A Curated Meal Kit Crafted by James Beard House Fellow – Part 2

First Course

Jerk Shrimp with Pico de Gallo and Avocado Crema

Main Course

Scotch Bonnet-Braised Beef Short Rib with Fall Greens and Polenta

Dessert Course

Peanut-Coconut Brittle Drops with Oloroso Sherry

The monthly Beard Box meal kit for two is shipped overnight and costs $100. The portions are generous, and it is a delight to experience the emerging chefs’ creativity while supporting the James Beard Foundation.

For decades, cooking at the James Beard House in New York City’s Greenwich Village 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.

Each Fellow has a one-month residence at the Beard House where they receive hard skills training along with the opportunity to develop a meal kit that is available across the country.

Emerging Chefs

May 2021 – Nicole Merino

June 2021 – Mimi Chen

July 2021 – Theodore Coleman

August 2021 – Sofia Mendoza

September 2021  – Kencito Vernon

Curated Meal Kit by Chef Kencito Vernon

First and foremost I would like to thank the Chef for his service. He is a US Army Veteran. Second, to congratulate him on his Jamaican Influence Beard Box.

Chef Kencito Vernon 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 Kencito through a virtual event, where he demonstrated how to prepare his dishes and discussed his “Caribbean Essence” inspiration.

The Three Courses

Note: All the foods in these images were included in the Beard Box with the exception of some extra cilantro and a serrano pepper used as garnish.

Suggested Wine Pairings

Selected by Kencito Vernon and Tahiirah Habibi

• Kumusha Sauvignon Blanc 2021
• Brown Estate Chaos Theory 2019
• Hartley & Gibson’s Oloroso Blend Sherry

How To Assemble the Beard Box

Note: I used half of the avocado for the avocado crema, and sliced the other half to serve in the lettuce wrap with the shrimp.

Best wishes for much success Chef!

Update! More James Beard Fellows

Meal Kits Crafted by James Beard House Fellows:

Part 1 with July Fellow, Chef Theodore Coleman here

Part 3 with October Fellow, Chef Nashali Rivera here