James Beard Foundation
Turns 20

If you pay any attention at all to food, you’ve heard the name James Beard. It’s an honor for a chef to be asked to cook at the Beard House, Beard’s Greenwich Village house in New York. But honestly, do you know who he was and why he’s the foodies foodie?

Interestingly, he was born in Portland, Oregon (1903) and grew up enjoying summers at Gearhart. Acting was his passion but, like so many others, he wasn’t making a living at it. To earn some money, he started a catering business. He wrote a book, Hors d’Oeuvre, Inc. in 1937 and his real career took off. He wrote two more cookbooks before the war. In 1945, he returned to New York and published seven more books, had his own segment on the first TV cooking show and was heard on radio. He wrote for magazines, became a consultant to many and owned his own restaurant on Nantucket. The James Beard Cooking School appeared in 1955, followed by more books. He traveled endlessly sharing his belief in good food honestly prepared with fresh ingredients.

He died at the age of 81 in 1985. The James Beard Foundation was created with the mission to: "celebrate, preserve, and nurture America’s culinary heritage and diversity in order to elevate the appreciation of our culinary excellence."

Let’s eat!

In honor of the Foundation’s 20^th anniversary, 20 cities across America will host a "national food festival" September 28-29. In Seattle, September 28 will be the kickoff for our party. A fundraising dinner and auction to benefit the James Beard Foundation and Pike Place Market Foundation will showcase Seattle’s "Best Chef Northwest" award winners: Tamara Murphy of Brasa (1995), Thierry Rautureau of Rover’s (1998), Eric Tanaka of Tom Douglas Restaurants (2004) and John Sundstrom of Lark (2007). Charles Ramseyer of Wild Samon in New York and formerly of Ray’s Boathouse, will be handling salmon duties. Guest chefs Kathy Casey of Dish d’Lish and Russell Lowell of Russell’s will also be contributing. All courses will be paired with Washington wines served by Tim O’Brien, Salty’s on Alki, 2006 Sommelier of the Year, Washington Wine Commission

A free event will take place on Saturday, September 29, at Williams-Sonoma’s Pacific Place store in downtown Seattle. Activities will include cooking demonstrations, cookbook signings, childrens activities ("foodies of the future") and tastings from local artisans and farmers.

Join the party!

September 2007

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