Last Thursday was the Third Annual Smithsonian Food History Gala at Smithsonian’s National Museum of American History. Snapped: Julia Child Foundation Chairman Eric Spivey; foundation trustee Philadelphia Cousins, Julia Child’s niece; foundation Specialty Culinary Programs Director Jim Dodge; and foundation trustee Alex Prud’homme, Child’s grandnephew.
The black-tie fundraising gala dinner served as the kickoff to NMAH’s third annual Food History Weekend and benefited the Smithsonian Food History Project. As a highlight of the evening, The Julia Child Foundation for Gastronomy and Culinary Arts presented its Julia Child Award to restaurateur Danny Meyer of Union Square Hospitality and Shake Shack. Here, Meyer with National Museum of American History Director John Gray.
Guests enjoyed a cocktail reception near the museum’s Julia Child’s Kitchen and the FOOD exhibition, followed by dinner and the award presentation. Here, Union Square Café Executive Chef Carmen Quaglita, who created the dinner’s menu, shares stories about Meyer.
The Julia Child Foundation selected Meyer as the award recipient for his profound and significant impact on the way America cooks, eats and drinks. In addition to being honored with the Award, Meyer received a $50K grant, which he will donate to Share Our Strength's No Kid Hungry program to help fulfill its mission of ending child hunger in America. Here, event emcee Calvin Trillin addresses the crowd.
