Reserve your spot beginning September 29 for exclusive cooking demonstrations with James Beard Award Winner Matt Dillon and Rachel Yang
On Saturday, October 14, Sur La Table, the retail destination for those with a passion for cooking and a love for food, will welcome the James Beard Foundation’s Fifth Annual Taste America® culinary tour into its kitchens at its Kirkland location. Sur La Table, celebrating its 45th Anniversary this year, will provide an intimate experience for just 50 guests with up-close and personal access to star chefs and the opportunity to learn from the best of the best. Free in-store activities of the day will include cooking demos by James Beard Award winner Matt Dillon and Rachel Yang, book signings, tastings from local producers and artisans, as well as product demos and tastings from national Taste America sponsors. For the full schedule and more information, visit jamesbeard.org/taste-america-seattle.
Saturday, October 14, 2017, 10:00 a.m. – 2:00 p.m.
10:00 a.m. – Cooking Demonstration and Book Signing
Rachel Yang (Joule; Revel; Trove; Revelry, Seattle)
12:00 p.m. – Cooking Demonstration
Taste America Seattle Local Star Matt Dillon (Sitka & Spruce; Bar Ferdinand; The London Plane, Seattle)
10:30 a.m.-1:30 p.m. – National Sponsor Product Demonstrations and Tastings
Breville®, Kerrygold and TABASCO® Brand
Sur La Table
90 Central Way
Kirkland, WA 98033
The James Beard Foundation’s Taste America is a national culinary tour celebrating America’s gastronomic diversity. Spanning six weekends between September 22 and November 11, 2017, this year’s program will stop in 10 dynamic American cities including Austin, Boston, Chicago, Kansas City, Los Angeles, New Orleans, Philadelphia, Phoenix, San Francisco, and Seattle.
The James Beard Foundation’s Taste America 2017 is made possible by the generosity of our sponsors and partners, including supporting sponsors Blue Circle Foods®, Breville®, Kerrygold, Robert Mondavi Winery, Sodexo, TABASCO®Brand and Windstar Cruises; patron sponsors Choose Chicago and New Orleans Tourism; retail partner Sur La Table®; media/marketing partners The Daily Meal®, Destinations International and Off Duty / The Wall Street Journal; and founding partner Bowen & Company. Additional support is provided by Chefwear, Hansgrohe, and VerTerra Dinnerware. Local Partners include B&E Meats, Essential Baking, Gambrinus, Heritage Distilling, Peterson, Starbucks, Stoller Family Estate Winery, Taylor Shellfish, and The Fairmont Olympic Hotel. The Local Media Partner is Seattle Magazine. Special thanks to Luwa Luxury Products.
RSVPs will begin on Friday, September 29 at 10 a.m. EST. For questions or for more information, please visit our website or email email@example.com
.About the James Beard Foundation
Founded in 1986, the James Beard Foundation celebrates, nurtures, and honors chefs and other leaders making America’s food culture more delicious, diverse, and sustainable for everyone. A cookbook author and teacher with an encyclopedic knowledge about food, the late James Beard was a champion of American cuisine. He helped educate and mentor generations of professional chefs and food enthusiasts, instilling in them the value of wholesome, healthful, and delicious food. Today JBF continues in the same spirit by administering a number of diverse programs that include educational initiatives, food industry awards, scholarships for culinary students, publications, chef advocacy training, and thought-leader convening. The Foundation also maintains the historic James Beard House in New York City’s Greenwich Village as a “performance space” for visiting chefs. For more information, please visit jamesbeard.org
. Get food news, recipes, and more at the James Beard Foundation’s blog, or subscribe to the free digital newsletter Beard Bites. Follow @beardfoundation on Facebook, Twitter, Instagram, Pinterest, and Snapchat. Watch the James Beard House Kitchen Cam, James Beard Awards, and more on the Foundation’s Livestream channel. Find more JBF-related video on the Foundation’s YouTube channels.
Photo credit: Sur La Table / FB