Baltimore Culinary Stars Shine at James Beard House

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Eastern shore buffet plate of whole shrimp, Maryland fried drummy, crispy-skin rockfish. Photo by Jonathan Mount.
Eastern shore buffet plate of whole shrimp, Maryland fried drummy, crispy-skin rockfish. Photo by Jonathan Mount.

Courtesy Bmore Media – I stepped into the former home of the late cookbook author James Beard, where a number of folks were gathered in the foyer as well as the front anteroom. I spied the open kitchen in the New York brownstone, pausing to take photographs and watch the chefs hard at work.

What the Emmys are to television, the Oscars to the movies is what the James Beard Foundation Awardsare to the culinary industry. Snagging a nomination for the highly coveted award is a badge of honor.Woodberry Kitchen’s Spike Gjerde and Charleston’sCindy Wolf were among the mid-Atlantic nominees this year while PABU, the Japanese restaurant in the Four Seasons Hotel Baltimore, was nominated one of the best new restaurants.
Another way restaurants and chef get national recognition is preparing a dinner at the James Beard House. On May 30, chefs from three Baltimore restaurants prepared a Chesapeake Bounty five-course dinner. The chefs were representing The Food Market and Birroteca in Hampden and Canton’s Fork & Wrench.

As the epicurean stars aligned for these Baltimore restaurants, it also was an excuse for me to finally partake in a dinner at the James Beard House.

Michael Birchenall, the editor and publisher of Foodservice Monthly clarifies the significance of cooking at the James Beard House.

“James Beard to the food world stands as the ‘dean of American cooking’ alongside culinary notables like Julia Child. The new generation knows the James Beard brand and sees his brownstone as the contemporary show kitchen of modern cooking.”

Read more at Bmore Media



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