The Art of Cold

Insight and Updates from the Leaders in Refrigeration

James Beard and True

back to all posts

Share this Post

“The James Beard Foundation's mission is to celebrate, nurture, and honor America's diverse culinary heritage through programs that educate and inspire.” –JBF website

For the third year in a row, True and the James Beard Foundation joined for an intimate evening of elegance and eating as guests were given a preview of the newly designed True Residential website and a look into the newest innovations from True.

Our continued partnership with the James Beard Foundation is a cherished one. True is the official purveyor of refrigeration for the James Beard Foundation House located in Greenwich Village. True commercial refrigerators outfit the kitchen, while True residential units store wine, food, and beverages throughout the house and outdoor garden.

Chefs Bryan Carr, Vincent Brunetto, and Chad White, along with a team of colleagues, collaborated on a menu of carefully selected Midwest ingredients and flavors that wowed even our most discerning east-coast guests. Chef White spoke of the great camaraderie shared in the James Beard kitchen, which resulted in a superb five-course meal that left guests blissfully sated.


Hors d’oeuvres

Maple Cured Missouri Walleye & Cheddar Pecan Wafer

Wild Duck Gumbo & Popcorn Rice

Grass-Fed Beef Carpaccio Bundles

Fennel Panna Cotta & Tomato Jam

Champagne Godmé NV Brut 1er Cru


First Course

Terrine of Indiana chicken with wild mushrooms, onion compote, arugula, and parsley

Puligny-Montrachet 2011, Paul Pernot


Second Course

Filet of Rushing Water trout jardinière, Missouri paddlefish caviar, and corn cake with chive butter

Puligny-Montrachet 2011, Paul Pernot



Pomme boneless beef short rib with roasted garlic flan, spinach gratin with Atwood’s Missouri bacon red wine sauce

Savigny-les-Beaune “les Bourgeots,” 2010, S. Bize



Mixed lettuces with Midwest cheese (Gravity Hill Cheddar, Baetje Farm Bloomsdale, Tilston Point Blue), Missouri walnut toasts, and Stinger’s honey

Savigny-les-Beaune “les Bourgeots,” 2010, S. Bize



Royale A/Fromage

Carmes de Rieussec Sauternes 2011

Previous PostNext Post