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JBF Celebrity Chef Tour

November 1, 2018 @ 6:30 pm - 8:00 pm

Join us for a fantastic night of food, wine and Chefs. Each chef will be cooking up an amazing course and we’ll pair some beautiful wines with each course. This is the event you want to attend this year.
The James Beard Celebrity Chef Tour is the official Beard House on Tour. The tour travels to towns and cities around the country bringing the famous Beard experience to guests, media and fans. These events replicate the Beard House dinners along with helping to raise awareness about James Beard and the work of the James Beard Foundation. The format of the Celebrity Chef Tour is consistent with the dinners at the Beard House in New York’s Greenwich Village, including a one-hour reception followed by a five-to-seven course dinner paired with donated wines.
Proceeds from the evening benefit James Beard Foundation, Young Williams Animal Center, and L5 Foundation.

Premier Partner: U.S. Bank Altitude Reserve

Each course will be paired with wine or a cocktail. Each guest will receive a $50 Swag Bag.

Passed Canapés
Chef Christian Perez (City Pharmacy, Covington GA)
Duck Empanadas….salsa verde, curtido
Scallop Aguachile…lime, cilantro, red onion, tomatillo, cucumber
Esquite shooters…charred corn, cotija, cilantro, crema, piment d’espellete

Charcuterie Board & Rodney Strong Sonoma Coast Chardonnay 2015
Chef Michael Sullivan (Inland Seafood)

1st course Chef Jeremy Waybright (Union Street Public House) – Gin Cured Trout, Crispy Chicken Skin, Beet, Country Ham, Rye Crouton – cocktail pairing
2nd course Chef Levon Wallace (Strategic Hospitality) – Beef Tartare, Preserved Lemon, Berbere Spice & Fried Peanuts – Scarpetta Timido Vino Spumante Brut Rosé
3rd course Chef Erik Neil (Easy Bistro & Bar) – Candied” BBQ shrimp, Spiced Johnnycake, Green Tomato & Shishito Piccalilli – Rodney Strong Estate Charlotte’s Home Sauvignon Blanc 2017
4th course Chef Mark Davis (Connors Concepts) – Espresso Spiced Pork Belly, Tomato Fennel Farro, Napa Slaw, Sambal, And Chow Chow – Unfurled
5th course Kevin Nashan (Sidney Street Cafe) – Duck – Martin Ray Estate Clone 37 Pinot Noir 2016
Dessert Nasera Munshi (M Street Entertainment Group) – Almond Cremoso, Pear and cranberries, Fall spice Tuile, Candy Almond

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