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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2012 JBF Award Winners

 

In case you missed last night's coverage, here's the complete list of our 2012 JBF Award winners! 

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25th Anniversary Cake!

 

In honor of the James Beard Foundation’s 25th Anniversary this year, our good friend Duff Goldman (aka Ace of Cakes) created this amazing cake!

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Award Winner Recap

 

And the last of the Awards go to:

  • Outstanding Restaurant Design: Bentel & Bentel Architects, Le Bernardin, NYC
  • Outstanding Restaurant Graphics: Pandiscio Co., The Americano at Hôtel Americano, NYC
  • America’s Classics: The Fry Bread House, Phoenix
  • Who’s Who of Food and Beverage in America Inductees:
  • Grant Achatz, Chef and Author, Chicago
  • Mark Bittman, Journalist and Author, NYC
  • Dana Cowin, Editor and Journalist, NYC
  • Emily Luchetti, Pastry Chef and Author, San Francisco
  • Marvin Shanken, Publisher, NYC
  • Lifetime Achievement: Wolfgang Puck
  • Outstanding Pastry Chef: Mindy Segal, Mindy’s HotChocolate, Chicago
  • Best New Restaurant: Next, Chicago
  • Outstanding Service: La Grenouille, NYC
  • Outstanding Restaurateur: Tom Douglas, Tom Douglas Restaurants, Seattle
  • Outstanding Restaurant: Boulevard, San Francisco
  • Outstanding Chef: Daniel

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Outstanding Chef: Daniel Humm

 
Our Outstanding Chef award, presented by All-Clad Metalcrafters, goes to:
 
Daniel Humm
Eleven Madison Park, NYC
 
Daniel won Best Chef: New York City in 2010. Given the chance to host James Beard for dinner, he would serve New York–inspired dishes like Eleven Madison Park’s egg cream, Long Island clambake, and their take on New York cheesecake. 
 
During his first week working in an American restaurant, the Switzerland native was introduced to the JBF website by his sous chef. He remembers thinking how honored he would feel if he were ever asked to cook at the Beard House. One year later, he was invited to do just that—and it was the start of an amazing relationship.

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Outstanding Restaurant: Boulevard

 

Photo by Kent Miller

 
Boulevard
San Francisco
 
This is the fourth time this award has gone to a restaurant in the San Francisco Bay Area. Chef Nancy Oakes won Best Chef: Pacific in 2001 and is one of this evening’s gala chefs. 

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Outstanding Service: La Grenouille

 

 

Presented by Stella Artois

 

Our Outstanding Service award goes to:

 

La Grenouille

NYC

 

This is the 11th restaurant in New York City to win this award. The Masson family has been running La Grenouille since 1962.

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Outstanding Pastry Chef: Mindy Segal

 

Our Outstanding Pastry Chef award goes to:
 
Mindy Segal
Mindy’s HotChocolate, Chicago
 
Mindy is the second chef to bring this award home to the Windy City. She says HotChocolate is the culmination of her 20-year culinary career.

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