Bacalaitos con Salsa Picante
Salted Cod Fish Fritters with Spicy Aïoli
Pernil al Horno y Chicharrones con Guineo en Escabèche
Roasted Pork Shoulder and Crispy Chicharrones with Pickled Green Banana Salad
Flan de Calabaza con Dulce de Pepita
Pumpkin Flan with Pumpkin Seed Brittle
The monthly James 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.
Curated Meal Kit by Chef Nashali Rivera
October Fellow, Chef Nashali Rivera 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 Nashali through a virtual event, where she demonstrated how to prepare her dishes and shared how she was influenced by her mother’s Puerto Rican cooking. The pork shoulder was cooked in mom’s soffrito, for four hours, low and slow. The flan’s caramel was infused with rum.
The Three Courses
Suggested Wine Pairings
Selected by Nashali Rivera and Tahiirah Habibi
Cheramie Wine Texas High Plains Riesling 2019 – first course and dessert
Kumusha Western Cape Sauvignon Blanc 2021 – main course
How To Assemble the James Beard Box
¡Mis mejores deseos de éxito Chef Nashali!
P.S. The glass frog in the images is a reference to a long ago magical trip to Puerto Rico, the extraordinary meals, and the cute Coquí Frog – the symbol of Puerto Rico.
All information about this event and The James Beard Foundation from jamesbeard.org
Other Fabulous James Beard Fellows
Part 1 with July Fellow, Chef Theodore Coleman here
Featuring a Grilled Peach with Smoked Paneer Salad with Spiced Watermelon Vinaigrette and Berbere-Spiced Lamb Loin with Preserved Lemon Couscous, Moroccan Mint Yogurt
Part 2 with September Fellow, Chef Kencito Vernon here
Featuring Jerk Shrimp with Pico de Gallo, Avocado Crema and Scotch Bonnet-Braised Beef Short Rib with Fall Greens and Polenta
3 thoughts on “A Curated Meal Kit Crafted by James Beard House Fellow – Part 3”