On the Menu: Week of February 9

Chefs at the James Beard House

 

Here's what's on the Beard House calendar next week: 


Sunday, February 9, 12:00 noon

Friends of James Beard Benefit Dinner 

Known for her signature blend of Middle Eastern, Armenian, and Mediterranean cuisines, Zov Karamardian runs an empire of restaurants, bistros, and bakeries in Southern California. For this special Friends of James Beard Benefit, Karamardian has crafted a vibrant menu of her legendary fare and will present it along with cooking demonstrations with featured guest and television star Carla Hall. The event will be emceed by JBF Award winner Sherry Yard.

 

Sunday, February 9, 4:00 P.M. 

Valentine's Tea

Treat your valentine to a romantic afternoon tea prepared by an incredible group of chefs and pastry chefs. The top talents... 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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Awards Watch: Angela Pinkerton, where were you when…?

“I was actually in the midst of a busy lunch service when our GM/executive chef’s assistant Amy Livingston had someone on the staff come tell me that she needed to see me right away. I came into the office, which was filled with some of the sous-chefs and dining room managers and they began clapping. She told me I was nominated! I guarantee my face was red from blushing! Later that night I did get a chance to celebrate with one of my very close friends, a bottle of Champagne, and dance floor! –Angela Pinkerton of Eleven Madison Park, nominated for Outstanding Pastry Chef

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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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Ask a Chef: What Would You Eat for Your Last Meal on Earth?

"My mom's lasagna, finished with a slice of strawberry cheesecake and a glass of my dad's Moroccan tea with fresh mint." –James Kent, Eleven Madison Park, NYC; U.S.A.'s Bocuse d'Or Representative

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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 Menu: April 25 through May 1

Here’s what’s happening at the Beard House next week: Monday, April 26, 7:00 P.M. Sustainable Seafood Feast At the intimate Copper Beech Inn, acclaimed executive chef Tyler Anderson finds inspiration in the Connecticut River Valley, creating New England–inflected modern American dishes. An alum of Vermont’s Equinox and Colorado’s RockResorts, Anderson has designed a magnificent menu for this feast, pairing pristine local produce with the finest sustainable seafood. Tuesday, April 27, 7:00 P.M. Le Cirque Spectacular Though the recent multimillion-dollar reopening of Le Cirque marked a new era in the storied restaurant’s 30-

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