Sinema’s Dale Levitski to be a featured chef at The James Beard House
New York dinner set for March 31
(Nashville, TN) February 2, 2015 – Sinema’s executive chef Dale Levitski will be the featured chef at a James Beard House dinner scheduled for Tuesday, March 31, 2015. The honor comes by invitation of members of the James Beard Foundation.
Dubbed ‘Nashville Buzz,’ the evening will begin at 7 p.m. with a reception, followed by a seated, five-course tasting menu created by chef Levitski. Tickets, which are inclusive of wine pairings, tax, and gratuity are $130 for JBF members and $170 for the general public. More information, tickets, and the menu are available on the James Beard Foundation website.
“I’m so proud to go back to the Beard House, this time representing Sinema,” said Levitski. “My personal style has evolved over the years, and I am excited to present a menu influenced by my new home of Nashville. I’ll be using hyper seasonal ingredients; I can’t wait to visit the Union Square Market the day before the dinner.”
Since opening in June 2014, Sinema’s cuisine has received local, regional and national accolades for chef Levitski’s playful and seasonal take on eclectic American cuisine. Top Chef finalist and James Beard nominee, Levitski has crafted a menu that is unique to Nashville, with a focus on classically inspired dishes with a modern spin. His experience in some of Chicago’s best kitchens were where he honed skills for brunch, bistro and fine dining settings, and where his inspiration for creative flavors come into his new kitchen at Sinema.
Levitski has cooked by invitation once before at the Beard House, in 2011, when helmed the kitchen at Chicago’s Sprout. This was followed by a semifinalist nod for “Best Chef: Great Lakes Region” by the James Beard Foundation.
At a recent James Beard Foundation fundraiser in Nashville, “Beards for Beard,” Levitski took home the ‘best presentation/dish’ award at the whole-hog competition.
Sinema has been named one of the hottest new restaurants in the country by Zagat, one of the hottest new restaurants of the year by Thrillist, one of the most beautiful restaurants in the country by Eater, and has received glowing reviews locally by the Tennessean, Nashville Scene, and Style Blueprint.
About Dale Levitski
Though Dale Levitski became a household name through Top Chef, where he was a runner up on the third season of Bravo’s national cooking competition show, his culinary accolades reach beyond his time on television. Over the course of 15 years, Levitski has received numerous honors for his cooking, including being tied to three different best new restaurant awards by Chicago Magazine. He has received four Jean Banchet Award nominations, including rising star chef, celebrity chef, and twice for best neighborhood restaurant. He has cooked twice at the James Beard House by invitation.
His culinary experience began in high school, and his training includes working for the likes of Carol Wallack at Deleece and Paul Kahan at Blackbird. He opened the breakfast-focused Orange, followed by La Tache, which was named one of the “Best New Bistros in North America” by Food and Wine magazine. Following his success on Top Chef, Levitski took over Lincoln Park’s Sprout restaurant, during which time he was selected as a semifinalist for “Best Chef: Great Lakes Region” in 2011 by the James Beard Foundation. With Sprout owner Mike Causevic, Levitski opened Frog n Snail, a Midwestern bistro, in his own neighborhood. Levitski most recently spent time as a guest chef at Montana’s The Resort at Paws Up, before relocating to Nashville to open Sinema.
About Sinema Restaurant & Bar
Located in the historic Melrose Theater at 2600 Franklin Pike in Nashville, Sinema’s Lounge opens at 4:30 p.m., with dinner service beginning at 5 p.m., Monday – Saturday. Sunday brunch is served from 10:30 a.m. to 2:30 p.m. Reservations are available at the Sinema website or by calling 615-942-7746. The Lounge at Sinema is available for private events, and also features a private dining room for up to 24 people. Sinema is designed to offer a complete dining experience, including eclectic American cuisine, expertly crafted cocktails, a full wine program, and a sleek, yet comfortable atmosphere. Executive chef Dale Levitski, Top Chef finalist and James Beard nominee, has developed a menu that reflects his expertise, which is eclectic American cuisine featuring classically inspired dishes with a modern twist. The partnership group for Sinema includes Colin and Brenda Reed, sons Sam and Ed Reed, as well as Dale Levitski, Q-Juan Taylor, and Austin Ray. For more information, including reservations, visit www.sinemanashville.com.
About the James Beard Foundation (JBF)
Founded in 1986, the James Beard Foundation's mission is to celebrate, nurture, and honor America's diverse culinary heritage through programs that educate and inspire. A cookbook author and teacher with an encyclopedic knowledge about food, James Beard, who died in 1985, was a champion of American cuisine. He helped educate and mentor generations of professional chefs and food enthusiasts, instilling in them the value of wholesome, healthful, and delicious food. Today JBF continues in the same spirit by administering a number of diverse programs that include educational initiatives, food industry awards, scholarships for culinary students, publications, chef advocacy training, and thought-leader convening. The Foundation also maintains the historic James Beard House in New York City’s Greenwich Village as a “performance space” for visiting chefs. In September of 2012, JBF launched the Diplomatic Culinary Partnership with the U.S. Department of State’s Office of Protocol and helped create the American Chef Corps as a way to champion American chefs abroad, promote American food products, and foster an interest in American culinary culture and history through international programs and initiatives. One such initiative is the next World’s Fair, for which the James Beard Foundation is co-leading the effort for the State Department to design and produce the USA Pavilion at Expo Milano 2015—a global gathering of 147 countries addressing the challenges of how we will feed ourselves in the future. The Pavilion will showcase America’s contributions to global food security and gastronomy in a pavilion themed American Food 2.0: United to Feed the Planet. For more information, please visit jamesbeard.org. Find insights on food at the James Beard Foundation’s blog Delights & Prejudices. Join the James Beard Foundation on Facebook. Follow the James Beard Foundation on Twitter and Instagram.