Thursday, March 14, 2013

Andrew Michael's Friends of James Beard Benefit, the next Dishcrawl, etc.

Posted By on Thu, Mar 14, 2013 at 11:30 AM

Phillip Ashley Chocolates
  • Phillip Ashley Chocolates

Andrew Michael Italian Kitchen is hosting a Friends for James Beard Benefit on Sunday, April 14th.

The theme of the dinner is "Know Your Food, Know Your Roots" and will feature 7 course highlighting the regional fare from 5 guest chefs: David Posey of Blackbird in Chicago; Jason Fox of Commonwealth in San Francisco; Jason Stanhope of Fig in Charleston; Jeff McInnis of Yardbird in Miami Beach; and Stephanie Prida of Manresa in Los Gatos, CA.

From the press release: "Each chef will be encouraged to use products rooted in their respective regions, and to create a dish that symbolizes their "roots” — whether their hometown, their present city, their ancestry or childhood inspirations."

Proceeds from the dinner benefit the James Beard Foundation.

Cost for the dinner is $300, Beard foundation members $250. Seating is limited. For reservations email

In related news, Andrew Ticer and Michael Hudman are in the running for Food & Wine's The People's Best New Chef, Southeast.

Readers vote, and winners will be considered for inclusion in F&W's annual Best New Chefs issue.

Voting continues through Monday, March 18th. Vote here.

• The next Memphis Dishcrawl is set for Sunday, April 7th during the Midtown Opera Festival.

The neighborhood to be crawled this time is Overton Square. More information here.

• There will be a Phillip Ashley Chocolates pop-up shop on Wednesday, March 20th, from 11 a.m. to 6 p.m., in the lobby of the iBank building at 5050 Poplar.

• Doesn't look like the chocolate and coffee bar conversion of Sharon's is happening. The space has been emptied and there's a for lease sign in the window.

• Not Memphis-related, but ... The International Biscuit Festival in Knoxville is May 15th-18th. And ... Patron tequila is hosting The Art of Patron contest. Participants rework the bottle into a piece of art. The contest runs through April 30th.

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