On the Menu: Week of October 26


Here’s what’s coming up at the James Beard House and around the country:


Monday, October 26, 7:00 P.M.

Alpine Haute Cuisine

At Trestle on Tenth, Ralf Kuettel pays homage to his native Switzerland’s eclectic cuisine, where French and German influences intermingle on the menu. For this Beard House dinner, Kuettel takes inspiration from the majestic Alps, exploring the mysterious alchemy of climate and altitude that produces such decadent and delicious fare.


Tuesday, October 27, 7:00 P.M.

50th Anniversary Celebration

In addition to his horror film mastery, actor Vincent Price was also a true gourmand, co-authoring with his wife A Treasury of Great Recipes, a cookbook/guide to their favorite restaurants. Join us for a... Read more >

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Ask a Chef: Italian Cooking with Gabriella Ganugi

Maritozzo, a sweet, yeasted roll filled with fresh whipped cream.


An authority on the rich history of Tuscan cuisine, Gabriella Ganugi is no stranger to sharing her knowledge of Italian fare with Beard House guests. After all, she has been making an annual sojourn to Mr. Beard’s storied New York townhouse for over a decade. Later this month, Ganugi returns, along with a talented team from Florence's Apicius International School of Hospitality for an autumnal ode to Tuscan flavors, highlighting the incredible quality of the region’s salumi, olive oil, produce, and other singular ingredients. In anticipation of perennially popular homage to her culinary heritage, we chatted with la regina della cucina italiana (or, the queen of Italian cooking) to find out which dish she’s most excited to share with guests, her ultimate guilty-pleasure food, and the best spot to eat like a local when in Florence, Italy.

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JBF on the Air: Gabriella Ganugi

Gabriella Ganugi on Taste Matters with Mitchell Davis


On this week's Italy-themed episode of Taste Matters, Mitchell Davis was joined by chef and educator Gabriella Ganugi, founder of the Palazzi Florence Association for International Education. With academic programs in culinary arts, food science management, interactive digital media, and more, students gain an intimate knowledge of Italian culture through field trips and first-hand experiences with traditional Italian cuisine. Gabriella and Mitchell discuss the differences between Italian and American culture, as well as how her school's unique curriculum teaches students about the history of food through the lens of Italian cuisine. Gabriella also holds a doctorate in architecture and has lectured extensively at hospitality schools around the world. Listen below to learn to more:

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On the Menu: October 17 through October 23

Guests mingle before dinner at the Beard House. Here’s what’s happening at the Beard House and around the country next week: Sunday, October 17, 5:30 P.M. Friends of James Beard Benefit Jean-Louis Palladin Dinner The incredibly talented chefs collaborating on this innovative dinner are at the forefront of the new, high-voltage Vegas cuisine, serving modern, inspired, sophisticated, and luxurious food to discerning Sin City diners. Join them for a spectacular dinner benefitting the Jean-Louis Palladin Professional Work/Study Grant and honoring the late, great Jean-Louis Palladin. Monday, October 18, 7:00 P.M. Le Bec-Fin Alum For the past three years, we’ve recognized Charles Roman, an alum of Philadelphia’s Le Bec-Fin and Vetri, as a JBF

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JBF Kitchen Cam