The Jacques Pépin Foundation and the James Beard Foundation collaborated on a special reception on October 19 in anticipation of the JBF’s Gala for Good honoring Jacques Pépin. Chef Silvia Barban prepared delectable hors d’oeuvres to accompany wines donated by T. Edward Wines, along with a Calvisius Caviar and Cardinal du Four 21 Rébellion Armagnac pairing station.
CEO Clare Reichenbach of the JBF and Executive Director Rollie Wesen of the JPF shared remarks about these two esteemed culinary foundations working together for education and better food for all.
