Salad Course: Don’t Be Late
Grilled Peach with Smoked Paneer, Mustard Greens, Mint–Basil Salad,
Pistachios, Goan-Spiced Watermelon Vinaigrette
Main Course: Trial by Fire
Berbere-Spiced Lamb Loin with Preserved Lemon Couscous,
Katchkie Farm Cherry Tomatoes, Zucchini, Cucumber, Moroccan Mint Yogurt
Dessert: High on the Cob
Dark Chocolate Bon Bon with Grilled Corn and Salted Caramel Ganache
James Beard always welcomed students, authors, chefs, and other guests into his home—his kitchen was truly at the heart of America’s burgeoning food scene. After his death in 1985, a group of his friends and colleagues heeded a call from Julia Child to do something with Beard’s house.
The James Beard Foundation officially opened the James Beard House in New York City’s Greenwich Village on November 5, 1986 “to provide a center for the culinary arts and to continue to foster the interest James Beard inspired in all aspects of food, its preparation presentation, and of course, enjoyment.”
For decades, cooking at the James Beard House has been an aspiration for many chefs and considered a career milestone. In May of 2021, they launched the Beard House Fellows program, which re-envisions the potential of the historic space into a hub of training and professional development for talented emerging chefs.
May 2021 – Nicole Merino
June 2021 – Mimi Chen
July 2021 – Theodore Coleman
Curated Meal Kit by Chef Theodore Coleman
July Fellow, Theodore Coleman, curated a custom Beard Box that included all the ingredients and instructions to create a delicious dinner for two. Guests also had the opportunity to “meet” Theodore through a virtual event, where he demonstrated how to prepare his dishes and discussed the inspiration behind his menu.
$100 included the Beard Box meal kit for two, overnight shipping, and access to the virtual event.
The Three Courses
We were impressed! The meal was a fantastic combination of flavors, textures, and colors plus wonderful intriguing spices. It was a really fun and interesting experience to watch the virtual event, hear about his journey, and then re-create his vision. Thanks and Bravo Chef!
Update! More James Beard Fellows
Meal Kits Crafted by James Beard House Fellows:
Part 2 with September Fellow, Chef Kencito Vernon here
Part 3 with October Fellow, Chef Nashali Rivera here
Suggested Wine Pairings
Selected by Theodore Coleman and Tahiirah Habibi
True Wine Connoisseurs The Turn Up Prosecco NV (salad course)
Bosman Family Vineyards Wellington Nero d’Avola 2017 (main course)
All information about this event and The James Beard Foundation from jamesbeard.org
More James Beard
Cocktail Nibbles Inspired by the Late Great James Beard here
More Grilled Peach Salad
Fabulous Grilled Peach Salad, Maple Bourbon Dressing here
7 thoughts on “A Curated Meal Kit Crafted by James Beard House Fellow”
I’m so glad you blogged this. Lately I’ve just been deleting the Beard emails-they just seemed uninteresting while the pandemic was raging. I’m going to start paying more attention to them again. Thanks for making them relevant again and keeping it alive.
Hi Mickey – that one email caught my eye. Thought it might be fun to try the Beard Box experience. The menu sounded great. It arrived overnight, nice and cold. Included every thing to make the meal. The recipe instructions were clear. And for $100 I thought it was a good deal with shipping and tax included. Also there were generous portions. I would definitely try it again with another emerging chef.
We fixed the meal kit Saturday night. It was very easy to prepare. And it was the best Lamb dish We had ever eaten. We are very interested in the next offering in the series!
Hi Bill – Agreed! The lamb was excellent. Loved the spice mixture. We found the whole experience to be delicious and lots of fun. Looking forward to future emerging chefs too!