact: Dotty Moylan (runs the farm. We LOVE her) 80 Brooks Road Tel: 845-292-2500 Ferndale, NY 12734 www.hudsonvalleyfoiegras.com Hudson Valley Foie Gras will arrange for special pricing of moullard duck products and foie gras.

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KITCHEN EQUIPMENT AND PANTRY LARGE KITCHEN EQUIPMENT Jade Range (Custom Prototype) Heavy duty restaurant range, natural gas, 90" wide 2 standard full-size ovens: 35,000 BTU each 1 (18") cabinet storage base with tray slides that accept full-size sheet pans 6 open burners: 24,500 BTU each (left of the stove) 1 (24") thermostatic griddle (center) 1 (30") char broiler: 125, 000 BTU (right of the stove)

Blodgett Double Deck Convection Oven Natural Gas with 2-speed fan, 5 racks each and interior light, 80,000 BTU each

Alto-Shaam Thermal Container (Free Standing) 10 (12”x20”x2") pans or 6 full-size sheet pans, stainless steel exterior & interior, Common thermostat control: Range from 60 degrees F to 220 degrees F

Jade Range Heavy Duty Restaurant Range, Natural gas, 36" wide, standard oven base Six (28,000 BTU) open burners, with high flue riser

Giles Junior Multi-Purpose Fryer, Model WOG-20MP-VH 2 fry baskets (10-1/8” x 4-7/16”), 25lb. capacity of shortening, produces 3 lbs. of French fries every 5 minutes. Temperature Range; 0 degrees to 375 degrees

Char-Broil Tru-Infrared Professional 500 IR Flex Grill (Outdoor) Propane grill featuring 4 stainless steel burners and 680 total square inches of cooking space

Pick Up Counter (Custom) Boos Block Butcher Block top (1-3/4” thick Hard Rock Maple) and stainless steel open base Cabinets with adjustable shelves and sliding doors

Prep Counter (Custom) Stainless steel top with marine edge and integral sink and open cabinet base with an adjustable stainless steel shelf

Freezer (Reach-In) by True Refrigeration www.truemfg.com True Model STR1F-1S , One-Section-Single Door, Self-Contained Freezer System Designed using the highest quality materials and components to provide the user with colder product temperatures, lower utility costs and exceptional food safety. High capacity, factory balanced refrigeration system that maintains -10°F (-23.3°C) temperatures. Ideal for both frozen foods and ice cream. Stainless steel exterior and interior. Positive seal self-closing door with 120° stay open feature. Lifetime guaranteed door hinges. Entire cabinet structure and solid door are foamed-in-place using Ecomate. A high density, polyurethane insulation that has zero ozone depletion potential (ODP) and zero global warming potential (GWP). Universal tray slides to fit full-size sheet pans or hotel pans

2 Refrigerators (Reach-Ins) by True Refrigeration True Model STR1R-1S One-Section-Single Door, Self-Contained Refrigeration System High capacity, factory balanced, refrigeration system holds 33°F to 38°F (.5°C to 3.3°C) for best food preservation in extreme conditions. Stainless steel exterior and interior. Positive seal self-closing door with 120° stay open feature. Lifetime guaranteed door hinges.

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Entire cabinet structure and solid door are foamed-in-place using Ecomate. A high density, polyurethane insulation that has zero ozone depletion potential (ODP) and zero global warming potential (GWP). Universal tray slides to fit full-size sheet pans or hotel pans AND True Model STR2R-2S , Two-Section-Double Door Self-Contained Refrigeration System Designed using the highest quality materials and components to provide the user with colder product temperatures, lower utility costs and exceptional food safety. High capacity, factory balanced, refrigeration system holds 33°F to 38°F (.5°C to 3.3°C) for best food preservation in extreme conditions. Stainless steel exterior and interior. Positive seal self-closing doors with 120° stay open feature. Lifetime guaranteed door hinges. Entire cabinet structure and solid door are foamed-in-place using Ecomate. A high density, polyurethane insulation that has zero ozone depletion potential (ODP) and zero global warming potential (GWP). Universal tray slides to fit full-size sheet pans or hotel pans.

Small Equipment By Breville www.brevilleusa.com

Smart Scoop Ice Cream Maker: http://www.brevilleusa.com/food-preparation/ice-cream-makers.html Hemisphere Control Blender: http://www.brevilleusa.com/hemisphere-control.html Control Grip Immersion Blender: http://www.brevilleusa.com/the-control-grip-stick-mixer.html Scraper Mixer Pro: http://www.brevilleusa.com/stand-mixer.html Sous Chef Food Processor: http://www.brevilleusa.com/sous-chef-food-processor.html Juice Fountain Elite: http://www.brevilleusa.com/die-cast-juice-fountain-elite.html Risotto Plus: http://www.brevilleusa.com/risotto-plus-tm.html Fast Slow Cooker: http://www.brevilleusa.com/the-fast-slow-cooker.html

Other Volanobiz Meat Slicer http://www.volanobiz.com/legend-250-meat-slicer.html Kitchen-Aid Mixer with Attachments: Pasta Roller Attachment; Meat Grinder Robot Coupe Food Processor VitaMix Blenders: Vita-Prep 3 with new Aerating Containers. Sous Vide Supreme Water Ovens (4) http://www.sousvidesupreme.com/Shop/Water_Ovens-/EN-US/SousVide_Supreme-21/Product.aspx VacMaster Sous Vide Immersion Circulator https://www.vacmasterfresh.com/sv1-sous-vide-cooking-immersion-circulator/ Spice Grinder Fruit & Vegetable Strainer Butane Torch Presto Popcorn Popper Pots/Pans, Misc. 3 All-Clad (20-quart) pots & 1 All-Clad (12-quart)pot Plastic Wrap All-Clad Frying & Deep Sauté Pans Aluminum Foil Non-Stick Fry Pans Parchment Paper 2 Staub Cast Iron 13.25-qt Round Cocottes (dark blue) S/S Mixing Bowls (assorted sizes) 2 Staub Cast Iron 8.5-qt Oval Cocottes (dark blue) Scales: Manuel and digital Cast Iron Skillets Hotel Pans (solid and perforated) Paper Doilies (assorted sizes) Plate Mate (stackable plate rack) Slicer Bain Marie (assorted sizes) Roasters Pasta Roller (manual) Muffin Tins (large) French Mandolin Japanese Mandolins

Small Wares Wire Cooling Racks Full and Half Sheet pans 5

Cutting Boards Fish Spatulas Rubber Spatulas Manual Sauce Dispenser Funnel with stand Large Spider Metal Spatulas Salad Spinner Rolling Pins Wooden Spoons Microplane China Cap/Chinois Whisks Slip Mats-Large Ice Cream Scoops Pastry Brushes Ladles (assorted sizes) Strainers Tongs Slotted Spoons Cheese Grater Pastry Bags (disposable) Potato Masher Food Mill Zester Vegetable Peelers Professional Temperature Tools by ThermoWorks (Full line of products available in house daily) www.ThermoWorks.com

Pantry Items  Sugar: Cane, Brown, Superfine, Confectioners  Black Pepper  Flour: All-purpose  Baking Soda and Powder  Whole Milk in Half-gallon size  Cornstarch  Butter: salted and unsalted  Fleur de Sel  Spices: assorted *call for specifics  Five Peppercorn blend  Vegetable Pan Spray  5 inch Bamboo skewers  American Roland Corp. products: usually stocked  Yellow polenta  Sea salt (fine and course)  Red Andean Quinoa  BONO Olive Oil  Superfino Arborio Rice  Canola Deep Fry Oil Coconut Milk  Vinegars: Assorted

Nielsen- Massey Line of VANILLAS and EXTRACTS: http://www.nielsenmassey.com/ Liquid: Pure Vanilla Extract, Madagascar Bourbon Vanilla Extract, Mexican Pure Vanilla Extract, Organic Fairtrade Madagascar Vanilla Extract, Bourbon Pure Vanilla Extract, Tahitian Pure Vanilla Extract Paste/Powder: Madagascar Bourbon Vanilla Bean Paste, and Bean Powder. Beans: Madagascar Bourbon Vanilla Beans, and Mexican Vanilla Beans Sugar: Madagascar Bourbon Pure Vanilla Sugar

OTHER EXTRACTS (Liquids)- Coffee, Orange, Pure Lemon, Pure Peppermint, Pure Almond, Pure Chocolate, Rose Water, and Orange Blossom Water

WILL POWDER, assortment of powders – stocked in the Beard House office: www.willpowder.com

TABLEWARE Beard House stocks full line of china/glassware/flatware. Images and product information will be sent to chefs upon confirmation of the event. If chef requests additional items or equipment that needs to be rented, those fees will be covered by the chef.  China: FOH (Front of the House) has graciously supplied the Beard House with a full line of china, mostly white, modern shapes and versatile sizes. http://frontofthehouse.com/  Various ceramic platters and metal plates for hors d’oeuvre are available.  Stainless flatware: Gourmet Settings Savannah Collection. http://www.gourmetsettings.com/savannah  Settings include dinner fork, salad fork, dessert fork, oval soup/dessert spoon, dinner knife, steak knife, teaspoons, and demitasse spoons.

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 Stemware: Steelite. http://us.steelite.com/glassware.html We stock a versatile supply of shapes that should be sufficient for your event.  Staub: www.chefschoosestaub.com Enameled cast iron cookware made in France. We stock the following for service: .25qt Staub Mini Cocotte, Black 5.5" * 3.8" Staub Mini Oval Gratin Baking Dish, Black 5.75" x 4 .5" Staub Cast Iron Mini Rectangular Baker, Matte Black (only 20 pieces in stock, for family-style courses or bread service)

HOW MANY COOKS TO BRING? We recommend chef plus 3-5 cooks. In addition, JBF has relationships with local NYC culinary schools and can request student volunteers to augment your staff.

JBF can request up to 2 volunteers for the day of your event to augment your staff. We will do our best to confirm your volunteer request the week prior to your event. The shifts are 10:00am to 4:00pm, and/or 4:00pm to 11:00pm. The local cooking schools include the International Culinary Center, the Natural Gourmet Institute, ICE-Institute of Culinary Education, among others.

JBF provides dishwashers all day.

SERVICE STAFF JBF pays for our full service staff. Includes a maitre d’hotel, wine steward, waiters (usually 1 per 10 guests), a kitchen manager, and kitchen stewards. We pay for their services for each event at no cost to the chef.

FAMILY MEAL JBF pays for and provides our staff meal. You are not expected to do that. However, should you wish to, the scheduled time is 5:45pm.

SETTING AND AMBIENCE James Beard House provides the complete restaurant setting: chairs, tables, off-white linen rentals, candle votives, and flower arrangements for the periphery of the dining rooms. The JBF House does not provide centerpieces. If you would like decorations, we can provide you with a list of local florists. We encourage chefs to decorate the tables with souvenir menus, wine tasting notes, and any other appropriate elements. We have a sound system for playing CDs as well as an iPod docking station if you want to play your own music playing during the reception only. The floor plan and seating chart are available upon request or you may view the floor plan from our website: http://www.jamesbeard.org/resources/chefs

COMPLIMENTARY SEATS/ADDITIONAL SEATS Complimentary seats apply only to seated events. We will set aside A TOTAL OF 4 COMP SEATS for an event to be shared among all participants, to be used as you wish. If you are part of a group dinner, please coordinate your comps. If you need additional seats (for family, media, management, sponsors, etc.) you can purchased them at the discounted member’s rate. Please inform us of the names of comp guests and if you plan to purchase additional seats.

We do not invite members of the media to Beard House dinners. Chefs must invite their own media guests and pay for their seats or use the allotted comp seats.

Chefs should also invite their own loyal supporters and customers. As a courtesy, we will extend the JBF member’s rate to anyone who is referred by the restaurant. You will be given a CODE WORD with the confirmation of your event. Guests need to call our reservations department directly, at 212-627-2308, identify themselves as “friends of the chef” using the CODE WORD and ask for the member’s rate.

SOUVENIR MENUS Please create your own souvenir menu. It makes a coveted memento. Be as creative as you like with wine notes, history of the property, etc. If you prefer, we can print your menu on our JBF letterhead. Please also bring display materials, such as restaurant menu, cards, books, guest registry book, etc. for the front room display table. 7

GUEST GIFTS Optional, but a lovely gesture and opportunity to spread your brand and name. Guests are not expecting anything. Plan on one/guest.

PHOTOGRAPHY JBF contracts professional photographers for each dinner. Limited to kitchen shots of all the food, candid shots of the team in action, posed group shot in the kitchen, and the chef introduction at the end on the second floor. We do not allow for photography of guests and the dining experience, as it is disruptive.

Photo turnaround time is 2 weeks. Our editors will email you the photo files once processed. If you wish to hire your own photographer, we’re happy to give them access. If you have questions about the status of photos after the dinner, contact our associate editor, Maggie Borden, at 212.627.1111 ext. 559 or at [email protected].

JBF KITCHEN CAM The JBF Kitchen Cam (www.jamesbeard.org/kitchen-cam) is a Livestream camera feed that captures action during your dinner service in the Beard House kitchen. While you are not obligated to participate, this is a great way to share your special night with friends and family at home. The feed is live each night at 6:15pm ET and remains on until dessert has been served. After your dinner, links to your stream will be posted in our archives: http://livestream.com/accounts/1700734/events/2884469.

ACCOMMODATIONS The James Beard Foundation is currently partnering with the Walker Hotel Greenwich Village in Manhattan to provide special rates for chefs and their teams. You will receive a special email about this.

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