james beard

Foodie and the Feast

Dine out with the best at the James Beard Luncheon

Maggie Downs Attractions, Restaurants

james beard

The best food in the nation comes to you from all directions during this year’s James Beard gourmet luncheon.

Hailing from the North is Chicago’s Gale Gand, the James Beard Award–winning chef and owner of Tru. Representing the South is Tory McPhail from New Orleans, the James Beard Award–winning executive chef at Commander’s Palace. Casey Thompson of Napa Valley, season three finalist of Top Chef, brings the West Coast to the plate. And the final course comes in from the East, courtesy of Zac Young, executive pastry chef for the David Burke Group’s proprietary restaurants in New York City.


The host for the afternoon is food writer and TV personality Gail Simmons of Top Chef.


For every ticket purchased, 35 meals will be provided to Coachella Valley’s Find Food Bank. A portion of the proceeds will also be donated to the Friends of the James Beard Foundation, an organization dedicated to exploring the way food enriches our lives.

James Beard Gourmet Luncheon, 11:30 a.m. to 2 p.m. March 24, Palm Desert Food & Wine; www.palmdesertfoodandwine.com

Gail Simmons

Gail Simmons
Food writer and TV personality of Top Chef is the host for
 the afternoon.

Gale Gand

Gale Gand
First course:
Bacon-wrapped, shrimp-stuffed sweet peppers. Paired with Barrymore by Carmel Road 2013 Pinot Grigio.

Tory McPhail

Tory McPhail
Second course:
Commander’s turtle soup. Paired with Foxtrot Four Shadows 2014 Chardonnay.

Casey Thompson

Casey Thompson
Main course:

Braised pork cheek, poached egg, wood ear and enoki mushrooms, tofu, black bean, smoked soubise gel, and radish. Paired with Harumph Wines 2013 Napa Valley Cabernet Sauvignon.

Zac Young

Zac Young
Dessert:

Frozen strawberry s’mores, strawberry cheesecake semifreddo, graham cracker angel food cake, and pinot noir marshmallow. Paired with Grgich Hills Estate Late Harvest dessert wine.

Foodie and the Feast was last modified: February 21st, 2017 by Maggie Downs