Dinner: Chef Susan Feniger’s Inspiration - Pier 57

4-Course dinner influenced by James Beard Award–winning chef Feniger’s culinary travels

25 11th Ave, New York, NY 10011, USA

Restaurateur, cookbook author, and James Beard Award–winning celebrity chef Susan Feniger is a well-respected leader in the Los Angeles dining scene. Feniger and her longtime business partner Mary Sue Milliken took LA by storm with their first restaurant in 1981 and have run restaurants together ever since. For this special dinner, Feniger shares a broad stroke of what has informed her cooking over recent years, her love of street food, and her culinary travels.

About Susan Feniger:

Susan Feniger is the James Beard Award–winning co-chef and co-owner of Border Grill restaurants, trucks, and catering as well as Socalo, BBQ Mexicana, and Pacha Mamas with business partner Mary Sue Milliken. The duo rose to prominence on Food Network with nearly 400 episodes of the Too Hot Tamales and Tamales World Tour series, and have since appeared on Cooking with Master Chefs (alongside Julia Child), Top Chef Masters, and The Chef Show.

In 2018, Feniger and Milliken were named the recipients of both the Gold Award from the Los Angeles Times and the Julia Child Award from The Julia Child Foundation for Gastronomy and the Culinary Art.

Susan is the co-author of six cookbooks, works closely with the Monterey Bay Aquarium to promote sustainable seafood, isa founding member of the Scleroderma Research Foundation Board of Directors, sits on L.A. Tourism & Convention Board, and co-chairs the board of the Los Angeles LGBT Center.

Hors d’Oeuvre

Dobladita Wedges with Kale, Mushrooms, Corn, and Poblanos

Bacon-Wrapped Dates with Blue Cheese

Moroccan Chicken Skewers with Roasted Peppers, Olives, and Currants

El Bajio Sparkling Brut NV

Dinner

Tuna Tiradito with Avocado, Coconut Leche de Tigre, Jicama, Cucumber, Salsa Macha, Serrano Chiles, and Peruvian Potato Chips

Mediterranean Lamb Meatballs with Sweet-and-Sour Jam and Salsa Verde

Indian Crispy Chicken with Pickled Tomatoes, and Cilantro Sauce

Mexican Marinated Skirt Steak with Corn–Chipotle Esquite

Bruma Plan B Sauvignon Blanc VINTAGE TK

Tres Raíces Tempranillo NV

Desserts

Dulce de Leche Churros

Mom’s Warm Salted Chocolate Chip Cookie

*Vegetarian options available upon request

Wines generously donated by La Competencia Imports.

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.