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How do I even begin to describe my James Beard experience? I have not a clue-its just too big, theres too much…the details overwhelming. Start at the beginning perhaps? Seems reasonable. Out of bed at a sleepy 7am early Wednesday morning. Get dressed and grab the days supplies (change of clothes etc.) knowing full well that we wont be returning back to the comfort of our hotel room until well into the night. The five of us (Chef Brian, Trey, Sadie, Vanessa and myself) flag down a couple cabs and off we go. Mind you, its snowing hard at this point- the streets are thick with it, the city is dazzling.

The James Beard House itself is pretty ambiguous…it looks like a residence (which in fact it was- Mr. Beard himself called this house home) the only thing that differentiates it from neighboring buildings is the marked golden plaque beside the door. We go inside and settle in with the help of multiple Beard House staff members. The place is quaint, intimate…not at all what I expected. I had pictured a kitchen the size of a city block and a grande ballroom as the dining area with high ceilings, ornate chandeliers, columns and pillars- I was so very wrong. The kitchen was cozy, warm…the dining area(s) were equally unpretentious. It felt fittingly like a home, it was easy to imagine Mr. Beard inhabiting this space. First things first- We sat down for a quick pow-wow as lattes were made and coffee was poured. Brian addressed questions any of us might have and we reviewed tasks/prep lists as a group before heading into the kitchen. Despite the early hour, the excitement was palpable- all of us seemed more than ready to roll up our sleeves and have at it already. Thus the 15 hour workday began. I started prepping the bombolini, making the sponge right away. Trey & Brian commenced putting together stocks and the beginnings of multiple main dishes. Sadie dove elbow deep into pasta dough & Vanessa began tending to other prep details. We were machines- heads down hard at work for hours on end. Once in a while someone would fetch cold drinks or crack a joke but fot the most part we were each sharply focused, intent on our projects. Brian circulated, he did a great job of routinely checking in with everyone, answering questions and offering assistance. Time flew and a list that at first looked dauntingly impossible became less and less overwhelming. Soon enough it was 6pm and the kitchen was fragrant with the feast we had created. Having worked casually in T-shirts and aprons throughout the day, as showtime drew near we retreated into the coat room. We changed into starched chef jackets that would appeal to the guest a bit more by making us look less like hobo’s and more like professionals. 7pm- the guests begin to arrive. They sauntered through the kitchen space, wine glasses in hand, peering at us like some sort of zoo exhibit. We hardly take notice, we re too busy plating hors d’oeuvres and running around in preparation for service to begin. The waiters show, collect and distribute foods amongst the crowds while we dance around each other placing finishing touches and wiping edges. Hor d’oeuvres, then quick as a freight train- courses one through four are plated and whisked out of the kitchen at break neck speed. The bombolinis go out last and a unanimous sigh of relief echoes throughout the kitchen. Game over…well, almost.The waiters bring in wine and amongst chaos there is at long last a breathe of celebration- we toast…and toast…and toast. We also eat but not before we are corralled out of the kitchen for a speech & introductions. I vaguely remember stepping forward when Brian stated my name to the crowd…I know he individually introduced all four of us while declaring some sweetness along the lines of “not being able to do it without his supportive staff”. Always the charmer, Brian wasbeaming…truly in his element and with a wine glass in hand he laughed easily while addressing the crowd, graciously thanking all for being there. Unbelievable…all of it was stellar and in the end- damn was I tired. Tired, happy, proud, sore, delirious and starving. The night was a success- everyone loved the food. Brians menu was incredible, the flavors were wonderfully delicious, interesting and very memorable. Each dish was perfectly prepared/executed and the plated entree visually stunning. The man is a great chef…Im so damn proud of him and feel honored to have been part of his staff for such an extraordinary event. Below you’ll find the complete menu and to the right a link to an album that is essentially a photo diary of that day- from start to finish. Photographs were taken by the lovely talented Vanessa Kaywood (whom also helped out in the kitchen). Hors d Oeuvre Lamb Belly, Kumquats, Saba| Lobster Ravioli, Meyer Lemon, Celery| Arinchini, Saffron, Ricotta Salata| Polpatoni & Grilled Onion Agrodolce | Prosciutto Wrapped Squash, Brown Butter Agro Dolce | House Made Sheeps Milk Ricotta, Fig Jam, Sea Salt| Pancetta Wrapped Dates Villa Manodori Aceto Antipasti Avocado, Grapefruit, Oil-Cured Olives, Pickled Chilies |Verdecchio San Lorenzo 2008 (Marche) Treviso, 50 Year-Old Balsamic Vinegar, Grana Padana | Buty Semillon- Sauvignon 2008 (Columbia Valley) Primi Casoncelli, Sage, Amaretti, Brown Butter| Ser Gioveto Rocca delle Macie 2003 (Toscana) Secondi & Contorni Pork Cheeks, Turnips, Citrus Gremolata| SantAntimo Camigliano 2005 Cabernet (Toscana) Beets, Farro, Fennel Pollen & Brussel Sprouts, Duck Confit, Sea Salt Dolci Bombolini, Marscapone, Citrus Confit| La Spinetta Moscato dAsti 2008 (Piemonte)