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Our Chefs create a Thanksgiving feast at the James Beard House

By: Amanda Ray Filed under: Culinary

January 29, 2015

turkey on platter

For nearly a decade, chef instructors from The International Culinary Schools at The Art Institutes have been invited to host a dinner for members of the James Beard Foundation—whose mission is to celebrate, nurture, and honor America's diverse culinary heritage through programs that educate and inspire. The James Beard Foundation is famous for its annual awards that celebrate the very best chefs in the culinary industry.

Four of our chef instructors presented a five course Thanksgiving feast and wine pairing to the foundation members:

David Hendricksen, The International Culinary School at The Art Institute of Colorado

Larry Matson, The International Culinary School at The Art Institute of Dallas, a campus of South University

Michael Nenes, The International Culinary School at The Art Institute of Houston

Pastry Chef Manuel Catemaxca, The International Culinary School at The Art Institute of Houston


First course: Smoked butternut squash broth with parsnip puree cream, savoy cabbage, chives, and crispy pork belly.  Wine pairing: 2013 Cascina del Pozza Roero Ameis


Second course: Pan-seared halibut on jumbo lump crabcakes with quick-pickled mustard seed and julienned vegetables. Wine pairing: 2011 Domaine du Grangeon Chardonnay


Third course: Waldorf salad with spicy pecans, Deep Ellum blue cheese, and honeycomb. Wine pairing: 2011 Olivier Dumaine Crozes-Hermitage Blanc


Fourth course: Roasted heritage turkey roulade with New England bread dressing, tangerine-glazed carrots and turnips, brown butter Brussels sprouts, mashed sweet potatoes, cranberry sauce, and giblet gravy. Wine pairing: 2011 Domine du Prieure Moutier Amet Savigny-les-Beaune 


Fifth course: Pumpkin-spiced Bavarian cream with chocolate ganache tart, vanilla bean ice cream, and sunflower-brandy snap. Wine pairing: 2001 Villa da Filicaja Vin Santo Del Chianti


The Art Institutes system of schools is pleased to partner with the James Beard Foundation for this yearly event. And we’re proud of our culinary graduates who have been nominated for—and won—prestigious James Beard Foundation awards:


Jamie Bissonnette, chef and owner at Coppa Restaurant in Boston, MA, 2014 winner of The James Beard Foundation Award for Best Chef: Northeast; and

Chris Shepherd, chef and owner at Underbelly in Houston, TX, 2014 winner of the James Beard Foundation Award for Best Chef: Southwest.


Chef Bissonnette earned an Associate of Science in Culinary Arts from The Art Institute of Fort Lauderdale in 1996. Chef Shepherd earned an Associate of Applied Science in Culinary Arts from The Art Institute of Houston in 1996.


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