Behind the scenes at a Beard House Dinner

What do you get when you mix rock star chefs, a bunch of meat lovers and premium, swoon-worthy ingredients? A big, beefy feast for your taste buds.

We called it Carnivores’ Delight … and was it ever!

The event was held at the renowned James Beard House in New York City and featured food from a handful of the country’s most talented chefs.

Jeremiah Bacon of Oak Steakhouse (top left); Chef Darryl Harmon, Water Works Restaurant & Lounge (top right); Cindy Hutson, Ortanique On the Mile (bottom left); and Mark Stark of Stark’s Steak & Seafood (bottom right).

The meal also starred the talents of pastry chef Megan Romano of Chocolate and Spice Bakery & Café in Las Vegas, and guest wine speaker Manny Nieves of Grady’s Fine Wines in Cleveland.

Our own Chef Scott Popovic served his infamous Certified Angus Beef ® brisket chili in bone. The carnivores were most definitely delighted.

These top-notch chefs pulled out all the stops. Take a look at these amazing dishes …

The food was exquisite — clearly the result of amazing teamwork and a well-oiled machine behind the scenes.

The camaraderie was evident in every perfectly plated dish.



And here they are: the magic behind the curtain, the drive behind fabulous flavors.

A true dream team putting their best — and beyond — on every single plate served. These chefs were the reason for every carnivore’s delight that night.

You’ll find that same perfection in their restaurants.

Published by

Jennifer Kiko

Jennifer lives on a rural route with her husband, kids, horses, cows and faithful Labs, Cash and Carter. She's an aspiring foodie and enjoys making good food for great friends. She lives next door to a winery, plays the piano, and admits to growing too many tomatoes.