Friends of James Beard Benefit raises money to train the next generation of chefs
by November 8, 2016 1:00 pm 190 views
Friend of James Beard Benefit featured downtown Bentonville chefs’ cuisine to raise money for culinary scholarships.
A sold out crowd of 170 supporters of the culinary scene in Northwest Arkansas gathered at the newly renovated Record building in downtown Bentonville on Monday night (Nov. 7) to support the next generation of American chefs at the area’s third annual Friends of James Beard Benefit.
The event commemorates the day, four years ago, when five Bentonville chefs were invited to New York City to cook at the James Beard House – a high honor in the culinary world.
The James Beard Foundation began in the early 80’s by Julia Child and chef Peter Crumb to educate the public on why food is important and why it’s important to know from where your food is sourced, said chef host Rob Nelson, with Tusk and Trotter.
James Beard, considered the father of American cooking, was a champion of American food who educated and mentored generations of professional chefs. The James Beard Foundation’s mission is to “celebrate, nurture, and honor America’s diverse culinary heritage through programs that educate and inspire.”
Kris Moon, vice president of the James Beard Foundation, told the crowd on Monday night that an important part of that mission is to invest in the next generation of culinary talent. He said that is especially important in Bentonville because of the huge growth in the number of restaurants.
“The amazing thing to see is the way this community has expanded and grown the culinary community so rapidly in the last four years,” Moon said. “Every time I come to town there’s a new venue, there’s new restaurants, there’s new energy and new deliciousness being breathed into this community.”
Moon said because of that growth, it is important to train the next generation of talent in this area to help these businesses run and be successful. The Friends of James Beard Benefit scholarship does that nationally by providing culinary scholarships to students. Moon said that over $6.5 million in financial aid has been awarded since the program began in 1991. This year, alone, $750,000 in culinary scholarships will be awarded, he said.
On a local basis, the High South scholarship, created in 2013, is awarded to an Arkansan going into the culinary field. Stephanie Long, a student at the NWACC, majoring in baking and pastry arts, received the Friends of James Beard Benefit scholarship for 2016. Nelson said organizers hoped to raise $12,000 for the High South scholarship fund and $8,000 for the national James Beard scholarship fund as a result of the event.
Guests paid $75 to $85 to enjoy dishes prepared by seven of Bentonville’s top chefs: Matt Cooper from The Preacher’s Son, William Lyle from Eleven at Crystal Bridges Museum of American Art, Matthew McClure from The Hive at 21c Museum Hotel, Rob Nelson from Tusk and Trotter American Brasserie, Vince Pianalto from Brightwater, Michael Robertshaw from Pressroom and Luke Wetzel from Oven and Tap.
Cuisine ranged from autumn squash with braised collard greens, shrimp croquette, dry-aged steak and cheese, braised lamb and duck tamales, spiced apple chiboust, and more. Emily Lawson with Pink House Alchemy prepared craft cocktails.
Attendees could also bid on silent auction items donated by downtown Bentonville businesses and on live auction items that included a Branson getaway, a stay at the 21c Hotel in Oklahoma City and appetizers for a party of 30 prepared by local chefs.