JBF on the Air: Tsukiji Fish Market

JBF's Mitchell Davis talks about Tsukiji Fish Market on Taste Matters


On this week's episode of Taste Matters, JBF's Mitchell Davis brings us behind the scenes at the famous Tsukiji Fish Market in Tokyo, Japan. As the largest wholesale fish and seafood market in the world, it handles more than 400 different types of seafood, ranging from tiny sardines to giant tuna—and even some of the most expensive caviar on the market. Mitchell explains the logistics behind Tsukiji, how the goods are transported to restaurants around the globe, and how the quality of distribution differs between Japan and the United States. Listen below to learn more!


Comments (0)

Recipe Roundup: Southern Seafood Spectacular

Recipe for Cornmeal-Crusted Oysters with Sriracha Rémoulade, adpated by the James Beard Foundation


Make yourself a pitcher of sweet tea to sip alongside this Southern-inspired menu of fried oysters, sweet olive-oil poached shrimp, a spicy crayfish ragout, and a towering coconut cake. Porch swing not included.


Cornmeal-Crusted Oysters with Sriracha Rémoulade

You'll want to dip everything in your fridge into the spicy, lime-spiked mayo that accompanies these crisp fried oysters.


Poached Shrimp with Creamed Corn, Marinated Tomatoes, Butter Beans, and Basil

Butter beans are a Southern staple, but lima beans make a fine substitute.... Read more >

Comments (0)

Recipe Roundup: Summer Soups

Matthew Jennings's recipe Chilled Young Carrot Soup with Clotted Cream, Pistachios, and Mint, adpated by the James Beard Foundation


Chilled soup is a staple in our kitchen this time of year: it's easy to make, endlessly versatile, and an ideal showcase for our favorite seasonal ingredients. Paired with a loaf of crusty bread and a hunk of good cheese, any of these recipes would make a perfect summer supper.


Chilled Sorrel Soup with Jonah Crab Salad and Jerusalem Artichokes

Michael Lomonaco tames tart sorrel with sweet crab and Jerusalem artichokes in this cool, creamy soup.

 ... Read more >

Comments (0)

JBF Awards Over Ninety Students 2013 Culinary Scholarships


The James Beard Foundation Scholarship Program assists aspiring and established culinary professionals who plan to further their education at a licensed or accredited culinary school—and since its commencement, the scholarship program has awarded more than $4.6 million to deserving students who excel in the culinary craft. Ninety-four students were granted a total of $437,707.00 in financial aid this year.


“I am very proud to announce that this year marks the largest amount of student financial aid to ever be awarded by our nonprofit,” said Diane Harris Brown, director of educational and community programming. “Our prestigious scholarship program has been dedicated to educating the future great chefs and restaurateurs of America. These promising professionals provide a glimpse into the future of our country’s diverse culinary heritage.”


... Read more >

Comments (0)

Recipe Roundup: Margaritas and More



This summery, light, and (mostly) easy Mexican-inspired menu starts with tart cucumber margaritas and ends with a decadent flan topped with roasted strawberries.


Summer Margaritas

Rick Bayless uses a cucumber-and-tequila base to make these smooth and dangerously drinkable margaritas.


Isthmian-Style Scallop Ceviche

Thinly sliced scallops are marinated in lime juice and then tossed with cilantro, ginger, and habaneros in this refreshing and super-simple appetizer from chef Ivy Stark.


Grilled Achiote-Rubbed Red Snapper

Achiote is a combination of crushed annatto seeds, vinegar, salt, garlic, and spices, and can be found at Latin markets and some... Read more >

Comments (0)

JBF Partners with Taste of Tennis

The James Beard Foundation is the 2013 Taste of Tennia beneficiary


Food is the obvious name of the game here at the James Beard Foundation, but this month, we're dipping our toes into the wide world of sports.


Taste of Tennis, the world's premier food and tennis experience, drafts professional athletes and influential chefs for a unique tasting event with a sports twist. Each year, a portion of the event's proceeds benefits an organization that exemplifies passion, dedication, and excellence. The 14th Annual BNP Paribas Taste of Tennis is proud to name the James Beard Foundation as its 2013 beneficiary. In addition to amazing food, this one-of-a-kind experience on August 22 will feature a variety of themed lounges, signature cocktails, and appearances by host Serena Williams and headlining chef and JBF Award winner Marcus Samuelsson. (Other participating chef talent includes JBF Award winner Michael Solomonov, Top Chef Masters winner... Read more >

Comments (0)

Announcing the Taste America Local Dish Challenge

The James Beard Foundation's Taste America Local Dish Challenge


Earlier this summer, we announced our upcoming Taste America Local Dish promotion, a national fundraiser for our educational programming and initiatives. Getting involved is easy: just visit a participating restaurant and order its official Local Dish. A dollar from every dish sold will be donated to JBF's Taste America Education Drive. 


But it doesn't stop there. We decided that Local Dish needed a little competitive spirit, so today we're unveiling the Taste America Local Dish Challenge. How it works: when you order a Local Dish at a participating restaurant, snap it on your phone and upload it to Instagram, tagging your image with #JBFTasteAmerica and a hashtag for your city. At the end of the two-month-... Read more >

Comments (0)


JBF Kitchen Cam