The Smithsonian Food History Gala
A special evening featuring the presentation of the Julia Child Award to Danny Meyer
JOIN US ON OCTOBER 26, 2017
For the 3rd Annual Smithsonian Food History Gala to support the ongoing research, collecting, and programs of our American Food History Project.
THE EVENING WILL FEATURE
The presentation of the 2017 Julia Child Award to
by The Julia Child Foundation for Gastronomy and the Culinary Arts
WITH MASTER OF CEREMONIES
DANIEL HUMM & WILL GUIDARA
Co-Owners, Make It Nice
Restaurant Critic, Financial Times
AND A THREE-COURSE MENU CREATED BY
Executive Chef, Union Square Cafe
THE GALA | THE AWARD | DANNY MEYER | PHOTOS
The Gala is a seated black tie dinner dedicated to the history of American food and a fundraiser for future Smithsonian Food History programs, research, and collecting here at the National Museum of American History.
The Gala kicks off the annual Smithsonian Food History Weekend, which continues for two more days and includes four other events. The Gala features the presentation of the Julia Child Award. The evening features inspiring speakers, delicious food, and world class beer and wine.
The Julia Child Foundation for Gastronomy and the Culinary Arts established the Julia Child Award in 2015 to honor an individual who has made a profound and significant difference in the way America cooks, eats, and drinks.
The award was created by the Foundation to continue to foster the impact and contributions Julia Child made during her lifetime. Jacques Pépin was presented with the first-ever Award at the inaugural Gala in 2015 and Rick Bayless was the 2016 recipient of the Award this past October.
For more information on the Julia Child Award, please visit the website of the Julia Child Foundation.
Danny Meyer, the 2017 recipient of the Julia Child Award, is the founder and CEO of Union Square Hospitality Group. Born and raised in St. Louis, Missouri, Danny Meyer grew up in a family that relished great food and hospitality. In 1985, Danny opened his first restaurant, Union Square Cafe, launching what would become a lifelong career in hospitality.
Today, Danny’s Union Square Hospitality Group (USHG) includes acclaimed New York City restaurants such as Gramercy Tavern, Blue Smoke, Jazz Standard, The Modern, Maialino, Untitled, North End Grill, Marta, Porchlight, GreenRiver, Daily Provisions, and Union Square Events. In 2004, Danny founded Shake Shack, the modern-day “roadside” burger restaurant, which began as a charitable public art project in Madison Square Park and grew to become a public company in 2015. Danny also authored a New York Times Bestselling business book, Setting the Table (HarperCollins, 2006).
USHG is renowned for Enlightened Hospitality, its distinctive culture of prioritizing employees. In 2016, USHG launched “Hospitality Included,” an initiative to eliminate tipping throughout its New York restaurants in order to compensate restaurant employees more equitably and professionally.
Together, Danny and USHG have won an unprecedented 28 James Beard Awards, including Outstanding Restaurateur (2005) and Who’s Who of Food and Beverage in America (1996). In 2015, Danny was named to the TIME 100 “Most Influential People” list.
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