We are incredibly honored accept the invitation to cook at the James Beard House in New York City this fall. For those of you not in the business of food and restaurants, this is kiiiiiind of a big deal.
Our chefs Josh and Christine, along with our Culinary Operations Manager Cam, Operations Manager Danielle, and sous chefs Nate and Alex (aka the A-team) are ready to represent HBFC and our parent business, Sunday Dinner Club, with a five course feast with beverage pairings in the beautiful dining rooms of the James Beard House. We do a lot of work with the James Beard Foundation -- attending their chef boot camps and advocating on behalf of causes that affect our industry, including working on legislation at a city, state, and national level -- so we are thrilled to continue strengthening this relationship in the most delicious way.
Honey Buffalo Roasted Garlic Grits
Fried Chicken Skin Chicharrones with Honey Butter Dust
Nueske Ham and Pea Fried Chicken Fried Rice (in a mini takeout box)
Cheddar Biscuit with Candied Jalapeño Cream Cheese
Carrots, Marinated Mushrooms, Whipped Chevre, Carrot Top Pesto
Grilled Gulf Shrimp, Dill Lemon Pepper Dressing, Pickled Ramps, Salad Greens, Spiced Sunflower Seeds
Honey Butter Fried Chicken, Corn Muffins, Honey Butter, Pimento Mac ‘N Cheese, Camchi Kimchi
Apple Dump Cake, Burnt Honey Ice Cream, Puffed Rice and Thyme Crunchies