A TASTE OF PURPOSE
Platform By James Beard Foundation at Pier 57
There are some places in New York City that surprise you — not just with flash or fanfare, but with intention. That’s exactly what I felt when I stepped into Platform by the James Beard Foundation (JBF) at Pier 57 inside Market 57. It’s not just an event space, and it’s certainly not just another culinary attraction in a city that practically breathes food. It’s a mission in motion.
Walking into Platform by JBF, tucked within the reimagined Market 57 along the Hudson River, I could sense something different. Maybe it was the subtle hum of a show kitchen where a chef in a pristine white coat was carefully plating, or maybe it was the buzz of a crowd—diverse, engaged, and wide-eyed. It’s not often you find yourself in a space where storytelling, food, and social impact are all on the menu.
Platform by JBF feels intimate in the best way. With seating for just under 60, it’s the kind of space that makes you lean in—literally and figuratively. I sat front row at a cooking demonstration led by a James Beard Award–nominated chef, where every sizzle, sprinkle, and sauté had a story. The chef spoke about his grandmother, about sustainable sourcing, about how food—real food—connects us. It was a masterclass in culture, heritage, and purpose disguised as dinner.
This is the beating heart of the James Beard Foundation’s mission: “Good Food for Good®”. That’s not just a slogan. At Platform by JBF, it’s a lived experience. Every event—whether it’s a panel on food equity, a hands-on cooking class, or an experimental tasting—puts community and conscience at the forefront. You don’t just eat here; you engage.
The location only adds to the magic. Market 57, where Platform by JBF resides, is itself a mosaic of New York’s culinary landscape. Think Japanese comfort food from Bessou, soulful Indian dishes from Ammi, or a sweet fix at Malai. Many vendors are women- or minority-owned, echoing the Foundation’s dedication to representation and access in an industry that hasn’t always embraced either. One stop I love: Good to Go by the James Beard Foundation™ is a fast-casual concept that brings their Good Food for Good® mission to life with award-winning, chef-crafted food and beverages.
What impressed me most was the atmosphere of welcome. There’s no gatekeeping here. Unlike some culinary institutions that feel off-limits unless you have connections—or reservations made six months in advance—Platform by JBF is refreshingly democratic. It’s for the curious, the hungry, the aspiring, and the experienced alike.
The James Beard Foundation could have chosen to keep things cloistered within the walls of their storied Beard House. Instead, they’ve extended the table, opened the doors, and built something vibrant on the waterfront. Platform by JBF is not just where food happens—it’s where the future of food is being shaped, right in front of you.
As I left that evening, my mind was full and my stomach even fuller. But more than that, I walked away with a sense of hope. In a city that moves fast and feeds millions, Platform by JBF is a reminder to slow down, pull up a chair, and savor not just the meal, but the mission behind it.
And that’s something worth coming back for.
JUNE 2025: A MONTH OF CULINARY CELEBRATION AT PLATFORM BY JBF
Food enthusiasts will experience an extraordinary lineup of culinary events celebrating diverse cuisines, cultural heritage, and innovative talent this month. From Pride Month celebrations to Caribbean American Heritage Month festivities, the calendar features collaborative dinners, hands-on workshops, beverage seminars, and intimate chef demonstrations. Throughout June, guests can experience everything from Jamaica’s vibrant flavors with chefs Brittney “Stikxz” Williams and Andre Fowles to Oakland’s boundary-breaking culinary scene with chefs Anthony Salguero, Adiam Tsegaye, and the Feybesse duo.
Special Pride Month celebrations include the month’s kickoff discussion with two-time James Beard Award-winning author John Birdsall, exploring how queer people have used food to express joy and build community through times of fear and persecution. A collaborative brunch featuring chefs Jessica and Trina Quinn of Dacha 46 alongside Woldy Reyes, and a Pride parade weekend kickoff dinner showcase an inspiring lineup of LGBTQ+ chefs. The month also honors Italian cuisine with chef Cathy Whims, explores Malaysian drinking culture with Philadelphia’s Kampar Kongsi, and concludes with an omakase experience from James Beard Award nominee Chef Jesse Ito.
JULY 2025: COAST TO COAST CULINARY MASTERS AT PLATFORM BY JBF
Platform by JBF has an extraordinary culinary lineup in July featuring acclaimed chefs and unique dining experiences from across the nation. Food enthusiasts can indulge in diverse offerings including a Thai rice exploration with Michelin-starred chef Noah Sandoval, a luxurious lobster and rosé dinner by Saltie Girl, an exclusive omakase experience with Miami’s celebrated Ogawa restaurant, and a special Bastille Day celebration.
The month also highlights regional American favorites with Blood Bros. BBQ’s Texas smokehouse flavors, chef Yia Vang’s Hmong family feast, and Stacey Mei Yan Fong’s “50 Pies, 50 States” demonstration. Additional events include a North Fork wine and oyster tasting, summer spritz cocktail classes, and special dinners showcasing female culinary powerhouses from Wynn Las Vegas and acclaimed chefs from Atlanta’s Michelin-starred Lazy Betty. This curated calendar exemplifies Platform’s commitment to celebrating diverse culinary talents and traditions across America’s vibrant food landscape.
To learn more, or get tickets, please visit jamesbeard.org/platform
MY PASSION FOR CULINARY COMES FULL CIRCLE
NYLM Will Feature James Beard Foundation Every Month
From a personal point of view, writing this article was a bit of a homecoming moment for me. It helped to bring a specific aspect of my life full circle as my Mother was one of the founders of the James Beard Foundation. I had met James many times as a young boy, recalling what a kind, talented man he was. This sentiment even boils down to the first photo in this story: the man who most consider to be the “Godfather of American Cuisine,” Chef Larry Forgione with his son, the renowned Chef Marc Forgione. I have known Larry my entire life and he is a personal culinary hero and inspiration.
Therefore, as an honor to my Mother, and to the success that James Beard achieved in his life, I am proud to announce that going forward, for as long as I am Editor-in-Chief, a story about James Beard Foundation, or any of their endeavors, will be in every issue of New York Lifestyles Magazine.
Eat Right. Live Well. Be Delicious.