BOOK HERE

Join us at PostBoy for a one-night-only Friends of James Beard fundraising dinner on Wednesday, May 13. A night where four Great Lakes chefs share one kitchen and (miraculously) play nice.

Chef James Galbraith of PostBoy, recently named a James Beard semifinalist for Best Chef: Great Lakes - welcomes an all-star lineup of friends and fellow contenders:

Chef Bailey Sullivan, Monteverde (Chicago) 2026 James Beard finalist for Emerging Chef
Chef Javier Bardauil, Barda (Detroit) Best New Restaurant finalist (2021) and James Beard semifinalist for Best Chef: Great Lakes in 2025 and 2026
Chef James Rigato, Mabel Gray (Detroit) Best New Restaurant semifinalist (2016) and perennial James Beard Best Chef: Great Lakes nominee
Together, they’ll create a five-course, family-style feast that shows off their distinct takes on Midwest cuisine.

Your evening includes pairings from Iron Fish Distillery, Seedz Brewery, and Virtue Cider, all chosen to match the menu and keep conversation flowing.

Proceeds benefit the James Beard Foundation, supporting its mission to celebrate the people behind America’s food culture while working toward a more sustainable, equitable restaurant industry.

Come hungry, leave inspired, and maybe a little bit smug that you scored a seat.

Snacks

Postboy // Rabbit Parfait: shortbread · rhubarb · strawberry · fennel
Mabel Gray // Island Creek Oyster: schmaltz emulsion · chicken-skin crumble
Barda // Beef Tartare: tallow · sourdough toast
Monteverde // Olive Ascolane: sausage · goat cheese · honey · pickled mustard seeds

Course 1 / Mabel Gray
Ham-Bone Consommé: English pea · chilled asparagus · kimchi vinaigrette · toasted sesame

Course 2 / Postboy
Bay Scallop: citrus-tarragon goma-dare · radish · Kampot peppercorn · nori crunch

Course 3 / Monteverde
Creste di Gallo: morel mushroom · spring onion · white asparagus · Montasio fonduta

Course 4 / Postboy & Barda
Roasted Duck: ramp-hoja santa salsa · morita-carrot mole · jicama & apple salad

Course 5 / Barda
Vanilla Flan: Polanco Caviar