JBF to Honor the Award-Winning Cast of Food Network’s Chopped at Chefs & Champagne® New York
For this year's Chefs & Champagne® New York, our annual summer party and fundraiser in the Hamptons, we’ve rounded up the fantastic JBF Award–winning cast of Food Network’s cutthroat cooking competition, Chopped, including its team of expert judges and the always entertaining host and author of In My Kitchen, Ted Allen. The event will feature flowing Champagne Nicolas Feuillatte and delicious tastings from a select group of more than 30 fine chefs, including several James Beard Award winners.
Read the full release about Chefs & Champagne New York and our honorees from Chopped here.
On the Menu: Week of June 10
Here's what's happening at the Beard House and beyond next week:
Monday, June 11, 6:00 P.M.
The Darling of Raleigh
Mention the Raleigh food scene to anyone and one name stands out: Ashley Christensen. This influential chef turned retro-chic on its head at Poole’s Downtown Diner and her three other restaurants, where her thoughtful, ingredient-driven comfort food is at once nostalgic and thoroughly of this moment.
Tuesday, June 12, 7:00 P.M.
Hot New Moroccan
Marrakesh born chef Mourad Lahlou’s modern approach to Moroccan cooking has gained a loyal Bay Area following, while his restaurant, Aziza, has earned the first Michelin star ever awarded to a Moroccan restaurant. Now the author of a new cookbook, Mourad: New Moroccan, Lahlou... Read more >
On the Menu: Week of June 3
Here's what's happening at the Beard House and beyond next week:
Sunday, June 3, 6:00 P.M.
More than 15 of Washington, D.C.'s most renowned chefs will host the first annual Sunday Supper at Union Market, an evening for food lovers to experience a private, family-style dinner in the newly re-opened Union Market. This event will benefit the James Beard Foundation and FoodCorps.
Monday, June 4, 9:30 A.M.-12:00 P.M.
The Legal Smörgåsbord: All You Can Eat!
Join us for the premier of The Legal Smörgåsbord: All You Can Eat! with Brian Mencher and David Beame of Beame & Mencher LLP. At this new and exciting seminar, Brian and David will delve into a variety of industry topics, including food... Read more >
Introducing the Legal Smörgåsbord
If you really want to make it big in the food world, chances are you'll need professional savvy and skills that go beyond a mastery of impeccable brunoise.
On Monday, June 4, we're offering an inaugural Legal Smörgåsbord, a series of business and law–focused sessions that will help chefs succeed outside of the kitchen. Led by attorneys Brian Mencher and David Beame of Beame & Mencher LLP, the day's topics will include copyright and trademark law, contract negotiations, endorsements, and much more.
The sessions are free for JBF Professional and Student members, while others must pay $25 to attend. Get more details here. Call 212.627.2308 to reserve.
Get a Taste of JBF in Bentonville, Arkansas
If you happen to be in the Bentonville, Arkansas, area early next month, be sure to check out the city’s restaurant week, which is part of the Downtown Bentonville Inc. culinary festival and larger Arts Fest. What’s more, if you purchase the association’s Culinary Krewe membership, you will also receive a complimentary JBF Friend membership.
Bentonville is also home to one of our Serving up James Beard participants, Tusk & Trotter. If you visit this brasserie and order one of the three items connected to the promotion, you’ll be donating to our Silver Anniversary Scholarship Drive.
On the Menu: Week of May 27
Here's what's happening at the Beard House next week:
Wednesday, May 30, 12:00 noon
Beard on Books: Barb Stuckey
In her book, Taste What You’re Missing: The Passionate Eater's Guide to Why Good Food Tastes Good, food developer Barb Stuckey demystifies the science of taste by providing an eye-opening look at how individual biology, genetics, and the brain converge to create a personal experience of everything we taste.
Wednesday, May 30, 7:00 P.M.
Louisiana Farm-to-Table Dinner
At Jolie’s Louisiana Bistro, chef Manny Augello pays tribute to Acadiana—the state’s culturally rich Francophone region—with a menu that highlights bold Creole flavors and locally sourced ingredients. Join us to celebrate Augello’s take on Southern farm-to-table cuisine at his Beard House debut.... Read more >
On the Menu: Week of May 20
Here's what's on the Beard House calendar for next week:
Monday, May 21, 7:00 P.M.
B.L.T. and Beyond
From modern steakhouse fare to regional Italian cuisine and food truck burgers, BLT restaurants reflect some of the most exciting trends in the American food world today. Join us as the chefs from the BLT empire showcase their talents at this incredible dinner.
Tuesday, May 22, 7:00 P.M.
Continental Social Food
As chef and owner of a trio of Denver restaurants, Troy Guard draws inspiration from his Hawaiian roots, interest in pan-Asian cuisine, and commitment to local Colorado ingredients. Come see why his cooking has attracted sky-high popularity in the Mile-High City.
Wednesday, May 23, 12:00 noon
... Read more >
On the Menu: Week of May 13
Here's what's happening at the Beard House next week:
Tuesday, May 15, 7:00 P.M.
Pino Luongo’s Mediterranean Feast
A pioneer of modern Italian cuisine in America, Pino Luongo made his mark with Tuscan trattoria Il Cantinori and iconic restaurants Coco Pazzo and Le Madri. Luongo recently returned to the kitchen with the opening of Morso, where executive chef Tim Ryan (formerly of Picholine and Bouley) and sous chef Scott Burnett serve impeccably crafted Mediterranean fare.
Wednesday, May 16, 12:00 noon
Beard on Books: Hugh Acheson
When Ottawa chef Hugh Acheson settled in Georgia and opened the critically acclaimed Five and Ten restaurant, he became deeply connected to his adopted home state. His book, A New Turn in the South: Southern Flavors... Read more >
On the Menu: Week of May 6
Here's what's going at JBF next week:
Monday, May 7, 6:00 P.M.
The 2012 JBF Awards Ceremony and Reception
Join host Alton Brown and the nation’s top chefs at the event that has become the social and gastronomic highlight of the year. All the chefs contributing to this year’s gala reception either knew or were inspired by James Beard and have selected a favorite recipe from one of his books to use as inspiration for their own dish. The menu is sure to be delicious, innovative, and fun. What better way to celebrate the James Beard Foundation’s anniversary and 25 years of food at its best?
Monday, May 7, 7:00 P.M.
Chef's Allen Reunion Dinner Party
In addition to being one of Florida’s most accomplished toques, Allen Susser has... Read more >
On The Menu: April 28 through May 4
Here’s what’s happening next week at the Beard House and around town:
Saturday, April 28, 7:00 P.M.
Portuguese Heritage, Refined
A professional chef for over 30 years, Guida Ponte frequently finds culinary inspiration in her vibrant Spanish and Portuguese heritage. This spring Guida and co-organizer Phyllis Kaplowitz are bringing fellow members of the Culinary Guild of New England to the Beard House, where they will prepare an elaborate menu that’s rich with Iberian influences. Presented by the Culinary Guild of New England.
Sunday, April 29, 6:00 P.M.
The Ultimate Pairing: A Tasting with Junior Merino
Join the JBF Greens, the James Beard Foundation’s community of foodies under 40, for the ultimate tasting experience!... Read more >
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