Entertaining Tips from Carla Hall


To help you prep for a stellar Beard Awards viewing party, we tapped the chef, television personality, and host of our 2015 Book, Broadcast & Journalism Awards, Carla Hall, for some sage advice. Below, the former caterer shares her top tips.


Turn Down the Volume


I want background music at a cocktail party, not something that will take over the conversations. The playlist depends on the crowd you’re entertaining, but jazz is always a good place to start.


Make It Ahead


I like to prep and cook as much as I possibly can in advance. I want to enjoy my guests! Plus, as a recovering caterer, I can’t help but think that way. Even the hot... Read more >

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Overheard at the 2015 JBF Book, Broadcast & Journalism Awards


The winners of last weekend's 2015 Book, Broadcast & Journalism Awards were as eloquent in their acceptance speeches as they were in their winning bodies of work. We couldn’t help but note some of the most inspiring, hilarious, and quotable lines of the night to share, below. 


“Is that Rick Bayless right there? That’s the coolest thing ever.”

— Keith Schroeder, Focus on Health Book Award winner for Cooking Light Mad Delicious: The Science of Making Healthy Food Taste Amazing​


“Anyone can butcher—which also sounds like the sequel to Ratatouille.”

— Adam Danforth, Reference and Scholarship Book Award winner for Butchering Poultry, Rabbit, Lamb, Goat, and Pork: The Comprehensive Photographic Guide to Humane Slaughtering and Butchering


“I hope this book can inspire people to tread more lightly and compost.”

— Amy Chaplin, Vegetable Focused and Vegetarian Book Award... Read more >

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Interview with Stuart Brioza of the Progress, Nominated for Best New Restaurant


San Francisco power duo Stuart Brioza and Nicole Krasinski are no stranger to the James Beard Awards: in 2013, the pair took home our Best New Restaurant medallion for State Bird Provisions, and now, just two years later, they’re nominated in the same category for their newest concept, the Progress, located just next door. Read on for Stuart Brioza's insights on the restaurant's unique shared-plates format, its organic environs, and where he plans to chow down in Chicago.


JBF: We’ve been asking all of the chefs behind our Best New Restaurant nominees to tell us the stories behind the restaurants’ names. Can you share yours?


Stuart Brioza: ​The Progress was actually the name of the theater that our restaurant’s building was originally built as in 1911.

 ... Read more >

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Recipes for Your LIVE Beard Awards Viewing Party​


The culinary industry's biggest night goes down this weekend, so start planning a gathering with your food-loving friends for a screening of the James Beard Awards! On Monday, May 4, the 2015 ceremony will be streamed live from Lyric Opera of Chicago, where your favorite food world stars and hometown heroes will take the stage to claim their silver medallions. No viewing party would be complete without a selection of decadent and crowd-pleasing canapés, so whip up these elegant bites from past Beard Award winners, and you’ll be voted Outstanding Chef in your own circle. 


Easiest Chicken Liver Mousse


Every party spread needs a luxe, spreadable treat. This one comes from Jamie Bissonnette, our 2014 Best Chef: Northeast and co-... Read more >

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Interview with April Bloomfield of the Spotted Pig, Nominated for Outstanding Restaurant

April Bloomfield


For ten years, the Spotted Pig has assuredly upheld an egalitarian ethos while also basking in enviable cultural cachet—no easy feat in one of the world’s most fickle and fastidious dining cities. Now that the restaurant has earned its first Outstanding Restaurant nomination, we discussed the Pig's enduring appeal, its under-the-radar best dishes, and more with executive chef April Bloomfield.




JBF: Congrats on your nomination! All of our Outstanding Restaurant nominees have been operating for at least ten years. We’d love to hear your thoughts on why the Pig has been successful for an entire decade, and why New Yorkers continue to love to dine there.


AB: Thank you so much! We are thrilled to be nominated. It is such an honor to be recognized for this restaurant that means so much to me. I think people like the Pig because it offers a welcoming, comfy space where you can get delicious, consistent... Read more >

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Coming of Age in the 90s


As the Beard Awards turn 25, we look back at how the iconic program made its mark  


Remember the food scene in 1991? Rick Bayless does. “We used to build towers in the 1990s, and they had to be deconstructed before you could eat it,” says Bayless of the era’s most iconic plating trend. “I’ll never forget the first time I went to Alfred Portale’s Gotham, and he built everything really tall.” Back in 1991—the year of the inaugural Beard Awards—there might have been edible towers but there were no gastropubs, no ramen temples, no Nordic hot spots. Restaurant-goers did not share food photos and television had not yet spawned a Food Network. Food & Wine magazine anointed some guy named Tom Colicchio “Best New Chef,” Mario Batali was still a faceless cook at a place called Rocco’s, and David Chang was 14 years old. 


By 1991, the bacchanalia of the eighties, with its overwrought salmon mousse quenelles and rich Alfredo... Read more >

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Interview with Beverly Kim and Jon Clark of Best New Restaurant Nominee Parachute

Beverly Kim and Jon Clark of Parachute


At Parachute, a 40 seater in Chicago's Avondale neighborhood, husband-and-wife team Jon Clark and Beverly Kim present a unique vision of Korean-American cuisine, borrowing flavors from France, China, Morocco, and elsewhere. Read on to learn more about the duo and their Best New Restaurant–nominated venture.




JBF: Your website describes the cuisine as globally inspired Korean-American. What inspires you when you’re developing your dishes and menu?


JC + BK: There are several different inspirations to our dishes. The product themselves inspire us to create dishes that highlight the seasons. We're also inspired by our food memories.


JBF: What’s the story behind the restaurant’s name? 


JC + BK: To us, Parachute is a personal story of turning negatives to positives. It also represents having an open mind, being free flowing, and safety. ... Read more >

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The 2015 Book, Broadcast, and Journalism Awards: Complete Winner Recap


Thanks for joining us for the 2015 Book, Broadcast, and Journalism Awards! Here's the full list of tonight's winners. Congratulations to all! 



2015 Book, Broadcast & Journalism Award Winners

The James Beard Foundation would like to acknowledge the generous support of Breville.



Book Awards


Cookbook Hall of Fame


Barbara Kafka



Cookbook of the Year: 


Yucatán: Recipes from a Culinary Expedition

David Sterling

(University of Texas Press)



American Cooking 



Sean Brock




Baking and Dessert  


Flavor Flours:... Read more >

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The 2015 JBF Publication of the Year: Gravy

Directional, multiplatform, and enriching, Gravy, a publication of the Southern Foodways Alliance (SFA), has a vital mission: “to document, study, and celebrate the diverse food cultures of the changing American South.” The SFA publication and its affiliated podcast deliver splendidly on that mission. Led by editor-in-chief John T. Edge, who is also director of the SFA, the magazine is edited by Sara Camp Arnold. Tina Antolini hosts and produces the Gravy podcast. Taken together, Gravy finds inventive and provocative ways to tell compelling stories.


Although slight in size, this quarterly magazine, delivered to all SFA members and paired with its weekly podcasts, is broad and effective in its editorial intent. We want to read it and listen to it, to engage with the foodways and oral traditions of real people. Neither generational nor biased, with stories both urban and rural, Gravy invites us into the cultural and... Read more >

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2015 JBF Journalism Award Winners

Molly Wizenberg (Photo by Anna Mowry)


Here's our final recap from tonight's ceremony: the Journalism Award winners! Stay tuned for Publication of the Year.


The 2015 Journalism Award winners:


Dining and Travel


The India Issue

The Editors of Saveur




Food and Culture 


“The Toxic, Abusive, Addictive, Supportive, Codependent Relationship Between Chefs and Yelpers”

Rebecca Flint Marx

San Francisco Magazine



Food and Health


“Against the Grain”

Michael Specter

The New Yorker



Food-Related Columns



Tamar Haspel

The Washington Post


 ... Read more >

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JBF Kitchen Cam