With five restaurants, six published cookbooks, a million-plus followers on Instagram, an Emmy-nominated YouTube series, and a newly launched Cabernet Sauvignon, Chef Adrianne Calvo is celebrating 15 years of industry success.
To honor the milestone, Calvo held a “Friends of James Beard Benefit” dinner earlier this month (June 3rd) at Chef Adrianne's Vineyard Restaurant and Bar in Miami, Fla.
The 50-seat benefit supported the James Beard Foundation’s “Open For Good” program, a campaign dedicated to providing critical resources to help independent restaurants build their capacity to come back stronger, more equitable, more sustainable and more resilient amid the COVID-19 crisis.
"COVID-19 changed our industry in so many ways,” said Calvo, who’s known for her “Maximum Flavor” creations. “In the height of it all, there were moments when it felt inescapable but now, cautiously on the other end, I'm forever grateful for the takeaways.”
Calvo said that during the pandemic she opened two new restaurants – Forte by Chef Adrianne and Redfish by Chef Adrianne – and moved her flagship Chef Adrianne's Vineyard Restaurant and Bar to a new location.
“The dizzying amount of pivoting and recalibration that came from COVID-19 helped me arrive at this 15-year milestone with a new perspective,” revealed Calvo. “I feel stronger, more motivated and more resilient than ever; being able to empower this message through giving back is the ultimate privilege.”
The recent celebration dinner, supporting the James Beard Foundation’s “Open For Good” program, showcased “New American” cuisine, which Calvo credits as a big part of her signature “Maximum Flavor” cooking.
To Calvo, “New American” is a catch-all term for cuisine that defies categorization and is influenced by one or more cultures, simultaneously.
For the recent event, five unique courses paid homage to her “New American” vision and included: tuna tartare with truffled caper cream and crispy wonton; local chopped vegetable salad with feta topping served with lemon oregano vinaigrette; grilled colossal shrimp with tangy lime butter, guajillo and pico de gallo; and Calvo's signature 24-hour braised short rib with whipped sweet potato and crispy onion sides.
The dining experience and celebration concluded on a sweet note, with a dessert course featuring fresh berry pavlova served with rich Madagascar vanilla Bavarian cream.
To learn more about the James Beard Foundation’s Open For Good program and campaign, visit JamesBeard.org/AboutOpenForGood.
To learn more about Chef Adrianne Calvo and Chef Adrianne's Vineyard Restaurant and Bar, visit ChefAdriannes.com.
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