Friends of James Beard Weekend & Dinner at Jules

It was a special weekend for Jules Executive Chef Shaun Doty and the Barnsley Resort culinary team as they welcomed several special guest chefs to the resort for a special weekend and dinner to benefit the Friends of James Beard.

Guests arrived at the resort to enjoy a History of Wine Tour led by expert resort guides and Georgia’s only Master Sommelier Michael McNeill on Friday afternoon. This progressive tour began at the Inn with an overview of the property’s rich history and concluded at the Manor House Ruins where they tasted some of the guest sommelier’s favorite varietals.

On Saturday, guest chef (and former comedian) Duane Nutter signed copies of his cookbook, Cutting Up in the Kitchen, sharing stories and anecdotes with guests at the Outpost.

In the evening, a sellout crowd enjoyed the weekend’s signature experience at Jules. The restaurant’s Executive Chef was joined by guest chefs Nutter, Brandon Carter of Farm Bluffton (Bluffton, SC) and Common Thread (Savannah) and Meridith Ford, a pastry chef and food journalist who owns Cremalosa gelateria in Decatur to present a reception and four-course dinner with wine pairings.

During the reception, guests enjoyed a selection presented by each chef while imbibing on sparkling wine and the restaurant’s signature Hey Jules! cocktail. James Beard Foundation Director of Institutional Giving Tania Capaz Topping represented the mission of “Good Food for Good,” welcoming guests to the event along with Barnsley Resort President David Friederich.

After the event, Ms. Topping shared, “Every course was delicious, and the progression of the meal felt intentional and balanced. It was clear that real thought went into how the evening unfolded.”

Chef Carter presented the first course; a Snapper Ceviche paired with Famille Fournier Longchamps Chenin Blanc. For the second course, Chef Nutter’s featured dish was Seared Redfish paired with Vie di Romans Chardonnay. Naturally, Chef Doty served his signature Riverview Farms Pork Schnitzel complemented by Domaine Chanson Pinot Noir. For the ultimate sweet ending, Chef Ford’s Almond Financier with Lemon Mascarpone Gelato was enhanced by Château Suduiraut Sauternes.

For more upcoming signature events, programs and holiday celebrations, please visit the Calendar of Events.