Introducing the Legal Smörgåsbord

 

If you really want to make it big in the food world, chances are you'll need professional savvy and skills that go beyond a mastery of impeccable brunoise.
 
On Monday, June 4, we're offering an inaugural Legal Smörgåsbord, a series of business and law–focused sessions that will help chefs succeed outside of the kitchen. Led by attorneys Brian Mencher and David Beame of Beame & Mencher LLP, the day's topics will include copyright and trademark law, contract negotiations, endorsements, and much more.
 
The sessions are free for JBF Professional and Student members, while others must pay $25 to attend. Get more details here. Call 212.627.2308 to reserve.

Comments (0)

Get a Taste of JBF in Bentonville, Arkansas

 

If you happen to be in the Bentonville, Arkansas, area early next month, be sure to check out the city’s restaurant week, which is part of the Downtown Bentonville Inc. culinary festival and larger Arts Fest. What’s more, if you purchase the association’s Culinary Krewe membership, you will also receive a complimentary JBF Friend membership.
 
Bentonville is also home to one of our Serving up James Beard participants, Tusk & Trotter. If you visit this brasserie and order one of the three items connected to the promotion, you’ll be donating to our Silver Anniversary Scholarship Drive.

Comments (0)

Recipe: Chilled Watermelon Soup with Mint and Ginger

 

Even though splitting open a watermelon before it's officially summer feels like sacrilege, we're thankful that this chilled watermelon soup from Las Vegas–based chef Carla Pellegrino has come to rescue us from the recent spike in temperature. Made with blended frozen watermelon and served with a mound of crushed ice in its center, this dish will cool you to the core. Get the recipe here

Comments (0)

Recipe Roundup: Spring Peas

Pea recipes from the James Beard Foundation

Let this springtime staple shine in every course of a meal (even dessert!) with this menu of fresh and vibrant pea recipes.

 

Sweet Pea Toasts with Spicy Coppa
Begin the meal with these simple crostini, which are topped with a rustic pea purée and diced coppa, an Italian, dry-cured salume. 

 

Chilled English Pea Soup with Fava Bean–Almond Salsa
Peas partner with another green star of spring, the fava bean, in this soup from Peels restaurant in New York City.

 

Pan-Seared Scallops with Spring Pea and Grana Padano Purée
Chef Piero Premoli underpins marjoram-scented scallops with a blend of sweet peas, Italian Grana... Read more >

Comments (0)

On the Menu: Week of May 27

 

Here's what's happening at the Beard House next week:

 

Wednesday, May 30, 12:00 noon
Beard on Books: Barb Stuckey
In her book, Taste What You’re Missing: The Passionate Eater's Guide to Why Good Food Tastes Good, food developer Barb Stuckey demystifies the science of taste by providing an eye-opening look at how individual biology, genetics, and the brain converge to create a personal experience of everything we taste.

 

Wednesday, May 30, 7:00 P.M.
Louisiana Farm-to-Table Dinner
At Jolie’s Louisiana Bistro, chef Manny Augello pays tribute to Acadiana—the state’s culturally rich Francophone region—with a menu that highlights bold Creole flavors and locally sourced ingredients. Join us to celebrate Augello’s take on Southern farm-to-table cuisine at his Beard House debut.... Read more >

Comments (0)

Recipe Roundup: Cocktails

 

Toast to warm-weather entertaining with one of these refreshing and decidedly grown-up cocktails from some of our favorite mixologists.

 

Donaji
Inspired by the legendary sacrifice of a beautiful Oaxacan princess, this citrusy, Mezcal-based cocktail was created by Julian Cox of Rivera in L.A. The rim of chopped chapulines (grasshoppers) is strictly optional.

 

Paddington
A touch of the famous bear's beloved orange marmalade rounds out this absinthe and rum cocktail from David Slape of New York City's PDT, which took home our inaugural Outstanding Bar Program award in 2012.

 

Turf
Chill your cocktail glasses ahead of time to keep this gin lovers' drink from 2012 Outstanding Bar Program nominee... Read more >

Comments (0)

Pages