Arizona’s James Beard-winning chefs team up for benefit dinner

Clockwise from top left: Chris Bianco, Nobuo Fukuda, Christopher Gross, Vincent Guerithault, Janos Wilder, Bradford Thompson, Robert McGrath and RoxSand Scocos McCreary.

On Sept. 28, eight chefs known for their culinary ferocity will slice raw fish for sashimi, season lamb to roast and melt chocolate for a mousse tower in preparation for a meal like no other.

Theirs will be the first cooked by the collective talents of eight Arizona chefs who have won the James Beard Best Chef: Southwest award, or the culinary version of an Academy Award. The chefs – from pizza maestro Chris Bianco to Vincent Guerithault, the chef credited with upping Arizona’s image from that of cowboy steaks to Duck Tamale with Anaheim Chile and Raisins – recognize the dinner will make culinary history. Tucson’s Janos Wilder is the only chef from outside Metro Phoenix.

The toque power in one kitchen, on one night will be unprecedented.

The benefit dinner will be one of 20 held nationwide as part of the James Beard Foundation’s Taste America, a national food festival celebrating the culinary organization’s 20th anniversary. The exclusive Arizona dinner will take place at Restaurant REM, chef Robert McGrath’s newest establishment in Paradise Valley.

The chefs are:

• Chris Bianco Pizzeria Bianco, Phoenix, 2003 recipient.

• Nobuo Fukuda Sea Saw, Scottsdale, 2007 recipient.

• Christopher Gross Christopher’s Fermier Brasserie, 1995 recipient.

• Vincent Guerithault Vincent on Camelback, 1993 recipient.

• RoxSand Scocos McCreary formerly of RoxSand Restaurant, 1999 recipient.

• Robert McGrath Restaurant REM, formerly of Roaring Fork-Paradise Valley, 2001 recipient.

• Bradford Thompson formerly of Mary Elaine’s at the Phoenician, 2006 recipient.

• Janos Wilder Janos and J Bar, Tucson, 2000 recipient.

The only no-show from the state’s star-studded Beard class is Alex Stratta, who won in 1998 while at Mary Elaine’s and now heads his namesake Alex restaurant at the Wynn Las Vegas. His wife is expecting their child anytime, so he declined.

Proceeds from the dinner will benefit the New York-based James Beard Foundation and the Arizona program of Careers Through Culinary Arts Program.

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IF YOU GO

What: Silent auction and benefit dinner created by eight James Beard-winning chefs as part of the national food festival Taste America.

When: Auction begins at 7 p.m., dinner at 8 p.m. Sept. 28.

Where: Restaurant REM, 7101 E. Lincoln Drive, Paradise Valley

Cost: $250 a person

Details: To purchase, call Robyn Lee at (480) 951-2950 or e-mail robyn@robynlee.com.

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MORE ON THE CHEFSRead profiles of the chefs at The Arizona Republic’s Web site.

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MEET THE CHEF
More Metro Tucson chef profiles and recipes at the links on the bottom right of our home page.

By Karen Fernau, Mary Beth Fallner

The ninth annual Lettuce Days event is Jan. 19-21 in Yuma, which claims to be the winter lettuce producing capital of the world.

Yuma is about 3 1/2 hours and 240 miles west of Tucson via Interstates 10 and 8. Go online to www.yumalettucedays.com for more.

As long as junk food exists, fairs will figure out ways to deep-fry it and sell it to the masses.

This year’s fat-drenched “delicacies” as the Arizona State Fair folks call them are: deep-fried corn on the cob, deep-fried brownies and Cucumber on Lumber – a deep-fried cucumber on a stick served with chili powder and lemon juice.

That is in addition to the usuals, including elephant ears, onion rings and hot cheese sticks.

Besides the food contests requiring early submission, two cook-offs will be held: • 3 p.m. Oct. 21, Kitchen Craft Mystery Cookoff • 10 a.m. Oct. 28, 3-Pot Dutch Oven Cook-Off. The Pepto Bismol “Fire in the Hole” Cooking Contest is at 7 tonight.

To enter, contact Mark Wilkins, (602) 451-3544 or cobweb7513@qwest.net.

More than a million people are expected to attend the fair during its run through Nov. 5 at the Arizona State Fairgrounds in Phoenix.

FAIR CURIOSITIES

> Uncle Kunkle’s Farm: Kids can learn, among other things, how to tend chickens, plow and plant, pick oranges, harvest vegetables and collect eggs.

> Dickies Butter Sculpture: 800 pounds of butter sculpted into “Mount Rushmoo” daily through Oct. 27 by butter sculptor Jim Victor. > More on the fair www.tucsoncitizen.com/ calendar

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IF YOU GO

What: Arizona State Fair

When: Through Nov. 5 (closed Mondays). Weekdays, gates open at noon, weekends at 10 a.m.

Where: Arizona State Fairgrounds, 1826 W. McDowell Road (Phoenix)

Price: Adults, $10; children ages 5-13 and anyone 55 and older, $5; free to children younger than 5; various special admission days; $2 off when purchased at Fry’s

Info: (800) 343-FAIR, www.azstatefair.com

As long as there is junk food, fairs will figure out a way to deep-fry it and sell it to the masses.

This year’s transfat-drenched “delicacies” as the Arizona State Fair folks call them are: deep-fried corn on the cob, deep-fried brownies and Cucumber on Lumber – a deep-fried cucumber on a stick served with chili powder and lemon juice.

That of course all is in addition to the usuals, including elephant ears, onion rings and hot cheese sticks.

Besides the food contests requiring early submission, three cook-offs will be held: • 7 p.m. Oct. 18, Pepto Bismol “Fire in the Hole” Cooking Contest • 3 p.m. Oct. 21, Kitchen Craft Mystery Cookoff • 10 a.m. Oct. 28, 3-Pot Dutch Oven Cook-Off.

To enter, contact Mark Wilkins, (602) 451-3544 or cobweb7513@qwest.net.

More than a million people are expected to attend the fair during its run from Friday through Nov. 5 at the Arizona State Fairgrounds in Phoenix.

Fair food & drink curiosities

> Uncle Kunkle’s Farm: With the agriculture exhibits, kids can learn, among other things, how to tend chickens, plow and plant, pick oranges, harvest vegetables and collect eggs

> Dickies Butter Sculpture: 800 pounds of butter sculpted into “Mount Rushmoo.” From Oct. 17-27 in the Agriculture Center, butter sculpture expert Jim Victor will do his art

> Budweiser Clydesdales: On display Oct. 13-22 in Dickies Cattle Barn

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IF YOU GO

What: Arizona State Fair

When: Friday through Nov. 5 (closed Mondays). Weekdays, gates open at noon, weekends at 10 a.m.

Where: Phoenix’s Arizona State Fairgrounds, 1826 W. McDowell Road

Price: Adults, $10; children ages 5-13 and anyone 55 and older, $5; children younger than 5, free; various special admission days throughout the fair’s run; $2 off when purchased at Fry’s or Fry’s Marketplace

Info: (800) 343-FAIR or (602) 268-3247 or www.azstatefair.com