James Beard Foundation turned to Chef David Blessing at the State Room, Boston to host one of its most prestigious gala events, Taste America gala, for the second consecutive year.
Beloved Boston and nationally renowned chefs came together to share their talents with over 250 local passionate food and wine enthusiasts. These discerning Boston foodies enjoyed delicious culinary creations and exceptional wines while supporting the James Beard Foundation whosmission is to celebrate, nurture, and honor chefs and other leaders making America's food culture more delicious, diverse, and sustainable for everyone.
At a Glance
- gala event sustainability | best practices + strict guidelines
- celebrities + sponsors + personalities | flawless event planning
State Room is undoubtedly the most iconic event venue in Boston for fundraising galas, but it is our Executive Chef David Blessing's hosting talent and personal charm that draw so many culinary celebrities to his (just renovated!) kitchen 33 floors above the city.
Chef David Blessing graciously shared his space with two James Beard Award winning chefs, Visiting All Star Chef Elizabeth Falkner & Local All Star Chef Tony Messina who prepared an incredible three course dinner after a special reception featuring celebrated local chefs Tiffani Faison, Colin Lynch, Heather Neri, Michelle Boland, Maura Kilpatrick and many others. The Master of Ceremonies was Annie B. Copps, Chef, Author and Food Writer.
Gary Tummings, Director of Urban Venue Operations for LONGWOOD, and his team executed a flawless event, making everyone experience Longwood's gracious hospitality. Gary is no stranger to prestigious events having executed the legendary Boston Wine Festival for numerous years.
This incredible James Beard Foundation Gala was produced by Wise Up Events whose owner and Executive Director is Nancy Bean.
Menu Highlights
As expected, and expectations run high at fundraising events of this caliber, each Chef dreamed up most delicious morsels. Chef David Blessings created:
Crispy Berkshire Pork Belly with Heirloom Apple Butter, Watercress, Cider Glaze
Cabernet Braised Veal Cheek and Marrow Butter Grits, Watercress Salad, Truffle
Chef David Blessing
Sustainable Events - Deconstructed
- fish and seafood meet Sustainable Seafood Standards
- animal proteins are Animal Welfare Approved at a minimum, Certified Humane whenever possible
- conscious aim for minimal packing of procured items or compostable /recyclable packaging
- reduced or completely eliminated single-use plastics
- for decor, local flowers, then flower re-use programs
Help from Our Friends
Event Photos | Melissa Ostrow / Mel O Photo | Boston, MA
Event Production | Wise Up Events | Boston, MA
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