Dining by Design: Exploring an Often Unsung Ingredient in a Memorable Meal

San Francisco's Bar Agricole, designed by Joshua Aidlin and David Darling

For more information on the James Beard Foundation's Dining+Design series of conversations between chefs and architects at The New School and a complete schedule, click here.

 

Edison lightbulbs. Communal tables. Open kitchens. Restaurant design trends come and go, but in the 15 years since the James Beard Foundation began recognizing outstanding restaurant design, ambience has become an essential element of the dining experience.

 

Reflect upon your favorite meal of the past year: whether it involved impeccable flatware, plush upholstery, perfectly balanced acoustics, or regional authenticity, the design and overall ambience are likely to have played a starring, albeit subtle, role in the memory.

 

The heightened role of design within... Read more >

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Awards Watch: Introducing the 2013 America's Classics

The James Beard Foundation's 2013 America's Classics

 

There's a lot to to be excited about during JBF Awards season, but we're always especially pleased to announce our newest batch of America's Classics. This award is given to regional establishments, often family-owned, that are treasured for their quality food, local character, and lasting appeal. Without further ado, meet the 2013 inductees.

 

(Read the full press release here.)

 

 

C.F. Folks, Washington, D.C. (Owner: Art Carlson)

 

Art Carlson's weekday-only lunch haunt on Dupont Circle, open since 1981, is a 600-square-foot temple of honest cooking and good will. (The name combines the initials of Carlson and his business partner, Peggy Fredricksen.) The vibe is is loud and scrappy, and the food is delicious. Art Carlson, the ever-present host, is one of the... Read more >

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Awards Watch: Changes to Restaurant Design Awards

 

The Restaurant Design categories of the James Beard Foundation Awards recognize design as an integral and essential element of the dining experience. During the last 15 years, a number of trend-setting and now iconic restaurants have received the Beard Foundation’s Restaurant Design Award, ranging from the highest fine-dining establishments to more casual spaces. Consistent among both winners and finalists is the mission of fully integrating design and cuisine. In recognition of the growing diversity of restaurant types, this year the Foundation will now name two winners for restaurant design: one for restaurants with 75 seats or under, and one for those with 76 or more seats.

 

“The Restaurant Design Award acknowledges the growing importance of good design in all types of dining establishments,” said Brooke Hodge, director of exhibitions and publications at Los Angeles’s Hammer Museum and chair of the James Beard Foundation’s Restaurant Design Committee. “These two new awards will allow us to recognize and reward a broader range of design talent.” Architecture, interior design, graphic design,... Read more >

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The 2013 Restaurant and Chef Award Semifinalists

The James Beard Foundation's 2013 Restaurant and Chef Award Semifinalists

 

They're here! Click to see if your favorite chef or restaurant is one of our 2013 semifinalists, which were chosen from more than 44,000 entries submitted through our online open call.

 

We'll announce the Restaurant and Chef Award nominees, along with the nominees in every other award category, on Monday, March 18, at the historic Lowndes Grove Plantation in Charleston, South Carolina. As always, you'll be able to follow the announcement live on Twitter.

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Awards Watch: Emeril Lagasse to Receive 2013 Humanitarian of the Year Award

The James Beard Foundation has named Emeril Lagasse as the recipient of its 2013 Humanitarian of the Year Award

 

The James Beard Foundation has named Emeril Lagasse as the recipient of its 2013 Humanitarian of the Year Award. In 2002 Lagasse founded the Emeril Lagasse Foundation, which supports nonprofit organizations and educational initiatives that create new opportunities for children, especially for those from disadvantaged circumstances. His charity work is focused within the communities where his restaurants operate, tailoring its efforts to each location. The Foundation's accomplishments range from the creation of fresh foods cafeterias to establishing culinary learning centers.

 

Lagasse will accept the award at the James Beard Awards ceremony on Monday, May 6.

 ... Read more >

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Three Weeks Left to Submit Entries for the 2013 James Beard Book Awards

2013 James Beard Book Award entries

 

Resuming the old grind after a long weekend is never fun, but our adjustment was easier than most: we got to come back to ceiling-high stacks of absorbing food books.

 

We've been receiving entries for the 2013 James Beard Book Awards for several weeks now, and with almost 150 titles already on the shelves, we're all guilty of abandoning our to-do lists for some browsing. When we can thumb through a cookbook devoted entirely to cookie dough, an encyclopedic guide to sherry, or a history of Japanese coffee culture, can you really blame us?

 

The deadline for 2013 Book Award submissions is December 17. You can submit entries here. Reacquaint yourself with all of our award categories here.

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Awards Watch: Calling All Entries!

The James Beard Awards silver medallion

 

Given that our Twitter feed last week was dominated by happenings at our food conference, this speck of Awards news may have fallen through the cracks: JBF is now accepting entries for the 2013 James Beard Awards!

 

Entries for Book; Broadcast and New Media; Journalism; and Restaurant Design nominations can be submitted here. Entries for Restaurant and Chef nominations have a separate portal, which is here. Please note that you may submit two entries for each subcategory of the Restaurant and Chef Awards.

 

In order to send us submissions, you must fill out a brief and simple (promise!) online registration form. Thanks for playing, and mark your calendars for... Read more >

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Awards Watch: Changes to Restaurant and Chef Award Categories

 

We've made some changes to our Restaurant and Chef Award categories! Nevada has joined California and Hawaii in a new category called Best Chef: West, while chefs and restaurants in the Commonwealth of Puerto Rico will now be eligible for a Best Chef: South medallion.

 

Read the full press release here.

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Recipe Roundup: Cocktails

 

Toast to warm-weather entertaining with one of these refreshing and decidedly grown-up cocktails from some of our favorite mixologists.

 

Donaji
Inspired by the legendary sacrifice of a beautiful Oaxacan princess, this citrusy, Mezcal-based cocktail was created by Julian Cox of Rivera in L.A. The rim of chopped chapulines (grasshoppers) is strictly optional.

 

Paddington
A touch of the famous bear's beloved orange marmalade rounds out this absinthe and rum cocktail from David Slape of New York City's PDT, which took home our inaugural Outstanding Bar Program award in 2012.

 

Turf
Chill your cocktail glasses ahead of time to keep this gin lovers' drink from 2012 Outstanding Bar Program nominee... Read more >

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Order Your Copy of "The James Beard Foundation's Best of the Best"

The James Beard Foundation's Best of the Best, featuring recipes from every chef who won the James Beard Award for Outstanding Chef

 

Our Awards season has ended, but we have a way for you to experience the thrills all year round. Our first book, The James Beard Foundation’s Best of the Best: A 25th Anniversary Celebration of America’s Outstanding Chefs, honors Beard’s impact on the way we eat and spotlights the accomplishments of 21 incredible chefs who have earned our coveted Outstanding Chef Award, from Wolfgang Puck to Tom Colicchio.

 

Featuring intimate profiles written by author Kit Wohl, a foreword by Martha Stewart, gorgeous photography, and plenty of mouthwatering recipes (think smoky peanut mole with grilled quail from Rick Bayless; Thomas Keller’s elegant caviar with brioche and avocado mousse; and a “salmon bacon,” lettuce, and tomato sandwich from Judy Rodgers), this special cookbook will be savored by food lovers for... Read more >

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