Local chef to cook for James Beard Foundation | VailDaily.com

Local chef to cook for James Beard Foundation

Daily Staff ReportVail, CO Colorado
Special to the Daily

DENVER – On Sept. 28, Denver will join 20 other U.S. cities to host The James Beard Foundation’s Taste America, (www.jbftasteamerica.com) a national food festival celebrating the world-renowned culinary organization’s 20th anniversary and the legacy of James Beard. Join the region’s top culinary talent in “Colorado Cooks for James Beard,” a special dinner prepared by:

nFrank Bonanno, chef/owner of Mizuna and Luca d’Italia nTim Love, James Beard Award Nominee and chef/owner The Lonesome Dove Western Bistro, Love Shack and Duce in Fort Worth, Texas

nYasmin Lozada-Hissom, pastry chef at Duo nThomas Salamunovich, chef/owner of Larkspur in Vail and the soon to open Watermark Restaurant nAlex Seidel, chef/owner of Fruition

nElise Wiggins, executive chef at Panzano Each course will be paired with wines selected by Bobby Stuckey, James Beard Award Winner and master sommelier at Frasca Food and Wine. The James Beard Foundation will donate a portion of the proceeds from the benefit dinner to Operation Frontline Colorado, a Share Our Strength program.This event is sponsored by The Westin Riverfront Resort & Spa, Watermark Restaurant, Sub-Zero/Wolf Appliances, Panzano and Whole Foods Market. Wines provided by Lunetta, Sella & Mosca, Feudi di San Gregorio, Van Duzer, J.L. Columbo and Nivole-Michele Chiarlo.About the James Beard Foundation: Celebrating its 20th anniversary this year, the James Beard Foundation is dedicated to celebrating, preserving, and nurturing America’s culinary heritage and diversity in order to elevate the appreciation of our culinary excellence. A cookbook author and teacher with an encyclopedic knowledge about food, James Beard, who died in 1985, was a champion of American cuisine. He helped educate and mentor generations of professional chefs and food enthusiasts. Today, the Beard Foundation continues in the same spirit by administering a number of diverse programs that include educational initiatives, food industry awards, scholarships to culinary schools, and publications, and by maintaining the historic James Beard House in New York City’s Greenwich Village as a “performance space” for visiting chefs. For more information, visit http://www.jamesbeard.org.

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