May 8, 7:00 P.M. Dinner: Mason Hereford’s Breakfast, Lunch, and Dinner Mash-up

A Collaboration of NOLA-Based Molly’s Rise and Shine, Hungry Eyes, and Turkey and the Wolf    

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

You don’t have to decide between breakfast, lunch, or dinner at this collaborative meal featuring three of James Beard Award nominee Mason Hereford’s New Orleans restaurants. In one sitting, guests will get a taste of Molly’s Rise and Shine’s breakfast menu, the savory side of Hungry Eyes, and of course, Turkey and the Wolf will sandwich it all together.
In the kitchen with Mason Hereford will be his talented team—Phil Cenac, chef/partner of Hungry Eyes, and Colleen Quarls, chef/partner of Molly’s Rise and Shine, and James Beard Award semifinalist for Best Chef South. The one-year-old Hungry Eyes, known for its “luxury drinking food” (think martinis and natural wine) was recently named one of GQ’s Best New Restaurants in America and listed as one of the 25 Best Restaurants in New Orleans by the New York Times and Molly's Rise and Shine was named a Food and Wine Best New Restaurant in 2020. 

Don’t miss your opportunity to sample the fare of this impressive and creative collection of New Orleans restaurants at this one-time event! 

Dining Table $170 | Internal Chefs Counter $185 | External Chefs Counter $150 

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MENU 

Hors d’Oeuvre 

Steak Tartare with Caper–Burger Grease Vinaigrette and Dill Pickle Saltines 
Contains alliums and gluten 

Bagel Bites with Slow-Roasted Tomato Cream Cheese, Fennel Seeds, and ‘Roni Cups 
Contains dairy, gluten, and pork

Little Breakfast Sandwiches with Sage–Pork Sausage, Hash Browns, Griddled Onions, and House Ketchup
Contains alliums, dairy, and gluten 

Banh Mi Margarita > Espolòn Tequila, Cointreau, Ðô Chua, Lime, and Cucumber 

Martini of the Sea > The Botanist Gin, Extra Dry Vermouth, Kombu, and Oyster Garum 

Bourbonandcokevardier > Westland Single Malt, Xila Mexican Aperitif, and Campari 

Dinner 

Molly’s Buttermilk Biscuit with Butter and Jam 
Contains dairy and gluten 

Deviled Egg Tostada with Salsa Macha, Pickled Peppers, Red Beans, and Lime 
Contains alliums, dairy, and nuts 

Sunny D 75 > Remy Martin Cognac, Sunny Delight, Sea Buckthorn, and Champage Telmont Réserve Brut 

Collard Green Melt with Cherry Pepper Russian Dressing, Swiss Cheese, Slaw, and Rye Bread
Vegetarian; Contains alliums, dairy, and gluten 

Grilled Pastrami with Red Wine–Barbecue Marinade, Lettuce, Pickles, Herbs, and Roti Bread 
Contains gluten and shellfish 

Mayu Pedro Ximenez 2022 

Pan-Roasted Calamari Curry with Hearts of Palm, Earl’s Turmeric Curry, Crispy Rice, and Lime Leaf 
Contains alliums and shellfish 

Wilfrid Rousse Chinon 2021 

Strawberry Pop Tart
Contains dairy and gluten 

Champagne and spirits generously provided by Rémy Cointreau.

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About Mason Hereford:  
Mason Hereford is the chef and owner of Turkey and the Wolf, a counter service-only joint that Food & Wine and Esquire listed as one of the most important restaurants of the decade, and Bon Appétit named the Best New Restaurant in America in 2017. He also owns Molly's Rise and Shine, a breakfast spot nearby, named one of the ten Best New Restaurants in America in 2020 by Food & Wine magazine. His cookbook, Turkey and the Wolf: Flavor Trippin' in New Orleans received a James Beard Award nomination in 2023 and became a New York Times Bestseller, after the first shipment spent months lost at sea. He recently partnered with the co-chef of Turkey and the Wolf, Philip Cenac, and his wonderful wife, Lauren Agudo to open a new restaurant called Hungry Eyes. They serve luxury drinking food, zippy natural wines, and lipstick smeared martinis in a little spot on Magazine Street. Mason was born and raised on rollerblades and gas station food in rural Virginia. He was a James Beard Award nominee for Best Chef: South in 2020 and a semifinalist in the same category in 2019.  He currently lives in New Orleans and will never leave.

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.

Event Policy

Reservation Policy:

All reservations are non-refundable and must be made in advance. Should the event be cancelled due to any unforeseen circumstances, including COVID-19, JBF will offer a range of options, including ticket exchanges, the option to donate tickets, or a full refund. For more information, contact platformbyjbf@jamesbeard.org.

Alcohol Disclaimer:

James Beard Foundation events permit guests age 21 years and older to attend events where alcoholic beverages are served. 

Dietary/Food Restrictions Policy:

Events at Platform by JBF are special one-night-only menus and we do not offer a la carte menus. If you have serious food allergies, we will work with the visiting chef team to do our best to accommodate but cannot guarantee that alternate options will be available for every course.