Happy Hour: The NoMad Bar's Sherry Bloody Mary

 

We've partnered with Simmer, a new app that allows you to generate step-by-step recipe videos that you can create, watch, and share from your very own kitchen. In the coming weeks and months, we'll continue sharing instructional videos that will teach you how to create tantalizing dishes from JBF Award winners, Beard House chefs, and even Beard himself, all prepared in James Beard's historic New York City kitchen.

 

When in need of a hair of the dog remedy, there’s nothing quite like a good Bloody Mary to

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Happy Hour: Cane & Table's Tiki Cocktail

 

Get ready to unwind for the weekend with Absent Stars, a whimsical, tropical cocktail from New Orleans mixologist Nick Detrich. Detrich breathes new life into the popular 20th century tiki movement at his Crescent City restaurant and bar, Cane & Table, a semifinalist for our 2015 JBF Outstanding Bar Program award. Serving up bites and beverages that hint at the transfer of spices, sugar, and rum between island nations and the rest of the world, Cane & Table honors the influence of Caribbean cuisine and culture in New Orleans. 

 

With his Absent Stars creation, Detrich revamps a classic tiki drink by highlighting the bold white grapefruit notes and tart ... Read more >

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Happy Hour: Arnaud's Boozy Night Tripper

Photo by Hadi Ktiri

 

We've partnered with Simmer, a new app that allows you to generate step-by-step recipe videos that you can create, watch, and share from your very own kitchen. In the coming weeks and months, we'll continue sharing instructional videos that will teach you how to create tantalizing dishes from JBF Award winners, Beard House chefs, and even Beard himself, all prepared in James Beard's historic New York City kitchen.

 
Acclaimed New Orleans establishment Arnaud’s is famous the world over for their classic Creole cuisine set in the city’s historic French Quarter. Nearly a century old, the family-

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Happy Hour: Sustainable Winemaking with Merry Edwards

 

With the future of food and drink on our minds following our annual JBF Food Conference earlier this week, we caught up with Merry Edwards, a longtime champion of sustainable winemaking and our 2013 JBF Outstanding Wine, Beer, or Spirits Professional Award winner, to discuss her pioneering work at her eponymous Russian River Valley property.

 

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JBF: Can you give us a specific example of how a sustainable practice in your vineyards ultimately affects the quality of your wine?

 

ME: We use organic mushroom compost, a by-product from... Read more >

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HAPPY HOUR: JAMES BEARD'S FRENCH SEVENTY-FIVES

 

We've partnered with Simmer, a new app that allows you to generate step-by-step recipe videos that you can create, watch, and share from your very own kitchen. In the coming weeks and months, we'll continue sharing instructional videos that will teach you how to create tantalizing dishes from JBF Award winners, Beard House chefs, and even Beard himself, all prepared in James Beard's historic New York City kitchen.

 

What could be more fun, indulgent, and celebratory than a Champagne cocktail? Based on a Tom Collins, this recipe was originally published in James Beard's first book. While some recipes for this classic mashup of gin and bubbly skimp on the spirit, ... Read more >

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HAPPY HOUR: PEGU CLUB'S HOMEMADE GINGER BEER

 

A powerhouse with medicinal properties, ginger has a warming effect on the body, stimulates circulation, reduces inflammation, and inhibits viruses and bacteria—all of which makes it the perfect antidote to the impending cold season. We toss it into soups and sautés, steep our favorite teas with it, and even better, mix it into our cocktails. Here, Pegu Club mixologist extraordinaire Audrey Saunders shares her recipe for homemade ginger beer. We love using it in a Moscow Mule, Dark & Stormy, or just about any cocktail to add soothing hints of warmth and spice. Get the recipe here.

 

Elena North-Kelly is senior editor at the James Beard Foundation. Find her on Twitter and ... Read more >

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HAPPY HOUR: CLOVER CLUB'S LETTER OF MARQUE

 

We know you’re itching to shut down your computer and unwind for the weekend, ushering in the blissful two-day respite with a Friday evening cocktail. Cling to those final warm evenings before the autumn chill sets in with a tropical tiki libation; one of our all-time favorites is the Letter of Marque cocktail served at Julie Reiner’s Clover Club in Brooklyn. Created by bartender Ryan Lilola, who keeps a stash of coconut cream and tiki gear with him anytime he's behind the bar, this concoction is a clever homage to an unusual tradition. 

 

“A letter of marque was essentially government-sanctioned piracy, a document that let privateers get away with acting like pirates,” he explains. “Considering that tiki was founded on escapism, this drink was a ticket for our guests to escape their daily... Read more >

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Happy Hour: Make the Negroni Bianco

 

We've partnered with Simmer, a new app that allows you to generate step-by-step recipe videos that you can create, watch, and share from your very own kitchen. In the coming weeks and months, we'll continue sharing instructional videos that will teach you how to create tantalizing dishes from JBF Award winners, Beard House chefs, and even Beard himself, all prepared in James Beard's historic New York City kitchen.

 

The ruby-hued Negroni, which traditionally consists of equal parts gin, red vermouth, and Campari, is one of our all-time favorite cocktails. But as... Read more >

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Happy Hour: Meet the Refreshing Sweet Basil Cocktail

 

We've partnered with Simmer, a new app that allows you to generate step-by-step recipe videos that you can create, watch, and share from your very own kitchen. In the coming weeks and months, we'll continue sharing instructional videos that will teach you how to create tantalizing dishes from JBF Award winners, Beard House chefs, and even Beard himself, all prepared in James Beard's historic New York City kitchen.

 

As many of us bid adieu to glorious summer Fridays, one thing that makes our longer end-of-week hours more palatable is knowing that we'll soon be sipping this elegant and refreshing... Read more >

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Happy Hour: Wine Wisdom from Blackberry Farm's Andy Chabot

 

Nestled at the foot of the Great Smoky Mountains, Blackberry Farm is an American culinary mecca: an on-site creamery, bakery, and butcher supply the Barn's kitchen with cheese, bread, and meat; heirloom seedlings are carefully tended in the extensive gardens; and foragers harvest wild muscadine grapes and huckleberries from deep in the Tennessee woods. Add a James Beard Award to the bucolic bounty: in 2014 the dining destination also took home the national honor for Outstanding Wine Program. The 160,000-bottle collection is more than a decade in the making and includes older vintages and coveted verticals from some of the world's greatest wine estates, such as the Rhône Valley's famed Château Rayas... Read more >

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