On the Menu: Week of July 6

 

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

 

Tuesday, July 7, 7:00 P.M.

Boston Softshell Crab Blowout

Who better to headline our annual softshell crab extravaganza than a group of wicked talented Boston-area chefs? They’ll be collaborating on a bold, New England–inspired menu featuring the limited-time-only, crave-worthy crustacean in every savory course.

 

Wednesday, July 8, 12:00 P.M.

Beard on Books

Ex-pat Elizabeth Bard thought she had the life of her dreams with a gorgeous French husband and a home in the heart of Paris, but a chance trip to... Read more >

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Trending: July and August at the Beard House

 

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 culinary style. 

 

Summer is in full swing because here at the Beard House, menus are bursting with heirloom tomatoes, sweet corn, and watermelon in ways we never imagined (watermelon butter, anyone?). In July and August we're featuring the renowned international cuisines of Oaxaca, Lima, Austria, as well as chefs and restaurants closer to home—Indianapolis, Baltimore, Philadelphia, and Virginia Beach. We caught up with JBF director of house programming Izabela Wojcik to fill us in on what's trending this month.

 

 ... Read more >

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Expo Milano: Chief Creative Officer Mitchell Davis in the Globe and Mail

 

What does it take to execute what's possibly the biggest culinary event in modern history? At Expo Milano, the first-ever world's fair that's all about food, on view since May 1 and through October 31, JBF executive vice president Mitchell Davis serves as chief creative officer of the USA Pavilion, a showcase of American culinary innovation and potential policy solutions to feeding the global population. (There are more than 140 countries participating in the expo, whose theme is "Feeding the Planet, Energy for Life.") A Toronto native, Davis recently appeared in the Globe and Mail, where he describes his myriad duties throughout this ambitious project, and offers glimpses into his daily life alla Milanese.... Read more >

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Win Two Tickets to the 25th Anniversary of Chefs & Champagne®

Win Two Tickets to the 25th Anniversary of Chefs & Champagne®

 

25 years. 40 chefs. 24,000 tastings.

 

The numbers say it all: there will be delicious food and drink aplenty at the 25th anniversary of the James Beard Foundation’s Chefs & Champagne, our annual summer tasting party and fundraiser in the Hamptons, taking place Saturday, July 25. As always, we’ll be pitching a giant tent that will house 40 acclaimed chefs on the beautiful grounds of Wölffer Estate Vineyard, who has graciously hosted this gathering for years. We admit we’re a bit biased, but we think this year’s chef lineup is hard to beat. You can see them all here.

 

 ... Read more >

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On the Menu: Week of June 29

 

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

 

Monday, June 29, 7:00 P.M.

Reinventing a Landmark

Combine a landmark San Francisco bar with the celebrated minds behind New York City’s Spotted Pig and the John Dory Oyster bar, and it’s no wonder that the newly revamped Tosca Cafe landed on Bon Appétit’s Best of 2014 list. Come to the Beard House for a taste of chef Josh Even’s lauded rustic Italian fare, cross-country flight not required.

 

Women Rock the Kitchen

Tuesday, June 30, 7:00 P.M.

Watch out, New York: this all-women group of mid-Atlantic power players is coming to town on a delicious diplomatic mission. Several of the biggest food names in and around our nation’s capital will be reaching across the burners to collaborate during... Read more >

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Expo Milano: Join the Great American Chefs Rally

The USA Pavilion at Expo Milano

 

Calling all chefs: are you interested in participating in the USA Pavilion at Expo Milano 2015, the largest global gathering about food in history? The pavilion's theme is American Food 2.0, and since chefs have had a large part in shaping the (r)evolution of food in America, we're giving them a special place in the festivities.

 

If you're a chef who would like to join us for this once-in-a-lifetime occasion, be sure to mark your calendars for the Great American Chef Rally at the USA Pavilion at Expo Milano on July 21 and 22. We're inviting chefs from across the country to meet us in Milan for a special day to celebrate their role in influencing American cuisine. The USA Pavilion teamed has programmed some exclusive events just for these attendees, such as:

 

• A private tour of the... Read more >

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On the Menu: Week of June 22

 

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

 

Monday, June 22, 7:00 P.M.
Great Country Getaway 
One of New Jersey’s most storied restaurants, the Ryland Inn beckons epicureans with its idyllic location, historic and luxurious environs, lauded wine collection, and top-notch fare crafted by chef Craig Polignano. Join us at the Beard House for an elegant evening that will prove why the Garden State property is a perennial culinary destination.

 

Saturday, June 27, 1:00 P.M.
Friends of James Beard Benefit: Chicago
If you’re interested in hosting a benefit or would like to learn more, please contact Diane Harris Brown at dhbrown@jamesbeard.org or 212.627.1128. Proceeds support the Foundation’s scholarships... Read more >

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Expo Milano: NASA, Rick Bayless, Foods of Louisiana, and More

The USA Pavilion at Expo Milano

 

On any given day at Expo Milano, the first-ever food-focused world's fair that's now open in Milan, visitors can experience a veritable buffet of international cuisine, state-of-the-art tech and design, and food-themed programming. Here's a sampling of what's happening at the USA Pavilion, which was produced by JBF and the International Culinary Center:

 

Terrace Talks: held on the roof of the pavilion, Terrace Talks hosts speakers and panels on a variety of food topics. Today the series is visited by NASA's Charles F. Bolden Jr., who will discuss the program's Earth observations and ideas for improving life on our planet. 

 

James Beard American Restaurant: modeled after our own James Beard House in New York City, the USA Pavilion–affiliated... Read more >

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20 Inspiring Quotes from Our 7th Chefs Boot Camp for Policy and Change

 

Last week, 15 chefs from around the country met at Glynwood, a nonprofit farm in New York’s Hudson Valley. The occasion? Our seventh JBF Chefs Boot Camp for Policy and Change, a program geared toward building a network of colleagues who all have a common goal: to use their voices to become effective leaders for food-system change. They had a few minutes to marvel at the bucolic setting—and their fellow Boot Campers (yes, that is Rick Bayless!)—before getting down to work. In 36 hours, they’d be heading back to their restaurants armed with tools to become compelling advocates for the issues they’re passionate about, as well as more than a dozen lifelong friends and comrades in the food revolution. Here are some of the most inspiring quotes from the retreat:

 

“Even though this is a competitive business, if there's something we can agree on and we know that... Read more >

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Eat This Word: Poke

 

WHAT? Sashimi, Hawaiian–style. The Hawaiian word for “cut crosswise into pieces,” poke is also one of Hawaii’s most beloved dishes. Poke was originally developed as a way to preserve local seafood: The fish was cut, salted, and seasoned for extended shelf life. In its most basic and traditional form, poke combines cubes of raw ahi tuna, limu seaweed, ground kukui nuts, and sea salt. Sliced green onions, chile peppers, and soy sauce are more recent additions that reflect the 50th state’s melting-pot status. Once primarily served in the home, this island favorite can now be found everywhere from Hawaii’s supermarkets to the pupu, or appetizer, menu in fine-dining restaurants. Poke reached celebrity status in 1991 when local luminary and poke promoter Sam Choy (who calls the dish Hawaii’s “soul food”) started the Annual Poke Festival and Recipe Contest. The contest inspired thousands of amateur and professional chefs and helped expand the definition of poke... Read more >

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