Journey to The Beard House

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Journey to The Beard House

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Journey to The Beard House

Monday, January 15 6:00 pm - 9:00 pm

Who's Attending

7 people are attending Journey to The Beard House

  • Angela Oyesiku
  • Elizabeth McKibben
  • George Butler
  • Sabrina Kirkland
  • Marva Bryan
  • Doris Coleman


Journey to the Beard House, a collaborative six course dinner and cocktail pairing to debunk the myths of ‘soul food; crossing cultural divides to highlight the various meanings of traditional soul food around the world with elegantly inspired dishes on January 15, 2018 (Martin Luther King Jr. Day) beginning at 6 p.m. at Twisted Soul Cookhouse & Pours.
**This menu will be presented at the Cast Iron Chronicles dinner at The James Beard House on February 21st. tickets may be purchased by calling The Beard House directly at 212.627.2308.**


About Chef Jennifer Hill Booker

Chef Jennifer’s culinary path has not always been a linear one. She earned her Bachelor’s Degree from the University of Tulsa before graduating first in her class; eighteen months later, with an Associate of Occupational Science from Oklahoma State Institute of Technology. Extensive travel while married to an United States Army Officer pushed Jennifer to blaze a trail that fit her unique situation-a female African American chef, living abroad; as a result Your Resident Gourmet was born. During her time living in Germany, Jennifer honed her culinary talents by providing cooking classes for both military and German families. She was also able to fulfill a lifelong dream of attending Le Cordon Bleu College of Culinary Arts in Paris, where she once again graduated top of her class. Twenty years later Jennifer finds herself once again blazing culinary trails as she wears many culinary hats as chef, cookbook author of Field Peas to Foie Gras and Dinner Deja Vu, reality TV personality, culinary educator and business owner. She is a Georgia Grown Executive Chef for the GA Department of Agriculture, the Culinary Explorer for the Georgia Department of Tourism and Travel, is the founder of Southern Divas of the New SouthTM Dinner Series, and currently sits on the James Beard Foundation Food Waste Advisory Council. Weaving her love of traditional Southern cuisine with her belief in incorporating healthy, seasonal foods and her classic French training, Chef Jennifer created a unique style of cooking that she termed Modern Southern Healthy Cuisine with a French Accent. Chef Jennifer shares this brand of cooking through her cooking segment ‘Chef Jenn to the Rescue’, on CBS46’s Atlanta Plugged In, with original recipes in such publications as Garden & Gun and Essence Magazine as well as her Food Network debut as a finalist on Cutthroat Kitchen.

About Deborah VanTrece


Twenty-five years of globetrotting culinary adventures will give you a good idea of what people like to eat. Chef Deborah VanTrece draws on a literal world of experience to feed people comfort food that crosses cultural divides and speaks more languages than a guidebook. Well-known for her gourmet catering in the Atlanta area, Chef VanTrece began her culinary career in 1994 when she graduated as the valedictorian of her class at the Art Institute. Working as an executive Chef for a catering company by 1996, Chef VanTrece enjoyed great success during the Centennial Olympics in Atlanta. She was hired to cook for many foreign dignitaries and international executives, and won acclaim for her mastery of imported cooking techniques and delicious globally-informed cuisine. After the Olympics, Chef VanTrece opened Edible Art, a small restaurant and catering operation. Edible Art was a hit and helped to put the East Atlanta neighborhood on the map, laying the groundwork for the cultural epicenter that it’s become today. At a time when fusion restaurants and apple-tinis were all the rage, Chef VanTrece was lifted up as a champion of great food with a clear vision. Her thoughtful take on soul food was a fresh reminder of the virtues of purity in cooking and eating. At Twisted Soul, Chef VanTrece revived and updated the soul food principles she established at Edible Art. What Chef VanTrece continues to serve is the concept of global soul food; the soul food of different cultures around the globe as she has experienced them. First opened in late 2014, transitioning locations in 2016, Twisted Soul Cookhouse & Pours’ first iteration was voted best new restaurant in Atlanta by the Georgia Voice, ranked among the best new openings in Atlanta by Thrillist and has been rated by Zagat. Chef VanTrece was featured twice on NBC’s Food Fighters in the summer of 2015, winning each of her challenges. Her recipes have been featured in the American Cuisine Cook Book, and she continues her catering business with a list of distinctive clients such as Mercedes-Benz of Buckhead, the government of Fulton County, Alston & Bird and the Bureau of Cultural Affairs. Chef VanTrece has honed her skills over the course of a 25-year career, but her passion for food and feeding people has always been a foundational piece of her life.

About Mixologist Tiffanie Barriere

Tiffanie is an active member of Atlanta’s dynamic cocktail scene and is often known by her nickname “The Drinking Coach” due to her passion for and knowledge of spirits and their history. Previous secretary of the Atlanta chapter of the United States Bartender’s Guild and a member of the Southern Foodways Alliance, she is frequently in cocktail challenge events and festivals around Atlanta and the Southeast. Tiffanie Barriere whose family is from the country sides of south central Louisiana who now calls Atlanta home, has previously overseen and operated the award-winning beverage program at One Flew South 2009-2016 at Hartsfield-Jackson International Airport. Under Tiffanie’s creative direction, One Flew South has been hailed as one of the best airport bars in the world by press outlets such as Esquire, New York Times, Wall Street Journal, Forbes and more. Under Tiffanie's direction, One Flew South was named "Best Airport Bar in the World" at Tales of the Cocktail in 2014. Barriere’s background and training included the Bar Smarts program, the late Chef Ria Pell, Chef Duane Nutter and her family. Her latest projects included working with the #3 premium tequila in the nation Avion, Pernod Richard, her own marketing team Drinking with the Girls, and the dynamic Diversity Council supported by Tales of the Cocktail committee in New Orleans.  Smiles, charity work and providing great service are indeed the intentions in her every pour along with education on the craft and culture of cocktails.

About The James Beard Foundation and James Beard House

The James Beard Foundation is at the forefront of America’s culinary community. The prestigious culinary arts organization was established in 1986 in honor of James Beard, a cookbook author, television personality, and teacher with an encyclopedic knowledge about food. Beard was a champion of American cuisine and is widely considered “the dean of American cookery.” He helped educate and mentor generations of professional chefs and food enthusiasts, instilling in them the value of wholesome, healthful, seasonal, and delicious food. Today JBF continues in the same spirit by administering a number of diverse programs that include food industry awards, scholarships and grants for culinary students, publications, chef advocacy training, and thought-leader convening. The Foundation also maintains the historic James Beard House in New York City’s Greenwich Village as a “performance space” for America’s best chefs.

The Fine Print

The James Beard Foundation is at the forefront of America’s culinary community. The Foundation also maintains the historic James Beard House in New York City’s Greenwich Village as a “performance space” for America’s best chefs.

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