Amanda Baumgarten, Herringbone, La Jolla, CA
What’s your go-to guilty-pleasure food?
Chinese food delivery on Sunday nights. It was a Baumgarten family tradition when I was growing up, and to this day there is nothing better than mu shu pork and 60 Minutes on my night off.
What’s your favorite movie, and why?
Dr. Strangelove, because it’s amazing and always makes me laugh.
Describe the last great meal you ate.
The last great meal I ate was at Market in Del Mar. Carl Schroeder is an amazing chef. He has a respect for product that comes through in every dish.
What’s the dish you’re most proud of?
Halibut with farro, oyster mushrooms, Meyer lemon, and hazelnut vinaigrette.
What’s your favorite movie snack?
Movie theater popcorn with lots of butter and a regular Coke.
What’s your earliest food memory?... Read more >
Brian Malarkey, Restaurateur, Cookbook Author, and Co-Host of ABC's The Taste
What are your favorite movies, and why?
Seabiscuit, Legends of the Fall, Gangs of New York—I’m a cowboy dreamer!
Describe the last great meal you ate.
Every Sunday I enjoy “Seafood Sunday” with the family: Dungeness crab, Mexican shrimp, clams, sea bass, butter, wine, and kids.
What’s your earliest food memory?
Al, my pet cow!
What was your first job in the culinary world?
I was a busser at the Old Spaghetti Factory and it was the only job I ever walked off of!
What movie are you ashamed to admit you love?
Anything to do with Will Ferrell and Ben Stiller.
What’s the best advice you’ve ever received?
Cook for the elite and live with the masses; cook for the masses and live with the elite.... Read more >
One of California’s first female winemakers, multiple JBF Award nominee Merry Edwards is widely respected for her pioneering efforts in sustainability and for the exceptional pinot noir that she produces at her eponymous winery. Below, the 2013 Outstanding Wine, Beer, or Spirits Professional award nominee tells us about what she’s adding to her portfolio, the local producer she most admires, and why the 2012 vintage is known among local winemakers as the “Tsunami of Grapes.”
JBF: Among your 2012 releases, what are you most excited about?
Merry Edwards: 2012 was an amazing harvest. In my forty years of experience, I have not seen quantity and quality come together like they did. We refer to it here as the “Tsunami of Grapes.” For every vintage, there is one vineyard that seems to shine, and in 2012 I think the Flax Vineyard pinot will be the best... Read more >
We’d wager that Jimmy Bannos Jr. played with spatulas and tongs in his crib: as a fourth-generation chef and restaurateur, the man has known the hospitality-world hustle for his entire life. Below, the chef of Chicago’s Purple Pig and first-time Rising Star Chef of the Year nominee tells us about his favorite dish on his menu, where he’s eating in the Windy City, and the cookbook that set him on his path to success.
JBF: You are a fourth-generation chef. How has your family's approach to cooking and restaurants impacted you the most?
JB: I always look at each generation and realize how their accomplishments grew through... Read more >
On yesterday's episode of Taste Matters, guest host and JBF's director of house programming Izabela Wojcik discussed desserts and the James Beard Awards with two-time JBF Award winner and our current Board of Trustees chair, Emily Luchetti. Listen below to learn about the road to prestige as a pastry chef, the JBF Awards process from the perspective of both a voter and winner, and how our dessert culture is evolving:
When Danny Bowien moved to New York City last spring, he had Szechuan peppercorn–scented winds at his back. His pilot location of Mission Chinese in San Francisco was an undisputed triumph. Meanwhile, the upcoming Lower East Side sequel was already New York's most discussed opening of the year, well before the kitchen had sent out its first mapo tofu. Could the Oklahoma City native recreate his success in a town that doesn’t always warm to outsiders? We all know how the rest of the story goes. Below, the two-time nominee for our Rising Star Chef of the Year award tells us about his recent trip to Paris and reveals a surprising favorite movie pick.
JBF: You recently got back from Paris. Where did you eat... Read more >
Most Pacific Northwest epicureans are familiar with the creative, crave-worthy baked goods at Ken's Artisan Bakery in Portland. They may not, however, know that the bakery’s owner (and 2013 Outstanding Pastry Chef award nominee), Ken Forkish, had a twenty-year career in the tech industry before trading in his suit and tie for an apron. Read on to learn about his JBF Award–nominated cookbook, favorite local eateries, and his early-onset obsession with doughnuts.
JBF: Before you opened your wildly popular bakery, you had a twenty-... Read more >
After coming up the ranks in some of Chicago's most prestigious kitchens, Curtis Duffy opened his own restaurant, Grace, to rave reviews. A 2013 nominee for Best New Restaurant, Grace attracts diners from all over the country who are seeking a taste of Duffy's thoughtful, sophisticated cuisine. In our interview below, he fills us in on his progressive approach to cooking, the dish that took years to come to fruition, and the unconventional tasting menu devoted almost entirely to flora.
JBF: Can you tell us a bit about the inspiration and philosophy behind Grace?
Curtis Duffy: My inspiration for Grace... Read more >
Got some empty space on your bookshelf to fill? Already cooked your way through last year's best cookbooks? Have a look at the freshly released 2013 James Beard Book Award nominees in our Amazon store. Whether your purchase is destined for your kitchen counter or your coffee table, a portion of the sale will be donated to JBF.
When it first opened in 1995, Dogfish Head Craft Brewery was the smallest commercial brewery in the United States. Now, thanks to its line of quirky, small-batch beers, the company pulls in a cult-like following. We got in touch with Sam Calagione, Dogfish Head’s founder, president, and a 2013 nominee for our Outstanding Wine, Beer, or Spirits Professional award. Read on for his thoughts on collaborations between chefs and brewers, the ancient ale he cultivated with a molecular archeologist, and a beer that was like “tongue-kissing Mother Nature.”
JBF: We’ve read that you strive to create beers so unique that they can’t be judged by ordinary standards. Can you tell us a bit more about the philosophy behind Dogfish Head?
Sam Calagione: We brew beers that are beyond stylistic borders and far outside the modern tradition of using just barley, water, yeast,... Read more >
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