The James Beard Foundation is hosting a dinner at Sachet.
Dallas has been grappling with awards lately. It might be a pinch much to say we were “shook” by a new restaurant getting a Michelin star this year, but it made many foodies pause before their next bite of taco. We’ve been chatting a lot about who we are as a food city and what we wanna be when we grow up.
In that vein, it’s been a long time since a Dallas chef or restaurant has won an award from the James Beard Foundation, aside from the absolutely most deserving and wonderful Chad Hauser at Cafe Momentum, who received a James Beard Humanitarian Of The Year Award for his work with area teens at his restaurant.
Who’s Who of Chefs
On March 3, 2026, however, Dallas will host the James Beard Foundation’s Taste America culinary series, designed to showcase independent restaurants and visionary chefs who are shaping our culinary culture. The dinner will be at Sachet with chef Stephen Rogers, a member of the 2025-2026 Taste Twenty class, which recognizes culinary talent and leadership.
Michelle Carpenter of Restaurant Beatrice will also be a part of the dinner. Carpenter is championing the James Beard Foundation’s mission of Good Food for Good, which focuses on sustainability.
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This dinner offers guests the opportunity to experience James Beard Foundation-curated talent in an intimate setting. Guests will enjoy a one-of-a-kind, multi-course menu, accompanied by wine pairings and cocktails, according to a press release.
The Taste America series will hit 20 cities across the U.S. and proceeds from each dinner benefit the James Beard Foundation’s mission to champion a more sustainable, equitable and thriving future for independent restaurants and the broader food system.
How to Get a Seat
Tickets for Taste America Dallas are now on sale. Dinner will cost $175, but the menu is not yet available.
Sachet is one of the Observer’s longstanding top 100 restaurants. We applaud the menu’s wide range of influences from Spanish Iberico ham to Turkish-inspired lamb, “with a detour at the end for Tunisian doughnuts, but pastas like green tortiglioni and lobster spaghetti just might be best of all.” We’re also big fans of the robust wine program here.