Ask a Chef: Kyle Itani

 

On Friday, June 12, Kyle Itani will serve Beard House diners the Japanese-influenced American fare that earned his restaurant Hopscotch a rave review from the San Francisco Chronicle and a Michelin recommendation. For this dinner, he's preparing a meal ranging from elevated takes on childhood favorites to the latest creations on his restaurant's menu. We spoke to him about his favorite foods, the inspiration behind his Beard House menu, and what his next travel destination will be.

 

--

 

What is your inspiration behind the menu for this Beard House event?

Bringing the flavors and history of Japanese-American food into the spotlight. Also, to bring a snapshot of what my incredible staff does each night in Oakland.

 

What's a dish on your Beard House event menu that you're especially excited about or proud of, and why?... Read more >

Comments (0)

Ask a Sommelier: Amanda Danielson

 

Adventurous oenophiles know that Michigan's Old Mission Peninsula has a lot to offer, as shown by the multiple accolades showered on Trattoria Stella by Wine Spectator. The restaurant's team will bring their sophisticated interpretations of Italian food and Traverse City Wine Trail selections to the James Beard House on Thursday, June 11. We spoke to wine director Amanda Danielson about the diversity of the Great Lakes, her inspiration behind her Beard House menu, and her dreams of serving royals.

 

-- 

 

What’s your earliest food memory?

1970s Detroit: going into my grandparents’ cellar to pull up jars of canned fruits and vegetables that my grandmother preserved from items grown in their city garden.

 

What is your inspiration behind the wine pairings for this Beard House event?

The wines of Old... Read more >

Comments (0)

Ask a Chef: Paul C. Reilly

 

At Denver's cozy Beast + Bottle, chef Paul C. Reilly oversees a tightly curated menu of rustic American cuisine that reflects a reverence for ingredients. His sister and co-owner, Aileen Reilly, runs the front of the house at the intimate restaurant, which also boasts an in-house butchery program and an acclaimed wine selection. On Monday, June 8, the pair will bring their acclaimed fare to the James Beard House. To get a sneak peak, we chatted with Reilly about where he finds his inspiration, his dream culinary travel destination, and his all-time favorite cookbooks.

 

--

 

Who’s been your biggest inspiration?

My chef at [the now-closed] Danal, Ronna Welsh, (current owner of Purple Kale Kitchenworks in Brooklyn), showed me how... Read more >

Comments (0)

Ask a Chef: Paul Shoemaker

 

Trained in the kitchens of the French Laundry, Per Se, and Alain Ducasse, chef Paul Shoemaker brings technique-driven cooking and a Southern California sensibility to Firefly in Los Angeles. On Friday, May 15, he'll bring a taste of his elegant and whimsical fare across the country for a lavish dinner at the Beard House. Below, we've got the scoop on his professional surfing past, what nostalgia tastes like for him, and what inspired his upcoming menu.

 

--

 

What is your inspiration behind the menu for this Beard House event?

 

At my restaurant Firefly, we use California seasonality as our focal point to make playful dishes that support local purveyors, farmers, and ingredients. My Beard House menu reflects what’s fresh in the spring, combining the agriculture available on the East Coast with the flavors of the West... Read more >

Comments (0)

Ask a Chef: Cristian Rebolledo

 

Coming up on Wednesday, May 6th, you have the chance to sail away to the impossibly serene Turks and Caicos Islands thanks to chef Cristian Rebolledo. Every bite of his vibrant island fare will transport you to this tropical wonderland of white-sand beaches and turquoise seas. Below, some of our favorite quotes from an exclusive interview with Rebolledo of Alexandra Resort, Blue Haven, and Kitchen 218 at Beach House:

 

--

 

What is your inspiration behind the menu for this Beard House event?
I use creativity, inspiration, and the freshest ingredients while paying attention to the latest technologies and trends to get the best results. I use artistic presentation to create a connection between the food and the guest.

 

What's a dish on your Beard House event menu that you're especially excited about or proud of, and why?
The red ceviche... Read more >

Comments (0)

Ask the Chefs: How Did You Celebrate Your Beard Award Win?

David Chang

 

The hushed silence, the acceptance speeches clutched tightly in sweaty palms, the bright lights and cheers as the names are announced and the winners bound onstage: receiving a Beard Award is a dream come true for most chefs. So, what happens after the last medal is handed out? We asked some of the gala chefs for the 2015 JBF Awards how they celebrated their wins (hint: it involved a lot of bubbly).

 

Justin Aprahamian / Sanford, Milwaukee
With a big hug to my parents and wife, and a glass of Champagne.

 

Dave Beran / Next, Chicago
I went to Pouring Ribbons with a bunch of friends and sabered Champagne with my award.

 

Ashley Christensen / Poole’s Diner, Raleigh, NC
We ordered 36 Shake Shack... Read more >

Comments (0)

Ask a Chef: Michael Vignola

 

Michael Vignola of New York City hot spot Strip House will be cooking up a meat lovers' dream this Saturday, April 18. You don't want to miss this juicy affair at the Beard House coming up faster than you can grill a steak. Here are some of our favorite lines from an interview with this carnivore king:

 

--

 

What's your earliest food memory?
Some of my earliest food memories are Sunday dinners at my grandparents' house. Papa Jim and Nana Shirley always had a feast, whether it was Papa's baked clams or Nana's sauce. I was always around great fresh food that was cooked with love. My grandfather was the only man I knew who would be outside... Read more >

Comments (0)

Ask a Chef: Make or Buy Bread?

While it may seem that the scale has tipped toward housemade everything, even top toques will admit that the best option sometimes lies outside the restaurant kitchen. We asked chefs from around the country to spill about what they source in and out of house. They share their thoughts on bread in our final installment.

 

--

 

JBF Award Winner John Besh, Besh Restaurant Group, New Orleans: 

“I always said I would not make bread in my restaurants until I could make it as well as the bakers down the street. Now I have chefs that are able to do that, and I'm even opening a bakery, Willa Jean, with Kelly Fields and Lisa White.”

 

 

JBF Award Winner Ashley Christensen, Beasley’s Chicken + Honey, Chuck’s, Fox Liquor Bar, and Poole’s Downtown Diner, Raleigh, North Carolina:

“Bread is currently a split for us. We supplement house-baked breads with Tribeca Oven par-baked baguettes. We have a very talented pastry chef... Read more >

Comments (0)

Ask a Chef: Make or Buy Charcuterie?

While it may seem that the scale has tipped toward housemade ​everything, even top toques will admit that the best option sometimes lies outside the restaurant kitchen. We asked chefs from around the country to spill about what they source in and out of house. Today we hear their stances on charcuterie.

 

--

 

JBF Award Winner John Besh, Besh Restaurant Group: 

“We started raising hogs, and even went to the extent of buying a slaughterhouse, so that we would have access to the best pork to use for the sausage we make in our restaurants. “

 

 

JBF Award Winner Ashley Christensen, Beasley’s Chicken + Honey, Chuck’s, Fox Liquor Bar, and Poole’s Downtown Diner, Raleigh, North Carolina:

“We make all of our fresh sausages in-house. It’s a really neat means of harnessing specific flavors and bringing out unique characteristics in the various meats by way of ingredients, grinds, textures, and fat content. And... Read more >

Comments (0)

Ask a Chef: Make or Buy Pickles?

 

While it may seem that the scale has tipped toward housemade ​everything, even top toques will admit that the best option sometimes lies outside the restaurant kitchen. We asked chefs from around the country to spill about what they source in and out of house. In our first installment, the pros dish on their pickling preferences.

 

--

 

JBF Award Winner Ashley Christensen, Beasley’s Chicken + Honey, Chuck’s, Fox Liquor Bar, and Poole’s Downtown Diner, Raleigh, North Carolina: 

“We make all kinds of pickles in-house. At Chuck's, we do dill cucumber burger pickles, at Beasley's we pickle green tomatoes for the fried chicken thigh biscuits, and at Poole's we have our pickled spring ramps and the fermented beet tops that we use to spike relishes and mayos. With all of the bounty of North Carolina, it’s not a question of to pickle or not, it’s what to pickle next.”

 

 

JBF Award Winner Maria... Read more >

Comments (0)

Pages