James Beard Foundation's Taste America® Preview: Boston

 

We’re closing out this year’s James Beard Foundation’s Taste America® with a stop in Boston. This weekend is packed with food-filled exclusive events featuring Taste America All-Star Ludo Lefebvre and local star and James Beard Award winner Jamie Bissonnette. Friday night gets things started with a tasting reception from some of Boston’s finest, followed by a special collaborative dinner cooked up by Lefebvre and Bissonnette. On Saturday, Sur La Table hosts a day of free culinary events, with cooking demos and book signings from our star duo, along with tastings from local vendors TAZA Chocolate and Vermont Creamery.

 

For tickets and more information about the chefs and vendors appearing, check out... Read more >

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On the Menu: Week of October 20

 

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

 

Monday, October 20, 7:00 P.M 
Urban Mediterranean 
At Pittsburgh’s Cure, James Beard Award nominee Justin Severino has been garnering acclaim for his innovative approach to charcuterie and Italian–American cooking. Discover the restaurant’s signature “urban Mediterranean” cuisine at this Beard House dinner, as Severino takes a seasonal approach to nose-to-tail dining.

 

Tuesday, October 21, 7:00 P.M.
Maine Marvel 
“This is Portland dining at its finest,” wrote Katie Chang in Food Republic of David’s Opus Ten, adding that the restaurant-within-a-restaurant’s food is “understated, quietly confident, and unquestionably delicious.” Helmed by veteran chef David Turin, the dining destination is an intimate, 18-seat space that... Read more >

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Reel Food: Behind the Scenes at the Beard House with Pearl & Ash's Richard Kuo and Patrick Cappiello

 

What do you get when you put a wd~50 kitchen alum and former Gilt wine director together? The highly-praised Pearl & Ash. Chef Richard Kuo and wine director Patrick Cappiello showed off the eclectic and exciting fare that's garnered them so much buzz at their recent Beard House dinner, which featured a reception with passed canapés followed by a five-course tasting menu—with a whopping three wine pairings for each course! Watch the video above to go behind the scenes at their dinner, discover the origin of their dynamic partnership, and see how they infused the Beard House with a little renegade style for one epic night.

 

To learn more about upcoming events, view our full calendar. For LIVE behind-the-scenes action from the Beard House, watch our JBF Kitchen Cam at jbfkitchencam.org... Read more >

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James Beard Foundation's Taste America® Preview: Chicago

 

This weekend James Beard Foundation’s Taste America®, our national epicurean tour, stops in Chicago, the future home of the 2015 James Beard Awards. We’ve got two days of food-filled exclusive events featuring Taste America All-Star and James Beard Award Winner Grant Achatz, and local star and James Beard Award Winner Sean Brock. Friday night kicks off with a tasting reception from a stunning lineup of JBF Award winners from the Windy City, followed by an exclusive dinner prepared by Achatz and Brock. Saturday the action moves to Sur La Table, for cooking demos and book signings from Achatz and JBF Award Winner Tony Mantuano and Cathy Mantuano, and free tastings from local vendors Publican Quality Meats and Little... Read more >

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James Beard Foundation's Taste America® Preview: Washington, D.C.

 

 

We’re closing in on the final weeks of our national epicurean tour, James Beard Foundation’s Taste America®, so don’t miss your chance now to catch these unique, one-time only events across the country. This weekend we visit Washington, D.C. with two days of star-studded events in the nation’s capital featuring Taste America All-Star James Beard Award winner Charles Phan and local star and James Beard Award winner Vikram Sunderam. Friday night gets things started with a tasting reception from some of D.C.’s finest, followed by a special collaborative dinner cooked up by Phan and Sunderam. On Saturday Phan will show off his technique with a cooking demo and book signing at Sur La Table, where you’ll also be able to sample local fare with free tastings... Read more >

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On the Menu: Week of October 13

 

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

 

Wednesday, October 15, 7:00 P.M 
Toast of the Rockies 
Acclaimed chef and restaurateur Mark Fischer has assembled a dynamic team to highlight the best of his Roaring Fork Valley empire. Combining Eastern flavors from his flagship Phat Thai with the farm-to-table movement he helped bring to the valley, this dinner is guaranteed to add Colorado to your culinary can’t-miss list.

 

Thursday, October 16, 7:00 P.M.
Grand Italian Autumn Feast 
John Korycki, a Spiaggia veteran and Paul Bartolotta protégé, spins Michigan’s local bounty into delectable Northern Italian fare at Zazios, where his 14-seat chef’s table is one of Kalamazoo’s most in-demand reservations. Help us give a warm welcome to chef Korycki at his return... Read more >

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Reel Food: Behind the Scenes at the Beard House with Michael Carrino

 

At his recent Naples-inspired Beard House dinner, New Jersey–based chef Michael Carrino crafted a tantalizing menu featuring his innovative, Italian-inflected culinary sensibility and superb pairings from rocker-turned-winemaker Maynard James Keenan’s exclusive portfolio. Watch the video above to go behind the scenes at Carrino’s dinner and learn the poignant story of how cooking helped the now-acclaimed chef manage a neurological disability, overcome social anxiety, and funnel his creativity into a career he’s deeply passionate about.

 

Michael Carrino is the chef/owner at Pig & Prince Restaurant & Gastrolounge in Montclair, NJ. This was his sixth time cooking at the Beard House, and he will be joining us again for our Wild About Game dinner in November.

 

To learn... Read more >

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James Beard Foundation's Taste America® Preview: New York

 

James Beard Foundation’s Taste America® comes home to New York City this weekend with two food-filled exclusive events featuring Taste America Honorary All-Star Daniel Boulud and local star and James Beard Award Winner April Bloomfield. Friday night kicks off with a special four-course collaborative dinner cooked up by Boulud and Bloomfield. On Saturday Bloomfield will show off her technique with a cooking demo at Sur La Table, where you’ll also be able to sample local fare with free tastings from artisan vendors Tumbador Chocolate and Katchkie Farm. 

 

For more information about the chefs and vendors appearing, check out jbftasteamerica.org. Follow us on... Read more >

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This Friday: USA Pavilion Preview at Union Square Night Market

The future USA Pavilion at Expo Milano

 

It’s all buono here are JBF: as we’ve been reporting for several weeks now, we’re leading the conception and buildout of the USA Pavilion at next year’s Expo Milano, the first world’s fair to focus exclusively on food. Construction of the pavilion is underway in Italy, and we’ve also secured a slot at next year's South by Southwest; we'll be previewing our project at SouthBites, the festival’s new series of culinary experiences.

 

This Friday evening, October 10, we’ll be pitching a tent and spreading the word about Expo Milano 2015 at... Read more >

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October Menus: It’s Crunch Time

Monkfish with Chicken Skin and Smoked Chile Sauce

 

Arguably the most compelling part about dining at James Beard’s historic townhouse in New York City’s West Village is experiencing the constantly evolving snapshot of what’s happening in restaurants around the country. Over 250 nights per year, celebrated chefs from coast to coast take the stage in our kitchen, preparing one-night-only menus that showcase their signature culinary style. We like to think of the Beard House as a real-time barometer of American cuisine, pumping out an edible readout of how chefs are approaching or rethinking ingredients, flavor profiles, techniques, and even cuisines. The farm-to-table trend came out in full force in the mid-aughts, while vegetable cookery has been picking up steam as of late. Based on recent tallies, some of us have predicted the rise of togarashi, green strawberries, labne, and benne seeds on menus everywhere.

 

While reviewing and editing... Read more >

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