What Would You Cook for James Beard? Part III

 

What would you make for James Beard if you had him over for dinner? Here are the dishes two of our gala reception chefs would cook for JB if they had the chance:

 

Nora Pouillon, Restaurant Nora, Washington, D.C.
“I learned how to cook American food by reading James Beard’s books. He had a weakness for braises and ragoûts, as well as regional food and fruit desserts, so I’d translate that into a Hungarian goulash with gnocchi followed by a Viennese-style apple strudel.”

 

JBF Award Winner Jimmy Schmidt, Morgan’s in the Desert at La Quinta Resort & Club, La Quinta, CA
“To start, a real absinthe martini, which he loved and drank when I first met him in New York. A first course of oysters poached in a Champagne sauce, which he ate endlessly at the London chop house in Detroit, followed by a roasted saddle of lamb with a ragoût of lentils. Dessert would be twisted s’mores: marshmallow ice cream, chocolate ganache, and cinnamon tuiles.”... Read more >

Comments (0)

America's Classics: Shady Glen, Manchester, CT

Here's another 2012 America's Classic inductee: Shady Glen of Manchester, Connecticut:

 

Comments (0)

Best Chef Southwest: Paul Qui

 

The award for Best Chef: Southwest goes to:

 

Paul Qui
Uchiko, Austin, TX

 

This is the second year in a row that an Austin chef has taken home the JBF Award for this region. Twenty-five years from now, Paul hopes to be eating his way around the world. 

Comments (0)

Best Chef South: Chris Hastings

 

 

Chris Hastings

Hot and Hot Fish Club, Birmingham, AL
 
Chris is only the second chef from Birmingham to take home a JBF Award. Chris was 12 when his mother first introduced him to James Beard’s American Cookery, and the rest is history. 

Comments (0)

Humanitarian of the Year: Charlie Trotter

Since he established the Charlie Trotter Culinary Education Foundation in 1999, Charlie Trotter has worked hard to encourage and support the pursuit of culinary education for students in the Chicago area. Watch a short video about his philanthropy below.

 

Comments (0)

Best Chef Northeast: Tim Cushman

 

Tim Cushman
O Ya, Boston
 
This is Tim’s second nomination and his first win. If Tim could have a meal with anyone, it would be Jimi Hendrix and a guitar jam would be on the menu.

Comments (0)

What Would You Cook for James Beard? Part II

 

 
We asked our gala reception chefs what they would cook for James Beard. Here are some more of their responses:
 
JBF Award–Winning Pastry Chef Emily Luchetti, Farallon and Waterbar, San Francisco
“For dessert I’d make something with his caramel sauce recipe. I have been making it for two decades. It’s my favorite.”
 
JBF Award Winner Nancy Oakes, Boulevard Restaurant, San Francisco
“I would keep it simple and delicious so we could visit and talk. I’d start with little tomatoes stuffed with very good anchovies and olives, or maybe pork rillettes with croutons, or baked potato skins with caviar. then I’d serve a wilted spinach salad—I love his dressing with fresh water chestnuts, and I would add plenty of good bacon as well—followed by a local San Francisco dish of Dungeness crab cioppino.”
 
JBF Award Winner, Vitaly Paley, Paley’s

Comments (0)

Best Chef Pacific: Matt Molina

 

 
Matt Molina
Osteria Mozza, Los Angeles
 
This is Matt’s first Beard Award. After graduating from the Los Angeles Culinary Institute, Matt began his career at Campanile under the tutelage of JBF Award winner Nancy Silverton. 

Comments (0)

Best Chef Northwest: Matt Dillon

 

 

Matt Dillon
Sitka & Spruce, Seattle
 
This is Matt’s first Beard Award. Twenty-five years from now, he hopes to spend his time hunting, shrimping, cooking, and perhaps starting a second career in social justice or ski patrol. 

Comments (0)

America's Classics: Jones Bar-B-Q Diner, Marianna, AR

Tonight's third America's Classic award recipient is Jones Bar-B-Q Diner of Marianna, Arkansas:

 

Comments (0)

Pages