Last night I had the opportunity of a lifetime to attend an event at the famed James Beard House.
Quick synopsis:
James Beard is the central figure in the story of the establishment of a "gourmet" American food identity. He was an eccentric personality who brought French cooking to the American middle and upper classes in the 1950s. Many consider him the father of American-style "gourmet" cooking. His legacy lives on in twenty books, numerous writings, his own foundation, and his foundation's annual Beard awards in various culinary genres.
He lived from 1903-1985 and was on par with Julia Child, his good friend. The House is actually his brownstone in Greenwich Village where he lived, which is now used for all kinds of events and such.
Anyway, the food-amazing. Hors d'oeuvres consisted of pastrami cured salmon, sushi of all kind, mini veal burgers with onion confit on sourdough rolls, mini crabcakes (like the size of a marble), and a table filled with all the cheeses, fruits, and crackers you could imagine. Entrees were in-house-made* pastas and steak served over a bagette (all cocktail dinner style).
Oh, and did I mention the free wines...
*CIA, menu development class, the prof: "If any of you put home-made anything I will fail you. This is a restaurant , NOT a home." A restaurant should refer to their food items made from scratch as this.
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