Four of Bentonville’s top chefs have the distinguished honor of demonstrating their culinary skills at the James Beard House in New York this November. Chef Rob Nelson from Tusk and Trotter, Chef Case Dighero from Eleven at Crystal Bridges Museum of American Art, Chef Matthew McClure of The Hive at 21c Museum Hotel, and Master Pastry Chef Tammy Varney from Meridienne Dessert Salon will prepare a meal for friends and guests at the historic Beard House in Greenwich Village.
This Bentonville at the Beard House evening will showcase northwest Arkansas’ unique culinary offerings, emphasizing the edible culture of the area. Dishes include locally sourced ingredients such as Arkansas black apples, pasture raised chicken, and lamb.
The mission of the James Beard Foundation is to “celebrate, nurture, and preserve America’s diverse culinary heritage and future.” A cookbook author and teacher, James Beard helped educate and mentor generations of professional chefs and food enthusiasts. The evening event at the Beard House continues in this same spirit by exposing food lovers to a variety of culinary talent and distinct food culture from different parts of the world.