Eye Candy: Daniel Humm's Milk & Honey at Expo Milano


On any given day at Expo Milano, the first-ever food-focused world's fair that's now open in Milan, visitors can experience a veritable buffet of international cuisine, state-of-the-art technology and design, and delectable food-themed programming. Modeled after our own James Beard House in New York City, the USA Pavilion–affiliated James Beard American Restaurant pop-up at Expo Milano features different award-winning guest chefs every week.


A few weeks ago, diners were treated to world-renowned cuisine from JBF Award–winning chef Daniel Humm of Eleven Madison Park and... Read more >

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JBF's Best of the Best: Daniel Humm Bonus Chapter!

JBF Award winner Daniel Humm


As we gear up for the 2013 James Beard Awards, let's take a second to look back on one of the big winners of 2012.


Our first book, The James Beard Foundation's Best of the Best, features intimate profiles of chefs who have won our Outstanding Chef award from 1991 to 2010. It also offers signature recipes from each of these medalists.


In the spirit of inclusion, we've produced digital bonus content about the chefs who have won the award after the book was sent to the presses in early 2011. José Andrés, who nabbed Outstanding Chef that same year, was highlighted in the first of these extra installments. Now we're ready to share a new chapter about 2012's winner: Daniel Humm of Eleven Madison Park. We're making this chapter available to... Read more >

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Interview: Daniel Humm and Will Guidara of Eleven Madison Park

JBF senior editor Anna Mowry interviews Daniel Humm and Will Guidara of Eleven Madison Park
Daniel Humm and Will Guidara are winding down after a packed 2011, which included a coveted third star from Michelin, a JBF Award for Outstanding Restaurant, a new cookbook, and complete ownership of their restaurant, which was previously run by Danny Meyer. We sat down with them to talk about their inspirational book tour, the reinvention of EMP, and surprisingly ambitious home cooks.

JBF: In the book you talk about taking an annual trip to find inspiration. Where did you go this year?

Will Guidara: We’ve taken a lot of trips this year, but I think the most impactful trip has been our book tour, which included stops in Chicago, San Francisco, Los Angeles, and Boston. We talk about this in the book, but what rings truer every time we go away is the perspective we

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Giveaway: Win a Signed Copy of Eleven Madison Park: The Cookbook

Eleven Madison Park: The Cookbook

We’re officially at the height of cookbook season, with fresh releases dropping almost daily. Today brings one of the year’s most anticipated titles, Eleven Madison Park: The Cookbook (Little, Brown & Company), from the restlessly ambitious restaurant that has made an assured climb into New York City’s highest stratum of dining. The book beams with an airy and pristine design that makes the photographs of Daniel Humm’s intricate food sparkle like stained glass. Among the challenging, seasonally sorted recipes are essays by general manager Will Guidara, which chronicle the restaurant’s journey from a casual brasserie to a four-star destination and the winner of the JBF Award for Outstanding Restaurant. It also reads like a manual to Danny Meyer’s signature approach to the restaurant business, with lessons on subjects like excellence, collaboration, and reinvention. Even cooks who may not be up for tackling uni

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Eye Candy: Ceviche as Art

Eleven Madison Park's Daniel Humm, who earned four stars from the New York Times last year, served this elegant diver scallop ceviche with fennel, yuzu, and rhubarb at a Beard House dinner last month. Click here to see more photos of the stunning menu. (Looking for an easy ceviche that you can make at home? Check out Monday's recipe.)

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On the Menu: May 16 through May 22

Here’s what’s happening at the Beard House and around the country next week: Monday, May 17, 7:00 P.M. Seasonal French When CIA alum Humberto Campos Jr. followed his dream of opening his own restaurant, his labor of love turned out to be one of the region’s most romantic gems. Join him for a menu of the French-inspired seasonal cooking that has earned him four stars from the Star-Ledger. Tuesday, May 18, 7:00 P.M. Relais & Châteaux Series: Four-Star Dining When 2010 JBF Award nominee Daniel Humm took over the kitchen at Eleven Madison Park in 2006, the food world sang his praises. Since then Humm has really been humming; in

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On the Red Carpet: The Next Big Trend?

Bio charred bones...the Next Big Trend?

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Ask a Chef: Daniel Humm, What Are Your Favorite Winter Ingredients?


2010 JBF Best Chef: New York City Daniel Humm of Eleven Madison Park makes it through the winter months with these five beloved ingredients.


Meyer Lemons
“I love the flavor profile of this fruit—it’s between a tangerine and a lemon, and it works really well with seafood and desserts. I only discovered Meyer lemons when I came to America, and I think it’s the best-tasting lemon there is.”


Black Truffles
“Who doesn’t love black truffles? They’re definitely a luxurious indulgence reserved for special occasions. I really like to pair them with rustic meats and vegetables, such as celery root or oxtail.”


Celery Root
“Celery root is one of the most overlooked vegetables! It’s incredibly versatile and people are always surprised by its sweet taste and fragrant aroma.”


Tardivo Trevisano
“Tardivo is an incredibly rare lettuce from Italy that is available for only two months of the year. I really like the bitterness of the... Read more >

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Food Matters: JBF's Who's Who at NYU

Who's WhoYesterday, almost 25 years to the day after the Who’s Who of Food & Beverage in America was founded jointly by Cook’s and Restaurant Business magazines, our vice president, Mitchell Davis, participated in a panel at NYU Fales Library on the food world intelligentsia. (In 1990 the James Beard Foundation folded the Who’s Who into their annual awards program.) Organized and moderated by restaurant consultant and JBF Who’s Who member Clark Wolf (inducted in 2008), the panel addressed the changing role of elites in matters culinary. Wolf, who helped Cook’s publisher Christopher Kimball organize the Who’s Who group at its onset, asked panelists to describe how they think the food world has changed over the last 25 years. Davis, who completed his Ph.D. in NYU’s Food Studies department earlier this year, presented some of

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JBF Kitchen Cam