2020 Beard in Baldwin Food & Wine Festival
Benefiting James Beard Foundation Scholarships
Saturday, March 28, 2020 at 7 PM – 10 PM
Downtown Baldwin Park
4876 New Broad Street, Orlando, Florida 32814
TICKETS
VIP Admission: $225.00
Early Access at 6pm / Private Reception 7-9pm
General Admission: $110.00
7-10pm
* Attendees must be 21+
Come support the next generation of American chefs in beautiful Baldwin Park as we celebrate the Orlando culinary scene! A complete experience, the evening will feature an intimate food and wine festival with more than 40 top tier local restaurants. Along with the flavorful dishes, imbibe on fine wine, craft cocktails and local brews while enjoying a live performance by the Legendary JCs. For a more exclusive experience, VIP admission includes early access to Beard in Baldwin along with a private cocktail reception presented by Rabbit Hole Bourbon, Plymouth Gin and Winebow inside The Osprey Tavern with a special Chicago chef lineup. Purchase your ticket now at www.beardinbaldwin.com
2020 Beard in Baldwin Food & Wine Festival
Participating Restaurants:
BIRD OF PARADISE
REYES MEZCALERIA
DOVECOTE
AMERICAN KITCHEN + BAR
REEL FISH COASTAL
HUNGER STREET TACOS
SEITO SUSHI
LUMA ON PARK
PADDLEFISH
PROPER & WILD
BULLA GASTROPUB
CAPA
MORIMOTO ASIA
SUSURU
HAWKERS
BLACK ROOSTER TAQUERIA
JALEO
DIXIE DHARMA
TAGLISH FILIPINO
POKE HANA
KAIZEN IZAKAYA
BETTER THAN SEX
NICOLE MACARON
SOCO
MX TACO
4 RIVERS SMOKEHOUSE
STICKY RICE
MOCHI DOCHI
KELLY’S HOMEMADE ICE CREAM
KATINKA’S NOURISHING KITCHEN
FROZEN NITROGEN ICE CREAM
LIGHT ON THE SUGAR
THE GLASS KNIFE
BLUEBIRD BAKE SHOP
TAMALE CO.
NEW STANDARD
KRUNGTHEP TEA TIME
TASTE OF CHENGDU
THE OSPREY TAVERN
STK
THE RAVENOUS PIG
HIGHBALL & HARVEST
SETTE
SWINE & SONS
PIZZA BRUNO
CUISINIERS
SUSHI POP
2020 Beard in Baldwin Food & Wine Festival
VIP Experience: Chicago Chef ‘Takeover’
Along with early access to Beard in Baldwin, VIP ticket holders are invited to an intimate cocktail reception presented by Rabbit Hole Bourbon, Plymouth Gin, and Winebow inside The Osprey Tavern. Special guest chefs will be working side by side with Executive Chef Elek Kovacs and Pastry Chef, Kristy Carlucci of The Osprey Tavern, preparing hors d’oevres and mignardises while craft cocktails, champagne and fine wines are poured from your own private bar. VIP attendees can mingle with the James Beard nominated guest chefs, participate in a exclusive whiskey tasting, and enjoy the live music from the patio garden, compliments of our VIP sponsors.
Chef Thai Dang
Chef/Owner of HaiSous Vietnamese Kitchen
www.haisous.com
Born in Vietnam and raised outside of Washington D.C. in Virgina, he grew up celebrating the flavors and recipes his mother and sisters brought from Vietnam. His passion for the culinary world and family values stem from the kitchen table in youth where he learned to build bonds and relationships by connecting through food. HaiSous, which means “two pennies” in Vietnamese represents the humble beginnings of launching the restaurant. The modern Vietnamese cuisine celebrates tradition and pushes it to an elevated experience. HaiSous was nominated for Best New Restaurant in 2018 and Best Chef: Great Lakes 2019 by the James Beard Foundation.
Chef Gene Kato
Executive Chef of Momotaro
www.momotarochicago.com
Gene Kato is the Executive Chef of Momotaro, Boka Restaurant Group’s modern, seasonal Japanese restaurant, located in the heart of Chicago’s Fulton Market neighborhood. An innovator of Japanese cuisine, Kato has been nominated for a James Beard Award and is the recipient of the Jean Banchet Award of Culinary Excellence. Coupled with his experience of growing up in a Japanese household in Charlotte, NC, in which he learned to cook the foods so integral to his heritage and culture, Kato is devoted to elevating Japanese cuisine yet remains respectfully authentic to tradition.
Chef Ryan McCaskey
Chef/Owner of Acadia
www.acadiachicago.com
A native of Saigon, Vietnam and raised in the northwest suburbs of Chicago, McCaskey discovered his passion for cooking at an early age. Lucky to have traveled extensively throughout his childhood, McCaskey was exposed to many different cultures and flavors, and to this day employs a multi-cultural approach in the kitchen. In 2010, McCaskey began plans for Acadia, fulfilling a lifelong dream of opening his own restaurant. Acadia opened in late 2011 and has since garnered accolades from both local and national sources. The most noteworthy accolades include a Michelin star after 9 months, (have retained 2013,2014,2015), a second Michelin star 2015, and 2014, 2015 5- Star rating from AAA along with a four star rating by Chicago Tribune’s Dining Critic Phil Vettel in 2016. Other awards have been Best New Restaurant- Jean Banchet Awards 2013, and 2 Semi-finalist nominations for Best Chef Great Lakes by James Beard Foundation.
