On Thursday, September 8, Chef John Newman was joined by a group of chefs primarily from the Pacific Northwest at The Beard House in New York City. The event was a huge success, as can be seen by the fabulous pictures posted below. Photos by Tom Kirkman.

Participating chefs included:

Gehrett Billinger of The Astoria Golf & Country Club, Astoria, Oregon
Jonathon Hoffman of Seaing Greens, Cannon Beach, Oregon
Faitha Hearing of FISHES Sushi & Japanese Cuisine, Cannon Beach, Oregon
Tyler Casiano, Oregon pastry chef
Rich Strahley of Mad Boar Restaurant, North Carolina
Alex Newman of Kendall College, Chicago
Edward (EJ) Tipple of Queens, NY
Liz Rubin of Oregon, former intern at The Beard House

The exquisite dinner consisted of ingredients from every part of Oregon. Truffles from Oregon Wild Edibles; organic produce from King Fisher Farms; wine from Walnut City Wineworks, Argyle Wines, and Pelican Pub & Brewery; meat from Meadow Harvest and OK Ranch; cheese from Rogue Creamery, Tumalo Farms, and Mama Terra Micro Creamery; and bottled water from Oregon Rain.

JBF Members $130 : General Public $170
Thursday, September 8, 2011
The Beard House, 167 West 12th Street, New York City

There are few spots in Oregon as astoundingly beautiful as Cannon Beach, where majestic mountains give way to a dramatic coastline. Enjoy a taste of this exquisite area’s local cuisine when John Newman returns to the Beard House with this gorgeous menu, complete with Willamette Valley wines.

Mark your calendar for Thursday, September 8, 2011 and plan a trip to New York for this special occasion. Additional information and tickets are available at jamesbeard.org or call (212) 627.2308 to reserve.

  ‘Exquisite Oregon’ Dinner Menu

Photos from the 2009 JBF Event (click images for slideshow):