Happy Hour: Champion of the Sun Cocktail by 2016 Beard Award Semifinalist The Olde Bar

 

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. Inspired by It’s Always Sunny in Philadelphia, Chris Mann and his team at the Olde Bar concocted this cheeky tippler because the characters poke fun at “fancy” gin cocktails. Featuring two local Philly products—Bluecoat American Dry Gin and Yards Brewing Co. IPA—the Champion of the Sun cocktail is steeped in the City of Brotherly Love's culture. Get the recipe.

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Next Week at JBF

 

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

 

Wednesday, May 4, 7:00 P.M.

Bay Area Seafood Sophisticate

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, proving just how delicious conscious consumption can be.

 ... Read more >

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What We're Reading This Week

 

Perfect these outdoor-cooking techniques before the first dinner party of the summer. [America’s Test Kitchen

 

Refugees are finding employment throughout the food industry. [Eater

 

This easy, salmon breakfast bowl will make you feel as though you woke up in Japan. [Bon Appétit

 

Programs across the country turn to veterans for the next generation of farmers. [NPR Food

 

Add these shows to your TV diet for a weekly dose of humor, drama, and most importantly, food.... Read more >

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Interview with JBF Award Nominee Jenner Tomaska of Chicago's Next

JBF Award nominee Jenner Tomaska of Next in Chicago

 

For Jenner Tomaska, it's already been an eventful year in a still-young 2016: the Next chef earned a Rising Star nomination in March, then a promotion to executive chef following the departure of JBF Award winner Dave Beran. Tomaska's debut service at Next will take place this Saturday, just two days before the 2016 James Beard Awards. Below, find out what you can expect from his forthcoming "South America" menu and more. 

 

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JBF: The last menu at Next was inspired by the Alps. What was one of your favorite dishes on this menu? We’d also love to hear more about how the menu was developed. 

 

Jenner Tomaska: We developed the menu to reflect traveling through the Alps, starting in the outskirts of France and Germany, ascending to the "top of the mountain" for a vantage point of all the countries, and then ... Read more >

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Interview with Jen Hidinger and Ryan Smith of Atlanta's JBF Award–Nominated Staplehouse

 

One of Atlanta’s hottest seats to snag is at Staplehouse, a neighborhood restaurant known for its warm hospitality, locally sourced ingredients, and thoughtful menus. In addition to their expertly crafted fare, another standout feature of the 2016 Best New Restaurant nominee is the fact that it contributes 100 percent of its post-tax profits to the Giving Kitchen, a nonprofit that provides emergency assistance grants to metro Atlanta restaurant workers facing unanticipated hardship. We spoke with business manager Jen Hidinger and head chef Ryan Smith about Staplehouse’s history, their favorite places to eat out, and why their goal is to make memorable food.

 

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Ask the Chefs: Finger Lakes Toques on Top Wine Region Eats

 

New York State’s picturesque Finger Lakes region beckons travelers and oenophiles with its extraordinary beauty and award-winning wineries. For an upcoming Beard House dinner, a group of local and Big Apple chefs will collaborate on a stunning late-spring menu paired with critically acclaimed wines from Bloomer Creek Vineyard. In anticipation of this dinner, we caught up with winemakers Debra Bermingham and Kim Engle, the proprietors of Bloomer Creek Vineyard; along with chefs Shaina Loew of New York City hot spot Prune; and Justin Paterson of Hazelnut Kitchen in Trumansburg, New York. Read on to see what they have to say abo... Read more >

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Interview with Ravi Kapur from San Francisco’s JBF Award–Nominated Liholiho Yacht Club

 

With appearances on best-of lists from Bon Appétit, Food & Wine, Eater, and the San Francisco Chronicle, Liholiho Yacht Club has taken the Golden Gate City by storm. Lauded for its heritage-driven, Hawaiian-inspired fare, the menu also pulls from Northern Californian, Japanese, Chinese, Korean, and Indian culinary traditions with inventive dishes like pork belly with pineapple and Thai basil; and beef tongue steam buns with kimchi. We spoke with chef Ravi Kapur about the inspiration behind the restaurant’s concept, where to get the best noodle soup in the Bay Area, and how spam has been woven into Hawaii’s culinary fabric.

 

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JBF: How would you describe Liholiho Yacht Club’s culinary style? What do you hope to share with your diners?

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On the Menu: Thursday, April 28, 2016

 

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


 
 
Celebrity Chef Tour / Nashville, 6:00 P.M.
Host Chef Jacob Strang / JBF Award Winner Justin Aprahamian, Sanford Restaurant, Milwaukee / Steve Phelps, Indigenous, Sarasota, FL / Hosea Rosenberg, Blackbelly Market, Boulder, CO / JBF Award Winner Jason Stanhope, FIG, Charleston, SC 
 

Our national Celebrity Chef Tour dinner series is coming to the Music City for a night of tempting bites from top-notch toques like JBF Award winners Justin Aprahamian and Jason Stanhope, and Top Chef’s Hosea Rosenberg. 
 
Check out the event listing for more information.
 

 

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Ask a Chef: Matthew Dolan on Sustainable Seafood and San Francisco Eats

 

At his pair of superb San Francisco eateries, Twenty Five Lusk and Tap [415], 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, proving just how delicious conscious consumption can be. In anticipation of his dinner, we spoke to the industry vet about perfecting his octopus preparation, some of his favorite places to dine in the Bay Area, and why he'll eat any and all types of pizza. ... Read more >

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Overheard at the 2016 JBF Book, Broadcast & Journalism Awards

JBF Award winners Steven Cook and Michael Solomonov

 

Put a bunch of writers, producers, journalists, and media hosts in a room together, and you’re bound to get a few worthy bon mots. Here are some of our favorite quotable lines from last night’s Book, Broadcast & Journalism Awards, which capped a celebratory evening with hilarious and inspiring sentiments.

 

“I thought you had to grow a beard for this event.”—Steven Cook, International Award and Cookbook of the Year Award winner with Michael Solomonov for Zahav: A World of Israeli Cooking

 

“A toast to my wife, who as a female computer scientist faces some of the same struggles as female chefs, and to all the... Read more >

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