Chef Wallace Represents State in the Hamptons
Wednesday, July 22, 2015
The Museum is proud to congratulate Nick Wallace, our Executive Chef and Culinary Curator, on being one of over forty celebrated chefs invited to cook at the prestigious 25th anniversary of Chefs & Champagne, the James Beard Foundation’s annual summer tasting party in the Hamptons. Held Saturday, July 25 at the Wölffer Estate Vineyard, this year’s event honors TV personality, chef, and cookbook author Carla Hall. While Nick Wallace – who runs both the Museum’s on-site restaurant and catering operation – is not alone on the list of accomplished culinary professionals, he is the sole chef representing Mississippi and the Deep South.
Cooking alongside Nick Wallace in New York is Dan Blumenthal, Chef and Partner at BRAVO! Italian Restaurant and Mitchell Moore, owner of Campbell’s Bakery, both located in Jackson, Mississippi.
“I’m extremely excited to be representing the Mississippi Museum of Art and the state in the Hamptons,” said Wallace. “We have an incredible culinary community here in Mississippi and I’m honored to be a part of it. My team and I have conceived a refined dish inspired by my Southern roots; I look forward to introducing some new palates to my Modern Mississippian cuisine.”
Previously, Wallace participated in the James Beard Foundation’s third Chefs Boot Camp for Policy & Change at Glynwood in Cold Spring, New York in September 2013. He has served as chef at The Beard House in New York City on two occasions, most recently hosting a sold-out “Southern Hospitality” dinner in December 2013. Wallace was also featured on the list of “Best Chefs America” in 2013.
Sponsors for Wallace’s participation during Chefs & Champagne are the Mississippi Museum of Art, Katie and David McRae, U.S. Foods, Hotel & Restaurant Supply, Sunrise Produce, Marketing Agents South, Simmons Catfish, and Nick Wallace Culinary. For more information on the event, click here.
Nick Wallace’s signature menus are available at the Mississippi Museum of Art for lunch Tuesday – Saturday, 11AM - 2PM, and for special events.