More than a dozen chefs from New England will come together for a special, one-night tasting event in Boston.
The James Beard Foundation will host “Taste America: Boston” at The State Room, located at 60 State St., on Thursday, Feb. 6.
The event is meant to celebrate the food of local chefs from some of the best independent restaurants in the region.
Each tasting station will offer bites that best reflect the chef’s signature style. The walk-around tasting will also have beverage stations and other activations.
The chefs and their food items that will be at “Taste America: Boston” are listed below:
- Cassie Piuma of Sarma in Somerville: Tunisian tuna taco with radishes, pickles, and cured egg yolk.
- David Blessing of The State Room in Boston: Thai heritage pork belly lettuce wrap with Kaffir lime, lemongrass, and ginger-caramel glaze.
- Amarilys Colón of La Padrona in Boston: Bresaola and persimmons on rosemary toast with mascarpone and ginger.
- Conor Dennehy of Talulla in Cambridge: Charred broccoli with burnt onion, miso vinaigrette, crunchy seaweed, puffed grains and pickled stem.
- Nicholas Dixon of Prima Italian Steakhouse in Charlestown: Wagyu short rib with black truffle Filini
- Valerie Goldman of The Honey Paw in Portland, Maine: Gulf of Maine mussels with Jimmy Nardello peppers, green crab, ginger and coconut.
- Valentine Howell of Black Cat Eatery at Vee Vee Restaurant in Jamaica Plain: Djon fried rice with lima beans, peas and pork floss.
- Maura Kilpatrick of Sofra Bakery in Cambridge: Ekmek Kadayifi.
- Cecelia Lizotte of Suya Joint in Boston: Beef meat pies with stew.
- Michael Lombardi of Si Cara in Cambridge: Kampachi crudo with porcini, Sunchoke and pine nuts.
- Pushkar Marathe of Stage Kitchen & Bar and Ela Curry & Cocktails in Palm Beach Gardens, Florida: Plantain chaat with Greek yogurt, pomegranate, cilantro-tamarind chutney and potato Sev.
- Erin Miller of Urban Hearth in Cambridge: Hopkins Southdowns lamb tartar with cocoa-coffee rub, Mostarda, house-made lamb bacon, roasted grape-olive oil Sorbetto and lamb tallow coronet.
- Milena Pagán of Little Sister in Providence, Rhode Island: Guava BBQ chicken Pinchos with Arroz Con Gandules
- Alex Pineda of Qué Mas in Beverly: Salmon and red Argentinian shrimp with Quenelle, sweet corn arepa, zucchini salad, and Salsa Macha.
- Cara Tobin of Honey Road in Burlington, Vermont
- David Vargas of Vida Cantina in Portsmouth, New Hampshire: Mushroom “chorizo” tamale with Mole Rojo and OG Masa.
All tickets are nonrefundable and must be bought in advance online. General admission tickets are $150 while premier access tickets are $225. General admission entry starts at 7 p.m. while premier access starts at 6 p.m.
