On the Menu: October 15 through October 21
We're gearing up for one of our busiest weeks this season, and it promises to be delicious!
Saturday, October 15, 7:00 P.M.
Piedmontese Truffles and Wine
A former JBF scholarship recipient who trained at Le Madri, Pippa Calland is now top toque at Villetta in Santa Monica, where she delivers impeccable Italian-inflected California cuisine. For this ode to Italy’s Piedmont region, Calland has designed an ingredient-driven menu that will feature Sabatino Tartufi truffles and acclaimed Michele Chiarlo wines.
Sunday, October 16, 5:00 P.M.
Chicago: Friends of James Beard Benefit
When putting together this Friends of James Beard Benefit, host chefs Paul Kahan and David Posey say they invited chefs from around the country whose culinary talents are
The Bookshelf: Dorie Greenspan’s Around My French Table
A celebrated author of ten cookbooks (and one of JBF’s first editors!), JBF Award winner Dorie Greenspan will stop by today’s Beard on Books to talk about her latest tome, Around My French Table: More Than 300 Recipes From My Home to Yours. We asked her to fill us in on her go-to recipes, favorite dining spots in New York, new state-of-the-art iPad app, and more. Read on for the interview.
JBF: Is there a recipe from your book that you use as your go-to entertaining dish?
Dorie Greenspan: I love to serve Salmon and Potatoes in a Jar for dinner parties. The salmon is rubbed with sugar and salt, like gravlax, and then packed into a canning jar with
The Bookshelf: Oldman's Brave New World of Wine
Is your Pinot Grigio putting you to sleep? Even the best bottles can get boring when you resist exploring your wine shop’s shelves.
Wine personality Mark Oldman and his second book, Oldman’s Brave New World of Wine, will help you out of your wine rut. Like an explorer reporting back from unknown frontiers, Oldman organizes each chapter around a “Brave New Pour”―from peppy Vinho Verde to the powerfully tannic Petite Syrah―complete with pronunciation guides, food pairings, and tips for cracking label code. The best part? Since demand for these bottles is still low, they make for some of the best values at the store.
Oldman will be speaking about his book at today's Beard on Books in the James Beard House dining room. If you can’t make it,
The Bookshelf: Molly O'Neill's One Big Table
About ten years ago, three-time James Beard Award winner and food writer Molly O’Neill embarked on a 500,000-mile journey across the United States to explore our country’s culinary landscape. After gathering thousands of recipes, she whittled the collection down to a choice six hundred, which went on to populate her latest tome, One Big Table. The cookbook paints a portrait of America’s food that’s just as diverse as its citizenry, proving that we don’t inhabit a melting pot, but a place where assorted culinary traditions co-exist and thrive.
When O’Neill dropped by for yesterday’s Beard on Books, we asked her to share her thoughts on the culinary state of the union.
In your book’s introduction, you write that when cooks felt conflicted about what recipe to submit to you, you would ask, “
On the Menu: November 28 through December 4
Here’s what’s happening at the Beard House and around the country next week:
Monday, November 29, 7:00 P.M.
French Fall Harvest
As the leaves turn and the days shorten, our cravings tend toward heartier fare. At Menton—JBF Award winner Barbara Lynch’s latest venue—chef Colin Lynch (no relation) preserves the best of summer’s harvest and combines it with autumn’s bountiful produce to create French cuisine the Boston Globe said delivers “maximum pleasure.”
Tuesday, November 30, 7:00 P.M.
East End Elegance
If you didn’t make it out to the Hamptons this past summer, fret not. Join us in tasting the flavors of the East End with chef James Carpenter (who previously honed his skill at Aquavit) and his luxurious,
On the Menu: November 14 through November 20
Here’s what’s happening at the Beard House and around the country next week:
Sunday, November 14, 6:00 P.M.
Friends of James Beard Benefit: Pismo Beach, CA
Enjoy breathtaking views of the Pacific Ocean while feasting on chef Evan Treadwell’s California coastal cuisine. Treadwell takes seasonal and local cooking seriously, changing the menu with each solstice and equinox and airing his regionally sourced creations with exciting and often little known Central Coast wines.
Monday, November 15, 7:00 P.M.
Taste of the NFL
An all-star group of Texas and New York chefs is celebrating the 20th anniversary of Taste of the NFL, a nonprofit dedicated to fighting hunger whose founder, Wayne Kostroski, won our 2010 Humanitarian of the Year
On the Menu: October 10 through October 16
Here’s what’s happening at the Beard House and around the country next week:
Sunday, October 10, 7:00 P.M.
Sunday Supper
Every Italian knows that there is no meal more special than the Sunday supper. For this familial feast, Food Network star Anne Burrell and Mark Ladner of NYC’s Del Posto will join forces with Cesare Casella of New York’s Salumeria Rosi to create an Italian feast that’s sure to rival grandma’s.
Tuesday, October 12, 7:00 P.M.
Artisanal Wine Dinner
In a city known for culinary innovation, creative chef Shin Thompson does more than hold his own at Bonsoirée. Heralded as a “genius” in a recent three-star rave from the Chicago Tribune, Thompson is returning to the Beard House with another thrilling menu of
On the Menu: August 1 through August 7
Here’s what’s happening at the Beard House and around the country next week:
Monday, August 2, 6:00 P.M.
Enlightened Eaters: A Workshop
Our series on cooking seasonally continues when Top Chef contestant and natural foods chef Andrea Beaman returns to teach guests how to prepare delicious summer dishes with just-picked ingredients from local markets. Participants will learn how to maximize the health benefits of locally sourced food by cooking meals packed with nutrients as well as flavor.
Tuesday, August 3, 7:00 P.M.
Modern Asian
When former Buddakan NYC chef Michael Schulson opens a new restaurant, Asian food lovers sit up and take notice. Schulson, as per Frank Bruni, “breathes intelligence and creativity” into his
Q & A with Angela Miller, American Cheesemaker
Ever wonder what it’s like to move out to a farm, raise a few goats, and craft artisanal cheese? Well, Angela Miller, high profile Manhattan career woman, decided to do just that. Unsatisfied with her life as it was, Miller and her husband purchased a farm in Vermont, restored it to its old glory, and started raising Oberhaslis goats. We caught up with her recently at Beard on Books (discussing her new book, Hay Fever) to chat about the positive, the negative, and how she wouldn’t change a thing about her life on the Consider Bardwell Farm.
Describe an average day on the farm.
I’m off and running as soon as I wake up at 5:00 A.M. First my team and I have to sanitize the milking equipment,
The Bookshelf: The New Portuguese Table (and bonus recipe!)
Did you know that Portuguese cooking inspired Manhattan clam chowder? Or that the signing of the Declaration of Independence was toasted with glasses of Madeira? While historically overshadowed by Europe’s major cuisines, the food of Portugal is rich in history and surprisingly influential, and with the recent release of David Leite’s The New Portuguese Table, it may finally start to get a little respect. Leite, who has a trio of Beard Awards for his writing, discussed the new cookbook and the state of Portuguese cuisine at last week’s Beard on Books.
A first-generation Portuguese-American who grew up in the Portuguese ghetto of Fall River, Massachusetts, Leite spent his youth at a distance from his lonely heritage. But after his grandmother passed away—taking a memory vault of recipes with her—the author embarked on an
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@beardfoundation
When you cook, you never stop learning. That’s the fascination of it.—James Beard
This week's Beard on Books features #jbfa winner John Sundstrom and his new book, "Lark: Cooking Against the Grain" http://t.co/7mDqOyQqcy
Does spam deserve a second chance? Study says your hair hints at your soda consumption. Today's food reads: http://t.co/inNicv2WXj
An update on #CookingUpChange, the @healthyschools-backed high school competition for healthier school lunch: http://t.co/1l1e0eH0Sp
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