Happy Hour: Five Rosés to Drink for Memorial Day Weekend


Our love for the modern cocktails at the JBF Award–winning Bar at the NoMad is tried and true. But we also think that patrons would be remiss to overlook the restaurant’s globe-spanning wine list, tightly curated by sommelier Tom Pastuszak. Here, he shares some recommendations for what we all want to be drinking over the holiday weekend: rosérosé, and more ... Read more >

Comments (0)

On the Menu: Week of May 25


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


Wednesday, May 27, 6:30 P.M.
Celebrity Chef Tour: Charlotte, NC
For reservations or more information, please visit jamesbeard.org/celebrity-chef-tour. For sponsorship opportunities, please contact Julie Marshall at 212.633.9145 or jmarshall@jamesbeard.org.


Wednesday, May 28, 7:00 P.M.
Lambs and Clams 
Lamb shepherd Craig Rogers is famous for the annual party he throws at his Virginia farm, where chefs gather to cook lamb, eat oysters, and let loose. For this Beard House reenactment, chefs Scott Crawford and John Critchley have designed a knock-your-socks-off menu featuring lamb from Rogers, bivalves from acclaimed oy... Read more >

Comments (0)

Sustainability Matters: May 22, 2015


School districts in six major cities have announced they are swapping Styrofoam lunch trays for compostable plates. [Mother Jones


Activist groups are protesting labor and ingredient sourcing policies in advance of McDonald’s annual shareholder meeting. [NPR


Whole Foods is known for helping food artisans achieve mainstream success, but those... Read more >

Comments (0)

Expo Milano: An In-Depth Video from Monacle


At Expo Milano, the first world’s fair that’s all about food, open now through October in Milan, 145 countries have assembled to celebrate cuisine and identify potential solutions to improve the global food system and feed the burgeoning world population. A showcase of national dishes, futuristic design and architecture, and other cultural assets, the fair is an unprecedented and ambitious gathering, and this video from Monacle captures its impressive and immense scope. See a cameo by Mitchell Davis, our executive vice president and USA Pavilion’s chief creative officer, at the 53-second mark. Glimpses of the USA Pavilion can be seen throughout the piece.


The James Beard Foundation and the International Culinary Center have led the production of USA Pavilion, themed "American Food 2.0," at Expo Milano. The global gathering launched May 1 and will remain open through October.

 ... Read more >

Comments (0)

Throwback Thursday: James Beard Takes It Outside

Photo by Ron Callvert


Pull out your grills and dust off your wicker baskets: it's almost Memorial Day. Here at JBF, we're always looking for an excuse to escape the confines of the kitchen and cook delicious food outside. For this TBT, we're honoring James Beard's own appetite for al fresco fare. Whether gallivanting off to a picnic or hosting an outdoor soirée, Mr. Beard was always game for a thermos of Bloody Mary, delicately charred scallops, or barbecued steak. With the grilling season upon us, we're taking his expert advice to heart:

"The delicate turning of a pit over, or in front of, a fire is certainly a most delectable way to roast a prime joint or a tender bird. The resulting crispness of skin and juiciness of flesh is inviting to the eye, tantalizing to the nose, and an unbounded joy to the palate."—James Beard's Treasury of Outdoor Cooking (Gallery Press, 1960)

Comments (0)

Bill Telepan, Part II: From Blubber Burgers to Boot Camp

Photo c/o Telepan


In part two of our interview with Bill Telepan (read part one here), the celebrated chef tells us how he addresses issues outside the cafeteria, how our Chefs Boot Camp for Policy and Change made him uncomfortable, and why his ultimate goal is to become obsolete. 


JBF: Wellness in the Schools (WITS) covers more than just than the food served in school cafeterias. What else do you address? 


Bill Telepan: Right now, only about three-and-a-half to four hours per year are spent on food and nutrition education in schools. We started WITS Bits, which are 20-minute classes where we teach kids nutrition through real examples. Some things we do include are building a “blubber burger” to show with lard what goes into a fast food cheeseburger, and showing them how much sugar is actually... Read more >

Comments (0)

What We're Reading: May 21, 2015


Restaurants bring home the bacon when they add it to their menus, but those savings don’t extend to the customers. [FWF


Upgrade your fudgsicles with this recipe for a refined, homemade version of everyone’s favorite frozen treat on a stick. [NYT


Britain’s salt-reduction program has been heralded as highly influential, but its impact has been blunted by the election of a new parliament. [... Read more >

Comments (0)

Video: Dandelion Greens with Bacon Dressing


We've partnered with Simmer, a new app that allows you to generate step-by-step recipe videos that you can create, watch, and share from your very own kitchen. In the coming weeks and months, we'll continue sharing instructional videos that will teach you how to create tantalizing dishes from JBF Award winners, Beard House chefs, and even Beard himself, all prepared in James Beard's historic New York City kitchen.


According to James Beard, "among the first harbingers of spring are the tender shoots of dandelions, and they appear early enough to tempt one's longing for fresh greens." To celebrate the much-... Read more >

Comments (0)

Bill Telepan: It Started with a Sandwich

Photo c/o Telepan

Chef Bill Telepan’s message is simple. We all deserve to eat better. When he’s not personally making sure the customers are well fed at his eponymous Upper West Side eatery, Telepan, he’s in a few unlikely places—New York City public school cafeterias and Capitol Hill—seeing to it that good food is something that everyone grows up with access to. In part one of our series on James Beard Foundation Boot Camp Alumni, we talked to Bill Telepan about how he get kids to eat salad, how to get politicians in D.C. to take up a cause, and how some of his famous friends are joining him on the front lines of the city’s school cafeterias. 


JBF: You’re known for your passion for improving school food. How did that issue capture your attention in the first place?


Bill Telepan:... Read more >

Comments (0)

What We're Reading: May 20, 2015


Not sure if your steak is done? Try poking your face. [Food52


These days, buying organic doesn’t necessarily mean avoiding Big Food. [FWF


Can the USDA really go through the 29,000 comments they received about the new Dietary Guidelines? [Food Politics


Meet testaroli, the pasta that’s also a pancake. [... Read more >

Comments (0)