The former reality TV chef arrives at a long-term goal: cooking at the James Beard House.

Next week, the culinary masterminds at Folktale Winery and sister steakhouse Seventh & Dolores – Todd Fisher, Jeremiah Tydeman and Danny Leach – will give New Yorkers a taste of the Central Coast with a special dinner at NYC’s famed James Beard House.

Cooking for the James Beard Foundation is a lifelong dream for Fisher, who became a 2013 reality TV hit with his show, The United States of Bacon. “Twenty-six years ago, I bought a book to help me become a chef. It had a James Beard crest on it,” he says. “I found out that’s the American standard by which a restaurant or a chef is judged. It set my goal as a chef.”

Weekly: What’s your favorite dish for your upcoming James Beard House dinner?

Fisher: Every dish was written to be unique while representing our culinary vantage point. If I had to choose one: pan-roasted Monterey Bay abalone with shaved artichokes, fennel and oil-cured olives with artichoke purée and bottarga.

What’s a hidden gem on the Beard House dinner menu?

The kanpachi crudo: thinly sliced Hawaiian kanpachi [also known as amberjack], accented with crisp, refreshing celery, Meyer lemon, chervil, capers and radishes. The simplicity of it is stunning and invigorating on the palate.

What’s your favorite ingredient to cook with?

I’m thrilled to partner with Niman Ranch. They provide all the beef, lamb and pork for Seventh & Dolores.

What do you cook when you make dinner at home?

My family loves steak tartare. It started as a joke, because I don’t bake, so I made a steak tartare birthday cake for my beautiful bride. Now it’s become a regular request from all of my kids and a few friends.