JULY 15, 12:00 P.M. Breakfast Around the World with Lavazza
July 15, 2023 12:00 PM
Enjoy dishes from Puerto Rico to Ecuador paired with coffees from Lavazza
25 11th Ave, New York, NY 10011, USA
Global influence has permeated the culinary scene of many cities, for both tourists and locals alike, with dinner often trotting the globe. But breakfast gives a true sense of place. Think bacon, egg, and cheese (BEC!) in New York City, chilaquiles in Oaxaca, Mexico, or a warm croissant in Paris—breakfast is a culture marker. For this brunch, we’re taking diners to the shores of Puerto Rico, vibrant Venezuela, and exciting Ecuador with a morning menu designed by chefs from the James Beard House Fellows program presented by Capital One. This 3-course menu represents their breadth of heritage and of course, around the world, what is morning without coffee? Each course will feature Lavazza creations from coffee-tails to decadent espresso drinks.
Dining Table: $95 / Inside Chef Counter: $105
Menu
Welcome Cocktail >
Paloma Café
Brunch
Ecuador > “Desayuno Tropical > Fried Eggs with Pork and Plantain Bolon
Puerto Rico > Tostone Steak Bites with Avocado Salsa
Venezuela > Cheese Arepas with Sausage
Lavazza Coffees
Cookies with Espresso Nocciolato
Tickets to events held at Platform at Pier 57 by the James Beard Foundation cover the cost of food, education and a unique dining experience. Meals are prepared by culinary masters from all regions of the United States and around the world. Unless otherwise stated, alcoholic beverages are provided on a complimentary basis and are not included in the ticket price.
James Beard Foundation events permit guests age 21 years and older to attend events where alcoholic beverages are served.
About the chefs:
Jahqyad Austin, a Queens native, is the owner of Jahqyad's Twist and an alumnus of Food and Finance High School and the Culinary Institute of America, where he earned a degree in baking and pastry. He received a full-tuition scholarship to attend the prestigious CIA after winning the 2018 culinary competition for C-CAP (Careers through Culinary Arts) program. In his senior year of high school, he was awarded the Russell Ferber Scholarship. He has worked in the kitchens of the Grill, Eleven Madison Park, and Food Network’s test kitchen.
Marcio Moran is a 2022 alumnus of the Beard House Fellows program and a graduate of New York City College of Technology where he received a bachelor’s degree in hospitality administration and management. After working as a line cook at Dos Caminos in Times Square, he joined Daniel Boulud’s restaurant group the Dinex Group in January 2022 and is currently a tournant at Bar Boulud on New York’s Upper West Side.
Gabriella Perez is an alumnus of the Beard House Fellows program and a graduate of Monroe College. Over her eight years in the industry, she has centered her culinary craft on Puerto Rican cuisine from her heritage. Perez currently works full-time as the culinary coordinator at the Food Education Fund, a nonprofit that supports culinary-minded high schools.
About Lavazza:
The history of Lavazza is that of a business which, for over 125 years, has pursued a company vision based on passion for work, for the product, and the land on which it operates. These values have been ingrained in Lavazza’s DNA since its foundation in 1895 and upheld by four generations of entrepreneurs since then. Each family member who has worked in the company has helped it to grow while staying true to the qualities of passion and innovation inherited from Luigi Lavazza, transforming it into the company it is today. In the words of Emilio Lavazza, “it’s about doing business with your heart.” It is this spirit which has allowed us to expand the company over the years: our way of doing business is an example of sustainability in the fullest sense of the word. It is a quality built up and shared with all the people we have met, starting with our employees and the places in which we work. These are the qualities that, every day, underpin the value of the company, allowing us to be recognized worldwide, not just for the production of premium coffee, but also for our approach to work and our social commitment.