On July 25, Chef Nick Wallace, one of the South’s top culinary artists, will prepare a number of delicious dishes for the July Chefs & Champagne® event at the Wölffer Estate Vineyard in the Hamptons of Long Island, New York.
Wallace will join a select group of over 40 celebrated chefs, many from JBF Award–winning restaurants. He will be assisted by Dan Blumenthal of Mangia Bene and Mitchell Moore of Campbell’s Bakery, both of Jackson, Mississippi.
Chef Wallace is the only chef from the Southeastern United States to be invited to participate in this, the 25th anniversary of annual summer tasting party in the Hamptons.
Chef Wallace blends his Mississippi family-farm origins with sophisticated French technique to create an original menu that is as healthy and close to nature as it is elegant.
Chef Wallace’s contribution to the event is Mississippi Candy-Stripe Beets with Preserved Goat Cheese and Mississippi Honeycomb
He participated in the Beard Foundation’s third Chefs Boot Camp for Policy & Change at Glynwood in Cold Spring, New York in September 2013,
The Boot Camp is a unique opportunity for civically and politically minded chefs to become more effective leaders for food-system change.
Chef Wallace prepares sumptuous meals at the Palette Cafe at the Mississippi Museum of Art in Jackson, where he plants seeds for a great food experience.
The first JBF Awards were given in 1991. By shining a spotlight on the people behind the meals we appreciate and enjoy, the James Beard Awards gave rise the era of the celebrity chef now taken for granted.
For more information, visit Chef Wallace online at www.NickWallaceCulinary.com