• Event Snapshots: James Beard Foundation’s Taste America: Philadelphia Benefit Dinner

     
    FROM THE Spring 2018 ISSUE
     

    1. Table setting. 

    <p>1. Table setting.&nbsp;</p>
  • Event Snapshots: James Beard Foundation’s Taste America: Philadelphia Benefit Dinner

     
    FROM THE Spring 2018 ISSUE
     

    2. Chef Jean-Marie Lacroix. 

    <p>2. Chef Jean-Marie Lacroix.&nbsp;</p>
  • Event Snapshots: James Beard Foundation’s Taste America: Philadelphia Benefit Dinner

     
    FROM THE Spring 2018 ISSUE
     

    3. Torching the first course.

    <p>3. Torching the first course.</p>
  • Event Snapshots: James Beard Foundation’s Taste America: Philadelphia Benefit Dinner

     
    FROM THE Spring 2018 ISSUE
     

    4. Chefs Greg Vernick, Jean-Marie Lacroix, Marc Murphy, Pat O’Malley and Melissa Weller. 

    <p>4. Chefs Greg Vernick, Jean-Marie Lacroix, Marc Murphy, Pat O’Malley and Melissa Weller.&nbsp;</p>
  • Event Snapshots: James Beard Foundation’s Taste America: Philadelphia Benefit Dinner

     
    FROM THE Spring 2018 ISSUE
     

    5. Apple strudel. 

    <p>5. Apple strudel.&nbsp;</p>
  • Event Snapshots: James Beard Foundation’s Taste America: Philadelphia Benefit Dinner

     
    FROM THE Spring 2018 ISSUE
     

    6. First look at the Taste of America. 

    <p>6. First look at the Taste of America.&nbsp;</p>
  • Event Snapshots: James Beard Foundation’s Taste America: Philadelphia Benefit Dinner

     
    FROM THE Spring 2018 ISSUE
     

    7. Chef Pierre Labine and chef JeanMarie Lacroix. 

    <p>7. Chef Pierre Labine and chef JeanMarie Lacroix.&nbsp;</p>
  • Event Snapshots: James Beard Foundation’s Taste America: Philadelphia Benefit Dinner

     
    FROM THE Spring 2018 ISSUE
     

    8. Hard at work prepping the meal. 

    <p>8. Hard at work prepping the meal.&nbsp;</p>

Held Oct. 13, 2017, at the Museum of the American Revolution, Taste America was a four-course plated dinner held to benefit the James Beard Foundation. The event, planned by Cashman & Associates, welcomed 300 attendees who dined on food provided by Brûlée Catering in collaboration with other culinary stars. 

This creation is one of the distillery’s most requested drinks and perfectly refreshing in the summertime.

INGREDIENTS:
— 1.5 oz. Bluecoat American Dry Gin
— .25 oz. Dolin Dry Vermouth
— .5 oz. fresh lemon juice
— .75 oz. Penn’s Woods Syrup*

*Combine 40g fresh dill, 20g fresh basil and 10g dried coriander into one quart of simple syrup. Blend mixture, strain, and store in an airtight container and refrigerate.

 

PCMA’s flagship event, Convening Leaders, brought industry professionals from 36 countries to Pittsburgh, Pennsylvania, on Jan. 6-9 at the David L. Lawrence Convention Center. “We built this conference around the theme Disrupt + Deliver because that’s what the industry needs and wants,’’ says PCMA President and CEO Sherriff Karamat. “We leave here with a greater commitment and better understanding of how business events can and must drive economic and social progress.’’

 

These properties are contemporary, quirky and rich in local flavor.