Join our partners at AARP Arkansas for a special screening of “American Masters — James Beard: America’s First Foodie” as part of their Movies for Grownups program! The free event will be held at the Pulaski Technical College Culinary Arts and Hospitality Management Institute Thursday, May 11, at 5:30 p.m.
Dubbed the “Dean of American Cookery” by The New York Times, James Beard was a Portland, Oregon, native who loved and celebrated the bounty of the Pacific Northwest. “American Masters — James Beard: America’s First Food” invites audiences to experience a century of food through his life. Beard, an advocate of localism and sustainability, championed central tenants of contemporary cooking long before current terms had entered the vernacular. As an author, journalist, television celebrity and teacher, James Beard helped to pioneer and expand the food media industry into the billion-dollar business it is today.
Thursday’s screening event will begin with a reception at 5:30 p.m. featuring complimentary light fare with gourmet cheese, fruit and a few appetizers and breads from James Beard’s cookbooks. “American Masters — James Beard: America’s First Foodie” will start at 6:30 p.m., and an exciting panel discussion featuring local chefs — including Matt Bell from South on Main and Jack Sundell of The Root Café will follow!
While this foodie-friendly event is free, space is limited, so reservations are required. You can RSVP for tickets now at aarp.cvent.com/JAMES_LittleRock or call at 1-844-418-2281.
If you’re not free on Thursday, don’t fret! “James Beard: America’s First Foodie” will premiere on AETN Friday, May 19, at 8 p.m. to kick of a special series of “American Masters” films recognizing prominent American chefs. Be sure to watch for upcoming specials “American Masters: Julia Child” Friday, May 19 at 9 p.m.; “Jacques Pépin: Setting the American Table” Friday, May 26 at 8 p.m.; and “American Masters: Alice Waters,” Friday, May 26, at 9 p.m.
Thursday, May 11, 2017
Reception begins at 5:30 p.m.
Screening, followed by panel discussion with local chefs, starts at 6:30 p.m.
Friday, May 19, 2017
Friday, May 26, 2017