The Apicius / James Beard Connection
Special Event Management and PR Team Member Rachel Murphy introduces one of our three event venues: the renown James Beard Foundation located in the heart of the Village in NYC. The TuttoToscana team will present at this venue a contemporary Chianti-themed lunch and dinner. Just who was James Beard? Find out why the foundation has become such an important symbol of gastronomy in the US.
James Beard was born in 1903 in Portland, Oregon. He started out as an actor and singer for ten years until he realized that it would not support him any longer. He began working at Hors d’Oeuvre shortly after it opened in 1937 and wrote a cookbook three years later called Hors d’Oeuvres and Canapes. After that he continued to publish many cookbooks until he was sent into the service until 1945. After his return from war, Beard was a contributing writer to Woman’s Day, Gourmet, and House and Garden magazines while continue his work on cookbooks. The James Beard Cooking School opened in 1955 in New York City and Seaside, Oregon for thirty years. The James Beard Foundation opened its doors in Greenwich Village eleven months after he died in February 1985. Peter Kump, the Founder of the foundation, organized a fundraising campaign to purchase Mr. Beard’s townhome right after he had passed. The press release the day the House was open stated “to provide a center for the culinary arts and to continue to foster the interest James Beard inspired all aspects of food, its preparation, presentation, and of course, enjoyment”. Many distinguished guests also came for the opening such as Jacques Pepin, Judith Jones, and Larry Forgione. It wasn’t until 1990 until the James Beard Foundation Awards for excellence in the food and beverage industry; in 1991 the first Award was handed out and shortly afterwards celebrity chefs were everywhere. Even since the school started the Foundation supported the Culinary Schools with a scholarship program (that has given out over $3.5 million in cash awards and tuition waivers) and many educational programs like conferences, workshops, lectures and demonstrations. The foundation believes in emphasizing the importance of simple, wholesome food, good cooking, and good eating by educating, mentoring, supporting, and caring for the people who prepare and enjoy it.
Apicius and Florence University of the Arts have been working with the James Beard Foundation for eight years. The previous years of going to the James Beard Foundation have similar to the beliefs that Mr. Beard has about using local foods and educating the community of the cuisine. “I never gave a lot of thought to Italian cuisine before coming here. While I have always liked Italian food from back home in the Chicago land area, it is like comparing apples to oranges. I am blown away by the freshness and flavors derived from simple ingredients here; bringing new meaning to the dishes I thought I knew from back home” says Jeremy Tooth about working on the TuttoToscana events. As Mr. Beard was navigating the cuisine of America, in 2008 Ganzo was opened that created an atmosphere where culture, cuisine, and art was benefiting the community. The theme at that year’s James Beard Foundation event was Flavors of Florence – Ganzo in New York allowed two countries and cultures come together just as they do at Ganzo and The James Beard house.
More information about our two events based on a Chianti theme at the James Beard Foundation can be located by visiting the JBF website for the lunch on October 26, 2012 or for the dinner on October 27, 2012. Also, look for tomorrow’s post when some menu details will be talked about for the dinner and lunch menus at the James Beard Foundation.