The James Beard Foundation is a non-profit organization that presents “the Oscars” of cuisine, provides scholarships, presents continuing education classes, guided tastings, and readings. The Celebrity Chef Tour is a fundraiser in which James Beard Foundation Award winners travel across the country to work with local chefs and create lavish dining experiences.
Thursday night, October 20th, CHAYA Brasserie in Beverly Hills will host the James Beard Celebrity Chef Tour Dinner. It’s all about family as Iron Chef Marc Forgione brings his brothers and father, legendary chef Larry Forgione into town. Larry Forgione has been the recipient of numerous James Beard awards: Best Chef America, American Chef Icon and Best American Cookbook. Executive Chef of Chaya, Chef Harutaka Kishi will work in collaboration with the Forgiones to present a five-course dinner along with passed appetizers and wine and beer pairings.
Tickets are $175 or $150 with certain Visa cards. To make a reservation and to purchase tickets for the James Beard Celebrity Chef Tour dinner at CHAYA Brasserie Beverly Hills on October 20, 2011 at 7:30 p.m. please visit their website.
The Beat asked Chefs Larry and Marc Forgione about their commitment to The James Beard Foundation:
What do you find inspirational about the James Beard Foundation?
Chef Larry: As a Founding Trustee of the Foundation, it was extremely important that the legacy of James Beard be fostered by promoting cooking in America. His legacy of sharing knowledge, promoting the use of local resourses and showcasing the talents of chefs all over the country has been in full force and inspired a generation.
Chef Marc: The James Beard Foundation is dedicated to promoting chefs, restaurants, and food in general like nobody else in the industry and I think it echos what James Beard always believed in which is that food can make the world a better place.
As a chef, what do you feel was Beard’s greatest contribution to the culinary world?
Chef Larry: He believed in us (young American Chefs) before we believed in ourselves and “New American Cuisine” was born.
Chef Marc: I think he showed how being passionate for food can be contagious. I think he and a very select few people are directly responsible for what is now known as the “foodie.”