The James Beard Foundation

All In-House Events
take place at
The Beard House
167 West 12th Street
New York, NY 10011

For reservations call

Reservation Policy


2008 Events

2007 Events

2006 Events

2005 Events

2004 Events

2003 Events

2002 Events

2001 Events

2000 Events

1999 Events

1998 Events

Symphony of Spring Dinner

Doran Payne
Doran Payne

Doran Payne
Rhapsody | Chicago

Saturday, March 25, 7:00 pm
Members $90, guests $115

When the owners of Rhapsody set out to create a fine-dining restaurant inside Chicago’s Symphony Center and in the heart of the Loop, they knew they would have to overcome some serious skepticism. But when Rhapsody opened in 1997, it was evident from the start that it was far more than a convenient place to grab a bite before the show. The restaurant’s cachet only rose when Doran Payne was promoted to executive chef in 2005.

At Rhapsody, Payne infuses contemporary American cuisine with subtle Caribbean accents, a style informed by his native St. Lucia and several years of formal European training. After graduating from the Cordon Bleu in London, Payne embarked on an extensive tour of Europe, working at several five-star hotels and restaurants, including the Four Seasons Hotel in London, the Hotel Le Royal in Luxembourg, Auberge des Saints Pères in France, and a stage under Michel del Burgo, the chef de cuisine at the Michelin three-starred Taillevent in Paris. He was awarded a James Beard Foundation Scholarship in 1999 to continue his studies in Paris.

In its three-star review, Chicago magazine called Rhapsody “a stellar Loop destination.” Robert McCoppin of the Daily Herald praised the restaurant’s “straightforward yet subtle cooking style.” But Front Desk Chicago magazine summed it up best: “Whether you’ve just been to the symphony or you’re just looking for a lovely meal, chef Doran Payne’s contemporary American cuisine with global influences is just the ticket.” Diners—whether concertgoers, food lovers, or both—clearly agree.

Rock Shrimp Salad on Toasted Pumpernickel with Caper Berries and Sesame Oil

Prosciutto and Fava Bean Vol-au-Vent with Aged Balsamic Syrup

Asparagus and Red Onion Tartlets with Tête-de-Moine Cheese and Black Truffles

Schramsberg Brut Rosé 2002

Cured Yellowfin Tuna with Micro-Herb Salad and Blood Orange Emulsion

Whitehall Lane Winery Sauvignon Blanc 2004

Maine Lobster and Shaved Fennel Salad with Spiced Papaya and Icewine Gelée

Gustave Lorentz Reserve Pinot Blanc 2004

Warm Tomato Tart with Goat Cheese, Nutmeg, Crisp Pancetta, and Fig Molasses

Trefethen Viognier 2003

Pan-Roasted Bluenose Grouper with Saffron-Creamed Morels, Littleneck Clams, and Watercress Velouté

Jordan Chardonnay 2003

Duet of Rack of Lamb and Curried Duck Confit with Caramelized Guava, Fiddlehead Ferns, and Mint Pesto

Grant Burge The Holy Trinity 2001

Double Chocolate Pyramid with Macerated Red Fruit, Toasted Pain d’Épices, and Olive Oil Sorbet

M. Chapoutier Banyuls 1998

   Next Event
home  :::   about us | membership | ethics and governance | privacy policy | contact us
If you like food. A lot!
  recipes    chefs    restaurant jobs   culinary schools  wine   community   features   events   news   chefs congress   ask the experts   rising stars