Baltimore-area chefs, including a team from the Bagby Restaurant Group, will be headed to New York City in January, where they'll be cooking at the James Beard House, a storied culinary venue named for the celebrated author, educator and champion of American cuisine.
Chris Becker, the executive chef and chief operations officer of the Bagby Restaurant Group, will lead a crew from Bagby restaurants at a Chesapeake Bounty dinner on Jan. 15. And Ben Simpkins, the executive chef for the White Marsh-based Richardson Farms, will present a Winter Farm Harvest dinner at the Beard house on Jan. 23.
The Chesapeake Bounty dinner marks the James Beard House debut for the chefs from the Bagby group, which includes Ten Ten American Bistro, Fleet Street Kitchen and Cunningham's, a new restaurant in Towson.
In addition to Becker, the Bagby team going to the James Beard dinner includes Chris Allen and Angie Lee, the executive chef and pastry chef, respectively, at Cunningham's, and Chris Amendola and Bettina Perry, the executive chef and pastry chef, respectively, at Fleet Street Kitchen. Also on the team are John Aversa, the group's lead baker, and Tim Riley, the group's beverage director.