The James Beard Foundation is a non-profit organization that was created in memory of James Beard, a renowned American chef, cookbook author, and teacher. The foundation aims to promote the culinary arts by honoring chefs, restaurants, and other food industry professionals who have made significant contributions to American cuisine. They also offer educational programs, scholarships, and mentorship opportunities for aspiring chefs.
The James Beard Foundation is a testament to the power of food to bring people together, inspire creativity and innovation, and make a positive impact on the world. Whether you’re a professional chef or a passionate home cook, the foundation offers something for everyone. By supporting the James Beard Foundation, you’re not just supporting the culinary arts; you’re supporting a community of people who are working to create a better, more sustainable food system for all. The foundation hosts numerous events throughout the year, including educational seminars, tastings, and fundraisers. We are always honored when we are included.
Taste America is an initiative that brings together chefs, special guests, and diners from different parts of the United States to celebrate local independent restaurants. The goal is to support these restaurants, which are at the heart of our communities. At Tratto, there was a special dinner with an intimate atmosphere, featuring a multi-course menu created by three chefs: Cassie Shortino of Shorty’s Char Pit in Phoenix, Varanya Geyoonsawat of Kann in Portland, and Christa Chase of Tratto in Phoenix. The menu reflected each chef’s unique style and highlighted the distinctiveness of their respective communities. The dinner also offered beverage pairings for each course.
About the 2023 SILVER OAK DINNER SERIES Last year, Silver Oak started a national wine and food tour to celebrate America’s most exciting chefs and thank the fans who carried Silver Oak for the first 50 years. People said they were hungry for more, so they started it up again for 2023 with a fresh and exhilarating lineup of insider experiences headlined by the country’s most iconic chefs and restaurants.
So on Monday, March 20th, Silver Oak Cellars invited 50 of their favorite fans for a dinner of epic proportions. A dinner to electrify the San Francisco Giants Cactus League Spring Training paired with top wines from the Silver Oak. With an up-close and intimate view of spring training and a bountiful menu from the magical hands of Italian food icon Chef Chris Bianco in his beautiful, eclectic fine-dining restaurant, Tratto.
Silver Oak Wines Served at this event
2021 Twomey Sauvignon Blanc
2018 Alexander Valley Cabernet Sauvignon
2018 Napa Valley Cabernet Sauvignon
2013 Alexander Valley Cabernet Sauvignon
2019 OVID Hexameter Napa Valley
About Silver Oak
Tried and true since 1972. California Cabernet Sauvignon Aged Exclusively in American Oak
Silver Oak Napa Valley and Silver Oak Alexander Valley Cabernets are highly sought-after wines on restaurant wine lists nationwide.
About Chef Chris Bianco at Tratto
Located in Phoenix just one mile from downtown Pizzeria Bianco, Tratto is a restaurant from James Beard Award-winning chef Chris Bianco. The Bianco team will prepare food and drinks in collaboration with our farmers, ranchers, millers, and local artisans which will represent the intention of the desert Southwest. Follow @PIZZERIABIANCO and @BIANCOPHX
About Silver Oak Dinner Series
Pack your bags for a culinary tour de force as Silver Oak Cellars travels the country, breaking bread with culinary luminaries across the country over a glass of Silver Oak. Modern-day icons Suzanne Goin, Nancy Silverton and Jonathan Waxman join the next generation of superstars to celebrate the richness and breadth of contemporary American food and wine. From February to December 2023, this star-studded line-up is jam-packed with James Beard Award-winning and Michelin-starred chefs, curating expertly-paired menus around the wines of Silver Oak. Each event is unique and created as a once-in-a-lifetime experience. Space is limited. Reserve early.
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