On the Menu: Week of June 16

Upcoming events at the James Beard House


Here's what's on deck at the James Beard House:


Monday, June 17, 7:00 P.M.

Heart and Soil

Farm-to-table is more than just a buzzword at Pig & Prince, where chef Michael Carrino assists local livestock breeders, cures his own meats, and tends a nearby greenhouse. Now the Beard House alum is returning with friend and winemaker Maynard James Keenan for a celebration of the Garden State.


Tuesday, June 18, 7:00 P.M.

South Beach Swizzle

A sleek and glamorous steakhouse on Miami Beach’s sophisticated Lincoln Road, Meat Market offers a bill of fare that befits its environs: stylish seafood, striking steaks, and reimagined sides, all prepared with aplomb by its talented executive chef, Sean Brasel.

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JBF on the Air: Michael Romano


On the latest installment of Taste Matters, Mitchell Davis welcomed JBF Award winner Michael Romano, director of culinary development for Union Square Events and Union Square Hospitality Group. Romano discusses his latest book, Favorite Staff Meals from Our Restaurants to Your Home, a collection of staff meal recipes from the USHG restaurant family. The dishes are simple enough to be prepared in a snap, but sophisticated enough to please some of the industry's most discerning palates. Listen below to learn more about the book, his interest in Japanese culture, and his restaurant philosophy.


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Letter from the President: Taste America

James Beard Foundation's Taste America


James Beard was an educator, prolific cookbook author, pioneering television personality, and a promoter of American cuisine long before “farm-to-table” and “American regional cooking” were part of our culinary lexicon. He was a tireless traveler, bringing his endorsement of good food and recipes prepared with fresh, wholesome American ingredients, to a country just becoming aware of its own culinary heritage.


As a tribute to his legacy, this fall we are taking our Foundation on the road for a national culinary festival, Taste America. With the help of our presenting sponsor, Chase Sapphire Preferred® Visa Signature, we’ll be stopping in ten cities: Boston, Chicago, Las Vegas, Los Angeles, Miami, New York City, Philadelphia, Phoenix, San Francisco, and Washington, D.C.


Joining us will be a team of Taste America All-Stars led... Read more >

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Recipe: Greek Yogurt Mousse with Poached and Candied Rhubarb

Aleishe Baska's recipe for Greek Yogurt Mousse with Poached and Candied Rhubarb, adapted by the James Beard Foundation


There's one reason why we love this winsome parfait from pastry chef Aleishe Baska of Bill's Food & Drink in New York City: it gives us two hits of rhubarb. Baska poaches small pieces of the stalks in a lightly boozy mix of sugar and wine, while slender slices are coated in syrup and baked until sweet and crunchy. You can up the rhubarb dosage by making some refreshing granité from the leftover poaching liquid.


Get the recipe here.

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JBF Kitchen Cam