James Beard Foundation's Newest Guest Chef Pick is Chef David DiBari

The James Beard Foundation has selected David DiBari, Executive Chef at The Cookery and The Parlor in Dobbs Ferry, to be its guest chef at a tasting dinner dedicated to the dishes of Montreal on November 16, 2015 in Manhattan.

The total ticket cost is $130 for Foundation members and $170 for non-members. This dinner will be held at the Foundation’s facility at 167 West 12th Street in Manhattan.

Wine is included in the ticket cost and is served with the hors d’oeuvres. Wine is also paired to each of the six tasting dinner courses.

The evening begins with a 7 p.m. reception at which five hors d’oeuvres will be passed around.

The dinner service will begin around 8 p.m. and will take about two hours.

DiBari was the executive chef at Zuppa in Yonkers for five years before The Cookery opened in March, 2009. A graduate of the Culinary Institute of America in Hyde Park, New York, he trained under Mario Batali at Babbo and with David Bouley at Danube. He also cooked at Windows on the World, Patroon and Five Points. Before joining Zuppa, he was the executive chef at Eastchester Fish Market.

DiBari’s choices for hors d’oeuvres

1. tripe fries with hot honey
   
2. brioche boxes with lobster, caviar, and egg sauce
   
3. Mortadella cream puffs with pistachio and maple mustard
   
4. crispy whitebait with fennel salt and zesty mayonnaise
   
5. David’s liverwurst on cinnamon-sugared munchkins
   

DiBari’s six-course tasting dinner

1. beef tartare with whipped Lardo
   
2. miniature blood sausages with cheese curd potatoes and roasted apples
   
3. poutine with bone marrow
   
4. buttery hand-cut pastina with shaved foie gras
   
5. smoked beef tongue pastrami and crispy pig’s head with cabbage and root beer mustard
   
6. sticky maple cake with bacon crumbles for dessert
   

Reservations for this event can be made Monday through Friday from 9 a.m. to 5 p.m. by calling 212-627-2308 or by clicking on “Book Online” at www.jamesbeard.org/events.