Foundation’s future is a concern

The former president of the James Beard Foundation was released on $800,000 bond Tuesday after being charged with stealing at least $50,000 from the nonprofit organization.

According to the New York state attorney general’s office, Leonard F. Pickell Jr., 50, was indicted on grand larceny charges in the theft of at least $50,000 by writing foundation checks to cover personal credit card debts, taking cash from the foundation’s petty cash fund and forging documents for reimbursement of expenses.

Assistant Atty. Gen. Johanna Sullivan told Justice James Yates that Pickell may have stolen more than $1 million.

The recently named chairman of the foundation, George P. Sape, referred calls to a public relations firm that issued a statement confirming that the state is continuing to investigate.

But food professionals and high-profile chefs around the country expressed serious concerns about the foundation’s future.

Mark Peel, chef-owner of Campanile in Los Angeles and a nominee for a 2004 Beard Award, said: “If people don’t see the problem being fixed, that’s the death knell for the foundation.”

Alice Waters, 2004 winner of the Beard Foundation’s Lifetime Achievement Award, said: “I think there should be a wholesale rethinking of what’s been going on with the foundation. I was shocked to get a ‘save-the-date’ card for next year’s awards ceremony, as if nothing had happened. Beyond the awards, they should rethink the dinners, rethink what all the foundation could do to educate the public about food.... This is a moment for change.”

After the investigation was announced in September, some members of the committees that nominate chefs, restaurants, journalists and others for awards that are widely considered culinary Oscars have been working to separate their work from the foundation at large.

Andrea Clurfeld, food editor and restaurant critic of the Asbury Park Press in New Jersey, who is on the restaurant committee, said Tuesday that the group had drawn up new bylaws and incorporation papers in the hopes of forming a new nonprofit for the awards.

“We want it clear to the public” that the awards are separate, she said.

Michael Ginor of Hudson Valley Foie Gras, who said he had helped raise $1 million for the organization, said he would continue to support chefs cooking at the Beard House by supplying his product but that “I’m not going to initiate events until I know there’s a responsible board.”

The felony charges against Pickell carry a maximum sentence of 15 years in state prison.

-- Regina Schrambling

and Corie Brown

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Yule lights and music on the menu

Perhaps because Christmas Eve falls on a Friday this year, there’s a dizzying array of festive dinners planned for that night at Southern California restaurants.

Revelers who want to jazz up the night might consider something with musical accompaniment. On this night only, there will be live piano music at Grace in Los Angeles, courtesy of chef Neal Fraser’s father, music director and composer Ian Fraser. He’s worked with some of the biggest names in the business (Sammy Davis Jr., Julie Andrews, Liza Minnelli). While guests sup on sauteed New Zealand John Dory with roasted cauliflower, farro and cavolo nero (black leaf kale), Fraser will play Christmas classics.

The Ritz-Carlton in Dana Point will host the 60-member All American Boys Chorus performing in the ballroom after a banquet-style prix fixe dinner. The four-course menu includes roasted filet of beef with crispy mushroom risotto and chocolate almond praline yule log.

Two-and-a-half million (yes, million) lights decorate the historic Mission Inn in Riverside where the clubby Duane’s Prime Steaks & Seafood is offering a four-course prix fixe menu with entree choices such as roasted turkey and goose.

Roasted goose is also among the main course choices at Rockenwagner in Venice. “In the Southern and Bavarian areas of Germany, goose is a very traditional thing for Christmas Eve,” explains chef Hans Rockenwagner. Sound like too much? Stop by Minibar on Cahuenga Boulevard for some freewheeling small plates washed down with cocktails such as the Santa’s Helper (peppermint and cinnamon Rumplemintz on the rocks with a candy cane garnish) or Drunken Rudolph (a chilled miniature bottle of Jagermeister topped with a skewered maraschino cherry). Just make sure you’ve designated a driver for that sled.

-- Leslee Komaiko