James Beard Foundation to Host Tasting Event in Philadelphia
Taste America: Philadelphia, a James Beard Foundation event, is coming to the City of Brotherly Love on March 18. The Grand Belle at The Bellevue, 200 S. Broad St., will…
Taste America: Philadelphia, a James Beard Foundation event, is coming to the City of Brotherly Love on March 18. The Grand Belle at The Bellevue, 200 S. Broad St., will host a walk-around tasting of diverse local cuisine and independent restaurants, spotlighting culinary excellence and diversity.
James Beard Award Semifinalist Chef Yun Fuentes of BOLO, who is recognized as one of the industry's leading culinary talents, will host the event. Fuentes is part of the Foundation's annual class of TasteTwenty Chefs.
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Additional chef participants include the following:
- Tyler Akin of Bastia
- Chance Anies of Tabachoy
- Ange Branca of James Beard Award Semifinalist Kampar
- Michael Brenfleck of Little Walter's
- James Beard Award Nominee Nicholas Elmi of James Beard Award Semifinalist Laurel
- Mebruka Kane of Doro Bet
- Frankie Ramirez of Amá
- James Beard Award Semifinalist Emily Riddell of James Beard Award Semifinalist Machine Shop, presented by Plugrà Premium European Style Butter
- Amy Rivera-Nassar of Amy's Pastelillos
Fuentes said he is excited to support the dynamic Philadelphia restaurant community during this event. "One of the coolest things about this food scene, and I've had the pleasure of working in different places throughout my career, is the brotherly love that happens in the culinary industry here," he said to the Patch of Philadelphia. "The industry is embracing itself, and the public is embracing experiences that are fun and warm. I think that's what makes Philly Philly."
General admission tickets for Taste America: Philadelphia are $200 (entry at 7 p.m.) and premier tickets are $250 (entry at 6 p.m.). Tickets are available online through the James Beard Foundation.
Proceeds from the event will support the James Beard Foundation's initiatives to foster sustainable, equitable, and thriving outcomes for independent restaurants and the broader food system.
