Ask a Chef: JBF Award Winner Jose Garces and the Garces Group Tell All

 

JBF Award winner Jose Garces oversees close to 20 restaurants across the country. At his upcoming Beard House dinner, we’ll be getting a taste of his Rural Society concept, a contemporary, Argentine-inspired steakhouse with locations in Chicago and Washington, D.C. In anticipation of the upcoming dinner, we spoke with Garces and two of his chefs, Louis Goral and Cory Morris, about the inspiration behind the menu, their guilty-pleasure foods, and the best places to chow down in our nation’s capital. 

 

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

Jose Garces: I’m really excited to highlight Rural Society, our Argentine parrilla. We've partnered with Loews Hotels in Washington, D.C. and Chicago to share the best of Argentina... Read more >

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Ask a Chef: November Beard House Toques Share the Best Advice They've Ever Received

 

As we bundle up and brace for the dropping temperatures, there's practically nothing we enjoy more than warming ourselves from the outside in by feasting on autumn's colorful bounty. With the frost setting in, we welcome a formidable roster of culinary talent to the Beard House. Highlighting cuisines and techniques from across the globe, these top toques bring tastes of Arizona, the Bay Area, Chicago, and the U.K. (just to name a few) to the Big Apple.

 

We asked our November guest chefs to share the most memorable and encouraging advice they've ever received—read on to see find out what tokens of truth these chefs hold near and dear.

 ... Read more >

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Ask a Chef: Thanksgiving Sides

 

We asked some of the country's top toques to tell us about their favorite dishes to serve with turkey:

 

“True to my upstate New York roots, I make good old-fashioned green bean casserole, with cream of mushroom soup, and French’s onions on top. We call them GBs at my house.”
—Anne Burrell, NYC

 

“If I were to serve a Thanksgiving dinner with no turkey and all sides, I would serve scalloped potatoes with Brussels sprouts and brown butter, and mashed sweet potatoes with homemade marshmallows on top.”
—Ben Ford, Ford’s Filling Station L.A. Live, Los Angeles

 

“I do the turkey thing, but I love brioche stuffing. I can’t get enough of it.”
—Michael Kramer, The Lazy Goat, Greenville, SC
 

*Get Michael Kramer’s brioche stuffing recipe... Read more >

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Ask a Chef: November Beard House Toques Share Their Guilty-Pleasure Foods

 

As we bundle up and brace for the dropping temperatures, there's practically nothing we enjoy more than warming ourselves from the outside in by feasting on autumn's colorful bounty. With the frost setting in, we welcome a formidable roster of culinary talent to the Beard House. Highlighting cuisines and techniques from across the globe, these top toques bring tastes of Arizona, the Bay Area, Chicago, and the U.K. (just to name a few) to the Big Apple.

 

We asked our November guest chefs to spill their favorite guilty-pleasure foods. Not surprisingly, grilled cheese, burgers, tacos, and ramen (amongst other hearty fare) made the cut. Read on to see what chefs really crave when their restaurant kitchens are closed.

 

November 2: Michael Langdon, Glenmaura National Golf Club, Moosic, PA

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Ask a Chef: November Beard House Toques Share their Most Memorable Meals

 

As we bundle up and brace for the dropping temperatures, there's practically nothing we enjoy more than warming ourselves from the outside in by feasting on autumn's colorful bounty. With the frost setting in, we welcome a formidable roster of culinary talent to the Beard House. Highlighting cuisines and techniques from across the globe, these top toques bring tastes of Arizona, the Bay Area, Chicago, and the U.K. (just to name a few) to the Big Apple. 

 

We asked our November guest chefs to share an unforgettable meal from recent memory. While their responses ran the gamut from a high-end, white tablecloth dining experience all the way to an improvised, foraged dinner, it's evident that tasty food, excellent drinks, and close friends and family were the common thread. Read on to see what kind of mouthwatering meals these culinary authorities... Read more >

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Why Beard House Chef Michael Fiorelli Wants to Have Dinner With Eric Ripert

Photo by Andrea Bricco

 

As the driving force behind his Manhattan Beach–based restaurant, Love & Salt, chef Michael Fiorelli exudes California cool with respectable seriousness when it comes to cooking classic Italian cuisine. Fiorelli was in New York City last month for his James Beard dinner, and we chatted with the acclaimed chef about his favorite restaurant in the city, what he thinks the Big Apple is missing, and why he wants to grab dinner with Eric Ripert... Read more >

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Into the Fire: Giada De Laurentiis on Her Las Vegas Gamble and How She Came Out Smokin'

 

Emmy Award–winning chef Giada De Laurentiis is known for many things: her celebrated Food Network shows, elegant California-inflected Italian cooking, and contagious smile, among them. Now with an eponymous Las Vegas restaurant under her belt, the petite powerhouse’s brand continues to grow ever more fierce—and New York City diners will be treated to an evening of Sin City decadence when the celebrity chef brings her iconic fare to the Beard House at the end of this month. In anticipation, senior editor Elena North-Kelly caught up with De Laurentiis about her favorite recipes, biggest on-screen disasters, how she overcame her greatest personal and professional hurdles, and more.

 

JBF: What inspired the menu for your upcoming Beard House dinner? Are there any particular dishes that you’re most... Read more >

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Ask a Chef: October Beard House Toques Share the Best Advice They've Ever Received

 

Now that it's officially fall, we are more than happy to bid adieu to the scorching summer heat and indulge in hearty, comforting dishes that reintroduce us to autumn's colorful bounty. And as we say hello to sweater weather, we also welcome a formidable roster of culinary talent to the Beard House. Highlighting cuisines and techniques from across the globe, these top toques bring tastes of Italy, Oakland, Cincinnati, and Boston (just to name a few) to the Big Apple. We asked our October Beard House chefs to share the most memorable and encouraging advice they've ever received—read on to see find out what tokens of truths these chefs hold near and dear.

 

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October 1: Cody and Samantha... Read more >

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

 

Now that it's officially fall, we are more than happy to bid adieu to the scorching summer heat and indulge in hearty, comforting dishes that reintroduce us to autumn's colorful bounty. And as we say hello to sweater weather, we also welcome a formidable roster of culinary talent to the Beard House. Highlighting cuisines and techniques from across the globe, these top toques bring tastes of Italy, Oakland, Cincinnati, and Boston (just to name a few) to the Big Apple. We asked our October guest chefs to spill about their favorite guilty-pleasure foods. Not surprisingly, fried chicken, Champagne, 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? ... Read more >

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Ask a Chef: Italian Cooking with Gabriella Ganugi

Maritozzo, a sweet, yeasted roll filled with fresh whipped cream.

 

An authority on the rich history of Tuscan cuisine, Gabriella Ganugi is no stranger to sharing her knowledge of Italian fare with Beard House guests. After all, she has been making an annual sojourn to Mr. Beard’s storied New York townhouse for over a decade. Later this month, Ganugi returns, along with a talented team from Florence's Apicius International School of Hospitality for an autumnal ode to Tuscan flavors, highlighting the incredible quality of the region’s salumi, olive oil, produce, and other singular ingredients. In anticipation of perennially popular homage to her culinary heritage, we chatted with la regina della cucina italiana (or, the queen of Italian cooking) to find out which dish she’s most excited to share with guests, her ultimate guilty-pleasure food, and the best spot to eat like a local when in Florence, Italy.

 ... Read more >

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