• Event Snapshots: James Beard Foundation’s Taste America: Philadelphia Benefit Dinner

     
    FROM THE Spring 2018 ISSUE
     

    1. Table setting. 

  • Event Snapshots: James Beard Foundation’s Taste America: Philadelphia Benefit Dinner

     
    FROM THE Spring 2018 ISSUE
     

    2. Chef Jean-Marie Lacroix. 

  • Event Snapshots: James Beard Foundation’s Taste America: Philadelphia Benefit Dinner

     
    FROM THE Spring 2018 ISSUE
     

    3. Torching the first course.

  • Event Snapshots: James Beard Foundation’s Taste America: Philadelphia Benefit Dinner

     
    FROM THE Spring 2018 ISSUE
     

    4. Chefs Greg Vernick, Jean-Marie Lacroix, Marc Murphy, Pat O’Malley and Melissa Weller. 

  • Event Snapshots: James Beard Foundation’s Taste America: Philadelphia Benefit Dinner

     
    FROM THE Spring 2018 ISSUE
     

    5. Apple strudel. 

  • Event Snapshots: James Beard Foundation’s Taste America: Philadelphia Benefit Dinner

     
    FROM THE Spring 2018 ISSUE
     

    6. First look at the Taste of America. 

  • Event Snapshots: James Beard Foundation’s Taste America: Philadelphia Benefit Dinner

     
    FROM THE Spring 2018 ISSUE
     

    7. Chef Pierre Labine and chef JeanMarie Lacroix. 

  • Event Snapshots: James Beard Foundation’s Taste America: Philadelphia Benefit Dinner

     
    FROM THE Spring 2018 ISSUE
     

    8. Hard at work prepping the meal. 

Held Oct. 13, 2017, at the Museum of the American Revolution, Taste America was a four-course plated dinner held to benefit the James Beard Foundation. The event, planned by Cashman & Associates, welcomed 300 attendees who dined on food provided by Brûlée Catering in collaboration with other culinary stars. 

INGREDIENTS:
• 1.5 oz Plantation 3 Stars rum
• .5 oz Aperol
• 1 oz pineapple juice
• .5 oz lemon juice
• .5 oz Orgeat
• 2 dashes Peychaud’s bitters

DIRECTIONS:
Shake and double strain into your favorite Tiki mug and add ice.

 

Courtesy of Bar Marco, Pittsburgh 

 

Allentown has a new luxury venue.

 

The 37th edition of the IACC Americas Connect conference took place on April 16-18 at Chubb Hotel & Conference Center and The Franklin Institute in Philadelphia. The three-day conference, hosted by former White House Director of Events Laura Schwartz, included educational sessions, panel discussions in the form of campfires, workshops, culinary tours and tastings, as well as the annual Global Copper Skillet competition.