More than 35 years after James Beard wrote American Cookery
, American chefs have transcended their underdog status. Among those chefs who have achieved celebrity in their own right, some have even become icons. At this year's gala dinner and auction we're celebrating American cuisine and the icons who helped create it. And what better way to do so than a fantastic multi-course menu? Here's a preview of what will grace the tables at Wednesday's sold-out event at the Four Seasons Restaurant:
JBF Award Winner Fabio Trabocchi, The Four Seasons Restaurant, NYC
Otoro with Fennel Pollen
Kumamoto Oysters with Cauliflower and Lobster Aspic
Parsnip Cappuccino with Périgord Black Truffles
Foie Gras Sandwiches on Pain d'Epice
Nantucket Bay Scallops with Parsley and Piment d'Espelette
JBF Award Winner Dan Barber
April Bloomfield and her team plate a pork trio of head cheese, terrine, and rillettes during her Beard House dinner
last Monday. View more images of the pig-packed event here
(Photo by Eileen Miller)
Warm and full of integrity. That’s how Barbara Haber described JBF Award winner Paula Wolfert and her recipes at Beard on Books last week. After the introduction, Wolfert gave us some background about her lifelong love affair with cooking and the foods of the Mediterranean. She quit college to attend Le Cordon Bleu and went on to work with James Beard when she was only 19. After a very hard and tiring summer doing catering jobs with John Clancy, she decided to go to Morocco. According to Wolfert, in the 1950s, “if you were a writer and a beatnik, you went to Tangiers.” She didn’t go for the food, but it worked its way into her cooking, and she expanded out into the rest of the Mediterranean and, as she says, “it swept me away.” She went on in 1973 to write Couscous and other Good Food from Morocco, which became the definitive sourcebook for Moroccan cuisine.
Years later, Wolfert has penned over a dozen... Read more >
Here’s what happening at the Beard House and around the country next week:
Tuesday, November 10, 7:00 P.M.
Taste of the Colli Bolognesi
Experience a taste of Italy’s gastronomic capital when the food and wine of the renowned Colli Bolognesi area outside of Bologna fill the Beard House. Chef Paolo Parmeggiani of Trattoria del Borgo will create an unforgettable menu to be paired with the sought-after wines of Frederico Orsi’s biodynamic vineyard, Orsi Vigneto San Vito.
Wednesday, November 11, 6:00 P.M.
American Icons: Gala Dinner and Auction
Join the James Beard Foundation for an incredible celebration of American cuisine and its culinary legends. Our annual gala dinner and auction is the most anticipated culinary event of the season, featuring
Our online auction
officially closes at 4:00 P.M. on Monday, November 9, which means you still have a few more days to bid on spectacular gourmet, travel, and gift packages!
And we're still adding new offerings, including a trip to the annual Oregon Truffle Festival in Eugene. The winning bidder will get a coveted seat at the decadent Grand Truffle Dinner prepared by beloved local chefs Stephanie Pearl-Kimmel and Rocky Maselli, as well as Gabriel Rucker, Naomi Pomeroy and other feisty Portland newcomers. After feasting on your fill of this buried treasure, you'll spend the night at the C'est la Vie Inn, a beautiful bed and breakfast housed in an impeccably restored Queen Anne Victorian mansion. To learn more about the package and make your bid, click
Yesterday, almost 25 years to the day after the Who’s Who of Food & Beverage
in America was founded jointly by Cook’s
and Restaurant Business
magazines, our vice president, Mitchell Davis, participated in a panel at NYU Fales Library on the food world intelligentsia. (In 1990 the James Beard Foundation folded the Who’s Who into their annual awards program.) Organized and moderated by restaurant consultant and JBF Who’s Who member Clark Wolf (inducted in 2008), the panel addressed the changing role of elites in matters culinary. Wolf, who helped Cook’s
publisher Christopher Kimball organize the Who’s Who group at its onset, asked panelists to describe how they think the food world has changed over the last 25 years. Davis, who completed his Ph.D. in NYU’s Food Studies department earlier this year, presented some of
Fourth-generation fly fisherman and chef Chris Parsons snuck in this surprise hors d'oeuvre of salt-roasted clams during his Beard House reception last week. Click here to view more photos from the night
(Photo by Michael Johnston)
We’re less than a week away from our sold-out American Icons Gala Dinner and Auction
at the Four Seasons Restaurant, and in case you thought we were kidding about all of the wonderful things that will be on offer, get a load of the labyrinth of boxes in our offices.
To learn what’s inside them, visit www.jbfauction.cmarket.com
, where you can bid on travel, dining, kitchenware, gifts, and other packages. At the event itself we’re featuring a selection of incredible, money-can’t-buy live auction packages, including a Daniel Boulud burger blowout, a gastronomic tour of France, and a cake made and delivered by the Ace of Cakes, Duff Goldman.
Don’t have a ticket for the event, but want to bid on a package? Contact Yvon Ros
at 212.627.2090 to learn about