Throwback Thursday: A Caribbean Valentine's Day with Cindy Hutson

 

When you think of Valentine’s Day, you might imagine chocolate, flowers, and decadent dinners—perhaps in Paris, known as the City of Love. Many of our dinners dedicated to the holiday have featured talented chefs exploring the captivating qualities of French cuisine, their menus replete with lavish dishes like Roasted Squab Breast and Foie Gras with Truffle Périgourdine Sauce or Butter-Poached Lobster with Roasted Tomato Tartare and Red Beet Essence. But the French don’t have a monopoly on romantic gastronomy. This Throwback Thursday, we’re looking back to 2005, when chef Cindy Hutson won the hearts of Beard House diners with her Caribbean-themed Valentine’s fête. Hutson, a self-taught chef, proved that Curried Beef Puff Patties were just as sexy as Cheese Soufflés. Featuring zesty, bold flavors, this vibrant meal sent diners on the... Read more >

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Throwback Thursday: Highlights from the 2015 James Beard Awards

 

Roll out the red carpet: with the announcement of Oscar nominations today, it's officially awards season! Our 2016 Restaurant and Chef award semifinalists will be announced on February 17, 2015. To make sure you get your JBFA fix until then, we’re looking back at last year's bash, full of stars, songs, sips, snacks, and lots of celebration. Check out the video above for highlights from the 2015 Beard Awards, and start dusting those mothballs off your gowns and tuxedos for this year's fête.

 

Get more information on the 2016 James Beard Awards.

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Throwback Thursday: James Beard's Technological Kitchen

 

Our recent 2015 JBF Food Conference focused on the future of food, from farm to kitchen to table, and beyond. Featuring leading experts in agriculture, gastronomy, design, history, and even a NASA scientist, the panels drew on the lessons of the past while painting visions of the potential of the future. But dreams of tomorrow are hardly a new thing, and technology has been just as much a driver of change in the kitchen as taste.

 

James Beard himself was known for embracing advances in kitchen technology, helping to develop Green Giant’s “boil-in-bag” vegetable products, Pillsbury’s refrigerated crescent rolls, and writing a cookbook to introduce Americans to the Cuisinart food processor. This TBT, we’re looking back one of our namesake’s endorsements that, well, didn’t have as much staying power. In the age of Pinterest, Epicurious, and our own sizable collection of online ... Read more >

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Throwback Thursday; Jim O'Lantern

Photo by Robyn Lee

 

From cakes, to sculptures, to even puppets, James Beard’s visage has graced his historic home in many a form. The pumpkin portrait above, however, has the distinction of being displayed while Beard was still alive. Event planner and former James Beard Cooking School student Robyn Lee shared this photo from her trip to New York over Halloween, 1983. According to Lee, it was JBF Award winner Larry Forgione’s team that carved the squash-based sketch. At that time, Forgione had just opened An American Place, his seminal restaurant that Beard helped usher into being. Beard would go on to eat at An American Place every week for the rest of his life, and saw Forgione's dishes as championing the kind of seasonally-based American cuisine he had always advocated for. We can't know if our namesake thought this was a treat or a trick... Read more >

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Throwback Thursday: Sam Kass and Michael Pollan Spar at the 2014 JBF Food Conference

 

When it comes to the areas of sustainability, nutrition, and food policy, it’s hard to find bigger names than Sam Kass and Michael Pollan. Kass will be honored at our upcoming 2015 JBF Leadership Awards for his work with the White House and Let’s Move, so for this TBT we’re looking back at a special meeting of the minds that took place during our Food Conference last year. In a discussion over the best means and methods for changing the American diet, Kass and Pollan debated the role of industry, government, and the individual in affecting change. Their back and forth emphasized the importance of constructive dialogue as we struggle to shift the priorities in our food system, and the rare opportunities to do so at events like our Food Conference. 

 ... Read more >

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Throwback Thursday: A Night in Seattle's Chihuly Garden

 

Most of our focus during JBF Taste America events is on the delicious dishes being served during our superstar collaborative dinners, but it’s also worth a glance up from our plates to admire the setting. This TBT, we’re looking back to last weekend’s Taste America dinner in Seattle, where guests were treated to bites from some of the city’s top toques, first high above ground in the Space Needle, then beneath the awe-inspiring chandeliers in Chihuly Gardens and Glass. The photo above was taken from a table during the dinner, and serves as a reminder that sometimes we need to put our forks down and lift our faces up to appreciate these once-in-a-lifetime experiences.

 

There are still a few more stops in our Taste America tour. Get tickets... Read more >

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Throwback Thursday: Cooking School Memories

 

In honor of a wildly successful weekend at the James Beard Foundation’s Taste America in Phoenix, this TBT we’re looking back at a special moment event planner Robyn Lee and her mother shared with our namesake while attending one of his cooking classes. Robyn has continued her connection with Beard through her role as event planner for the weekend of Taste America events in Phoenix, where guests enjoyed an exclusive collaborative dinner by JBF Award winners Michel Nischan  and Chris Bianco, along with chef demos and tastings. While the chance to learn from the "Dean of American Cookery" is no longer possible, the next best way to get your fix is to visit the Beard House right here in New York City. Check out our calendar of events and plan your next visit.

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Throwback Thursday: Bitty Beard on the Move

 

We’re on the road again! Last week we kicked off the 2015 James Beard Foundation’s Taste America® tour, our national epicurean excursion to ten cities across the U.S. This Throwback Thursday, we’re placing a spotlight on our favorite travel companion, Bitty Beard, the pint-sized homage to our namesake with a full-sized globe-trotting addiction. Check him out on the shores of the San Francisco bay last year, and see where he’s off to in 2015 on Twitter through our #JBFTasteAmerica and #BittyBeard hashtags.

 

Want to meet Bitty Beard in person? Get tickets and more information here.

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Throwback Thursday: A Taste of Justice at the Beard House

 

The Beard House kitchen has played host to a panoply of culinary titans over the years, but on very rare occasions a guest upstairs will rival the star power cooking below. This Throwback Thursday, we’re looking back on one such evening, this past July 15, when Sonia Sotomayor, associate justice of the United States Supreme Court (and longtime JBF member) joined us in the dining room, only a few short weeks after the groundbreaking ruling which legalized gay marriage across the country. JBF Award winner Ted Allen and his husband Barry Rice were also on hand that night, and Allen noted the breadth of James Beard’s legacy on display that evening: “We were shocked and delighted, two weeks after the marriage equality ruling, that not only was Justice Sotomayor attending the Ristorante Rafele dinner at the Beard House—she was seated at our table. We enjoyed a whole evening—and a delicious dinner—with her. And when I thanked her for... Read more >

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Throwback Thursday: End-of-Summer Peach Recipes

 

With summer's official end just a few weeks away (the equinox is September 23 this year), we're scrambling to hold tight to the gorgeous weather and easy-breezy, laid-back dishes that the warmer months bring. And that means hoarding the summer's best produce—funky looking heirloom tomatoes, sweet corn, ripe berries bursting with flavor, and, of course, juicy peaches just dripping with the scent of pure summer. So on this #TBT, as we already feel the pangs of nostalgia during these last few warm days, we'd also like to remember something our namesake made sure to eternalize: "Few things in the food world equal the flavor of a ripe peach" (Beard on Bread, p.347). We couldn't agree with Mr. Beard more. 

 

 

When your hoarding becomes something of a problem, or if you're looking for inventive ways to... Read more >

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