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Joseph Keller and Friends

Keller and friends
Timothy Perkins, Joseph Keller and Michael Carrigan (from left to right)

Joseph Keller
Bistro Zinc and Como’s Restaurant at Monte Lago Village Resort | Lake Las Vegas, NV

Michael Carrigan
Timothy Perkins

MiraLago Lakeside Mediterranean Café at Reflection Bay Golf Club | Lake Las Vegas, NV

Wednesday, July 19, 7:00 pm
Members $100, guests $130

Stop for a moment and imagine that you are Joseph Keller. Your past is marked by amazing culinary experiences, such as working with Julia Child on the PBS Master Chefs series, cooking for Prince Satam of Saudi Arabia, and receiving a 1999 Tastemaker of the Year award from Nation’s Restaurant News. Currently, you live and work in Las Vegas, own a thriving restaurant and a culinary theater, and are surrounded by the restaurants of colleagues such as Joël Robuchon, Daniel Boulud, Michael Mina, and Thomas Keller (who happens to be your brother). The future looks equally bright—you’ve recently opened Bistro Zinc in the Las Vegas area, building your new menu around the French-Cajun cuisine that you love.

It’s easy to say that Keller’s life looks good from the outside, but these rewards have come after years of hard work. When he was just 16, Keller began his training under chef Costanzo Pucillo of the Petite Marmite restaurant in Palm Beach, Florida. Next, he headed to France to work first with Roger Vergé at Le Moulin de Mougins and then with chef Bernard Loiseau at La Côte d’Or in Saulieu, eventually returning to the States to serve as executive chef and partner of the acclaimed Woodbox Inn in Nantucket, Massachusetts. Joining forces with his brother, Keller helped open Bouchon in Yountville, California, before relocating to Las Vegas to build his own empire, which now includes Como’s at Monte Lago Village Resort.

Whether it’s cooking with his sibling, at charity events, or in our West Village kitchen, Keller is happiest when he’s surrounded by his food-loving friends. He’s bringing along two of them—Michael Carrigan and Timothy Perkins, the executive chef and executive sous-chef of MiraLago Lakeside Mediterranean Café—to help prepare this special meal. A Las Vegas native, Carrigan returned home after working in the Chicago kitchens of the Four Seasons Hotel and Trio Restaurant. Perkins honed his craft in his home state of Michigan, where he helmed the Thousand Oaks Golf Club restaurant, and made his Las Vegas debut with Henderson’s Hot Rod Grille.

Hudson Valley Foie Gras Torchon with Anjou Pear Relish

Smoked Salmon and Beluga Caviar Pavé

Muscovy Duck with Boursin, Crispy Taro, and Apricot Chutney

Veuve Clicquot Champagne Brut NV

Petite Vegetable and Microgreens Salad with Mascarpone-Gorgonzola, Black Mission Figs, and White Balsamic Vinaigrette

Ferrari-Carano Fumé Blanc 2006

Pan-Seared Dayboat Scallops with English Pea Purée and Lemon-Thyme Emulsion

Matanzas Creek Chardonnay 2005

Espresso-Crusted Beef Tenderloin Tournedo with Pancetta-Stacked Potatoes and Port Wine–Chocolate Demi-Glace

Frog’s Leap Cabernet Sauvignon 2004

Explorateur Cheese with Crispy Tuile and Kiln-Dried Cherry Jam

David Bruce Pinot Noir 2001

White Peach Tarte Tatin with Lavender Ice Cream

J. Lohr Bay Mist White Riesling 2004

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