March 25, 6:00 P.M. Demo and Dine: Global Plant-Based Bites and Cocktails with Public Records

A Cooking Demo and Flavor Pairing with the Brooklyn Restaurant and Cocktail Bar

25 11th Ave, New York, NY 10011, USA

Join us for an evening highlighting the next wave of global plant-based cuisine featuring a cooking demonstration from chef Lou Oates, Culinary Director at Public Records, the stylish Brooklyn restaurant, cocktail bar, and music venue. Formerly the Executive Chef at Little Pine in Los Angeles, chef Oates will take guests on a culinary journey and showcase her innovative approach to plant-based dishes inspired by flavors from around the world. Expect bold, vibrant bites that redefine the plant-based dining experience complemented by a selection of cocktails crafted by Francis Harris, Beverage Director at Public Records.  

General Admission: $95  

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Tickets to events held at Platform at Pier 57 by the James Beard Foundation cover the cost of food, education and a unique dining experience. Meals are prepared by culinary masters from all regions of the United States and around the world. Unless otherwise stated, alcoholic beverages are provided on a complimentary basis and are not included in the ticket price.

James Beard Foundation events permit guests age 21 years and older to attend events where alcoholic beverages are served.

Event Policy

Reservation Policy:

All reservations are non-refundable and must be made in advance. Should the event be cancelled due to any unforeseen circumstances, including COVID-19, JBF will offer a range of options, including ticket exchanges, the option to donate tickets, or a full refund. For more information, contact platformbyjbf@jamesbeard.org.

Alcohol Disclaimer:

James Beard Foundation events permit guests age 21 years and older to attend events where alcoholic beverages are served. 

Dietary/Food Restrictions Policy:

Events at Platform by JBF are special one-night-only menus and we do not offer a la carte menus. If you have serious food allergies, we will work with the visiting chef team to do our best to accommodate but cannot guarantee that alternate options will be available for every course.