On the Menu: Week of May 13

 

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

 

Tuesday, May 15, 7:00 P.M.
Pino Luongo’s Mediterranean Feast
A pioneer of modern Italian cuisine in America, Pino Luongo made his mark with Tuscan trattoria Il Cantinori and iconic restaurants Coco Pazzo and Le Madri. Luongo recently returned to the kitchen with the opening of Morso, where executive chef Tim Ryan (formerly of Picholine and Bouley) and sous chef Scott Burnett serve impeccably crafted Mediterranean fare.

 

Wednesday, May 16, 12:00 noon
Beard on Books: Hugh Acheson
When Ottawa chef Hugh Acheson settled in Georgia and opened the critically acclaimed Five and Ten restaurant, he became deeply connected to his adopted home state. His book, A New Turn in the South: Southern Flavors... Read more >

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Recipe Roundup: JBF Award Gala Inspiration

 

To commemorate JBF's 25th anniversary, we asked each of the gala reception chefs to create a dish inspired by one of Beard's recipes. Here are a few of Jim's original dishes that were so artfully tweaked on Monday night:

 

Blini with Caviar
Gary Danko's crisp blini topped with smoked salmon and Pacific Plaza caviar was a riff on this classic Beard recipe.

 

Chicken with Tarragon
"I believe that if ever I had to practice cannibalism, I might manage if there were enough tarragon around," Beard once famously declared. Though the Awards were a cannibalism-free zone, Beard's version of Poulet à l'Estragon was the inspiration for Tre Wilcox's gala reception dish: seared shrimp served with tarragon–Parmesan grits.

 

Jim... Read more >

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2012 JBF Award Winners

 

In case you missed last night's coverage, here's the complete list of our 2012 JBF Award winners! 

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25th Anniversary Cake!

 

In honor of the James Beard Foundation’s 25th Anniversary this year, our good friend Duff Goldman (aka Ace of Cakes) created this amazing cake!

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Award Winner Recap

 

And the last of the Awards go to:

  • Outstanding Restaurant Design: Bentel & Bentel Architects, Le Bernardin, NYC
  • Outstanding Restaurant Graphics: Pandiscio Co., The Americano at Hôtel Americano, NYC
  • America’s Classics: The Fry Bread House, Phoenix
  • Who’s Who of Food and Beverage in America Inductees:
  • Grant Achatz, Chef and Author, Chicago
  • Mark Bittman, Journalist and Author, NYC
  • Dana Cowin, Editor and Journalist, NYC
  • Emily Luchetti, Pastry Chef and Author, San Francisco
  • Marvin Shanken, Publisher, NYC
  • Lifetime Achievement: Wolfgang Puck
  • Outstanding Pastry Chef: Mindy Segal, Mindy’s HotChocolate, Chicago
  • Best New Restaurant: Next, Chicago
  • Outstanding Service: La Grenouille, NYC
  • Outstanding Restaurateur: Tom Douglas, Tom Douglas Restaurants, Seattle
  • Outstanding Restaurant: Boulevard, San Francisco
  • Outstanding Chef: Daniel

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Outstanding Chef: Daniel Humm

 
Our Outstanding Chef award, presented by All-Clad Metalcrafters, goes to:
 
Daniel Humm
Eleven Madison Park, NYC
 
Daniel won Best Chef: New York City in 2010. Given the chance to host James Beard for dinner, he would serve New York–inspired dishes like Eleven Madison Park’s egg cream, Long Island clambake, and their take on New York cheesecake. 
 
During his first week working in an American restaurant, the Switzerland native was introduced to the JBF website by his sous chef. He remembers thinking how honored he would feel if he were ever asked to cook at the Beard House. One year later, he was invited to do just that—and it was the start of an amazing relationship.

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Outstanding Restaurant: Boulevard

 

Photo by Kent Miller

 
Boulevard
San Francisco
 
This is the fourth time this award has gone to a restaurant in the San Francisco Bay Area. Chef Nancy Oakes won Best Chef: Pacific in 2001 and is one of this evening’s gala chefs. 

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