Awards Watch: Awards Theme and Hosts Announced

Beard medallion Italian maven Lidia Bastianich, fusion pioneer Wolfgang Puck, and kitchen science cognoscente Alton Brown will share the podium at this year's James Beard Foundation Awards, which will go down on Monday, May 3, at Lincoln Center. The theme of this year's ceremony is "The Legacy Continues," a nod to the lasting impact that James Beard and his successors have had on American cuisine. We're asking every chef who has won our Outstanding Chef award (Daniel Boulud, Thomas Keller, Grant Achatz, and others) to shine a spotlight on chefs whom they believe are extraordinary examples of excellence in our culinary world. The 2010 Awards Gala Reception will feature dishes from these established and emerging talents from around the country. (Some of our Outstanding Chef winners will be handing out this year's medals, so expect to see some of the big names in the house, too). We've also tapped Kelly Choi, host of Eat Out NY and Top Chef

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Field Trip: Going for the Gold at Bocuse d'Or USA

Bocuse d'Or Even with the Winter Olympics on the horizon, it’s hard to imagine a display of patriotic pride—or foodie frenzy—greater than what we saw in the Bocuse d’Or USA bleachers at the Culinary Institute of America this weekend. Scores of boisterous culinary students and gastro fans gathered to support the 12 chefs competing for the chance to represent America at the Bocuse d’Or in Lyon in January 2011. Each chef, assisted by a commis, faced the same challenge: prepare a salmon dish and a lamb dish for an intimidating all-star lineup of judges that included Daniel Boulud, Thomas Keller, and Grant Achatz. It made Iron Chef look like a school talent contest.

StudentsMacKenzie Arrington (CIA, Bachelor’s, 2009) and Vinny Dyevoich (CIA,... Read more >

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Will Kevin Make the Team?

bocuse-edited We loved the Bocuse d’Or challenge on the last episode of Top Chef. Wondering what to do while you worry if Kevin will make the team? This weekend you can help support the 2011 American entrants and enjoy a little holiday cheer with Daniel Boulud at one of his Bocuse d’Or USA Foundation fund-raisers. Whether you prefer a holiday cooking class, a multi-course French feast, or a classic American brunch, Boulud is offering something for everyone.

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Ask a Chef: Daniel Boulud

Daniel Boulud A multiple JBF Award winner and 1995 inductee into the Who's Who, Daniel Boulud is a culinary legend. He may be one of the most tireless chefs we know, but he still needs a place to unwind and enjoy a great meal. Check out his favorite dining spots in New York City.

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JBF News: Win DBGB Sausages and Beer

Daniel BouludOne of the most enthusiastically received restaurants to open this year, Daniel Boulud’s DBGB anchors hearty brasserie cuisine within the edgy spirit of New York’s Lower East Side. With a menu that encourages sharing, an energetic ambiance, and the seemingly infinite beer selection, it’s the perfect venue for a large and lively get-together. And now, as part of our online auction, you can win the ultimate DBGB fête! The winning bidder will enjoy an unforgettable evening with 13 friends at the restaurant’s private Kitchen Table, complete with a three-course dinner featuring delicious housemade sausages and sommelier-selected craft beers. Click here to view all the package details.

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Eye Candy: Beard House

Agnolotti Daniel Boulud and other chefs from his empire prepared this sweet corn agnolotti at the Beard House last week—it was topped with chanterelles, Thai basil, julienned black truffles, and rillons. Check out more photos from the event here.

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On the Menu: Daniel Boulud

Daniel Boulud Tonight's Beard House dinner is hosted by New York chef and restaurateur extraordinaire Daniel Boulud. Chefs from Daniel, Daniel Boulud Brasserie at Wynn Las Vegas, and Café Boulud will be in the kitchen, including the winner of last year's Rising Star award, Gavin Kaysen. Check out the mouthwatering menu below: Hors d’Oeuvre: Tomato Gazpacho Pickled Green Tomatoes with Head Cheese Tomato and Basil Arancini Tomato Tarts with Burrata and Red Onion Marmalade Olive and Tomato Compote–Stuffed Zucchini Flowers Dinner: Rabbit Porchetta with Satur Farms Vegetables, Purple Mustard, Frisée, and Hazelnut Vinaigrette Sweet Corn Agnolotti with Chanterelles, Rillons, and Thai Basil Butter-Poached Dover Sole with Sunchoke Purée, Citrus-Braised Endive, Red Pearl Onions, and Sauce Américaine Scottish Grouse with Foie Gras

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Food Matters: Haute Dogs Revisited

Hot dogs

As we pointed out a month ago, last year we published an article that wondered if the humble hot dog—typically found between innings in baseball or bobbing in a city street cart—would ever get the gourmet treatment from chefs. After all, the hamburger managed to beat the odds and shed its low brow-status when Daniel Boulud introduced his DB Burger, a once unimaginable marriage of foie gras and truffles to beef and bun. Would the hot dog ever reach such heights?

It appears that it has. We've seen perfected traditional dogs like Akhtar Nawab's (he'll be serving them at the Beard House later this month) and dogs with Far East accents like the Fatty Dog at Fatty Crab UWS. Let's Be Frank, the popular... Read more >

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