Great Performances Presents Two James Beard Guest Chefs November 28 - December 4th

For one week only from November 28th - December 4th The James Beard Foundation and Great Performances Guest Chef Program proudly present visiting chefs Jonathan Sawyer of Cleveland's The Greenhouse Tavern and Anthony Bucco of Uproot Restaurant in Warren, NJ. Both will create signature lunch menus to be served at Sotheby's Terrace Cafe and Mae Mae Cafe respectively.

Chef Jonathan Sawyer will present his French-inspired cuisine using local and sustainable ingredients from Sunday, November 28th through Saturday, December 4th from 9am - 4:30 pm at Sotheby's Terrace Cafe 1334 York Avenue at 72d Street. 212-606-7070. www.greatperformances.com/cafes/sothebys-terrace-cafe

The menu, priced from $6 to $12 includes:

Ohio Lamb Ravioli

Heirloom Veggie Ratatouille

Curried Spaghetti Squash

Coconut curry pot du creme

Chef Sawyer, an avid activist for the green movement as well as a major supporter of local agriculture and farmers, is the owner of the first certified green restaurant in the state of Ohio, The Greenhouse Tavern, offering French inspired dishes using local and sustainable ingredients. The Greenhouse Tavern was recently named one of the top ten best new restaurants in the US by Bon Appetit magazine as well as Best New Restaurant by Cleveland Magazine. Chef Sawyer was also honored this year as one of Food & Wine's Best New Chefs.

Chef Anthony Bucco of Uproot Restaurant in Warren, NJ will present his menu of regional cuisine Monday, November 29th - Friday December 3rd from 11:30am - 4pm at Mae Mae Cafe 68 Vandam Street at Hudson Street. 212.924.5109. www.greatperformances.com/cafes/mae-mae-cafe

His menu, priced from $6 to $14 includes:

Black Bass with compressed citrus, beets and Greek yogurt

Cocoa Dusted Venison (Denver leg) with pistachio gremolata, huckleberry/horseradish compote and white chocolate powder

Chocolate and Peanut Butter tasting

Graduating from The New York Restaurant School, Chef Anthony Bucco now oversees the kitchen of Uproot restaurant in Warren, NJ. Uproot features seasonal cuisine with a focus on ingredients and technique. Uproot has received some stellar reviews, including the highest rating from the NY Times, and was named Best New Restaurant in 2010 NJ Monthly Restaurant Issue. Chef Bucco's resume includes leading the kitchens of Provence in NYC, Restaurant Latour in Hamburg NJ, and Stage Left in New Brunswick NJ, in addition to opening Catherine Lombardi, while Chef at Stage Left.

The James Beard Foundation and Great Performances have created the Guest Chef Program to bring guest chefs cooking at the James Beard House into important cultural institutions around New York City. Initiated in September 2006, guest chefs from the James Beard House have had the opportunity to extend their New York City run by creating a special menu that is served at one of the cafes operated by Great Performances.