2016 America's Classic: Matt’s Place Drive-In

 

Matt’s Place Drive-In

2339 Placer Street, Butte, MT


Owners: Robin and Brad Cockhill


This whitewashed cottage with sky-blue trim opened in 1930 as a drive-in. The staff still deliver some meals curbside to this day, and they remain cheerful curators of community, working the soda-fountain counter in a room lined with midcentury-style wood paneling. The food does the roadside genre proud. Most everyone comes for the crisp, flattop-griddled burgers. The masterpiece is the nut burger, crowned with crushed peanuts mixed into mayonnaise; the topping melds with sliced pickles, tomatoes, and onions righteously. Served with homemade onion rings and a strawberry milkshake made with house-churned ice cream, such a meal is a blissful evocation of Montana’s culinary culture.

 

The America's Classic award is given to restaurants with timeless appeal, each beloved in its region for quality foo... Read more >

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Happy Hour: Lana Kane Cocktail by 2016 Beard Award Semifinalist Polite Provisions

 

To honor this year’s Beard Awards, we asked each of our 2016 Outstanding Bar Program semifinalists to create a cocktail inspired by a television show. Erick Castro, partner at San Diego hot spot Polite Provisions, created this refreshing drink as an ode to Archer, “because the show’s writers are clearly big mixology nerds, consistently referencing the proper way to make classic cocktails.” Get the recipe.

 

Learn more about the 2016 James Beard Awards.... Read more >

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Next Week at JBF

 

Here’s what’s coming up at the James Beard House and around the country:

 

Monday, May 9, 7:00 P.M.

Harlem EatUp!

Savvy New York eaters know that some of the city’s best bites can be found north of Central Park, in the constantly expanding diverse dining scene of Harlem. For this special dinner, JBF Award winner Marcus Samuelsson has assembled a cadre of Harlem culinary hot-shots to give Beard House guests an exclusive taste of the upcoming Harlem EatUp! Festival, a celebration of the neighborhood’s arts, food, and culture.

 

Tuesday, May 10, 7:00 P.M.

... Read more >

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On the Menu: Friday, May 6, 2016

 

Here’s a taste of what’s on tap this weekend at the Beard House.

 

Friday, May 6, 2016
Sip and Savor the Finger Lakes, 7:00 P.M.
Debra Bermingham and Kim Engle, Bloomer Creek Vineyard, Hector, NY / Daňo Hutnik, Dano's Heuriger on Seneca, Lodi, NY / Shaina Loew, Prune, NYC / Justin Paterson and Matt Kelly, Hazelnut Kitchen, Trumansburg, NY
 

New York State’s picturesque Finger Lakes region beckons travelers and oenophiles with its extraordinary beauty and award-winning wineries. For this Beard House dinner, a group of local and Big Apple chefs will collaborate on late-spring menu paired with critically acclaimed wines from Bloomer Creek Vineyard, featuring stunning dishes like Endive with Red Wine–Poached Pears, Dano’s Goat’s Milk Blue Cheese, and House-Smoked Bacon; Ricotta Gnudi with Rabbit Sugo, Parsley Root Purée, Asparagus, an... Read more >

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2016 America's Classic: Bully’s Restaurant

 

Bully’s Restaurant
3118 Livingston Road, Jackson, MS

Owners: Tyrone Bully and Greta Brown Bully


Tyrone Bully and his father, both trained as masons, built this mansard-roofed restaurant with their own hands. Pride of place goes to a portrait of Civil Rights Movement martyr Medgar Evers. Bully’s opened as a snack shop. Nearby factory workers flocked there for cold-cut sandwiches. Regulars today include police officers, city council members, state legislators, and musicians who record at a nearby studio. Folks from all walks of life come for the oxtails, neckbones, macaroni and cheese, rice and gravy, and sweet potatoes. Tyrone Bully arrives at six each morning and stays until he locks the doors at night. Bully’s serves three different greens daily—typically collards, turnips, and mustards—which cooks strip, wash, and simmer in pork-infused broth. This is back-of- the-range cooking without peer.


The A... Read more >

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JBF’s Director of Food Policy Advocacy Katherine Miller on the Role of Chefs in the Fight for Good Food

Photo: Robert X. Fogarty

 

Katherine Miller describes her entrance into food policy as a “delicious accident.” After nearly two decades as a communications executive and campaign strategist working with leading organizations including the Bill and Melinda Gates Foundation, the MacArthur Foundation, the Knight Foundation, and the Aspen Institute, a chance phone call from JBF trustee Eric Kessler sent her down the path to her latest project: turning chefs into advocates. 

 

As founding executive director of the Chef Action Network, now an official initiative of the JBF Impact Programs, Miller has developed training and guidance for toques looking to become more engaged with issues they’re passionate about, and in her new role as JBF’s senior director of food policy advocacy, she’ll broaden that reach to expand and enhance the Foundation’s work to establish a... Read more >

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On the Menu: Thursday, May 5, 2016

 

Here’s a taste of what’s on tap today at the Beard House.

 

Cinco de Mayo, 7:00 P.M.
Adam Rose, Villalobos, Montclair, NJ
 

Thanks to the talented Adam Rose, the New York Times has declared that “New Jersey now has a modern Mexican culinary destination that wouldn’t be out of place in Los Angeles or Chicago.” We’ve tapped Rose, whose cooking draws on traditional recipes and indigenous ingredients, to present a spirited Cinco de Mayo feast. Get into the holiday mood with dishes like Jonah Crab Salad Sopes with Cucumber, Caviar, and Manzano Chiles; Seared Beef Tongue with Pistachio–Mulato Chile Salsa, Yerba Buena, Spring Peas, and Fingerling Potatoes; and Mole-Spiced Beef Brisket with Yuca, Huitlacoche, and Pipián Sauce.  
 

See the full menu below: 
 

  • Hors d’Oeuvre

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2016 America's Classic: Brooks' House of BBQ

 

Brooks’ House of BBQ
5560 State Highway 7, Oneonta, NY

Owners: Beth and Ryan Brooks


Brooks’ began in 1912, when John McClelland and his wife founded a chicken farm in upstate New York. A catering business followed, then a drive-in, and then, in 1961, Brooks’ BBQ. Their grandson is at the helm today. The rust-and- toffee interior features rooster-print wallpaper, a scalloped lunch counter, and state-themed paper place mats that detail the entirety of the “Brooks’ BBQ Campus.” The complex includes a banquet center, a gift store, a children’s park, a picnic area, and a sauce-bottling plant. Cooked on a 38-foot indoor charcoal pit, the barbecue chicken emerges with blistered skin and backyard flavor that goes bone-deep. A spiced apple ring, dyed deep garnet, tops each bird. Set on a back road that cuts into the Catskills, Brooks’ is a memory-making place for families driving to and from the mountains.

 

The America's Classic award is... Read more >

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JBFA in Photos: The 2016 Beard Awards Gala

Who's Who recipient Marcus Samuelsson

 

The envelopes have been unsealed, the winners have been toasted, and the hangovers have subsided. Next order of business: photo highlights from the fabulous 2016 James Beard Awards. Last week, we shared photos from our Book, Broadcast & Journalism Awards dinner, which took place at New York City's Pier Sixty. Now we're giving you a glimpse of the grand fête of the season: our Beard Awards gala, held at the Lyric Opera of Chicago, where guests feasted on delectable dishes created just for... Read more >

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On the Menu: Wednesday, May 4, 2016

 

Here’s a taste of what’s on tap today at the Beard House.


 
Bay Area Seafood Sophisticate, 7:00 P.M.
Matthew Dolan, Twenty Five Lusk and Tap [415], San Francisco
 

At his pair of superb San Francisco eateries, chef and co-owner Matthew Dolan combines his classic European technique with Northern California ingredients and sensibilities. For his Beard House reprise, Dolan will delight seafood lovers with a decadent and sustainability-minded feast, featuring dishes like Organic Beef Short Rib Pop Tarts with Cherry Tomato Candy; Cinnamon-Smoked Halibut with Crispy Fig Leaves, Pickled Avocado, Ramps, Uni, Goat Butter Powder, and Rye Crisp; and Sous Vide New York Strip Steak with Potato Waffle, Black Pepper–Tomato Jam, and Savory Maple Reduction that prove just how delicious conscious consumption can be.
 ... Read more >

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