On the Menu: May 2 through May 8

Here’s what’s happening at the Beard House and around the country next week: Sunday, May 2, 6:00 P.M. 2010 James Beard Foundation Media & Book Awards To welcome the James Beard Foundation Book Awards to our annual Media Awards dinner and ceremony, this year’s Chefs have been selected not only for their culinary accomplishments but also for their literary prowess. In addition to their talents behind the stove, each of our chefs is a respected cookbook author who has shared his or her culinary secrets with an eager reading (and cooking) audience. Monday, May 3, 6:00 P.M. 2010 James Beard Foundation Awards Ceremony and Gala Reception The culinary industry is built on a tradition of mentorship – a

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Awards Watch: Experience Monday's Awards on Delights & Prejudices and Twitter

Can’t make it to Lincoln Center on Monday? You can still experience the thrill of the JBF Awards right here on Delights & Prejudices: we’ll be live-blogging all the festivities, as well as tweeting from @beardfoundation—and don’t forget to make your thoughts known by including #jbfa in your own tweets! Just like years past, we've invited the team at Savory Cities to conduct and film interviews on the red carpet. We’ve also assembled a fleet of guest bloggers who will report, eat, and rub elbows with all the fabulous food folk in attendance. Let us introduce them: Carol Blymire: With the French Laundry Cookbook already under her belt, Blymire is now making her way through the

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Giveaway: illy Latte Art Contest Finalists

When we began this little contest we had no idea it would result in a battle: free pour fanatics v. etching affcionados. Our final five reflect both artistic styles and we think each is beautiful in its own way. But what we think doesn't really matter; it's what you love that will determine who can look forward to an illy machine in the mail. So take a look at the photographs below and vote for your favorite. The winner will be announced on Tuesday, May 4. Small Tulip Photo #1: Small Tulip by Jonathan Sinclair Morris 100_1062b Photo #2: Shawn1931

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Awards Watch: More Reception Chefs Q & A

On Tuesday we asked what the JBF Awards reception chefs hate to eat. Today we're learning what they would be if they weren't chefs: "A BMW motorcycle mechanic." –Jonathan Benno, Patina Group Restaurant at Lincoln Center, NYC "A mediocre musician." –Kevin Binkley, Binkley’s Restaurant, Cave Creek, AZ "If I weren’t a chef I would be a farmer. I was raised on a farm and I loved growing our own ingredients." –JBF Award Winner Jean François Bruel, Daniel, NYC "I would be a race car driver. (My dad owns and builds race cars.)" –Jennifer Carroll, 10 Arts by Eric Ripert, Philadelphia "Either a bicycle mechanic or a heavy metal guitar god." –Pastry Chef Bill Corbett, Coi, San Francisco "If I weren’t a chef, I would be a bicycle mechanic.

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Awards Watch: Readers' Choice, Best New Restaurant

James Beard Foundation Awards weekend is upon us! While we've been busy polishing the medallions and chilling the Champagne, you've been letting us know who you think deserves to win in the Food Blog and Website categories. Now that the polls have closed, we're excited to report that Hunter Angler Gardener Cook conquered the Food Blog vote, while Saveur.com was the victor in the Website contest. For our final readers' choice vote, we're picking a category that is sure

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Eye Candy: Tony Mantuano and Friends

Tony Mantuano and his Spiaggia crew pose for a photo with student volunteers from the French Culinary Institute and the Institute of Culinary Education in the Beard House kitchen. The chef, who will compete in the champions round of Top Chef Masters next month, prepared a dinner to celebrate Spiaggia's 26th year in the business. To see more photos from Mantuano's event, click here. Want to rub elbows with the best and brightest of the culinary world? Click here to find our student volunteer application.

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Awards Watch: Reception Chefs Q & A

The 2010 JBF Awards are just days away, and we're so excited to see our reception chefs and taste what they have in store for us. In anticipation of the big shindig, we picked these cooks' brains about everything from where they first toiled in the restaurant industry to their lofty ambitions. Perhaps the most amusing discovery was that chefs—whom many of us expect to possess an indiscriminate love for all things food—can still be picky eaters. Look below to see some of their aversions: "Canned tuna.  No matter how “good” any brand is, it is always terrible." –Christopher DiMinno, Clyde Common, Portland, OR "Greasy food." –Noriyuki Sugie, IRONNORI, Venice, CA "Balut

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