America's First Foodie: A Tribute to James Beard

For ages 18 & up

We've made a meal of some of James Beard's favorite dishes so that you can learn a little about this celebrated  cookbook author, caterer, and early proponent of relying on seasonal ingredients. A champion of American dishes and foods, Mr. Beard began his career as a caterer in New York City. Working with a small team, you'll make a salad that embodies his belief that simple ingredients, well prepared, are the most appealing; create the main course - which is a dish that he often served when entertaining at home; produce buttery Parker House rolls; and, as for dessert, he is quoted as having said " there are fancier desserts but none better." 

For ages 18 & up. 21 or over? You'll enjoy a glass of wine from the Pacific Northwest to complement the meal. 

ABOUT JAMES BEARD

In 1940, James Beard wrote the first major cookbook dedicated exclusively to cocktail food, Hors d'Oeuvre and Canapes, and followed it up two years later with the first serious book on outdoor cooking. He appeared on the first televised cooking show, I Love to Eat, on NBC in 1946; contributed articles and columns to Women's Day, Gourmet and House and Garden; served as a consultant to many restaurateurs and food producers; and ran his own restaurant on Nantucket.  He established the James Beard Cooking School in 1955 and continued to teach for the next 30 years, both in his own schools in New York City and in Oregon, and around the country. James Beard's name is synonymous with American food.

• Parker House Rolls

• Green Salad, Vintner's-style (Lettuce, Watercress, Walnuts, Gruyere with a Red Wine Dressing) 

• Farmer's Chicken (Chicken Thighs with Red Bell Peppers, Raisins, Olives & Almonds) with Orzo

• Strawberry Shortcakes (from his mother's recipe)

Safety & Precautions

• At check-in, you will be asked to sign a waiver before entering the Cooking School.

• For that reason, we ask that all attendees arrive at least 5 minutes prior to the confirmed start time of the class.

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