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Events at the James Beard Foundation WELCOME TO THE JAMES BEARD 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 New York City’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. 1 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 California. 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] 2 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. 3 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.
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