Wed November 29, 2017
James Beard Foundation and Feastly Pop-up Dinner Series
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at Feastly Russian Hill Venue
(see times)
James Beard Foundation and Feastly have partnered to bring The Beard House concept to San Francisco through a new dinner series featuring some of the city's most talented up-and-coming chefs.
The dinners will exclusively feature JBF’s Rising Star Chef of the Year Award semifinalists, nominees, and/or winners. The Rising Star Chef of the Year award recognizes emerging talent as part of the Foundation’s annual Restaurant and Chef Awards.
Sara Hauman, chef de cuisine at Octavia, will be kicking off the first San Francisco pop-up dinner on Nov 13 with a 4-course menu that includes koi rubbed ribeye and cream cheese ice cream. Next up will be Ryan Pollnow of Flour + Water and Central Kitchen, and then Jennifer Puccio, executive chef at Marlowe and Park Tavern.
Each featured chef will create a custom menu for their dinner, which will be hosted in Feastly's Russian Hill venue. The 30-40 person events will offer an exclusive opportunity to have an up-close and personal experience with each chef. The chefs will tell the stories behind their food, allowing guests to learn about the history and preparation from the creators themselves.
Criteria for a James Beard Foundation Rising Star Chef of the Year Award winner, nominee, or semi-finalist is “a chef age 30 or younger who displays an impressive talent and who is likely to make a significant impact on the industry in years to come,” according to the James Beard Awards policies and procedures.
Tickets are available at: eatfeastly.com/jamesbeard
show less
The dinners will exclusively feature JBF’s Rising Star Chef of the Year Award semifinalists, nominees, and/or winners. The Rising Star Chef of the Year award recognizes emerging talent as part of the Foundation’s annual Restaurant and Chef Awards.
Sara Hauman, chef de cuisine at Octavia, will be kicking off the first San Francisco pop-up dinner on Nov 13 with a 4-course menu that includes koi rubbed ribeye and cream cheese ice cream. Next up will be Ryan Pollnow of Flour + Water and Central Kitchen, and then Jennifer Puccio, executive chef at Marlowe and Park Tavern.
Each featured chef will create a custom menu for their dinner, which will be hosted in Feastly's Russian Hill venue. The 30-40 person events will offer an exclusive opportunity to have an up-close and personal experience with each chef. The chefs will tell the stories behind their food, allowing guests to learn about the history and preparation from the creators themselves.
Criteria for a James Beard Foundation Rising Star Chef of the Year Award winner, nominee, or semi-finalist is “a chef age 30 or younger who displays an impressive talent and who is likely to make a significant impact on the industry in years to come,” according to the James Beard Awards policies and procedures.
Tickets are available at: eatfeastly.com/jamesbeard
James Beard Foundation and Feastly have partnered to bring The Beard House concept to San Francisco through a new dinner series featuring some of the city's most talented up-and-coming chefs.
The dinners will exclusively feature JBF’s Rising Star Chef of the Year Award semifinalists, nominees, and/or winners. The Rising Star Chef of the Year award recognizes emerging talent as part of the Foundation’s annual Restaurant and Chef Awards.
Sara Hauman, chef de cuisine at Octavia, will be kicking off the first San Francisco pop-up dinner on Nov 13 with a 4-course menu that includes koi rubbed ribeye and cream cheese ice cream. Next up will be Ryan Pollnow of Flour + Water and Central Kitchen, and then Jennifer Puccio, executive chef at Marlowe and Park Tavern.
Each featured chef will create a custom menu for their dinner, which will be hosted in Feastly's Russian Hill venue. The 30-40 person events will offer an exclusive opportunity to have an up-close and personal experience with each chef. The chefs will tell the stories behind their food, allowing guests to learn about the history and preparation from the creators themselves.
Criteria for a James Beard Foundation Rising Star Chef of the Year Award winner, nominee, or semi-finalist is “a chef age 30 or younger who displays an impressive talent and who is likely to make a significant impact on the industry in years to come,” according to the James Beard Awards policies and procedures.
Tickets are available at: eatfeastly.com/jamesbeard
read more
The dinners will exclusively feature JBF’s Rising Star Chef of the Year Award semifinalists, nominees, and/or winners. The Rising Star Chef of the Year award recognizes emerging talent as part of the Foundation’s annual Restaurant and Chef Awards.
Sara Hauman, chef de cuisine at Octavia, will be kicking off the first San Francisco pop-up dinner on Nov 13 with a 4-course menu that includes koi rubbed ribeye and cream cheese ice cream. Next up will be Ryan Pollnow of Flour + Water and Central Kitchen, and then Jennifer Puccio, executive chef at Marlowe and Park Tavern.
Each featured chef will create a custom menu for their dinner, which will be hosted in Feastly's Russian Hill venue. The 30-40 person events will offer an exclusive opportunity to have an up-close and personal experience with each chef. The chefs will tell the stories behind their food, allowing guests to learn about the history and preparation from the creators themselves.
Criteria for a James Beard Foundation Rising Star Chef of the Year Award winner, nominee, or semi-finalist is “a chef age 30 or younger who displays an impressive talent and who is likely to make a significant impact on the industry in years to come,” according to the James Beard Awards policies and procedures.
Tickets are available at: eatfeastly.com/jamesbeard
show less
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Feastly Russian Hill Venue
Address to be provided, San Francisco, CA 94133
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