On Wednesday, June 9, the James Beard Foundation (JBF) will partner with gourmet vegan restaurant Horizons to host the organization’s second, historic, all-vegan dinner. The summer menu ranges from hors d’oeuvres such as Grilled Seitan and Horseradish Crepes with Braised Butter Lettuce to main courses such as Strawberry-Sorrel Bread Pudding with Saffron Ice Cream and Rhubarb Nectar. Last November, JBF made history when it offered its first plant-based dinner at the Beard House in New York City, which was catered by Horizons’ renowned vegan chefs and restaurateurs Rich and Kate Jacoby. Serving an all-vegan menu is a historic move for JBF, as the non-profit has a long history of promoting the culinary arts and new chefs.
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