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August 31, 2004 Chef Bonnell and his staff will have the honor of cooking at the James Beard House located in Greenwich Village, New York. The dinner is part of the Rising Star of American Cuisine Series. Each year only a handful of chefs are selected to participate. Bonnell will be only the second chef in Tarrant County to ever cook at the prestigious house. James Beard is recognized as the father of American Gastronomy. Throughout his life he immersed himself in the culinary world. He was the preeminent resource for all things gastronomic, as well as an author of cookbooks, a culinary professor and mentor to many. When Beard died in 1985 he left a legacy of American culinary excellence. After his death, Julia Child had the idea of preserving his brownstone home as a gathering place for “foodies” and to create a charitable foundation. The non-profit foundation offers scholarships and children’s education programs. Today the James Beard House is considered the “Carnegie Hall” of the food and wine world and North America’s only historical culinary center. It is a place where foundation members, media and the general public can savor the creations of both established and emerging chefs from around the world. The talents of such chefs as Charlie Trotter, Emeril Lagasse, Jacques Pepin