ONE NIGHT ONLY! 40YRS of JBF w/ NOLA's Commander's Palace @ JBF 🍽️ [PREPAID]

***CLOSING RSVPS***

Note: JBF Dinners have recently been sold out before posting menus so that's your heads up!

We are heading to JBF Platform! Chef Megan Bickford Brings the Spirit of the Legendary New Orleans Restaurant to New York Save on the trip to/from New Orleans! ✈️

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We’re kicking May off with a blowout celebration marking the 40th anniversary of the James Beard Foundation® on what would have been James Beard’s 103rd birthday. The evening features the legendary Commander's Palace, a six-time James Beard Award—recognized restaurant, helmed by Executive Chef Megan Bickford, whose cooking continues its remarkable legacy.
A beloved institution, Commander’s Palace has been in the Brennan family for more than 130 years and remains one of the country’s most celebrated dining destinations. Under the leadership of Ti Adelaide Martin—a longtime friend of James Beard and a tireless ambassador for New Orleans cuisine—the restaurant has helped define modern Creole dining.
For this festive anniversary dinner, chef Bickford, wine director Dan Davis, and the Commander’s Palace team will present a menu of food and drink that brings together signature dishes and contemporary creations for an exuberant and delicious tribute to the restaurant’s enduring influence—and a fitting way to toast 40 years of the James Beard Foundation®.

4.3/5 on Yelp, 4.6/5 on Google

IG REEL

Cost: $309 (ALL IN)

Menu: (based on avail)
HORS D’OEUVRES

• Wild White Shrimp Toast with Criolla Sella–Nuoc Cham and Satsuma Pepper
• Ponchatoula Strawberries with House-Smoked Tasso Ham, Chili Crunch, and Whipped Horseradish Mousse

DINNER

• Kumquat and Crab–Stuffed Louisiana Blue Crab > Jumbo Lump Blue Crab Steamed in Shell with Kumquat Kosho–Crab Fat Beurre Monté, Dukkah, and Spiced Pistachio–Brown Butter Gremolata
• House-Smoked Colorado Lamb Pastrami with Harissa-Spiced Gastrique, Whipped Confit Garlic–Creole Cream Cheese, and Backyard Boil Jardinière on 1403 Sourdough Bread
• Iberico Pluma with Breaux Bridge Crawfish > Hand- Carved Charred Campo Grande Iberico Pork with Crawfish Tail–Mirliton Kimchi, Sweet Potato–Habanero Caramel, and Neckbone Roti

DESSERT

• Lagniappe Parfait > Bay Leaf Ice Cream with Steen's Black Pepper Cane Syrup, Crystal Rice Pudding, and Chantilly Cream; and Crunchy Dark Roux, Sassafras, and Thyme Streusel

This one-night-only dinner will feature a cocktail reception with passed hors d'oeuvre upon arrival, an expertly crafted multi-course menu with thoughtfully curated wine or beverage pairings, and a Q&A with the featured chefs.

James Beard Foundation events permit guests age 21 years and older to attend events where alcoholic beverages are served.

~A La Cuisine