Chat with us, powered by LiveChat
Chef Elizabeth Johnson of Nationally Acclaimed Restaurant Pharm Table to Participate in James Beard Foundation's Taste America Culinary Series -

Chef Elizabeth Johnson of Nationally Acclaimed Restaurant Pharm Table to Participate in James Beard Foundation’s Taste America Culinary Series

Special JBF dinner at San Antonio’s Pharm Table to take place March 22, 2023.

San Antonio, TX – June 27, 2022 – Chef Elizabeth Johnson of Pharm Table, San Antonio’s signature, nationally recognized plant-forward restaurant, will participate in the James Beard Foundation’s 10th annual Taste America culinary series, it was recently announced. Chef Johnson will be the only San Antonio-based chef and one of only 20 U.S. chefs included in this year’s events, which will take place from June 2022 through March 2023.

As a featured chef of the program, Johnson will host a special curated dinner in San Antonio at Pharm Table on March 22, 2023 (tickets to go on sale this November). Johnson will also join and collaborate with renowned chefs from across the U.S. in additional scheduled events, including:

  • Houston, TX; June 29, 2022: Chef Johnson will join this event where numerous chefs from the Houston culinary community and beyond will create a walk-around tasting for guests. Tickets may be purchased here.
  • Boulder, CO; August 2, 2022: Chef Johnson will create a special dinner in collaboration with Chef Eric Skokan, owner of renowned Colorado restaurants Black Cat and Bramble & Hare. Tickets may be purchased here
  • Tasting Texas Wine + Food Festival; October 27-30, 2022: While not an official part of the JBF Taste America series, this festival is a collaboration between the James Beard Foundation, Visit San Antonio, and San Antonio’s food and wine organization Culinaria. During the festival, Chef Johnson will collaborate with highly acclaimed Chef Alex Raij (NYC). See more information here.

“I am absolutely thrilled to be participating in such an exciting series of events and with such a special organization,” said Johnson. “Our philosophy at Pharm Table is centered around the concept that food can be both healing and delicious; and we can simultaneously take care of our planet through sourcing locally and creating little waste. Ayurvedic principles are at the forefront of how I create each dish, and I cannot wait to offer an unforgettable experience for diners through this niche, all-encompassing lens,” Johnson continued.   

The James Beard Foundation’s Taste America® series brings together chefs, special guests, and diners from across the country to celebrate local independent restaurants at the heart of each community. This year, Taste America is taking on expanded shape with the inaugural launch of the TasteTwenty—a group of 20 chef teams in 20 cities across the country working together and championing the James Beard Foundation’s mission of Good Food for Good®. Throughout the year, pop-up dinners and walk-around tastings featuring the TasteTwenty chefs will spotlight culinary creativity across the nation.

One of only two U.S. cities designated a UNESCO Creative City of Gastronomy, San Antonio is quickly gaining traction within the national culinary community as a foodie destination, and Pharm Table is at the forefront of this city-wide renaissance. San Antonio chefs continue to gain recognition from the James Beard Foundation each year–this year alone the city holds seven semi finalist James Beard Award nominations. Johnson’s Pharm Table is a pioneer in its own genre and the only of its kind in the Alamo City, offering a conscious approach to gourmet cuisine with a fusion of global flavors and Ayurvedic principles. Some of Pharm Table’s most celebrated and unique dishes include: Cilantro Coconut Guacamole: an “Ayurveda meets Mexico” style with ginger, coconut, lime, and collard leaf tortillas; Oyster Mushroom Ceviche: made with locally sourced smoked mushrooms and sweet potato puree; and the Gravlax Board (pictured, left): a beautiful combination of beet-stained Ora King Salmon, almond cheese, pickled vegetables, and heirloom corn tortillas. Inventive cocktails such as the Za’atar Sidecar and Paloma Rosada sit alongside an impressive wine selection from local renowned Sommelier Scott Ota, as well as a wide selection of zero-proof cocktails on offer.

For more information about Chef Elizabeth Johnson and Pharm Table, and to keep updated about ticket sales for the JBF dinner on March 22, 2023, visit www.pharmtable.com.  

About Pharm Table:

Pharm Table’s philosophy is to help heal the body through food by blending an Ayurvedic lens with naturally healthful global cuisines. Founded in 2015 by acclaimed chef Elizabeth Johnson, the Pharm Table team is dedicated to promoting balanced health and vitality by emphasizing anti-inflammatory food and beverages. The evolving menu is shaped by locally sourced produce and a global spice library. Following research from Harvard School of Public Health, National Geographic Blue Zones, Ayurveda, and other anti-inflammatory diets, Pharm Table promotes a primarily plant-based diet with smaller portions of clean animal proteins and an emphasis on nutrient-dense plant-based proteins. The team strives to be a sustainable restaurant leader in its menu and business practices, help people understand how food affects their bodies and their environment, make healthy food fun, and surprise and delight customers every time. Chef Johnson largely focuses on plant-based dishes free of dairy, refined sugar, wheat and processed foods, but also offers diners a selection of sustainably raised meats and fish to accompany the dishes. 

 

About the James Beard Foundation 

The James Beard Foundation (JBF) celebrates and supports the people behind America’s food culture, while pushing for new standards in the restaurant industry to create a future where all have the opportunity to thrive. Established over 30 years ago, the Foundation has highlighted the centrality of food culture in our daily lives and is committed to supporting a resilient and flourishing industry that honors its diverse communities. By amplifying new voices, celebrating those leading the way, and supporting those on the path to do so, the Foundation is working to create a more equitable and sustainable future—what we call Good Food for Good®. 

  

As a 501c3 non-profit organization, JBF brings its mission to life through annual Awards, industry and community-focused initiatives and programs, advocacy, and events. Current programs include the Open For Good Campaign, Chef’s Bootcamp for Policy and Change, Beard House Fellows, Legacy Network, Scholarship Programs, Smart Catch, and Women’s Leadership Programs. In addition, JBF celebrates the chefs and local independent restaurants at the heart of our communities with numerous events and partnerships nationwide throughout the year—including the Taste America culinary tour, JBF Greens events for foodies under 40, the soon-to-open Pier 57 Market Hall, food festivals, and more

 

For more information, subscribe to the digital newsletter Beard Bites and follow @beardfoundation on Facebook, Twitter, Instagram, TikTok, and LinkedIn.