The James Beard Foundation

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Special Event
Alex Ureņa
Alex Ureña

Seafood Extravaganza

Alex Ureña
Suba | NYC

Wednesday, July 20, 7:00 pm
Members $90, guests $115

Since its opening in 2002, Suba has never wanted for attention. The sexy, sleek downtown restaurant was an instant sensation, and now, three years later, Suba is hotter than ever. “Suba’s newfound buzz derives from its new executive chef, Alex Ureña,” wrote Anthony Giglio of the New York Sun, while Bob Lape of Crain’s New York Business concurred, “Suba now positively sizzles…The new spark plug is chef Alex Ureña.”

If, in culinary terms, Spain is indeed the new France, then Ureña is the ideal chef to introduce New Yorkers to modern Spanish cooking. Born in the Dominican Republic, he started his career as a teenager working at Brooklyn’s acclaimed River Café, where his father was the butcher. He went on to work under chef David Bouley at Bouley for seven years before heading abroad to cook in France. From there he traveled to Spain, where he spent several years working under innovative chefs Ferran Adrià and Martín Berasategui, from whom he learned the cooking techniques that would come to define his career.

Ureña returned to New York with positions at JoJo, La Côte Basque, and La Caravelle before landing the head chef position, along with co-owner Dan Barber, for the opening of Greenwich Village’s Blue Hill. There, William Grimes of the New York Times described the food as “refined without being fussy, harmoniously structured and deftly handled.” When he became executive chef at Marseille, Paper’s Andrea Strong wrote, “The food at Marseille illustrates what happens when a young chef learns from the best,” and Lape credited Ureña with “raising the culinary sophistication bar on Ninth Avenue.”

At Suba, Ureña’s “spirited, colorful and delicious play on modern Spanish and Latin themes” is single-handedly reinvigorating this sultry Spanish spot, according to Lape. “Suba has never lacked for sex appeal,” wrote Time Out New York’s James Oliver Cury, but “with the recent arrival of chef Alex Ureña, the dishes have been sexed up too.”

Marinated Scallops with Pickled Pearl Onions and Watermelon Radishes

Oyster Escabèche

Potato Cylinders with Cabrales Aïoli and Chorizo Chips

Watermelon Gazpacho with Mint Granité

Marques de Gelida Cava Brut Exclusive 2001

Bacalao Infusion with Dried Cranberries and Orange Segments

Bodegas Naia Rueda 2004

House-Cured Tuna with Heirloom Tomato Salad and Fresh Cheese Sorbet

Viña Godeval Valdeorras 2003

Shrimp Mousse Wrapped in Eggplant with Vizcaina Sauce, Pickled Scallions, and Sautéed Asparagus

Bodegas Nora Rias Baixas 2004

Poached Fluke with Caramelized Leeks, English Peas, Portobello Mushrooms, Sundried Tomatoes, Fried Artichokes, and Salsa Verde

Txakoli Txomin Etxaniz Txakoli de Guetaria 2004

Strawberry, Blueberry, Raspberry, and Gooseberry Soup with Fromage Blanc Sorbet

Bodegas y Viñedos de Jalon Viña Alarba Rosé 2004

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