James Beard Eats Week
Friday, April 21– Monday, May 1
Join us for a Spanish spin on James Beard Eats Week! Inspired by James Beard’s recipes with clams from the West Coast where he grew up, Cafe Ba-Ba-Reeba! Executive Chef Matt Holmes will serve Razor Clams A La Plancha with garlic, shallots and nora pepper vinaigrette. Chef Holmes will also offer Spanish Vitello Tonnato with cured Ibérico pork loin, Spanish tuna, fried capers and parsley, a Spanish version of the Italian classic. We look forward to celebrating the James Beard Awards in Chicago for the third year in a row!