The James Beard Foundation’s Taste America event returns in gilded fashion at the Bellevue’s Grand Belle.
Small bites abound at the walk-around event.
When it comes to celebrating culinary innovation and diversity, Philadelphia sets the stage with its Taste America event (jamesbeard.org), a gastronomic experience that has now become a deliciously anticipated annual event. On March 25 at the iconic and newly revamped Grand Belle at The Bellevue, the James Beard Foundation brings its revered series back to the city, offering up a walk-around tasting event that unites chefs and food aficionados in an appreciation of Philly’s diverse tapestry of culture and tastes.
Enjoy sips from some of the city’s most celebrated chefs.
At the heart of the evening stands chef Randy Rucker of Philly’s own Little Water and River Twice, honored as a leading figure in the 2024-2025 TasteTwenty class, which highlights chefs recognized for their exceptional culinary prowess and leadership. “Being named the TasteTwenty Host Chef for this event is a profound honor,” says Rucker. “It’s an incredible opportunity to showcase the rich culinary diversity of our city and to collaborate with fellow chefs who are equally passionate about our local food community.” His thoughtfully sourced creation for the evening, stracciatella with Golden Osetra caviar, almond oil and fried potato, promises to be a highlight that reflects Rucker’s dedication to taste and texture.
Sample delicacies from more than seven different stations.
Joining Rucker are some of Philadelphia’s most acclaimed chef including Rachel Barag and Phila Lorn of Mawn, Ian Graye of Pietramala, Alex Yoon of Little Fish, and Diana Widjojo of Rice & Sambal, among others, as they prepare an array of bites across seven food and beverage stations, ranging from Cambodian wild boar chili to braised tempe with butterfly pea flower.
And in the spirit of collaboration, pastry chef Amanda Rafalski of Friday Saturday Sunday, herself a James Beard Award-winner who’s set to serve up passion fruit ice cream with miso caramel and tropical crunch, shares, “I love the opportunity to celebrate Philadelphia’s amazing dining scene alongside some of the most talented chefs in the city. To be able to share that with the community and interact with the diners directly is the icing on the cake.”
Photography by: COURTESY OF THE JAMES BEARD FOUNDATION
