Ask a Chef: September Beard House Toques Share their Guilty-Pleasure Foods


As we transition from warm summer days to cooler temperatures and the harvest that fall brings, we also welcome a formidable roster of culinary talent to the Beard House—including a few JBF Award nominees. Highlighting cuisines and techniques from across the globe, these top toques bring tastes of Venice, New Orleans, Jackson Hole, and Atlanta (just to name a few) to the Big Apple. We asked our September guest chefs to spill about their favorite, most indulgent guilty-pleasure foods. Not surprisingly, cheese, chocolate, pizza, and even foie gras made the cut. Read on to see what chefs really crave when their restaurant kitchens are closed.


What’s your ultimate guilty-pleasure food? 


September 10: Brian Mercury, Harvest Restaurant

"Sour gummy worms."


September 11: Bill Glover,... Read more >

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Ask the Chefs: Brennan's Team on New Orleans Cuisine


Ten years after Hurricane Katrina struck New Orleans, we are honored to celebrate the city’s resilience with the fabled Brennan family at an exclusive dinner later this month at the Beard House. With a menu devoted to the renowned seafood of the South, host Ralph Brennan and his team of world-class chefs will bring their crave-worthy combination of historic opulence and modern techniques up North to the Big Apple. As our excitement builds for their Creole cooking, we spoke to the chefs about their inspiration behind this dinner, their guilty-pleasure foods (think sweets), and their top places to chow down in the Crescent City. 


Slade Rushing, Brennan's 
Austin Kirzner, Red Fish Grill
... Read more >

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Ask a Chef: "Top Chef" Winner Hosea Rosenberg


After reigning supreme on Top Chef: New York, Hosea Rosenberg went on to make an indelible mark on Boulder’s food scene with his Blackbelly concept. Later this month, the acclaimed toque will bring his talents back to the Big Apple to showcase facets of his farm, restaurant, and butcher shop for a dining experience from the source to the plate. In anticipation of his upcoming dinner, we spoke to Rosenberg about his guilty-pleasure foods, dry-aged beef, and the sage advice he received from Jacques Pépin.



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

To showcase what we’re doing at the new restaurant—mainly the butchery, dry-aging, and dry-curing.


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

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The Southern Food New York Needs, According to Chef Matthew Bell


Southern-inspired fare is all the rage in New York City these days, but Matthew Bell, the chef at South on Main in Little Rock, Arkansas, will bring his interpretation to a special dinner at the James Beard House tonightWe caught up with the chef to learn where he eats on every visit to the big Apple, who he wants to grab dinner with while he's in town, and what Southern food he thinks NYC needs.


What is your favorite place to eat in New York, and what do you order there?
Matthew Bell: I only get to New York every so often from Little Rock so I always like to try new places—or classics I have never been to. The one place that seems to get me every time I am in town is... Read more >

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Ask a Chef: Tom Colicchio's Tips for Reducing Food Waste


Let’s get real for a second: chefs all across the country are talking about food waste, but it’s not just up to the producers, restaurants, and knife-wielders to lead the charge. There’s plenty that consumers and home cooks can do to help tackle the problem, and sometimes a little advice is all it takes to get started. Below, we arm you with tips on reducing waste in your own kitchen from world-renowned chef, restaurateur, and multiple JBF Award winner Tom Colicchio, who recently debuted as MSNBC’s first-ever food correspondent.


Plan Ahead

Make a list before heading to the grocery store; it will help curtail impulse purchases that wind up getting thrown out.

 ... Read more >

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Ask the Chefs: Chris Newstrom and Brent Karlicek of Phoenix's Upward Projects


From scoop to slice and growler to glass, the Upward Projects restaurants seem to have an answer for Phoenix diners’ every hunger pang. On August 20, chef Chris Newstrom and beverage director Brent Karlicek will bring their culinary cornucopia to the Beard House for a sampling of the Southwest. Read on to hear how Ben Franklin fits into their equation and why embracing local food has become a fixture in their restaurants.




Who’s been your biggest inspiration?

CN: I've had too many inspirations throughout my career to pick just one. I would say that always pushing yourself and being surrounded by great people is the key to being inspired.


BK:... Read more >

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Ask a Chef: The Four Seasons Resort Costa Rica's Mario Alcocer


On Thursday, July 30, escape to paradise at the Beard House with this exquisite Costa Rican–inspired dinner from chef Mario Alcocer. After more than two decades honing his craft at Four Seasons properties in California, chef Mario Alcocer is now at the helm of the Four Seasons Resort Costa Rica at Peninsula Papagayo, a premier eco-adventure destination with an innovative and luxurious tropical cuisine. We got the chance to hear more about the early stages of his career and find out who runs his late-night kitchen at home.




Who’s been your biggest inspiration?

It has changed from time to time depending on what stage of my personal and professional life I have been in. Growing up, my father inspired me to always try my... Read more >

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Ask a Chef: Proof + Pantry's Julio Peraza


Newly appointed as executive chef of Dallas’s Proof + Pantry, Julio Peraza lands at the James Beard House tonight to serve up some seasonally-inspired American fare. We chatted with Peraza about where he likes to eat when he's in town, what chef he'd like to dine with during his visit, and how to make his delectable snow crab salad (pictured above and recipe here).


Peraza is a 13-year veteran of the restaurant industry who hails from El Savador. His extensive resume boasts hot spots like the St. Regis Hotel in Kauai, Michael Mina’s American Fish at the Aria Hotel in Las Vegas, and David Myers’s Comme Ça in Los Angeles. He also helmed... Read more >

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Ask a Chef: What’s Your Favorite Ice Cream Haunt?


We asked some of our past Outstanding Pastry Chef award winners to tell us about their choice scoops. 


Johnny Iuzzini (2006)
Sugar Fueled, Inc

I am lucky enough to live near Odd Fellows Ice Cream, which I consider to be one of the most creative and delicious ice cream shops in the world. Some of my favorites to date: lemon meringue pie, with chunks of lemon curd, bits of burnt meringue, and graham cracker streusel, all folded into a lemon-scented ice cream. Chorizo caramel uses rendered chorizo fat to flavor the caramel that’s swirled throughout the ice cream, which is infused with cooked chorizo. 


Michael Laiskonis (2007)
Institute of Culinary Education, NYC

My new favorite stop for ice cream is a relatively new discovery for me: Terre Adélice in Lyon, France. My favorite thing to order is a few scoops of ice cream and sorbet, pairing some of the... Read more >

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Ask a Chef: Kyle McClelland


Dallas hot spot Proof + Pantry draws crowds with its eclectic cocktails and whimsical take on American cuisine, serving up inspired bites like bone marrow with onion marshmallows. Join us at the Beard House on Wednesday, July 22 as chef Kyle McClelland brings diners to the edge of our national culinary frontier through seasonal fare and innovative techniques. Read on to learn how this creative-minded chef began his career and why Chinese food is his guilty pleasure.




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

I designed this menu based on my years of cooking. There are pieces from all the restaurant and places I have worked at, and my menu is a... Read more >

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