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Walla Walla native heads to James Beard House
NEW YORK – Walla Walla native Michael Corvino will be cooking at one of America’s most famous homes Jan. 22.
All of Corvino’s wine selections reflect his Northwest upbringing, as they are from Washington and Oregon.
Corvino will be joined by his team at The American Restaurant, including pastry chef Nick Wesemann, who was a 2014 James Beard Award semifinalist.
“I am incredibly humbled to have the opportunity to cook at the James Beard House in New York,” Corvino said in a news release. “This honor is one that most chefs dream of during their career. To serve guests and friends within the walls that James Beard did the same is beyond thrilling for me and our whole team.”
Corvino’s wine selections include:
- Argyle Winery 2010 Vintage Brut, Willamette Valley
- Bethel Heights Vineyard 2012 Grüner Veltliner, Willamette Valley
- Woodward Canyon Winery 2013 Chardonnay, Washington
- Ayres Vineyard 2012 Perspective Pinot Noir, Ribbon Ridge
- Elk Cove Vineyards 2012 Ultima, Willamette Valley
Corvino began to explore the culinary arts as a teenager, and he attended Walla Walla Community College from 1998 to 2000.
His first professional gig was as sous chef and banquet chef at the Marcus Whitman Hotel in Walla Walla from 2001 to 2004. From there, he moved to Chicago to work at The Peninsula as chef de cuisine until March 2007. He spent 15 months as saucier chef at The Ritz Carlton in Naples, Fla., before moving on to The Nines in Portland as its executive sous chef. After more than three years, Corvino landed at the famed Mansion on Turtle Creek in Dallas, Texas, as its executive sous chef before arriving at The American Restaurant in July 2013.
Tickets for the dinner at The James Beard House are $170 per person, or $130 for James Beard Foundation members.