FOR IMMEDIATE RELEASE
May 21, 2010
Monmouth Plantation Executive Chef Scott Varnedoe Invited To James Beard House
Award-winning Chef Scott Varnedoe will prepare an Antebellum Luxury Dinner on Wednesday, July 28,
2010, at the historic James Beard House in New York City. Chef Varnedoe has prepared a five-course tasting
menu for the event in his signature “Upscale Down-South” culinary style. It is Chef Varnedoe’s first invitation
to man the famous kitchen in the house named for the late culinary master, James Beard. Considered one of
the most influential culinary lights in American history, Beard was crowned the “Dean of American Cookery” in
1954 by the New York Times and influenced countless chefs throughout his stellar career.
Chef Varnedoe’s Beard House debut commences on Wednesday, July 28 at 7 p.m. He will begin the
dinner with a trio of succulent hors d’ouevres, including Mini Crawfish and Smoked Gouda Grilled Cheese
Sandwiches, Rabbit, Foie Gras and Wild Mushroom Sliders, and Mini Oyster BLTs. The seated tasting menu will
be served at 8 p.m., and the dinner concludes at 10 p.m. with White Chocolate Bread Pudding with Bananas
Foster Whipped Praline Cream, Cinnamon Brown Butter Powder, Bruléed Bananas, Pecan Tuile, and Mint Gelee.
All proceeds from the event will directly fund The James Beard Foundation, a national not-forprofit
organization dedicated to furthering the practice, preservation, and appreciation of the culinary arts
in America. The Foundation’s outreach includes sponsorship of various programs, such as educational
workshops, culinary scholarships and seminars.
Chef Varnedoe considers this invitation a defining moment in his career. “It’s just such an enormous
honor to be invited. I’ll have the opportunity to cook on the same stoves as some of the finest chefs not only
in this country, but in the entire world,” he says. “To cook in that kitchen is every American chef’s dream, and
I’m humbled to be asked.”
Raised in Baton Rouge, Louisiana, it was Scott’s parents, both accomplished cooks, who first
introduced him to the kitchen arts. Among other influences, he lists his brother Todd, chef-owner of Le
Bouche Creole in Cornwall, England, and renowned Chef John Folse, who served as one of Scott’s first
professional mentors at White Oak Plantation in Baton Rouge.
As a competitive chef, Scott has won numerous awards, including Best of Show in 2008 and 2009
Acadiana Culinary Classic of Lafayette; 2008 Baton Rouge Culinary Classic (Bronze - Pork); 2008 and 2007
Natchez Food and Wine Festival Chef’s Showcase (1st Place and People’s Choice); and the 2007 Baton Rouge
Culinary Classic (Silver - Poultry, Soup, and Louisiana Nouvelle Bronze - Seafood). He has also been tapped by
Bon Appetit magazine as one of the top five chefs in New Orleans.
Since taking the helm of 1818 Restaurant at Monmouth Plantation in 2009, Scott has revamped the dinner
menu, added daily casual dining options, a weekly Plantation Sunday Brunch, and a seasonal Chef’s Table Menu.
”This is such an exciting opportunity for Monmouth as well as for Scott, and we are all so honored by
the invitation,” says Lani Riches, who co-owns Monmouth with her husband, Ronnie Riches.