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Talk of James Beard continues. Last week, St. Louis received seven 2014 James Beard Foundation Awards semifinalists nods, and now another local chef has James Beard news of his own. On Bryan Carr, chef-owner of Pomme Restaurant, Pomme Café & Wine Bar and Atlas will cook at the venerable James Beard House in New York March 19.

The Beard House is a culinary stage for promising and established figures in the cooking world. Carr, whose career spans more than 30 years, plans to shine a spotlight on Midwestern cuisine for the feast, offering short ribs, Indiana chicken, Great Lakes walleye with Missouri paddlefish caviar, and house-cured, house-smoked Missouri bacon, among other dishes.

True Refrigeration, a refrigeration company based in O’Fallon, Mo., selected Carr as executive chef for the dinner, during which True will also promote its residential refrigeration line. In 2012, True chose Jim Fiala, chef-owner of Acero and The Crossing, to cook for a similar affair at the Beard House. Lou Rook, executive chef at Annie Gunn’s, and John Griffiths, then executive chef at Truffles, also cooked at the Beard House that year.

-photo by Richard Nichols, courtesy of Pomme Restaurant

This article appears in February 2014.

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