14 Dininv out
Weekend Plus, O a 5-7
A club that knows
how to celebrate
"Sony? Why should I be sorry?
W W ^ P » u ! ^ ^ corespondent We're not out of theater, this is
There are bridge clubs for bridge just another branch of it"
players, yacht clubs for boaters, Beard's comment rings true
even a procrastinators club for throughout the restaurant busithose who may get around to join- ness, and especially at the James
ing. But where can people who Beard house. The James Beard
share the love of food, wine and Foundation, a non-profit organizacamaraderie go to get a perfect tion, creates the stage where chefs
balance of their passion?
from all over the world can come
You can join the James Beard and "perform" their craft, prepare
Foundation located in New York their dishes behind the scenes and
City or attend their events.
serve their food on Villeroy &
Co-founded by master chef Julia Boch china to a captive, hungry
Child and Peter Kump, president audience, Members and nontodln, profHUonU and rwvprofniloMl, and M r M l t o gathind at tht RyUnd Inn In
of Peter Kump's New York Cook- members can attend these din* WMMhouM r m m ytort f * Worn* F t * Ntw England Clambakt, a Frlanda of Jan*i Board
ing School and Peter Kump's ners, as well as Friends of James furi-tit*. And yta, tha ehafa Ha hoWoga (aa watt aa tobtteu roaitad in s t m t d ) . Ranowntd
School of Culinary Arts, the James Beard Dinners and events held in raataunrtaur (TrHacca Qri, MoMraehM) Draw Nkportnt with hit aon Andrew; Gray Kuni,
Beard Foundation was created in restaurants throughout the states. •mouth* ehaf of LaiplnaaaaatTha ft RaglaHoM m Naw York City with hla daughter Julia;
memory of their dear friend James As Beard loved new adventures
Beard, who died in 1985, but left and was always interested in new Thao Sohoomggar, araeuUva ehaf of Naw York City • San Domanlco; paatry chef Paul Connors
his zest for life and passion for food trends, the James Beard and chol MtehatJ Sohlow of la Cuclna In SomtrvJIU; and chef Craig Shelton of tha Ryland Inn
food so strong in the hearts that Foundation, coming into its eighth all anjoyid balng out of the kKchan for a changa.
knew him that something had to
anniversary this November, conbe done to carry on his legacy.
Susan Weaver and pastry chef
house offers an unusual alterna- archives open to members.
exHe also left behind his brown- periences,
tive where business associatescan Here is a sampling of upcoming Bruno Feldeisen, 5757 at The Four
stone on West 12th Street in Mantake their clients. "Every time you Beard dinners and events to beSeasons New York. Members $75;
hattan, which was saved when The approximately 4,000 mem- go to the Beard house, there is a held at the Beard house:
chefs and friends rallied together bers come from all corners of the different experience," says the Oct 15 - Duck Charcuterie Contact the James Beard Founafter Beard's death to raise money business world, including the resWorkshop with Ariane Daguin of dation, 167 West 12th St., New
to buy it, The brownstone is the taurant world. It's a fun spot for foundation's Director of Public Re- D'Artagnan, Jersey City, N.J. York, N.Y. (212) 6754984, for memchefs to get away from the kitchen lations Jeanne Wilensky
bership information and a calenMembers $45; guests $65,
To many, James Beard was the and taste what their peers are The Beard house is also a re- Oct. 20 - Chocolate Dinner with dar of upcoming events,
pioneer who brought. American doing; and for some, the Beard source center, with its library and
food and cooking into the- limelight. He wrote numerous cookbooks, along with a syndicated column and magazine articles; he
spoke on the radio and gave cooking classes all over America.
James Beard also has been credited with bringing Americans the
first televised cooking show.
It is not surprising such a prolific and energetic man began his
career in the theater. In his college
days at Carnegie Mellon University, Beard studied acting and
voice, and eventually traveled with
a theater troupe. Alter attempting
an opera career in London, he returned to New Yak where he
taught briefly before setting up his
first business; catering cocktail
parties. Those who knew him remember him as warm and charismatic, He loved parties, gossip and
loved getting people together.
"The food world gravitated to his
house," exclaimed Peter Kump
who knew Beard for 13 years and
is now president nf the foundation,
Kump, who first met Beard
while taking a cooking class with
Simone Beck Simca a1 Beard's
house, fondly recalls his presence,
"He was an enormous man,an impressive man - gnat physical
stature with girth and height,"
Beard was wavm and friendly
right from the start, said Kump.
One time while Kump and Beard
were cooking, their conversation
turned to their alma mater Kump had also been acliw in Carnegie Mellon's drama department.
Kump asked his friend if he were
ever sorry he had left theater,Ac• coring-to Kump; -Bc'tird- replied,'
Sat., October IS
7:30 to 11:30 pm
The Joe Rcsetar Orchestra
Call For Reservations
Tan & Gratuity Not Included
Box 391, R.D. #3, Hampton, NJ 06827 * Phone 73S7689|
AUiwUve ttabi DcfttBinni vith
Ike forcat fro« iUMmporch diniiy(
I The Original "Hon« Pop"
/County Qettainnt tioce 1968.
Daiic ll*» food at ton than reasonable price*. Daily
ipecakllteeknaracoeuble. Ooted Hoodi^«Holk)^
168 ML bethel Bd • f t a n ,
HERB PATULLO'S COACH
Weddings • Banquets • Parties For All Occasions
FRIDAY & SATURDAY DINNER SPECIALS!
• Broiled Chicken Breast 09.BS
* Veal Parmlglana (with spaghetti) # 1 1 . 9 8
• Broiled Pork Chops $11.95
• 14 oz Sirloin Steak #18.98
Mn Lobster Tails* 012.95
All Entrees served with potato, veg & Salad
"ART And The Fabulous Female
86 Rtc, 173 West • Hampton NJQ8827«(908) 735-7889
DIR,Rlc78W.Exitl2'4mitcsw •rt of Clinton • FAX 90B-793-292.1
Sat., Oct. 29
'llh Bob Danncr's
Band - Cash Bar
. RESERVE YOUR HOLIDAY PASTY NOW!
Sun,, Oct, 30
Prizes, candy, Fun For Al[t
ADULTS C H I L D ^
1 North Vossellcr Ave., Bound Brook
4 ROOMS AVAILABLE
BRUNCH & PUMPKIN
Tax & Gratuity Not Ind.