American Comfort Food Redefined | James Beard House Dinner with Chef Sammy Monsour

In one of the most memorable evenings of my career, I had the honor of hosting a collaborative chef dinner at the legendary James Beard House in New York City. The theme for the night: American Comfort Food Redefined—a tribute to the nostalgic dishes we grew up loving, reimagined through the lens of sustainability, seasonality, and craftsmanship.

Together with a talented lineup of nationally recognized chefs, we explored how American comfort staples—often rich, indulgent, or even “junk” food—can evolve into something refined, responsible, and still deeply satisfying. The evening honored our shared roots in food, while highlighting the power of chefs to shift culture toward a better food future.

I prepared both hors d’oeuvres and the entrée course, and delivered a welcome address that introduced the night’s theme:

“How do we honor the flavors that shaped us—without compromising the planet or our principles?”

Our team included:

• Michael Scelfo (Alden & Harlow, Cambridge, MA)

• Eric Gabrynowicz (Tavern on the Green, NYC)

• Richard Kuo (Pearl & Ash, NYC)

• Derek Wagner (Nicks on Broadway, Providence, RI)

• Brian Mercury (Harvest, Cambridge, MA)

Each course told a story of ingredient integrity, cultural memory, and creative reimagination—from sustainably sourced proteins to seasonal Southern vegetables and responsible seafood.

Cooking at the James Beard House is a benchmark moment for any chef—but for me, this dinner was about more than prestige. It was about showing that comfort food can comfort both people and the planet, when we take the time to do it right.