Why Beard House Chef Michael Fiorelli Wants to Have Dinner With Eric Ripert

Photo by Andrea Bricco


As the driving force behind his Manhattan Beach–based restaurant, Love & Salt, chef Michael Fiorelli exudes California cool with respectable seriousness when it comes to cooking classic Italian cuisine. Fiorelli was in New York City last month for his James Beard dinner, and we chatted with the acclaimed chef about his favorite restaurant in the city, what he thinks the Big Apple is missing, and why he wants to grab dinner with Eric Ripert... Read more >

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Share Your Favorite Fall Dishes and Win Dinner at the Beard House


Although we have mixed feelings about the darker, colder days that autumn brings, we feel unanimously ecstatic about what it means for our cooking repertoire. During our strolls through early fall farmers' markets, we've spotted heartwarming produce like pumpkins, butternut squash, leeks, fennel, chicory, baby Brussels sprouts, and much more. It's time to crank up the oven and lean in to the urge to hibernate with good food and strong drinks. And if you're anything like us, you'll be 'gramming the fruits of your labor—so why not parlay those photos into a dinner on us?


Share your favorite fall dishes with us, and you could win dinner for two at the Beard House! Here's how:

 ... Read more >

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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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Share Your Last Tastes of Summer and Win Dinner at the Beard House


As the bittersweet end to our glorious summer days closes in on us, we thought we'd kick off the holiday weekend by savoring the last delicious bites of the season. Share your final tastes of summer with us between now and the autumn equinox​ (September 23), and you could win dinner for two at the Beard House! Here's how:

1. Follow @beardfoundation on Instagram
2. Post a photo of your favorite end-of-summer dish... Read more >

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The Southern Food New York Needs, According to Chef Matthew Bell


Southern-inspired fare is all the rage in New York City these days, but Matthew Bell, the chef at South on Main in Little Rock, Arkansas, will bring his interpretation to a special dinner at the James Beard House tonightWe caught up with the chef to learn where he eats on every visit to the big Apple, who he wants to grab dinner with while he's in town, and what Southern food he thinks NYC needs.


What is your favorite place to eat in New York, and what do you order there?
Matthew Bell: I only get to New York every so often from Little Rock so I always like to try new places—or classics I have never been to. The one place that seems to get me every time I am in town is... Read more >

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Reel Food: Behind the Scenes at the Beard House with the Berkshires' Nicholas Moulton and Daire Rooney


Long before farm-to-table was a food culture buzzword, the Berkshires were renowned as a treasure trove of producers and farmers. The region’s restaurants continue to benefit from this legacy, including local hotspots Allium and Mezze. At their recent Beard House dinner, Mezze's Nicholas Moulton and Allium’s Daire Rooney brought the Berkshires to Manhattan, highlighting the delicate and delectable fare of the area’s first thaw. Diners were introduced to the region’s vast bounty through a locally-sourced menu that ranged from bread to pheasant to local cheese. Watch the video above to go behind the scenes at the dinner, learn how a seasonal restaurant copes in the winter, and discover the surprising link between chefs, tattoos, and produce.



To learn more about upcoming events, ... Read more >

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Throwback Thursday: Surprising Scoops at the Beard House


From sour cream sorbet to toasted sassafras ice cream, unusual frozen treats are all the rage at upcoming Beard House events. In his Spring 1996 Beard House Magazine article, “I Scream, You Scream, We All Scream for… Crab Ice Cream?”, former JBF associate editor Adam Rapoport, whom we all now know as Bon Appétit's editor-in-chief, reported on a similar phenomena. Check out some of the funky flavors that appeared at Beard House dinners in 1996, then continue reading for a preview of the innovative ice creams at our upcoming events.




Survey the variety of ice creams recently served at the Beard House, and the notion of 31 Flavors seems quaint. Filling in for strawberry, chocolate, and vanilla have been tempting tastes like saffron, cardamom, and Amarene sherry. At his Discovery Series dinner on January 31, Bruce Cooper of Jake’s in... Read more >

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Enter Our #JBFSCOOPS Contest to Win Dinner at the Beard House


July is National Ice Cream Month! Share photos of your favorite ice cream cone, sundae, sandwich, sorbet, or other frozen treat (we welcome creativity!) with us between now and July 22, and you could win dinner for two at the Beard House! Here's how:


1. Follow @beardfoundation on Instagram


2. Post a photo of your favorite frozen treat and tag it with #jbfscoops


3. You’ll be automatically entered to win a FREE dinner for two at the Beard House in NYC​​


Happy summer!


Get the pint-by-pint on all our National Ice Cream Month content here.

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Reel Food: Behind the Scenes at the Beard House with Palladio's Melissa Close-Hart, Spencer Crawford, and Luca Paschina


A quintessentially Italian restaurant in the heart of Virginia’s Blue Ridge Mountains, Palladio at Barboursville Vineyards has been drawing droves of diners for 15 years. To celebrate the anniversary, winemaker Luca Paschina and chefs Melissa Close-Hart and Spencer Crawford put on a lavish feast for Beard House guests, showcasing their trademark spin on Italian cuisine with a menu that infused classic dishes with Virginia's agricultural bounty, from fried Chesapeake oysters to house-cured prosciutto. Watch the video above to go behind the scenes at their recent Beard House dinner, discover how the food of the South connects with Italian cooking, how to grow wines meant for pairing, and where Palladio is headed next.


To learn more about upcoming events, view our full calendar... 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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