Chef Zimmermann

New York City - 30 July 2009: Members of the James Beard Foundation were hosted by Cunard Line and their Culinary Ambassador Chef Jean-Marie Zimmermann for an exquisite luncheon aboard the Cunard flagship Queen Mary 2 while the ocean liner was moored in New York. The gathering consisted of about 70 members of the James Beard Foundation accompanied by their president Susan Ungaro.

At a cocktail reception in the Queens Room, the largest ballroom at sea, the Foundation’s President presented Chef Zimmermann with a commemorative certificate that acknowledged Cunard Line’s support of the James Beard Foundation’s mission and all their endeavours to raise awareness of quality food. Chef Zimmermann was also presented with a Food and Beverage Professional level membership in the James Beard Foundation. 

Participants then moved on to the beautiful Britannia Restaurant, the largest dining room afloat. The following menu and wines were selected by Chef Zimmermann and was prepared under his supervision by some of the liner’s many Chefs’ de Cuisine. 

 

As is usual with such Foundation events, which traditionally take place at the James Beard House in New York City, these selected food and wine pairings were served:

 

 

LOBSTER & CAVIAR COCKTAIL

Perrier-Jouët, Grand Brut, Epernay

 

JERUSALEM ARTICHOKE & WHITE TRUFFLE VELOUTE

SLOW COOKED BURFORD BROWN HEN'S EGG & PICKLE GIROLES

Saint Véran, Vielles Vignes, Roger Luguet 2005

 

ROASTED TENDERLOIN OF VEAL, ATLANTIC SEA SCALLOP & MOUSSELINE, ESPELETTE BUTTER

REMOULADE OF CELERIAC & BOSTON BIBB

Marqués de Murrieta, Gran Reserva, Castillo Ygay, Rioja 2000

 

SABAYON, ESPRESSO SEMI-FREDO & MARSALA JELLY

Errázuriz, Late Harvest Sauvignon Blanc, Chile 2005

 

COFFEE & FRIANDISES

 

The James Beard Foundation is a national not-for-profit organization based in New York City. Their mission is to celebrate, preserve, and nurture America’s culinary heritage and diversity. James Beard was an innovator of American cuisine and when he died, his friends and colleagues, including Julia Child, decided to create the Foundation and use his house in New York to provide a centre for the culinary arts and to continue to foster the interest James Beard inspired in all aspects of food.

 

The Foundation is at the centre of America's culinary community, dedicated to exploring the way food enriches lives. They have diverse programs which include workshops, classes, conferences, readings, and other educational experiences that help people learn about and engage with food. They offer scholarships to culinary students and invite chefs to participate in events at the James Beard House in New York City and at events abroad to allow people to experience America’s dynamic cuisine first hand. They also administer the annual James Beard Foundation Awards, which recognize and honour excellence among chefs, cookbook authors, food journalists, restaurant designers, and others working in the food and beverage industry. 
 

For more information on the James Beard Foundation visit jamesbeard.org