THE JAMES BEARD FOUNDATION TASTE AMERICA CULINARY EVENT AT THE FOUR SEASONS HOTEL IN DOWNTOWN SEATTLE

Content Producer: Yerelyn Cortez Hidalgo

October 28, 2024                                               

The evening of Wednesday, October 23rd, 2024 welcomed all food aficionados to attend the anticipated James Beard Foundation's Taste America culinary event in Seattle. The event occurred at the beautiful Four Seasons Hotel in Downtown Seattle, steps from Pike Street Market and overlooking the Puget Sound. Premier guests arrived at 6:00 PM, and general admission guests arrived by 7 PM.

The presenting sponsor was Capital One, and the premiere sponsors were American Airlines and Deloitte.

As soon as I arrived, I checked in and checked my coat so I could freely and comfortably explore the three rooms where the event took place. 

At around 7:30 PM, the official introduction of the James Beard Foundation Tasting Event took place, where they introduced the amazing chefs participating in coming out of the pandemic to finally showcase the event in Seattle this year. 

They then introduced, coming from New York City, the James Beard Foundation Director of Major Gifts, Clare Rock. She welcomed everyone and thanked the national and local sponsors who helped make the amazing evening possible. Clare Rock: "This year marks the 12th year of the Taste America series, which is celebrated in major markets throughout the United States. She also featured Taste 20 Chef Janet Becerra from Pancita located in Seattle. Chef Becerra is a 2024 James Beard Award nominee for emerging chef of the year. As the first generation Mexican American Chef, Janet aims to include her diverse ingredients and techniques of Mexican cuisine through her work."

The event consisted of three (3) rooms with demonstrations of an array of food, cocktails, wines, and desserts. The first room had cocktail demonstrations of both alcoholic and non-alcoholic cocktails.

1. The Bar Commissary had an "Excitement Eyebrows" cocktail consisting of mango, rice, coconut, black sesame oil, tea, and super lime juice. The mixologist used black sesame oil dyed black with puddle fishing to contrast visually the two flavors. The taste of the cocktail was a bright, citrus mango cocktail with Milagro Blanco Tequila that comes through, and it was grounded out with the earthiness of the black sesame, toasted nut, and bright mango. 

2. Dhōs, a non-alcoholic spirits cocktail dubbed "Bago Disco" the Pegu Club with a Dose of Revision, consisted of Dhōs Gin Free, Dhōs Orange, Thai Basil, and Lime Juice, giving it a gimlet look, taste, and feel without liquor. Dhōs is handcrafted in America at their Ransom Farm & Distillery in Sheridan, Oregon. Dhōs launched in 2018 and has been formulated without harmful contaminants and toxins and is Certified Clean and Pesticide-Free by the Clean Label Project. 

3. Stoneleigh Wines featured a 2022 Black Stallion Cabernet Sauvignon, a 2022 Black Stallion Chardonnay, and a 2023 Stoneleigh Sauvignon Blanc, which was a delicious and refreshing white wine. The attendees seem to enjoy both cocktails and wine options.

4. Preeti Agarwal's Kricket Club / Meesha: Indian food. The dish was a Kerala Avial Stew, which consisted of veggies, coconut, and green mango with curry leaf rice. This was a very tasty vegetarian dish.

5. Beast & Cleaver / A neighborhood butcher shop and restaurant featuring modern & European cuisine in Seattle’s Ballard neighborhood focusing on the whole animal, artisanal butchery using local, sustainable, and organic meats. For the event, they featured Pig Head Terrine with Pickled Apple, Mustard, and Toasted Bread. I enjoy eating Pâté, and although this wasn't a spread, it was a very tasty dish.

6. Vista Prime Steaks & Seafood is Snoqualmie Casino’s newest enhanced Northwest-inspired dining experience. Set against the backdrop of the majestic Snoqualmie Valley, Vista delivers a meal to remember with exceptional regional favorites, and a classic steakhouse fare served with a modern twist. Chef Gabriel Machicao showcased three (3) options for people to taste, including Smoked-Kissed King Salmon Tartare, Braised Bison Short Rib, and a Poached Canadian Spot Prawn. All three (3) dishes were very delectable.

As I continued to the second room, I loved the view of Seattle overlooking the Puget Sound and the Seattle Great Ferris Wheel at Pier 57.

Some of the additional cocktails, and food included:

7. Monkey's Paw / Monkey Shoulder Whiskey with Gifford Banane du Bresil Liqueur, Vanilla, Black Pepper, and Lemon. This cocktail was superb and married well with some of the dishes.

8. Fonte F2 Espresso Martini - I did not have a chance to try this drink but it certainly looked delicious.

9. Treveri Blanc de Blancs Brut NV - I did have a chance to try this sparkling wine and it was very tasty.

10. Niles Peacock Kitchen & Bar from Edmonds featured The Truffle Shuffle consisting of Alaskan Heritage Sourdough with Crumbled Gorgonzola, Roasted Mushrooms, Ricotta, and Tuscan Truffle Honey. This dish was paired with a cocktail to bring the delectable taste of the dish while drinking the cocktail.

The main ballroom showcased an array of different food presentations, desserts, wine and liquor for people to enjoy. As you walked into the main ballroom, you were mesmerized by the Four Seasons Hotel Seattle and Goldfinch Tavern presentation decorated with lobsters to provide Lobster Corn Dogs with Fennel–Brown Stout and Grainy Mustard to the attendees.

Another great presentation was Ethan Stowell Restaurants showcasing a beautiful spread including an antipasto bar with Prosciutto with Torta Frita and Parmigiano-Reggiano, Marinated Castelvetrano Olives, Poached Prawns with Calabrian Chili Aïoli, Stellar Bay Oysters with Spicy Serrano Mignonette, and Hamachi Crudo with Cucumber, Lime, and Chilies. This spread was so tasty that I had to partake in the long line twice.

Other fantastic restaurants providing some delicious food to taste include:

1. James Beard Award Semifinalist® Erasto "Red" Jackson's Lil Red’s Jamaican BBQ & Soul Cuisine located in Columbia City in Seattle. They had a decadent and mouth-watering Eight-Cheese Macaroni with Smoked Brisket and Barbecue Sauce. I cannot even describe this amazing dish; it was so rich and decadent that I had to grab their business card and take-out menu. I was happy to learn that you can order their food for delivery via their website https://lilredtakeout.com 

2. I had a chance to also meet and interview TasteTwenty Host Chef James Beard Award Nominee® Janet Becerra from Pancita Restaurant located in the Ravenna area of Seattle. Chef Becerra made a delicious Squash Tamal with Roy’s Calais Maíz with Kabocha Squash, Refried Black Beans, Salsa Macha, atop with  Sour Cream and Caviar. Who would have thought a tamal could be finished with tasty Caviar?

3. Alex Kurtz from Epulo Bistro in Edmonds, Washington, showcased a Braised Beef Short Rib with Burrata Canape and a Duck Confit Crostini. It was delicious, and I can't wait to taste their other dishes as they are located near where I live.

4. For the vegetarian attendees, Molly DeMers from Climate Pledge Arena presented by Patina Restaurant Group showcased a Carrot Jerky with Carrot Top Bubbles and Carrot Skin Fog.

5. Another delicious dessert we enjoyed was Four Seasons Hotel Seattle and Goldfinch Tavern Danielle Grogan's Caramelized Roasted Banana–Chocolate Cake. Wow, this was delicious for sure. Can't wait to go to Goldfinch Tavern to taste their other dishes including desserts.

6. Sometimes they say less is more, James Beard Award Winner® Aisha Ibrahim from Canlis Restaurant in Seattle had a delectable Aged and Cured Hawaiian Kampachi with Salted Kohlrabi, Shiso, and Amazake. If you are a seafood lover, this tasty bite was true perfection.

7. For the Foie Gras lovers, Matt Kelley from Barking Frog Restaurant located in Woodinville, Washington showcased a Foie Gras Mousse with Flourless Chocolate Cake, Orange Confit, Crystalized Ginger, and Cacao Nibs. I did not taste this dish but the presentation looked amazing.

8. James Beard Award Semifinalist® Shaun McCrain and James Beard Award Nominee® Copine Restaurant in Seattle showcased Sunchoke Panna Cotta with Smoked Lobster Mushrooms and Black Truffle Vinaigrette. Another tasty dish indeed.

9. Gabby Park from Paper Cake Shop in Seattle showcased an amazing Sweet Potato Cake with Apple Caramel and Sujeonggwa Buttercream. Not only was the presentation top-notch, it was very tasty as well.

10. Last but not least, James Beard Award Semifinalist® Grayson Pilar Corrales from MariPili Tapas Bar in Seattle showcased Pan con Tomate which consisted of an Olive Oil–Fried Doughnut with Roasted Tomato Cream and Tomato Gel.

As Seattle Restaurant Week is here through November 9, 2024, I am going to do my best to attend a lot of the restaurants that participated in this amazing culinary experience here in Seattle. Being transplanted from the East Coast, I've had the pleasure to attend the James Beard Foundation Taste America event in New York City, as well as Chefs & Champagne held at the Wolffer Estate Vineyard in the Hamptons.

In conclusion, the James Beard Foundation offers a variety of events designed to educate, inspire, entertain, and foster an appreciation of American cuisine while supporting its mission of making America’s food culture more delicious, diverse, and sustainable for everyone. 

Be sure to follow us on Instagram and TikTok under LUXXELIVING to see all the videos and interviews from the amazing night.