Kansas City's The American Restaurant To Host 18th Annual Friends Of James Beard Benefit Dinner On Oct. 30

On Oct. 30, join the James Beard Foundation at The American Restaurant, established 1974, in Kansas City for a night of unbelievable food and culinary talent. This flagship restaurant at Crown Center will be hosting the Friends of James Beard Benefit Dinner, making it home to the longest running Friends of James Beard Benefit Dinners, celebrating its 18th annual event.

Participating chefs include: Andy McCormick, The American Restaurant; Michael Corvino, Corvino Supper Club & Tasting Room; Erik Brunner-Yang, Toki Underground and Maketto in Washington, DC; Jeremiah Stone & Fabian von Hauske, Contra and Wildair in New York City; Dana Cree, The Publican in Chicago; and Viet Pham, co-owner of Forage and Executive Chef of Ember and Ash in Salt Lake City.

The Daily Meal had the opportunity to chat with The American's pastry chef Nick Wesemann to hear his thoughts on the night's event.

The Daily Meal: What can guests expect from the dinner?
Nick Wesemann: We have some of the most talented and forward thinking chefs in America coming together to serve a once in a lifetime meal. The dishes they are serving will allow guests to experience each Chef's unique cooking style.

What does this event mean to you?
This dinner has always been a wonderful opportunity to meet some great chef's that I may otherwise have never had the chance to. We also get to show off the great people and places here in Kansas City to our guests and guest chefs, as often times, these chefs have never been to Kansas City before. 

How many James Beard events have you participated in? 
I've been participating in this annual dinner since I started at The American in 2005.  I also cooked at the James Beard house in New York in 2015 with Chef Corvino, and recently cooked for the James Beard Taste of America dinner that was recently held here in Kansas City.

What are you most looking forward to?  
Seeing each of the dishes that the chefs bring to the table, so to speak, and getting to talk to them about their ideas and inspirations.

For more information on this event, click here.