James Beard Foundation Taste America: Night of Culinary Stars, Seattle
SEATTLE: James Beard Award winner and Iron Chef alumnus Ashley Christensen has been named the All-Star chef at Seattle’s upcoming James Beard Foundation “Taste America” dinner. Along with the best and brightest of Seattle’s local chefs, Christensen will help prepare a four-course dinner for attendees, preceded by a reception featuring bites prepared by Seattle’s most buzzed-about chefs and restaurateurs.
Called “A Night of Culinary Stars,” the exclusive benefit dinner takes place Oct. 13 at the Fairmont Olympic Hotel. Tickets are available at www.jamesbeard.org/taste-america-seattle.
The Taste America Seattle itinerary will kick off on Friday, Oct. 13, at the Fairmont Olympic Hotel with “A Night of Culinary Stars,” an exclusive dining event benefiting the James Beard Foundation. The evening will begin with a reception filled with cocktails and hors d’oeuvres from local chefs and restaurateurs, including James Beard Award winner Holly Smith (Cafe Juanita, Kirkland), James Beard Award seminfinalists Nathan Lockwood (Altura, Seattle) and Maximillian Petty (Eden Hill, Seattle), James Beard Award nominee Rachel Yang (Joule/Revel/Trove/Revelry, Seattle) and Huxley Wallace Collective founder and chef Josh Henderson. Afterwards, guests will be seated for an extraordinary one-night-only dinner prepared by All-Star and James Beard Award winner Ashley Christensen (Poole’s Diner, Raleigh, N.C.) along with Local Star and James Beard Award winner Matt Dillon (Sitka & Spruce/Bar Ferdinand/The London Plane, Seattle), host chef Paul Shewchuk (Fairmont Olympic Hotel, Seattle) and pastry chef Baruch Ellsworth (Canlis, Seattle).
For more information about Taste America events in Seattle, please go to: https://www.squadup.com/events/taste-america–seattle.
About James Beard Foundation:
‘The James Beard Foundation’s mission is to celebrate, nurture, and honor chefs and other leaders making America’s food culture more delicious, diverse, and sustainable for everyone.’