Throwback Thursday: Remembering James Beard


Yesterday, January 21, 2015, marked the thirtieth anniversary of James Beard's death. In honor of the culinary icon, this TBT we’re sharing some of our favorite quotes, from a man who was as prolific with the pencil as he was with the spatula:


“There is absolutely no substitute for the best. Good food cannot be made of inferior ingredients masked with high flavor.” (The Fireside Cookbook, p. 13)


“Grilling, broiling, barbecuing—whatever you want to call it—is an art, not just a matter of building a pyre and throwing on a piece of meat as a sacrifice to the gods of the stomach.” (Beard on Food, p. 20)


“The roe of the Russian mother sturgeon has probably been present at more important international affairs than have all... Read more >

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Awards Watch: Design Entries Due January 31


Calling all designers and architects: we're in the final weeks of our entry period for the 2015 James Beard Restaurant Design Awards. From now through Saturday, January 31, we're accepting submissions for two categories: Outstanding Restaurant Design: 75 Seats and Under; and Outstanding Restaurant Design: 76 Seats and Over. Any restaurant or design project that was completed or redone in North America after January 1, 2012 is eligible.


If you want to enter your restaurant for consideration, you can register and submit entries at Details about criteria and more can be found ... Read more >

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Awards Watch: Online Voting Ends December 31!

Nancy Silverton at the 2014 James Beard Awards


The clock is ticking: you only have three more days to tell us who you think should be nominated for a JBF Restaurant or Chef Award. Just register, log in, and submit a suggestion for any number of our 21 categories, including Outstanding Chef, Rising Star Chef of the Year, regional chefs, and our brand new Outstanding Baker award. Winners will be announced at the Lyric Opera of Chicago on May 4, 2015.

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Awards Watch: Book Submissions Due Today

2015 James Beard Book Award Entries Due December 15


Calling all authors, editors, and other publishing-industry folk: today is the last day to submit entries for the 2015 James Beard Book Awards. Submissions are by due by midnight.


We've received over 400 entries so far. Want to add your work to the mix? You can register and submit entries at Entry guidelines are here. Our Book Awards categories are:


American Cooking

Baking and Dessert


Cooking from a Professional Point of View

Focus on Health

General Cooking


Reference and Scholarship

Single Subject

Vegetarian Focused and Vegetarian

Writing and Literature


2015 Book Award nominees will be... Read more >

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Awards Watch: 2015 Book Award Entries Due December 15

2015 James Beard Book Award Entries Due December 15


With the 2015 Book Award submission deadline a little over a month away, our shelves are starting to crowd with cookbooks and other food-themed works on every imaginable subject,  including the foods of Texas, the Brooklyn craft-spirits scene, and bourbon-soaked desserts. If last year's submissions are a reliable gauge, we're expecting more than 150 entries to land in the JBF offices the coming weeks.


Want to add yours to the mix? The deadline for 2015 Book Award submissions is Monday, December 15. You can submit entries here. Reacquaint yourself with all James Beard Award categories here.

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Eat Your Vegetables Twitter Chat on Wednesday, November 5

Swiss Chard


Want to learn more about cooking vegetables from some of the world's most renowned culinary icons? To celebrate our recently launched recipe app, we're hosting a live Twitter chat to discuss everything from inspiring recipes to helpful techniques to seasonal tips with a panel of some of the JBF Outstanding Chef award winners featured in the app. Join us on Wednesday, November 5th at 2:00 P.M. EST and ask the experts for advice! 




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Throwback Thursday: Camera-Ready Award Winners

James Beard Award Winners Danny Bowien and Jamie Bissonette


Yesterday, after we announced that we're now accepting entries for the 2015 James Beard Awards, we spent a few minutes flipping through the photo archives from this year's ceremony at Lincoln Center in New York City. For today's TBT, here's a capture of Jamie Bissonnette, who took home the award for Best Chef: Northeast that evening, snapping a selfie with the 2013 Rising Star winner Danny Bowien.


Jamie will be showing off his skills during his upcoming weekend at the James Beard Foundation’s Taste America® events in Boston, taking place October 24–25. For tickets and more information, visit... Read more >

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Awards Watch: Calling All 2015 Entries!

Nancy Silverton and David Chang at the 2014 James Beard Awards


JBF is now accepting entries for the 2015 James Beard Awards!


Entries for our Book; Broadcast and New Media; Journalism; and Restaurant Design categories can be submitted here. We're excited to announce two new Broadcast and New Media awards: Podcast and Visual and Technical Excellence.


Entries for Restaurant and Chef awards consideration have a separate portal, which is here. There's also a new Restaurant and Chef award: Outstanding Baker. (The Outstanding Pastry Chef category remains.) Please note that you may submit up to two entries per subcategory of the Restaurant and Chef awards.


Submission deadlines are as follows:... Read more >

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In Memoriam: Matt Haley

Matt Haley

The James Beard Foundation is deeply saddened by the sudden and tragic death of Delaware restaurateur and philanthropist Matt Haley, who passed away last night at the age of 53, after suffering injuries in an accident while on a humanitarian trip. Haley, who was honored with the 2014 James Beard Foundation Humanitarian of the Year award, was a selfless advocate for underprivileged youth in America and abroad, raising hundreds of thousands of dollars for charities and nonprofits.


"Our Foundation honored Matt this year not only for his compassion and commitment to helping disadvantaged children and families locally in Delaware, but also for dedicating his time and resources to help people around the world," said JBF president Susan Ungaro. "We are shocked and saddened by the news of his death. He was on his way to Nepal to do the relief work for which he was so beloved. Our deepest sympathies go out to his family and friends in the restaurant community of Delaware and to the thousands of people... Read more >

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Interview with Donald Link of Pêche

Donald Link


The winner of this year's Best New Restaurant award, Pêche is the latest project from New Orleans–based chef Donald Link, who also runs the acclaimed Cochon, Cochon Butcher, and Herbsaint. On top of his culinary talent and business acumen, Link is a passionate champion of Gulf Coast and Southern foodways. Below, Link discusses his ties to local producers, the current state of New Orleans dining, and what's next for Pêche. 




JBF: It's obviously been a big year for Pêche. What's your vision for the restaurant in its second year?


DL: We plan on continuing in the same style as before: to keep searching out the best seafood the Gulf Coast has to offer. A lot of doors have opened up in the world... Read more >

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JBF Kitchen Cam