Garden & gun and the besh foundation present: JOhnny and friends
In partnership with Omni Hotels & Resorts
Join legendary Southern Chef John Besh, Garden & Gun, and a host of culinary masters for a series of unforgettable culinary experiences in New Orleans, LA. Proceeds benefit The John Besh Foundation, an organization that provides scholarships, grants, and loans to individuals in NOLA with the passion, creativity, and knowledge to enact change in their community.
January 25th, 2017: Chef Charles Phan of The Slanted Door, San Francisco, CA
March 24th, 2017: Fêtes Fest with Chefs David Slater of Emeril's, Ryan Prewitt of Pêche, Kelly English of Iris, Todd Pulsinelli of August + Many More
April 20th, 2017: Chef Michael Solomonov of Zahav, Philadelphia, PA
May 13th, 2017: Besh Crawfish Boil with John Besh and Aarón Sánchez
June 15th, 2017: Yes Ma'am Women in Food Dinner and Panel
August 24th, 2017: Chef Michael Schwartz of Amara at Parasio, Miami, FL
September 21st, 2017: Chef Hugo Ortega of Hugo's Restaurant, Houston, TX
Chefs Jon shook and vinny dotolo of animal, Los angeles, ca
October 19th, 2017
James Beard award winning Los Angeles chefs Jon Shook and Vinny Dotolo are the owners of animal, Son of a Gun, Trois Mec, Petit Trois, Jon & Vinny’s and Trois Familia. They have been credited with innovating and changing the dining scene in Los Angeles through their critically acclaimed restaurants. Shook and Dotolo have received numerous nominations and awards including Food & Wine’s 2009 Best New Chef, StarChefs’ 2008 Rising Star Chef, and eight James Beard nominations including 2009’s “Best New Restaurant” for animal, 2011’s “Best Chef Pacific”, 2015’s “Best New Restaurant” for Petit Trois, 2016’s “Outsanding Restaurant Design” for Jon & Vinny’s, and “Best Chef West” in 2013, 2014, 2015, 2016.
Chef chris shepherd of underbelly, houston, tx
November 30th, 2017
Midwest-raised, James Beard Award-winning Chef Chris Shepherd opened Underbelly, featuring locally-sourced food inspired by the ethnic diversity of Houston, in March 2012. The Art Institute-alum and former Executive Sous Chef-turned-Sommelier of Brennan's brings his farm-to-table passion to fruition at Underbelly, which sources ingredients from the Gulf Coast, surrounding farms and ranches. The in-house butcher shop, which only uses whole animal, supports Shepherd’s passion for butchering and charcuterie. The 2014 James Beard Award winner for Best Chef: Southwest was also named one of the Top 10 Best New Chefs in America by Food & Wine. Underbelly was named to the National Eater 38 (one of 38 essential restaurants in America) in 2015 and as one of the best new restaurants in the country by Bon Appetit and Esquire in 2014. Chris runs two Underbelly kiosks inside Reliant Stadium, serving up football-friendly dishes during Houston Texans home games. He opened his newest venture One Fifth, a restaurant that changes concepts every year for five years, in January 2017. In his free time, Chris cheers on his beloved Houston Texans, seeks out hard-to-find bottles for his ever-growing bourbon collection and explores the city for new restaurants.