Announcing the JBF Impact Programs

Photo: Jeff Gurwin

 

The James Beard Foundation is proud to announce the launch of the JBF Impact Programs, an initiative which will enhance JBF’s work to establish a more sustainable food system through education, advocacy, and thought leadership. JBF Impact Programs will bring together chefs, farmers, and other leaders in the culinary community to address the biggest food challenges facing our society—food waste, sustainable agriculture and seafood, and beyond.

 

JBF Impact Programs currently include the annual JBF Food Conference, the JBF Leadership Awards, the JBF Chefs Boot Camp for Policy and Change, and... Read more >

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Enlightened Eaters: Mike Anthony in Praise of Produce

 

Gramercy Tavern’s chef Mike Anthony is a two-time JBF Award winner, JBF Chefs Boot Camp for Policy and Change alum, and a passionate advocate known for his work with God’s Love We Deliver and City Harvest. But beneath all that is a man who loves vegetables, pure and simple. His ardor for the garden is on proud display in his new cookbook, V is for Vegetable, which just earned Anthony another nomination for our 2016 JBF Books, Broadcast, and Journalism Awards

 

Last week, our Enlightened Eaters program hosted Anthony for a tasting and talk-back about the book at the brand-new home of God’s Love We Deliver. Guests enjoyed... Read more >

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On the Menu: Wednesday, March 16, 2016

Photo: Little, Brown and Company

 

Here’s a taste of what’s on tap today at JBF.
 

Enlightened Eaters, 6:30 P.M.
JBF Award Winner Michael Anthony, Gramercy Tavern, NYC
God’s Love We Deliver, 166 Avenue of the Americas, NYC

V is for Vegetable

JBF Award winner Michael Anthony has been wowing diners of all stripes for years with his lauded seasonal cooking at New York City's Gramercy Tavern. While writing the restaurant’s cookbook, he found himself drawn to the most vegetable-forward items on the menu and quickly decided he needed to share his passion for produce with the public. The result of his efforts is V is for Vegetables, a new tome written for the home cook and featuring options for herbivores and omnivores alike. Organized in a... Read more >

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Recipe: Sautéed Mushrooms on Flatbread with Braised Greens

 

While writing the Gramercy Tavern Cookbook, JBF Award–winning chef and author Michael Anthony found himself drawn to the most vegetable-forward dishes from the restaurant and quickly decided he needed to share his passion for produce with the public. The result of his efforts is V is for Vegetables, a new tome written for the home cook and featuring options for herbivores and omnivores alike. Anthony will serve a selection from the book at his upcoming Enlightened Eaters event, including this rustic, earthy flatbread. Combining the hearty umami of sautéed mushrooms (Anthony prefers hen of the woods or maitake) with a base of crusty flatbread and slightly bitter, verdant kale leads to a easy but elegant appetizer worthy of your next dinner party. Savory and satisfying, this hors d’oeuvre offers the kind of addictive punch of flavor that’ll have you seeing the world as... Read more >

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Enlightened Eaters: Soda Straight Talk with Marion Nestle

 

Describing JBF Award winner Marion Nestle as a titan in the field of food advocacy and policy is far from exaggeration. The Paulette Goddard Professor in the department of nutrition, food studies, and public health at New York University has brought public awareness to a wide range of issues, from the influence of the food industry on government policy, to food safety, pet food, and beyond. As Mark Bittman writes in the foreword to her latest book, Soda Politics: Taking on Big Soda (and Winning), “There is not a better-educated…and more principled person in her field.”

 

Earlier this week, our Enlightened Eaters program played host to Nestle as she introduced audiences to her new book and took questions. Held at the NYU Fales Library, which holds America’s largest cookbook collection (at 60,000 titles, due in... Read more >

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Our Favorite Quotes from Enlightened Eaters: What the Fork Are You Eating?

Stefanie Sacks at the James Beard Foundation's Enlightened Eaters event

 

Last Wednesday JBF relaunched its Enlightened Eaters program, an educational series of readings, workshops, discussions, and other events that focus on health, nutrition, sustainability, and the environment. Our first event of 2015 featured Stefanie Sacks, author of What the Fork Are You Eating? At the standing-room-only gathering, Sacks offered some guidance on how the average consumer can best navigate the grocery store and make the right choices to lead a healthier lifestyle.

 

Here are some of our favorite insights from Stefanie:

 

1) You will, in the end, pay a little bit more for healthier food. But do you want to pay on the front end or the back... Read more >

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On the Menu: Week of May 11

Photo by Mira Zaki

 

Here's what's happening on the Beard calendar this week: 

 

Monday, May 12, 6:30 P.M. 
New Zealand Wine Fair 2014 
The James Beard Foundation Greens (foodies under 40) are partnering with New Zealand Wine to bring you a walk-around tasting of this celebrated country. The event will include sips from more than 25 producers, including 2013 vintages (many of which will be poured for the first time), as well as distinctive, older bottles. We’ve also enlisted some great New York City chefs to prepare delicious bites that will complement whatever is in your glass.

 

Monday, May 12, 7:00 P.M.
Meatless Monday 10th Anniversary Celebration 
In 2003 marketing professional Sid Lerner founded the Meatless Mondays initiative to encourage people to go... Read more >

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On the Menu: Week of April 20

 

Here's what's happening at the Beard House this week: 

 

Monday, April 21, 7:00 P.M.

Modern Japanese Izakaya

The brainchild of Japanese chef Ken Tominaga and JBF Award winner Michael Mina, PABU has introduced Baltimore to Japan’s version of the gastropub, or izakaya, where soulful small plates are the name of the game. Join us when executive chef Jonah Kim shares his take on this unique dining tradition.

 

Tuesday, April 22, 7:00 P.M.

Made in Memphis

This spirited collaboration of Tennessee’s culinary titans is music to our ears and palates. Join us as the talented group pays homage to their hometown with a spectacular menu of Southern-inspired, Memphis-made fare.

 

Wednesday, April 23, 12:00, noon... Read more >

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The Bookshelf: Pandora’s Lunchbox

 

From Subway sandwiches that contain more than 100 ingredients to packaged cheese that won’t spoil for eternity, processed food accounts for 70 percent of America’s caloric intake. In Pandora’s Lunchbox: How Processed Food Took Over the American Meal, former New York Times reporter Melanie Warner explores the depths of engineered food and its implications for our health and society. We got in touch with the author to learn about her investigation to uncover the truth, her most shocking discovery, and her advice for changing the way America eats.

 

(Join Melanie tomorrow at noon for a special installment of our Enlightened Eaters series at the Beard House.)

 

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JBF: You started out as a business reporter for Forbes and the New York Times. How did you get interested in writing about food?

 

Melanie Warner... Read more >

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On the Menu: Week of February 23

Photo taken by Max Flatow

 

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

 

Monday, February 24, 7:00 P.M. 

Charm City Common 

It's not called Charm City for nothing. Baltimore is home to a thriving and beguiling restaurant scene that features rising star-chefs like Espuma alum Cyrus Keefer. His menu at Fork & Wrench is rooted in the Chesapeake Bay region but inspired by global techniques and ingredients.

 

Tuesday, February 25, 7:00 P.M. 

Bay Area Bounty

San Francisco Bay Area chefs are famous for taking their farmers' markets seriously, and Kim Alter of Daniel Patterson's renowned Plum restaurant is no exception—she's been known to make five trips in a single day to get the freshest ingredients. Join us at the Beard House for a taste of Alter's masterful, market-driven California... Read more >

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