On the Menu: Week of June 1


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



Wednesday, June 3, 7:00 P.M.
Foraged in Sonoma 
At Sonoma County’s Backyard, husband-and-wife chefs Daniel Kedan and Marianna Gardenhire—who met while working at Thomas Keller’s Ad Hoc and Bouchon—cook only with ingredients grown, raised, or line-caught locally. The night’s menu will be a beautiful expression of foraged Northern California cuisine paired with Sonoma County wines.


Thursday, June 4, 7:00 P.M.
Taste of Modern Charleston 
Although it’s located in a restored 19th-century home in historic Upper King, Charleston hot spot Fish serves Lowcountry fare that’s far from traditional. Helmed by Nico Romo, France’s youngest-ever master chef, the kitchen turns out cuisine highlighting Charleston’s local... Read more >

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Recipe: Jeweled Farro Verde from Chef Jeff Jackson of the Lodge at Torrey Pines

Jeff Jackson's Jeweled Farro


The landmark James Beard House, located in New York City, is often described as the culinary world's Carnegie Hall: its prestigious guest-chef series hosts more than 200 acclaimed chefs each year.


For food lovers outside of the Big Apple, there's the Celebrity Chef Tour, whose events are modeled after the typical Beard House experience: a reception featuring passed hors d'oeuvre and wines, followed by a multi-course tasting prepared by the country's most talented chefs. We like to think of it as a traveling symphony.


This year the Tour has already swung through Chicago, Nashville, Cambridge, Denver, and more. The next stop? The Lodge at Torrey Pines in La Jolla, California, where JBF Award winner Carrie Nahabedian and... Read more >

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Expo Milano: Daniel Humm, Johnny Iuzzini, 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 the James Beard Foundation and the International Culinary Center:


Terrace Talks: held on the roof of the pavilion, Terrace Talks is hosting speakers and panels on a variety of food topics. Tomorrow JBF Award–winning pastry chef Johnny Iuzzini will discuss trends in American pastry and his television career. Next week there's a talk on... Read more >

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Chefs Congregate at Glynwood for JBF’s Chefs Boot Camp for Policy and Change

Photo by Beall + Thomas Photography


More than a dozen chefs from around the country will convene for the James Beard Foundation's seventh Chefs Boot Camp for Policy and Change at Glynwood in Cold Spring, New York, from June 7 through June 9. This is the second time the multi-faceted program will take place at the agricultural nonprofit’s 225-acre farm. This series of workshops will provide chefs with the policy and advocacy skills they need to be effective champions for their chosen food-system causes. The intensive three-day session is programmed in partnership with the Chef Action Network (CAN) and made possible with founding support from the Osprey Foundation, with additional support provided by Glynwood.


The upcoming Chefs Boot Camp for Policy and Change will immerse participating chefs in sessions including:

Creating a Fair, Just, Sustainable, Nutritious, and... Read more >

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On the Menu: Week of May 25

Photo by Max Flatow


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


Wednesday, May 27, 6:30 P.M.
Celebrity Chef Tour: Charlotte, NC
For reservations or more information, please visit jamesbeard.org/celebrity-chef-tour. For sponsorship opportunities, please contact Julie Marshall at 212.633.9145 or jmarshall@jamesbeard.org.


Wednesday, May 28, 7:00 P.M.
Lambs and Clams 
Lamb shepherd Craig Rogers is famous for the annual party he throws at his Virginia farm, where chefs gather to cook lamb, eat oysters, and let loose. For this Beard House reenactment, chefs Scott Crawford and John Critchley have designed a knock-your-socks-off menu featuring lamb from Rogers,... Read more >

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Expo Milano: An In-Depth Video from Monacle


At Expo Milano, the first world’s fair that’s all about food, open now through October in Milan, 145 countries have assembled to celebrate cuisine and identify potential solutions to improve the global food system and feed the burgeoning world population. A showcase of national dishes, futuristic design and architecture, and other cultural assets, the fair is an unprecedented and ambitious gathering, and this video from Monacle captures its impressive and immense scope. See a cameo by Mitchell Davis, our executive vice president and USA Pavilion’s chief creative officer, at the 53-second mark. Glimpses of the USA Pavilion can be seen throughout the piece.


The James Beard Foundation and the International Culinary Center have led the production of USA Pavilion, themed "American Food 2.0," at Expo Milano. The global gathering launched May 1 and will remain open through October.

 ... Read more >

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Expo Milano: James Beard American Restaurant

The USA Pavilion at Expo Milano


No one's ever been hungry at a world's fair: nations have used these gatherings to showcase their cuisines on an international stage, while ice cream cones, waffles, popcorn, and other formerly unknown foods were popularized by enterprising fair vendors.


At Expo Milano 2015, the latest fair, which opened in Milan this month and will continue through October, guests won't just find food at the refreshment stands. Expo Milano is the first fair that's exclusively about food: its theme is “Feeding the Planet; Energy for Life," and participants have been charged with presenting possible solutions for feeding the spiking global population. Visitors to countries' pavilions can attend food-focused lectures, explore interactive exhibits about agriculture and cooking, and admire state-of-art, food-inspired design, such as the JBF-... Read more >

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On the Menu: Week of May 18

Photo by Megan Swann


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


Monday, May 18, 7:00 P.M.
Dynamic Duo of Food and Drink 
Chef Charleen Badman and wine director Pavle Milic are a powerhouse team: she creates lovely, seasonal menus that draw on local ingredients, and he curates the wine selection, in addition to bottling his own. In their three integrated businesses—restaurant, market, and wine shop—they enthusiastically showcase Arizona’s products, as will this can’t-miss dinner.


Tuesday, May 19, 7:00 P.M.
Buddha's Birthday
Buddhism counts nearly half a billion adherents worldwide who follow Siddhartha Gautama’s teachings. In honor of the sage’s birthday, practicing Buddhist and... Read more >

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Ask a Chef: Paul Shoemaker


Trained in the kitchens of the French Laundry, Per Se, and Alain Ducasse, chef Paul Shoemaker brings technique-driven cooking and a Southern California sensibility to Firefly in Los Angeles. On Friday, May 15, he'll bring a taste of his elegant and whimsical fare across the country for a lavish dinner at the Beard House. Below, we've got the scoop on his professional surfing past, what nostalgia tastes like for him, and what inspired his upcoming menu.




What is your inspiration behind the menu for this Beard House event?


At my restaurant Firefly, we use California seasonality as our focal point to make playful dishes that support local purveyors, farmers, and ingredients. My Beard House menu reflects what’s fresh in the spring, combining the agriculture available on the East Coast with the flavors of the West... Read more >

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Eat This Word: Huitlacoche


WHAT? Fancy fungus. A bulbous grey or black fungus that grows on ears of corn, huitlacoche used to be considered a nuisance by American farmers, who routinely destroyed crops "infected" with the blight and lobbied to make imports illegal. But in the late 1980s, chefs like Josephina Howard of NYC's Rosa Mexicano began promoting huitlacoche for its earthy, smoky flavor and its role in traditional Mexican cuisine. On September 12, 1989, Howard headlined a celebratory all-huitlacoche dinner at the James Beard House. Today, the delicacy is so savored that it is commonly referred to as the Mexican truffle.


WHO? The Pubbelly Boys 


WHEN? Tuesday, June 9, 2015


HOW? Huitlacoche Croquetas with Sweet Corn Aïoli 

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