Awards Prep: How to Tie a Bow Tie with Alton Brown

 

The red carpet's rolled out, the Champagne flutes are polished, and the meticulous food prep is underway. We're ready for you! But are you ready for us? The gowns and tuxedos may have already been selected, but what about the accessories? Gentlemen, don't get yourself in a twist: we've got you covered.

 

James Beard isn't the only culinary icon who has famously approved of the bow tie as a fashion statement (he often topped off his large, patterned suits with his most beloved accessory). Television personality and our 2015 James Beard Awards master of ceremonies Alton Brown can often be found sporting one—and, apparently, not... Read more >

Comments (0)

Interview with Rajat Parr, Nominated for Outstanding Wine, Beer, or Spirits Professional

 

Vintner and sommelier Rajat Parr can point to the exact vineyard and vintage of wine that changed his life, setting him on the path toward his nomination for this year's James Beard Award for Outstanding Wine, Beer, or Spirits Professional. We spoke with him about that seminal sip and his current adventures in winemaking.

 

--

 

JBF: You've had a multi-faceted career in wine: the wine director for a restaurant group, part owner in a wine bar, and winemaker. How do you balance it all?

 

Rajat Parr: I am a full-time winemaker now. We have two vineyards: Domaine de la Cote in Santa Barbara and Seven Springs in Oregon. I oversee the wine programs within the Mina Group, but do not work on daily operations. The same is for [the San Francisco wine bar and restaurant] RN74. We have a great team that makes sure the restaurants are successful. I live in Santa Barbara now. It's quite a change, but after working in restaurants for 18 years, it's a good change.

 ... Read more >

Comments (0)

Interview with Gavin Kaysen of Spoon and Stable, Nominated for Best New Restaurant

Photo c/o Spoon and Stable

 

After JBF Award winner Gavin Kaysen left his post at Café Boulud to return to his roots in Minneapolis, the long-missed-local received a hero’s welcome, and Twin Cities residents are now flocking to Kayen's Spoon and Stable, a 2015 Best New Restaurant nominee. We spoke with him about his homecoming, his penchant for pilfering flatware, and his vision of Heartland cuisine.

 

--

 

JBF: Your restaurant is called Spoon and Stable. What’s the story behind the name?

 

Gavin Kaysen: The building we took over was a horse stable that was built in 1906, so the stable part comes from that. The spoon part comes from something I’ve been doing for years, which is "collecting" spoons from places all over the world. They come from places that have inspired me, perhaps while eating dinner, or working there. We now sell spoons at... Read more >

Comments (0)

Sponsored Post: Let Enjoy Illinois Be Your Chicago Concierge

The dining room of Best New Restaurant nominee Parachute

 

If you're visiting Chicago and love food, you know the city's Beard Award winners and latest crop of nominees are sure bets for top-notch dining. But the offerings don't end there.

 

The official Enjoy Illinois blog, published by the Illinois Office of Tourism, is a one-stop guide to restaurants, museums, historical sites, and more in Chicago. Head over there now for a roundup of where to eat during JBFA weekend. We also love their inspired Instagram Challenges, with themes like "... Read more >

Comments (0)

Video: How to Make Jamie Bissonnette's Easiest Chicken Liver Mousse

 

We're excited to announce our partnership with Simmer, a new app that allows you to generate step-by-step recipe videos that you can create, watch, and share from your very own kitchen. In the coming weeks and months, we'll share instructional videos that will teach you how to create tantalizing dishes from JBF Award winners, Beard House chefs, and even Beard himself, all prepared in James Beard's historic New York City kitchen.

 

The culinary industry's biggest night is just a few days away, and we're providing you with... Read more >

Comments (0)

Sponsored Happy Hour: The BACARDÍ Gran Reserva Old Cuban

BACARDÍ Brand Ambassador Juan Coronado

 

The Italian tradition of serving a pre-dinner cocktail, or aperitif, dates back to ancient Rome. But like many imbibers, I want that experience to last longer.

 

Thanks to the care and pride that restaurants are putting into their beverage programs, we can now enjoy cocktails throughout an entire meal. When made correctly, cocktails can be extremely food-friendly, and can pair with any style of cuisine. However, some spirits are more versatile than others.

 

Mixologists prize rum for its incredible flexibility. The spirit ranges from light and dry to rich and aged, and can be flavored or spiced. This diversity allows for a broader spectrum of cocktails that can be mixed with infinite ingredients to fully complement a culinary experience.

 

 ... Read more >

Comments (0)

Interview with Markus Glocker of Bâtard, Nominated for Best New Restaurant

Photo c/o Bâtard

 

Using what New York Times food critic Pete Wells called "a sniper's accuracy at the stove," Austrian-born chef Markus Glocker crafts show-stopping prix fixe menus for a range of budgets at Tribeca’s elegant Bâtard. To learn more about the white-hot nominee for Best New Restaurant, we spoke with Glocker about his European pedigree, culinary style, and ultimate springtime dessert.

 

--

 

JBF: How would you describe your culinary style?

 

MG: I’d describe my culinary style as simplicity refined. I try and send a clear, focused message through flavor.

 

JBF: How has your background influenced your food at Bâtard?

 

MG: When you work for influential chefs like Charlie Trotter, you can’t deny the influence that they have on your cooking. That being said, after learning these techniques from great chefs before... Read more >

Comments (0)

Tune into the Beard Awards Gala on Monday, May 4

Lyric Opera of Chicago

 

Time to unroll the red carpet and polish the Champagne flutes: next Monday is the culinary industry's biggest night. What's more, it's the 25th anniversary of the Beards, and, for the first time ever, we're bringing the show to the great city of Chicago.

 

Not joining us at Lyric Opera of Chicago? That's okay—It's easy to follow along at home. And why not invite a few friends over for a JBF Award viewing party? Just tune into our live broadcast at jamesbeard.org/awards. The ceremony begins at 6:00 P.M. Central. We'll also be covering the chef-studded red carpet on our Periscope account (username "Beard Foundation") starting at 5:00 P.M. Central. As always, we'll be live-tweeting the ceremony @beardfoundation and, here on our blog, posting videos from the show, winner recaps, and great reads about the America's... Read more >

Comments (0)

Sponsored Post: HMSHost's Innovative Dining at O'Hare

Chef Susumu Shibata in the O’Hare Urban Garden

 

When the best of America’s culinary industry descends on Chicago for the James Beard Awards Gala next week, they’ll touch down at Chicago O’Hare International Airport, one of the busiest aviation hubs in the country.

 

The 80 million travelers who traverse O’Hare’s terminals daily are no strangers to culinary excellence, thanks to the abundant dining options provided by HMSHost. One of the world’s largest restaurateurs, HMSHost has developed an innovative dining program that’s in step with current food trends, including restaurants that source from local farmers and use fresh herbs from O’Hare Urban Garden, located in Terminal 3.

 

Like the James Beard Awards, HMSHost is invested in nurturing culinary talent. The company’s recent “... Read more >

Comments (0)

Throwback Thursday: Italian Roots at the James Beard Awards

Photo by Kent Miller Studios

 

With a scant four days before the 25th Annual James Beard Awards in Chicago, we’re busy packing our bags, prepping our hair and makeup, and prognosticating about which nominees will grab the coveted medallions. The Awards are always full of surprises and singular moments, so for this week’s TBT we’re looking back at an unlikely pairing of pasta and percussion from last year’s ceremony. This dynamic duo of drumstick wielders is the kind of flavor combination you’ll only find at the Beard Awards. Tune in to our livestream Monday night to see what’s on the menu for this year.

Comments (0)

Pages