James Beard Eats Week
April 21 to May 1
Executive Chef Ben Goodnick has created a 30 oz. Prime Porterhouse Steak with wild mushrooms and truffle-brown butter to enjoy during this year’s James Beard Eats Week. His dish is inspired by Beard’s love of outdoor cooking and will be cooked on Summer House’s wood grill. Additionally, the chanterelles used in the Prime Porterhouse Steak are from the Pacific Northwest, just like Beard himself. The region largely influenced Beard’s cuisine.
The dish will be available for $62.95 during the week of April 21 to May 1.