LOCATION & HOURS

© 2017 Cox Events Group

4899 New Broad Street

Orlando, FL 32814

 

March 28, 2020

 

VIP Admission 6 pm - 10 pm

General Admission  7 pm - 10 pm

GS_logo_white.png

CONTACT

2020 VIP Experience

 Along with early access to Beard in Baldwin, VIP ticket holders are invited to an intimate cocktail reception inside The Osprey Tavern. Special guest chefs will be working side by side with Executive Chef Elek Kovacs and Pastry Chef, Kristy Carlucci of The Osprey Tavern, preparing hors d'oevres and mignardises while craft cocktails, champagne and fine wines are poured from your own private bar. VIP attendees can mingle with the James Beard nominated guest chefs, participate in an exclusive whiskey tasting, and enjoy the live music from the patio garden, compliments of our VIP sponsor Rabbit Hole Bourbon, Plymouth Gin, and Winebow.  

Chicago Chef 'Takeover'

Chef Thai Dang 

Chef/Owner of HaiSous Vietnamese Kitchen

Born in Vietnam and raised outside of Washington D.C. in Virgina, he grew up celebrating

the flavors and recipes his mother and sisters brought from Vietnam.  His passion for the culinary world and family values stem from the kitchen table in youth where he learned to build bonds and relationships by connecting through food. HaiSous, which means "two pennies" in Vietnamese represents the humble beginnings of launching the restaurant. The modern Vietnamese cuisine celebrates tradition and pushes it to an elevated experience. HaiSous was nominated for Best New Restaurant in 2018 and Best Chef: Great Lakes 2019 by the James Beard Foundation.

Chef Gene Kato 

Executive Chef of Momotaro

Gene Kato is the Executive Chef of Momotaro, Boka Restaurant Group’s modern, seasonal Japanese restaurant, located in the heart of Chicago’s Fulton Market neighborhood. An innovator of Japanese cuisine, Kato has been nominated for a James Beard Award and is the recipient of the Jean Banchet Award of Culinary Excellence. Coupled with his experience of growing up in a Japanese household in Charlotte, NC, in which he learned to cook the foods so integral to his heritage and culture, Kato is devoted to elevating Japanese cuisine yet remains respectfully authentic to tradition.

Chef Ryan McCaskey

Owner/Chef of Acadia

A native of Saigon, Vietnam and raised in the northwest suburbs of Chicago, McCaskey discovered his passion for cooking at an early age. Lucky to have traveled extensively throughout his childhood, McCaskey was exposed to many different cultures and flavors, and to this day employs a multi-cultural approach in the kitchen. In 2010, McCaskey began plans for Acadia, fulfilling a lifelong dream of opening his own restaurant. Acadia opened in late 2011 and has since garnered accolades from both local and national sources. The most noteworthy accolades include a Michelin star after 9 months, (have retained 2013,2014,2015), a second Michelin star 2015, and 2014, 2015 5- Star rating from AAA along with a four star rating by Chicago Tribune’s Dining Critic Phil Vettel in 2016. Other awards have been Best New Restaurant- Jean Banchet Awards 2013, and 2 Semi-finalist nominations for Best Chef Great Lakes by James Beard Foundation.