The James Beard Foundation, best known for awarding excellence in cuisine, culinary writing, and culinary education throughout the U.S., will be embracing vegetarian cooking at the Beard House in New York City over the next few months in a partnership with the League of Kitchens platform.
The first James Beard Foundation Vegetarian Night will kick-off early next month with a nod to Nepalese cuisine, presented by chef and educator Rachana Rimal. The menu features dishes including Kataher Ko Pakauda — Spiced Lentil and Rice Batter–Fried Jackfruit Pakoras; Aaloo Ko Chaup — Cashew, Pea, and Raisin–Stuffed and Pan-Fried Potato Patties; Kauli Ko Manchurian — Chickpea Batter–Fried Cauliflower with Sweet-and-Sour Tomato–Chile Sauce and Roti; and a Simmered Black Dal with Nepali Jimbu; Hing; Sautéed Spicy Mustard Greens; Roasted Eggplant; Basmati Rice; and Traditional Fermented Cucumber, Spiced Potato, and Lapsi Plum Pickles.
The Foundation has another Vegetarian Night on the books already — an Uzbek dinner planned for May– the first time it’s bringing a halal feast to the Beard House.
The vegetarian dinners are in a partnership with the League of Kitchens, a platform that works with immigrants who are interested in learning how to teach ethnic cooking classes in their own homes.
The first dinner is being held on February 2nd. Ticket prices are $135 for members and $175 for nonmembers.