A Culinary Collaboration


(Back Row – Left to Right) Julian Van Winkle of Old Rip Van Winkle Distillery, J.J. Kingery of Wild Eggs, Dallas McGarity of Marketplace at Theater Square, Joe Castro of General Electric, John Varanese of Varanese, Ghyslain Maurais of Ghyslain Chocolatier. (Front Row) Mike Beasley of Southern Wine & Spirits, Mike Cunha of Sullivan University, Kathy Cary of Lilly’s, Dean Corbett of Corbett’s: An American Place and Equus & Jack’s Lounge, Laurent Geroli of The Brown Hotel, John Castro of Winston’s Restaurant, Shawn Ward of Jack Fry’s and Anthony Lamas of Seviche. (Not Pictured) Peng Looi of Asiatique and August Moon Chinese Bistro, Jim Gerhardt of Limestone Restaurant, Agostino Gabriele of Vincenzo’s, and Anoosh Shariat of Shariat Catering.

What happens when you ask 16 of the area’s most renowned chefs to – collectively – create a seven-course meal? Attendees of the Friends of James Beard Benefit Dinner will find out when they attend the event on Friday at The Brown Hotel.

The dinner, which is sponsored by The Voice-Tribune and other businesses, celebrates the 25th anniversary of the James Beard Foundation, a national not-for-profit organization dedicated to nurturing and preserving America’s diverse culinary heritage and future. Proceeds will also go to the scholarship fund for Sullivan University’s National Center for Hospitality Studies.

The seven-course meal will feature a collusion of creativity. Here’s a “taste” of what guests can expect.

The Chefs

Host Chef John Castro
Winston’s Restaurant at Sullivan University

Host Chef Laurent Géroli
The Brown Hotel

Kathy Cary

Joe Castro

S. Dean Corbett
Corbett’s: An American Place and Equus & Jack’s Lounge

Mike Cunha
Sullivan University

Agostino Gabriele

Jim Gerhardt
Limestone Restaurant

J.J. Kingery
Wild Eggs

Anthony Lamas

Peng Looi
Asiatique and August Moon Chinese Bistro

Ghyslain Maurais
Ghyslain on Market

Dallas McGarity
The Marketplace Restaurant at Theater Square

Anoosh Shariat
Anoosh Shariat Restaurant Group

Julian Van Winkle
Old Rip Van Winkle Distillery

John Varanese

Shawn Ward
Jack Fry’s Restaurant

The Menu

Hors d’Oeuvres
Assortment of Canapés
Old Rip Van Winkle Distillery 10-year 107 Proof Bourbon & Peach Cocktail


Honolulu Fish Hawaiian Ahi Tuna Tartare with Pickled Watermelon, Blackberry–Jalapeño Emulsion, Heirloom Tomatoes, Micro-Cilantro, Fried Quail Egg, Avocado and Soda Cracker.

Stags’ Leap Viognier 2011

Napa Valley, California

Seared Oceans Fleet Fisheries Diver Scallops on Weisenberger Grits with Autumn Tomato Jam, Bourbon Cream and Crispy

Newsom’s Prosciutto.

Nobilo Icon Sauvignon Blanc 2011

Marlborough, New Zealand

Prime Beef Filet Mignon and Oxtail with Vegetable Salpicon and Poivrade and Bordelaise Sauces

Beaulieu Vineyard Beaurouge 2009

Napa Valley, California

Bourbon Barrel Foods Kentucky Sorghum–Glazed Manchester Farms Quail with Chayote, Sun-Dried Cherries, Grateful Greens Arugula and Walnut Slaw.

Doña Paula Estate Malbec 2010

Menzoza, Argentina

Eden Farms Pork Tenderloin Two Ways: Southern-Style Confit of Pork with Smoked Fingerling Potatoes and Buttermilk-dressed Sprouts; Cantonese-Style Char Siu with Edamame-Wasabi Purée.

The Calling Rio Lago Vineyard Cabernet Sauvignon 2009

Alexander Valley, California

Housemade Ricotta with Honey, Truffles, Candied Pecans, White Cheddar Popcorn Powder on Crisp Green Apple and an Assortment of Kentucky Fresh and Cave Ripened Cheeses including Kenny’s Unwashed Rind Awe Brie, Barren County Blue Cheese and Sapori d’Italia Toma de Capra Goat Cheese with Gethesemani Fruit Cake Crisps and Marcona Almonds.

Fontana Candida Luna Mater Frascati Superiore 2008
Lazio, Italy

Yuzu–Lemon Curd with Coconut Dacquoise and Pineapple Compote.

Château Ste. Michelle Horse Heaven Hills Late Harvest Chenin Blanc 2006

Columbia Valley, Washington

Friends of James Beard

Benefit Dinner
6:30 p.m. Friday, Sept. 14
The Brown Hotel