The James Beard Foundation will host the culinary series Taste America San Juan on Friday, March 8, at 6:30 p.m. at the 1919 Restaurant in the Condado Vanderbilt Hotel.
This event celebrates local and independent chefs and restaurants at the heart of communities, bringing together chefs and food lovers for unique culinary experiences in 20 U.S. cities.
As detailed, proceeds from Taste America will benefit highlighted chefs to support their businesses, as well as the James Beard Foundation’s national programs focused on support, racial equity, sustainability, and women’s leadership in the culinary industry.
Now in its eleventh year, Taste America has expanded with the TasteTwenty, a group of 20 chef teams from 20 cities working together and advocating for the Foundation’s Good Food for Good mission.
This culinary series will showcase the richness and diversity of local food culture in cities across America, while highlighting chefs uniquely aligned with the Foundation’s mission. Hosts and visiting chefs will collaborate in different cities for this celebration.
For this event, the Taste America San Juan dinner will feature TasteTwenty host chef Juan José Cuevas and visiting TasteTwenty chef Linda Hampsten Fox of The Bindery in Denver, Colorado.
Tickets are sold in pairs and include a welcome cocktail, a four-course menu with wine pairings, taxes, and gratuity. Tickets are already on sale at www.jamesbeard.org/events/taste-america-san-juan.
“The James Beard Foundation is thrilled to bring together such an exceptional pairing of chefs from the culinary communities of San Juan and Denver for our eleventh year of Taste America. We look forward to celebrating these talented chefs and showcasing their unique stories, culinary creativity, and work within their communities,” said Siobhan Flaherty Haber, Vice President of Events at the James Beard Foundation.
The chefs selected for this year’s Taste America series demonstrate a significant commitment to their communities and an investment in making the industry more equitable and sustainable. From investing in local suppliers to supporting independent farmers, sourcing quality ingredients, representing diverse cuisines, or using their restaurant as a platform for underrepresented groups, the chefs chosen for TasteTwenty are leaders helping to shape the future of the culinary industry across the United States.
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