Three Detroit area chefs have been invited to cook at the Beard House in New York, a prestigious culinary pop-up venue operated by the non-profit James Beard Foundation. The Detroit Free Press first-reports that chefs James Rigato of Mabel Gray, Kevin Brennan of the Detroit Athletic Club, and Brad Greenhill of Katoi, will each cook at separate upcoming dinners.
Chef Brennan’s event dubbed (a little too on the nose) “High Society” is the first in the lineup, scheduled for October 14. The menu showcases Michigan ingredients and, naturally, The Last Word during cocktail hour. Rigato will cook on November 4, pairing dishes like Sunseed Farm winter squash, octopus, and braised Michigan pork belly with ciders selected from Angry Orchard’s library by brewer Ryan Burk. Greenhill’s appearance has yet to be announced.
While the James Beard Foundation operates the Beard House, chefs who cook there do not have to be awardees. “Chefs and restaurants are considered based on their merit, their menu, and their ability to execute a banquet dinner for up to 80 guests,” according to the Beard House’s website. Nevertheless, the invitation is considered a major milestone in the careers of many chefs.
• Beard House Website [Official]