Chefs Break from the Kitchen for JBF’s Chefs Boot Camp for Policy and Change

Photo by Jeff Gurwin

 

This fall, from September 13 through 15, more than a dozen chefs will come together at Shelburne Farms in northern Vermont for the James Beard Foundation’s eighth Chefs Boot Camp for Policy and Change. During the intensive three-day session chefs will hone the policy and advocacy skills they need to be effective champions for their chosen food-system causes. This Chefs Boot Camp for Policy and Change program is conducted in partnership with the Chef Action Network (CAN), with support from Shelburne Farms and the Osprey Foundation.


 
“As we embark on our eighth Chefs Boot Camp for Policy and Change, the Foundation is thrilled to have played a role in helping so many talented chefs put their thoughts into actions in creating a healthier, more sustainable food system,” said Kris Moon, senior... Read more >

Comments (0)

Expo Milano: Mentor Minds

 

An extension of the USA Pavilion at Expo Milano, the first-ever world's fair that's all about food, the Mentor Minds series is a collection of shorts featuring interviews with some of the leading thinkers in food, art, business, and other industries. Here's an installment starring Dorothy Cann Hamilton, founder of the French Culinary Institute (now the International Culinary Center) and president of the Friends of the USA Pavilion Milano 2015, the organization that produced the Pavilion and oversees the project during its six-month run. Watch the video above to hear her thoughts on scaling up a mindful food business, why the public places so much trust in chefs, and more. Watch the complete Mentor Minds series... Read more >

Comments (0)

Eye Candy: White House Chef Cristeta Comerford's Summer Garden at Expo Milano

Photo: USA Pavilion

 

On any given day at Expo Milano, the first-ever food-focused world's fair that's been open in Milan since May, visitors can experience a veritable buffet of international cuisine, state-of-the-art technology and design, and delectable food-themed programming. Modeled after our own James Beard House in New York City, the USA Pavilion–affiliated James Beard American Restaurant pop-up at Expo Milano features different award-winning guest chefs every week.
 


Last week, diners were... Read more >

Comments (0)

On the Menu: Week of August 24

 

Here’s what’s coming up at the James Beard House and around the country:

 

Monday, August 24, 7:00 P.M.

Virginia Beach Bash

With its endless beaches, idyllic national parks, and abundance of fresh seafood, it’s no surprise that Virginia Beach attracts visitors in droves. Indulge in vacation luxury with a feast curated by the team at Zoës Steak & Seafood, a regional institution dedicated to highlighting the state’s decadent seasonal and sustainable offerings.

 

Tuesday, August 25, 7:00 P.M.

New Appalachian

This special Beard House dinner is a celebration of the often less-traveled culinary terrain of Appalachia. Anne and Richard Arbaugh, whose South Hills Market and Café is a West Virginia gem, will present a menu that features their at once modern and highly personal take on their... Read more >

Comments (0)

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 >

Comments (0)

On the Menu: Week of August 17

 

Here’s what’s coming up at the James Beard House and around the country:

 

Monday, August 17, 7:00 P.M

Southern Charm

After honing his skills at Little Rock’s acclaimed Ashley’s at the Capital Hotel, chef Matthew Bell has struck out on his own with South on Main, a restaurant and performance venue that marries music, readings, screenings, and more with a menu of refined regional fare. Come to the Beard House for a taste of Bell’s sophisticated take on Southern favorites, for a meal that’s sure to be worthy of a standing ovation.

 

Tuesday, August 18, 7:00 P.M.

Philly Meets Pittsburgh

Square 1682, Philadelphia
No rivalries here: for this special Beard House dinner, chefs from stylish Kimpton Hotel properties in Philadelphia and Pittsburgh will unite to collaborate on a summer... Read more >

Comments (0)

Expo Milano: Mentor Minds

 

Part of the USA Pavilion's Feeding the Accelerator, an innovation-focused mentorship program that nurtures promising food-sector entrepreneurs, the new Mentor Minds series is a collection of shorts featuring interviews with some of the leading thinkers in food, art, business, and other industries. One of the first installments stars JBF executive vice president Mitchell Davis, who, as chief creative officer of the USA Pavilion, oversees all programming, design, and content for the gathering's six-month run in Milan. Watch the video above to hear Mitchell's thoughts on food's potential to spur innovation, his advice to entrepreneurs, and more. Watch the complete Mentor Minds series here... Read more >

Comments (0)

Beard House Dishes: July Highlights

 

Asking us to pick our favorite dishes at the Beard House is a little like asking a mother to pick her favorite child, but to give you a taste, we'd like to share a few sumptuous highlights. From decadent desserts offering exotic flavors, to the undeniable allure of good old-fashioned barbecue, July dinners at the Beard House had us salivating over summer bounty.​

 

--

 

 

Sweet Corn–Honey Cake with Lemon Cream, Poached Rhubarb, and Pine Nuts / 

Comments (0)

On the Menu: Week of August 10

 

Here’s what’s coming up at the James Beard House and around the country:

 

Tuesday, August 11, 7:00 P.M.

Garden State Bounty

There’s a reason why New Jersey is called the Garden State, and at Terre à Terre (translation: “down to earth”), chef Todd Villani’s impeccably seasonal dishes explain it all. Join him and his team at the Beard House for a taste of the state’s peak summer produce.

 

Thursday, August 13, 7:00 P.M.

Barbecue, Bourbon, and Wine

For the third and final event in our series of summer barbecue dinners, we’re pulling out all the stops: this soirée will feature a legendary Charleston pitmaster, a world-renowned winemaker, and a bourbon distiller with a serious cult following. Join us at the Beard House for the most coveted ‘cue around!

 ... Read more >

Comments (0)

Expo Milano: Edward Lee, Low-Cost Stoves, and More

The USA Pavilion at Expo Milano

 

Expo Milano, the first-ever food-focused world's fair that's now open in Milan, is one of the planet's hottest tickets this year. At the USA Pavilion, which was produced by the James Beard Foundation and the International Culinary Center, award-winning chefs, top policy makers, and influential thought leaders swing through on a daily basis to present dining events and thought-provoking panels and demos. (Nancy Pelosi was one of the more recent bigwigs to visit the state-of-the-art site.) ... Read more >

Comments (0)

Pages