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.

MENU

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

Limoncello cream