2014 Who's Who Inductee: Food Writer Edward Behr

 

The James Beard Foundation’s Who’s Who of Food and Beverage in America is a cadre of the most accomplished food and beverage professionals in the country. Though they represent a diverse cross-section of the food and beverage industry—from chefs to journalists to farmers to business executives to scholars—each has been identified by his or her peers as having displayed remarkable talent and achievement. Every member of the Who’s Who has contributed in some substantial way to America’s constantly evolving culinary scene.

 

One of our six 2014 Who's Who inductees, Edward Behr is the editor and publisher of the quarterly food magazine, The Art of Eating. First published as an eight-page newsletter in 1986, it has grown to become one of the most respected magazines about food and wine.

 

Watch the short video below, which celebrates Behr's work and aired at the 2014 James Beard Awards. Stay tuned for videos about our other 2014 inductees.

 

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2014 Who's Who Inductee: Chef and Restaurateur John Besh

 

The James Beard Foundation’s Who’s Who of Food and Beverage in America is a cadre of the most accomplished food and beverage professionals in the country. Though they represent a diverse cross-section of the food and beverage industry—from chefs to journalists to farmers to business executives to scholars—each has been identified by his or her peers as having displayed remarkable talent and achievement. Every member of the Who’s Who has contributed in some substantial way to America’s constantly evolving culinary scene.

 

One of our six 2014 Who's Who inductees, John Besh is a chef and native son dedicated to the culinary riches of southern Louisiana. Besh has nine restaurants including his flagship restaurant, August, which merges Besh’s classic French culinary training with his Southern roots.

 

Watch the short video below, which celebrates Besh's career and aired at the 2014 James Beard Awards. Stay tuned for videos about our other 2014 inductees.

 

 

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2014 Who's Who Inductee: Chef and Restaurateur David Chang

 

The James Beard Foundation’s Who’s Who of Food and Beverage in America is a cadre of the most accomplished food and beverage professionals in the country. Though they represent a diverse cross-section of the food and beverage industry—from chefs to journalists to farmers to business executives to scholars—each has been identified by his or her peers as having displayed remarkable talent and achievement. Every member of the Who’s Who has contributed in some substantial way to America’s constantly evolving culinary scene.

 

One of our six 2014 Who's Who inductees, David Chang is the chef and founder of Momofuku, which includes restaurants in New York City, Sydney, and Toronto. Momofuku originated in New York City, which is now home to Momofuku Noodle Bar, Momofuku Ssäm Bar, Momofuku Ko, Momofuku Milk Bar, Momofuku Má Pêche, and Booker and Dax at Ssäm.

 

Watch the short video below, which celebrates Chang's career and aired at the 2014 James Beard Awards. Stay tuned for videos about our other 2014 inductees.

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2014 Who's Who Inductee: Chef and Restaurateur Paul Kahan

 

The James Beard Foundation’s Who’s Who of Food and Beverage in America is a cadre of the most accomplished food and beverage professionals in the country. Though they represent a diverse cross-section of the food and beverage industry—from chefs to journalists to farmers to business executives to scholars—each has been identified by his or her peers as having displayed remarkable talent and achievement. Every member of the Who’s Who has contributed in some substantial way to America’s constantly evolving culinary scene.

 

One of our six 2014 Who's Who inductees, Paul Kahan has received international acclaim for Blackbird, avec, The Publican, Big Star, Publican Quality Meats, and, most recently, Nico Osteria. Awarded Outstanding Chef by JBF in 2013 and Best Chef: Midwest in 2004, Kahan has earned the praise of many who claim him to be one of America’s most influential working chefs.

 

Watch the short video below, which celebrates Kahan's career and aired at the 2014 James Beard Awards. Stay tuned for videos about our other 2014 inductees.

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Hanging with Harris at the Beard House

 

The fourth installment of our Hanging with Harris series brings the 2014 JBF Award–nominated restaurant Betony to the Beard House dining room, where general manager and cocktail maestro Eamon Rockey shakes up the delicious Upside-Down Umbrella libation (Hendrick’s Gin with pineapple juice, lemon juice, and absinthe mist).

 

 

Host Billy Harris then heads down to the kitchen to see how Bryce Shuman of the 2014 JBF Award–nominated restaurant Betony creates a puffed grain salad with chives, shallots, and labne. 

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2014 Who's Who Inductee: Pastry Chef and Author Sherry Yard

 

The James Beard Foundation’s Who’s Who of Food and Beverage in America is a cadre of the most accomplished food and beverage professionals in the country. Though they represent a diverse cross-section of the food and beverage industry—from chefs to journalists to farmers to business executives to scholars—each has been identified by his or her peers as having displayed remarkable talent and achievement. Every member of the Who’s Who has contributed in some substantial way to America’s constantly evolving culinary scene.

 

One of our six 2014 Who's Who inductees, renowned chef Sherry Yard has earned the praise of her critics and peers with multiple accolades awarded throughout her career, including two James Beard Awards: one for Outstanding Pastry Chef of the Year and a second for Best Baking Book for her cookbook debut, The Secrets of Baking.

 

Watch the short video below, which celebrates Yard's career and aired at the 2014 James Beard Awards. Stay tuned for videos about our other 2014 inductees.

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Coming Soon: "America's First Foodie"

 

Dean of American Cookery. Father of American Cuisine. James Beard collected many nicknames as he paved the way for this country's modern culinary movement. Thanks to a forthcoming feature-length documentary about his extraordinary life and legacy, he's acquired yet another: America's First Foodie.

 

Featuring interviews with Judith Jones, Ruth Reichl, Jonathan Waxman, and other luminaries, America's First Foodie chronicles Beard's life and enduring influence, from his upbringing in Portland, Oregon, to the chefs whose work embodies the ideals that he pioneered until his death in 1985. Here's a great trailer for the film:

 

 

America's First Foodie is relying on donations to finance production, marketing, and other costs. You can give the film your support... Read more >

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2014 Who's Who Inductee: Writer Barry Estabrook

 

The James Beard Foundation’s Who’s Who of Food and Beverage in America is a cadre of the most accomplished food and beverage professionals in the country. Though they represent a diverse cross-section of the food and beverage industry—from chefs to journalists to farmers to business executives to scholars—each has been identified by his or her peers as having displayed remarkable talent and achievement. Every member of the Who’s Who has contributed in some substantial way to America’s constantly evolving culinary scene.

 

One of our six 2014 Who's Who inductees, Barry Estabrook currently writes for The New York Times, The Washington Post, TheAtlantic.com, MarkBittman.com, Saveur, and Men’s Health. In 2011, Estabrook wrote the influential book, Tomatoland, which exposed how industrial agriculture has ruined the tomato in all ways—gastronomic, environmental, and in terms of labor abuse.

 

Watch the short video below, which celebrates Estabrook's important work and aired at the 2014 James Beard Awards. Stay tuned for videos about our other 2014 inductees.

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Hanging with Harris at the Beard House, Part 3

 

For the third installment of our "Hanging with Harris at the Beard House" series, Billy is in the dining room with William Grant’s Jamie Salas as he shakes up a Sanguniello Paloma, made with Milagro Tequila, to pair with chef Billy Oliva’s menu. Then it’s down to the kitchen where Oliva, chef of Delmonico’s, the country’s oldest restaurant, shows him his twist on the classic combination of scallops and bacon.

 

 

Check out our archives for Peter Chang's crispy pork belly and Akira Back's fluke crudo.

 

Tune in next week when Billy is in the kitchen with chef Bryce Sherman of New York City's Betony, one of the 2014 nominees for... Read more >

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Hanging with Harris at the Beard House

 

For the second installment of our Hanging with Harris at the Beard House series, Billy is in the dining room with William Grant’s Freddy May as he creates an innovative Triple Happiness cocktail to pair with Peter Chang’s Chinese New Year feast, and then it’s down to the kitchen where Chang shows him the secrets to preparing his Sichuan-style crispy pork belly. 

 

William Grant’s Freddy May with Billy Harris

 

Next week: Tune in to part three of our Hanging with Harris series when Billy is joined in the kitchen by chef Billy Oliva of New York City’s legendary Delmonico’s.

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