Chef Michele Casadei Massari

On March 28, 2023, I was invited to attend TASTE AMERICA in PHILADELPHIA at the Museum of Art The James Beard Foundation’s.

“Good Food for Good”

THE DISH WE PRESENTED

SO.BA

Soul of Bologna with 36-Month-Aged Solo di Bruna Parmigiano-Reggiano Rind, Cold Water–Rehydrated Felicetti Matt Mongrano Spaghettone, Spices, Miso, and Seaweed

Being invited as a chef to attend a James Beard Foundation event once more was a great honor because the James Beard Foundation is one of the most well-respected culinary organizations in the world. The foundation was established in 1985 in honor of James Beard, a renowned chef and food writer, to celebrate, nurture, and honor America's diverse culinary heritage.

The James Beard Foundation hosts numerous events throughout the year, including the James Beard Awards, often called the "Oscars of the food world." Chefs invited to attend these events are typically recognized as leaders and innovators in the culinary industry.

In addition to the prestige associated with being invited to attend a James Beard Foundation event, participating chefs have the opportunity to connect with other top chefs and industry professionals, learn about new techniques and trends in the culinary world, and showcase their talents to a broader audience. Overall, being invited to participate in a James Beard Foundation event is a significant honor

The 10th annual Taste America® culinary series, presented by Capital One, brings together chefs, special guests, and diners from across the country to celebrate the local independent restaurants at the heart of our communities. In this iteration, some of the nation’s finest chefs and changemakers will come together in 20 markets across the United States to represent a shared mission of “Good Food for Good.” This cohort of chefs, known as the TasteTwenty, will collaborate throughout the year at chef dinners and walk-around tastings, spotlighting the breadth and unity of culinary creativity across the nation. Each market with featured chefs will showcase the centrality of American food culture and celebrate diverse communities, leading the way to a future culinary industry where all can thrive. A national dining event is celebrating your local restaurant community.

Taste America, presented by Capital One, is a nationwide initiative to bring together chefs, special guests, and diners from across the country to celebrate the local independent restaurants at the heart of our communities.

The walk-around tasting at the Philadelphia Museum of Art will be an exciting gathering of chefs from the Philadelphia culinary community. Food stations are hosted by chef Chutatip 'Nok' Suntaranon of Kalaya in Philadelphia and many others. Each station’s offering will reflect the chef’s signature style and highlight their restaurant's and community's uniqueness. The tasting will also have beverage stations and other activations from our national and local sponsors.

Chefs and event Menu:

Michele Casadei Massari, Lucciola, New York
SO.BA > Soul of Bologna with 36-Month-Aged Solo di Bruna Parmigiano-Reggiano Rind, Cold Water–Rehydrated Felicetti Matt Mongrano Spaghettone, Spices, Miso, and Seaweed
**Vegetarian and nut-free; contains dairy and gluten

JBF Award Nominee
Chutatip ‘Nok’ Suntaranon, Kalaya
Khao Nhiaw Nah Goong > Turmeric Sticky Rice with Shrimp, Toasted Coconut, Palm Sugar, Warm Coconut Cream, and Lime Leaf
**Dairy-free, gluten-free, and nut-free; contains shellfish

Kiki Aranita, Poi Dog
Presented by the Aquaculture Stewardship Council
Poisson Cru > Hawaiian Kampachi with Maui Lavender Ponzu, Coconut Cream, Kombucha Vinegar, and Okinawan Sea Grapes
**Dairy-free, nut-free, and shellfish-free; contains gluten

Jezabel Careaga, Jezabel’s
Northwestern Argentine Empanadas de Carne with Tomato–Garlic Confit Sauce
**Dairy-free, nut-free, and shellfish-free; contains gluten

Eli Collins, a.kitchen + bar
Chicken Liver Mousse with Green Garlic Curry, Golden Raisins, and Saltines
**Shellfish-free; contains dairy, gluten, and nuts

Chris Curtin, Eclat Chocolate
Assorted Chocolate
**Contains dairy; select chocolates may contain gluten and/or nuts

Kurt Evans, CYL Hospitality
Oxtail Rangoon  > Braised Oxtail with Charred Sweet Potato Cream Cheese and Oxtail Gravy
**Nut-free and shellfish-free; contains dairy and gluten

Tonii Hicks, Tonii Hicks LLC
Beard House Fellow 2022
Presented by VISIT Philadelphia
Counterkake > Pound Cake Bars with Raspberry Jam Cream
**Vegetarian and nut-free; contains dairy and gluten

Cristina Martinez, South Philly Barbacoa
Hojaldras de Mole > Puff Pastry with Red Mole Chicken or Root Vegetables
**Shellfish-free; contains dairy, gluten, and nuts

Thanh Nguyen, Gabriella’s Vietnam
Bánh Cuốn Chay > Steamed Rice Rolls with Housemade Tofu, Avocado, Pickled Radishes, and Carrots, Cucumbers, Thai Basil, and Asian Pear–Soy Sauce
**Vegan, gluten-free, and nut-free

Treley Parshingtsang, White Yak
Vegan Momo Sampler > Hand-Wrapped Momo with Fresh Tofu, Spinach, Carrot, and Garlic; and Marinated Baby Potatoes in Cumin, Turmeric, Fresh Green Chives, Ginger, and Tomatoes served with House Special Yellow Momo Sauce
**Vegan and nut-free; contains gluten

Hoon Rhee, Stir Restaurant at the Philadelphia Museum of Art
Presented by Constellation Culinary Group
Pork and Beans with Crab, Doenjang, Yuba, and Kimchi
**Dairy-free, gluten-free, and nut-free; contains shellfish

Emily Riddell, Machine Shop
Coffee Choux > Pâte à Choux with Coffee–Mascarpone Cream and Cocoa
**Vegetarian and nut-free; contains dairy and gluten

Amanda Shulman, Her Place Supper Club
Crackers with Crab Salad and Caviar
**Nut-free; contains gluten, dairy, and shellfish

Omar Tate and Cybille St.Aude-Tate, Honeysuckle Provisions
Yamz Biscuit with Pikliz Pimento Cheese, Country Ham, and Preserves
**Nut-free and shellfish-free; contains dairy and gluten; vegetarian option available upon request

Jacob Trinh, Càphê Roasters
Beard House Fellow 2022
Presented by VISIT PHILADELPHIA
Gỏi Ngó Sen > Lotus Root Salad with Shrimp, Head Cheese, Roasted Peanuts, Vietnamese Herbs, and Kumquat Fish Sauce on Shrimp Chips
**Dairy-free and gluten-free; contains nuts and shellfish

1800 Tequila
Chompoo > 1800 Cristalino Tequila with Coconut, Sala, Lime, and Fever Tree Sparkling Grapefruit

Mano > 1800 Cristalino Tequila with Golden Raisins, Walnut, Poblano, Cinnamon, Pomegranate, and Fever Tree Sicilian Lemonade

Dad’s Hat Rye Whiskey
Espresso Martini > Dad’s Hat Classic Rye with Pour Richard’s Spirit of 1737 Coffee Liquor, Vigo Amaro, Cold Brew Coffee, Avage, and Nutmeg

Sazerac > Dad’s Hat Vermouth Finished Rye with Vieux Carre Absinthe, Caramelized Sugar Syrup, Bitters, and Lemon

Darnell’s Cakes
Presented by Capital One
Negroni Bar > Grapefruit Custard with Shortbread Crust and Campari Glaze
**Vegetarian and nut-free; contains dairy and gluten

Chocolate Cake with Nutella Buttercream and Toasted Hazelnuts
**Vegetarian; contains dairy, gluten, and nuts

Homemade Banana Pudding with Toasted Sugar Cookies
**Vegetarian and nut-free; contains dairy and gluten

McCormick Spices
Vietnamese x Cajun Style Bloody Mary > Carrot with Tomato, Cajun Trinity, Garlic, Horseradish, Lemongrass, Tamari, Vietnamese x Cajun Style Seasoning, Vodka, and Seasoned Shrimp–Cilantro Skewer
**Dairy-free, gluten-free, and nut-free; contains shellfish

Stateside Urbancraft Vodka
Clockwork Orange > Stateside Vodka with Blood Orange Liqueur, Pomegranate Juice, and Ginger Beer

BEVERAGES COURTESY OF
Carbon Copy Brewing
Constellation Culinary
La Colombe Coffee
Mountain Valley Water
Mural City Cellars