On the Menu: Week of June 2

Upcoming events at the James Beard House


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


Sunday, June 2, 7:00 P.M.

Friends of James Beard Benefit: Nantucket, MA

Salt air. Raw, briny oysters. Crisp, chilled wine. There’s no better way to usher in the summer season than with an elegant seaside meal on New England’s quaint Nantucket Island. For this special Friends of James Beard Benefit, host chef Erin Zircher and her colleagues have crafted a menu as lovely and refreshing as the ocean vista itself.


Monday, June 3, 7:00 P.M.

Spring Sake, Global Flavor

For a tiny restaurant, O Ya pulls in big praise. It topped Frank Bruni’s list of America’s best new restaurants in 2008, while chef Tim Cushman received our Best Chef: Northeast award last year.... Read more >

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Bocuse d'Or USA Now Accepting Applications for 2015 Competition



Applications for a spot on the Bocuse d'Or USA team are now being accepted




Think you have what it takes to represent America at the world's most prestigious culinary competition? The Bocuse d'Or USA Foundation is now taking applications for a coveted spot on Team USA, which will go on to compete at the next Bocuse d'Or in Lyon, France in 2015. The entry period ends June 30. 


Led by our friends Daniel Boulud, Thomas Keller, and Jerome Bocuse, the foundation will invite eight applicants to audition for the team this fall, with two possible outcomes: one competitor, along with his or her commis, may be chosen to advance directly to Lyon, or the directors could select four finalists to compete in a national competition in 2014. In the latter scenario, the winner of the national contest will go on to represent the United States at the Bocuse d'Or.... Read more >

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Recipe: Tarte Tropézienne with Strawberries and Pistachios


If you want to serve a dessert that will turn heads, take the time to prepare Meredith Tomason's stunning version of tarte Tropézienne, a classic pastry of the French Riviera. Tomason slathers a burnished wheel of brioche with creamy, orange blossom–scented custard, then bejewels the filling with juicy strawberries and fragrant pistachios.


Get the recipe here.

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Recipe: Rhubarb Barbecue Sauce


Nothing against rhubarb pie, but we appreciate ways to enjoy these tart, crimson stalks that don't require a sugar bombardment. To wit: this barbecue sauce from Idaho-based chef Adam Hegsted harnesses rhubarb's puckery flavor without maxing out on sweetness. You have to hot-smoke the rhubarb on your stovetop in order to produce the smoky undertones in the condiment, but all you need for the technique is a large pot, a wire rack that fits inside, and some wood chips.


Get the recipe here.

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On the Menu: Week of May 26

Upcoming events at the James Beard House


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


Wednesday, May 29, 7:00 P.M.

Beach Chic

Sexy standout Juvia, which recently won our 2013 Outstanding Restaurant Design award, offers guests a striking indoor/outdoor penthouse setting with stunning views of Miami Beach—but the real reason diners (and celebrities) flock to the restaurant is for its adventurous yet impeccably crafted menu. Experience the distinctive Japanese, French, and Peruvian cuisine of chef Laurent Cantineaux and his team.


Thursday, May 30, 7:00 P.M.

Chesapeake Bounty

It’s well known for its sports teams and historic port—and your favorite television show may have even been filmed there. But Baltimore is also home to a thriving restaurant scene. Join... Read more >

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