For the fifth year in a row, True and the James Beard Foundation joined for an intimate evening at the James Beard House in New York City on March 16, 2016. As the official house purveyor of refrigeration, True commercial units outfit the kitchen, and True Residential undercounter units are used for wine, food, and beverage storage throughout the house.
Guests were taken through the newest innovations from True, a guest presentation from NYC-based Interior Designer Vanessa DeLeon, then enjoyed a superb meal. Chef Jim Fiala and his team prepared a delicious Midwestern Italian dinner inspired by dishes from Fiala’s two St. Louis restaurants, Acero and The Crossing. True Executive Chef Chad White worked alongside Fiala and team to execute a meal that left guests wowed.
See more highlights from the evening below.
Passed Hors d’Oeuvres
Borgo Magredo NV Prosecco
Tuna Tartare with Celery, Fennel Pollen, EVOO, Missouri Paddlefish Caviar and Lemon Créme
2014 Umani Ronchi Casal Di Serra, Verdicchio, Castelli di Jesi, old vines
Red Wine Braised Spanish Octopus with Tonnato Sauce, Balsamic, Spring Peas
2014 Rivera Preludio No. 1 Chardonnay
Slow-cooked Texas Wild Boar with Gnocchi and Sage
2010 Vignamaggio Gran Selezione Chianti
Braised Lamb Shoulder in balsamic and rosemary from Midwest Lamb in Charleston, Illinois with Creamy Polenta and Spring Asparagus
2011 Castellani Amarone Della Valpolicella, Cinque Stelle
Fried Missouri Apple Pie, Lemon Caramel Sauce and Vanilla Créme Fraiche Sauce, Dolce de Leche Gelato