January 21, 7:00 P.M. Dinner: A Preview of Palm Desert Food & Wine Festival

Featuring Chefs Angelo Sosa, Jon Butler, Brian Kenney, Andrew Cooper, and Ashutosh Gairola

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

Celebrated chefs from Palm Desert Food & Wine festival will be heading to New York City for what will surely be an epic evening. The dinner will be hosted by Top Chef alum Angelo Sosa (Tía Carmen & Carmocha Grand Hyatt Indian Wells Resort & Villas) who will be joined by a team of the Coachella Valley’s most notable chefs—Jon Butler (Holiday House, Sparrows Lodge, Kiki’s), Brian Kenney (Agua Caliente Casinos Palm Springs), Andrew Cooper and Ashutosh Gairola  (La Quinta Resort & Club). Together they have designed a menu that includes everything from the sunny SoCal region’s local produce to its wines. In addition to a wonderful meal, all guests will receive a giftbag filled with goodies from Palm Desert Food & Wine.

Dining Table $175 | Internal Chefs Counter $190| External Chefs Counter $155

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MENU

Hors d’Ouevre  

Chef Angelo Sosa • Tía Carmen & Carmocha Grand Hyatt Indian Wells Resort & Villas
Spanish Octopus with Sherry Vinegar, Allium Pickles and Squid Ink
Gluten Free; Contains alliums and shellfish  
Lamb Barbacoa and Caviar> Lamb Belly, Adobo, Culantro, and Perilla Leaf
Contains alliums and nuts  
Uni Tostada
Contains alliums and shellfish

Bouchaine Estate Vineyards Los Carneros Alsatian Blend 2023   

Dinner

Executive Chef Jon Butler • Holiday House, Sparrows Lodge, Kiki’s
Lamb Tartare with Medjool Date Harissa, Coriander Yogurt, Pickled Onion, and Persian Mint
Contains alliums, dairy, and wheat 
Ruby Vineyard Gamay Noir 2023  

Executive Chef Andrew Cooper • La Quinta Resort & Club
California Date Lacquered Quail, Mushrooms, Sage and Black Walnut Stuffing, Carrot Puree
Contains alliums, nuts, and wheat 
Margerum Wine Company M5 Red Blend 2023   

Executive Chef Brian Kenney • Agua Caliente Casinos Palm Springs
Braised Short Rib with Date Mole Negro, Tostones in Aji Mojo, and Carrot–Onion Escabeche
Contains alliums, nuts, and sesame 
Casa Jipi Nebbiolo 2023

Executive Pastry Chef Ashutosh Gairola • La Quinta Resort & Club
Coachella Valley Citrus with Medjool Date Gel and Pistachio Sponge
Contains dairy, nuts, and wheat 
Margerum Wine Company M5 White Blend 2022

Mark Tadros • Date Farmer, Farming Educator, and Advocate
A Discovery of California Dates> Fresh Date Flight
T’MARO Carpe Futura Spritz 1 by Elizabeth Falkner  

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.