Each month the James Beard Foundation hosts a bevy of dinners in New York City featuring some of the country's top chefs. And this August, several top D.C. chefs are headed to the James Beard House in the Big Apple.
On August 13, Timber Pizza's Daniela Moreira will take her cooking skills to the James Beard House, where she'll cook a multi-course meal with featured dishes including her humita with chilled corn soup, crab, and crispy onions, burnt nectarine salad with cherry tomatoes, cucumber, cilantro, and African blue basil, and, for dessert a summer sundae with blueberry jam ice cream, granola, mint, and wood-fired ice cream cones.
Over a collaborative dinner with Brooklyn chef Timon Balloo on August 14, diners at the James Beard House will get a chance to taste Himitsu chef Kevin Tien's food. The D.C. chef, who was nominated for a James Beard Rising Star of the Year Award this year, will be serving up a variety of dishes including a Skuna Bay salmon with shaved fennel, lemon and green olives, as well as a roasted heritage pork belly with anson Mills grits and pan jus. Just save room for dessert, a Portuguese egg tart with brown butter–caramel ice cream and peanut brittle.
Chef Amy Brandwein of Centrolina was a 2018 James Beard Foundation Award semifinalist for Best Chef: Mid-Atlantic.
Seven chefs, each a Restaurant Association of Metropolitan Washington RAMMY-award semifinalist, including Amy Brandwein (Centrolina), Russell Smith (The Source by Wolfgang Puck), and Nicholas Stefanelli (Masseria), among others, will prepare a dinner at the historic James Beard House on August 20. The wide range of dishes are set to portfolio the diversity of D.C. food and highlight its rich produce.