When people hear the name James Beard Foundation, they often think of the renowned New York-based culinary organization, where chefs can craft their dream dishes for industry professionals. Others may focus on the foundation’s impactful programs that work to make the restaurant industry more equitable, thriving, and diverse.
Many also associate it with the annual James Beard Restaurant and Chef Awards, which recognize restaurateurs, chefs, bartenders, and more—both seasoned veterans and emerging talents—for their culinary achievements and innovations over the past year. In fact, numerous Philadelphia chefs and restaurants have earned accolades at these awards in the last decade (the next round of nominees will be announced on Wednesday, April 2).
However, the James Beard Foundation’s most public brand of outreach comes with its annual Taste America event, where a city showcases its diverse culinary offerings and signature dishes. Starting at 7 p.m., on March 25 at the newly-reconfigured Grand Belle at The Bellevue on Broad Street, Taste America: Philadelphia will take place in appreciation of the City of Brotherly Love’s best and brightest, gathered by owner-chef Randy Rucker, from the contemporary coastal-designed Little Water in the Rittenhouse area and East Passyunk Avenue’s funky seafood-focused River Twice.
“What once was niche is now way more prevalent when it comes to pop culture, with people genuinely interested in where their food comes from, and – like what chef Randy is doing – its focus on locality and ingredients,” says Siobhan Flaherty Haber, VP of Events at the James Beard Foundation. “And Philadelphia has always been a great restaurant town that only gets stronger. You have great mom-and-pops and fine dining and culinary experiences.”
James Beard Award-nominee Rucker calls that acknowledgement from the Foundation one of the “pinnacles” of his near-30-year-long career.
“It’s great to be recognized for your hard work and dedication to your craft,” says the chef. “And it’s a cliché to say, now, but the Beard awards are the Oscars of the food world.”
The machinations of the Taste America: Philadelphia event comes down to the Foundation’s reach across 20 American cities, their individual, independent restaurant scenes and how Philly thrives as a place where chefs – more now than ever – detail their own heritage and stories through the dynamics of their food.
“Randy is our host… and Taste America: Philadelphia will be a great walk-around event,” says Haber about the party’s multitude of dining stations and bar settings.
Echoing Haber’s sentiments about what Philadelphia means to the culinary world in a collective sense, Rucker says “You can come here and get any nationality’s food at every price point, and know that it’s great… know that something like lobster is as valued as tacos.”
Along with Rucker and his menu creation for Taste America: Philadelphia — stracciatella with golden Osetra caviar, almond oil and fried potato — Tuesday night’s attendees can sample dishes from Rachel Barag and Phila Lorn (Mawn), Alex Yoon (Little Fish), Ian Graye (Pietramala), Michael Ferrari (Irwin’s), Diana Widjojo (Rice & Sambal), and Beard Award-winning pastry chef Amanda Rafalski (Friday Saturday Sunday).
“Taste America: Philadelphia is filed with just a really good group of people, coming together, all putting their best foot forward, waiting to show everyone who comes there a good time,” says Rucker. “All of these chefs are cooking their culture, cooking what they love. And with mixologists, chefs and hospitality professionals such as this, you have all the key ingredients for a great party.”
