May 9, 7:00 P.M.Dinner: Mason Hereford‘s Turkey and the Wolf Presented by Capital One

Featuring the Flavors of New Orleans’s Stellar Sandwich Shop           

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

In 2016, Mason Hereford, a fine-dining chef and sandwich aficionado, opened his counter-service shop, Turkey and the Wolf in the sleepy section of New Orleans known as the Irish Channel. Eclectic, fun, and with scrumptiously reimagined sandwiches, it won the heart of Bon Appétit writer, Andrew Knowlton, who helped to make the counter a dining destination. In 2017, Turkey and the Wolf was named Bon Appétit’s Best Restaurant in America.  
Fast forward nearly ten years, Turkey and the Wolf has accumulated droves of fans and numerous accolades that include landing two James Beard Award Best Chef Southeast nods (nominee and semifinalist) and a nomination for Hereford as the author of Turkey and the Wolf: Flavor Trippin’ in New Orleans.  Tonight, we celebrate all that is Turkey and the Wolf—the flavors, artistry, and along with it, the personality and hospitality that only Hereford can deliver.

Dining Table $170 | Internal Chefs Counter $185 | External Chefs Counter $150 

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Hors D’Oeuvres 

Deviled Eggs with Fried Chicken Skins, Fresno Hot Sauce, and Dill 
Contains gluten 

Bagel Bites with Slow-Roasted Tomato Cream Cheese, Fennel Seeds, and ‘Roni Cups 
Contains dairy and gluten 

Grilled Pastrami with Red Wine–Barbecue Marinade  
Contains gluten and shellfish 

Banh Mi Margarita > Espolòn Tequila, Cointreau, Ðô Chua, Lime, and Cucumber 

Martini of the Sea > The Botanist Gin, Extra Dry Vermouth, Kombu, and Oyster Garum 

Bourbonandcokevardier > Westland Single Malt, Xila Mexican Aperitif, and Campari

DINNER

Cabbage Salad with Roasted Chile–Coconut Vinaigrette, Sunflower Seeds, and Pig Ear Crackling 
Contains alliums and shellfish 

Crispy Rice Salad with Cucumbers; Peanuts; Cilantro; and Roasted Chile, Tamarind, and Lime Vinaigrette  
Contains alliums, nuts, and shellfish 

Sunny D 75 > Remy Martin Cognac, Sunny Delight, Sea Buckthorn, Champage Telmont Réserve Brut

Chicken Pot Pie Empanada with Slow-Cooked Chicken and Tarragon Buttermilk 
Contains alliums, dairy, and gluten 

Bologna Sandwich with Leighann’s Bologna, Via’s Mom’s Hot Mustard, Potato Chips, and Duke’s Mayo
Contains dairy and gluten 

Van Voxlem Saar Riesling 2020

Collard Green Melt with Cherry Pepper Russian Dressing, Swiss Cheese, Slaw, and Rye Bread
Vegetarian; contains alliums, dairy, and gluten 

Beet–Raspberry Pop Tart
Contains dairy and gluten 

About Mason Hereford:  
Mason Hereford is the chef and owner of Turkey and the Wolf, a counter service-only joint that Food & Wine and Esquire listed as one of the most important restaurants of the decade, and Bon Appétit named the Best New Restaurant in America in 2017. He also owns Molly's Rise and Shine, a breakfast spot nearby, named one of the ten Best New Restaurants in America in 2020 by Food & Wine magazine. His cookbook, Turkey and the Wolf: Flavor Trippin' in New Orleans received a James Beard Award nomination in 2023 and became a New York Times Best Seller, after the first shipment spent months lost at sea. He recently partnered with the co-chef of Turkey and the Wolf, Philip Cenac, and his wonderful wife, Lauren Agudo, to open a new restaurant called Hungry Eyes. They serve luxury drinking food, zippy natural wines, and lipstick smeared martinis in a little spot on Magazine Street. Mason was born and raised on rollerblades and gas station food in rural Virginia. He was a James Beard Award nominee for Best Chef: South in 2020 and a semifinalist in the same category in 2019.  He currently lives in New Orleans and will never leave.

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.