Reel Food: JBF! on! Jeopardy!
Here at JBF we long ago secured our place in culinary history, but last Thursday night we finally entered the annals of television game shows with an appearance on Jeopardy! Sandwiched between topics like "Presidential Pastimes," "Reality TV," and "Sounds," JBF had its very own category on the show's iconic question board. In case you missed it, check out the footage here. And congrats to Marv Peña, the video game lawyer from Redwood City, CA, who answered four out of the five questions correctly. Unfortunately, he couldn't keep the magic alive, finishing the final round in a distant third place. (We bet it was due to those pesky, time-sensitive buzzers.) Marv, consider your consolation prize a seat at a Beard House dinner anytime...
Reel Food: Michael Voltaggio Talks Pigeon Pastrami
In a month full of deli delectables at the Beard House, Michael Voltaggio's interpretation of a pastrami sandwich could be the cleverest. In the video after the jump, the Top Chef winner describes the inspiration behind the dish and its components (make sure your computer's volume is up; the multitasking chef had our Kitchen Aid churning during this interview): Here's a look at the final plated dish:On the Menu: Modern Japanese
A professional snowboarder in an earlier life, Akira Back cooks with an adventurous spirit at the swanky Yellowtail Japanese Restaurant in Las Vegas. (His training with Nobu Matsuhisa and Masaharu Morimoto gives him a pretty serious edge, too.) Chef Back will be in the Beard House kitchen this Saturday, where he will serve a dinner of traditional ingredients fused with inventive technique. Check out the menu below:
Whitefish Carpaccio with Micro-Cilantro, Lime Air, and Kochujang
Smoked Octopus with Edamame Coulis and White Truffle–Sesame Oil
Sonoma Valley Foie Gras with Kumamoto Oyster and Korean Pear–Acacia Honey
Broiled Miso Atlantic Cod with Pickled Shimeji Mushrooms, Soybean Sprouts, and Yuzu–Sake Foam
Braised Kobe Beef Short Ribs with Fingerling Potatoes, Baby Carrots, and Quail Egg
Green Tea Heaven > Green Tea Sponge Cake with Green Tea
America's Classics: Our Favorite Classics
Camp Washington Chili in Cincinnati
Eye Candy: American Icons Gala Auction and Dinner
We're wrapping up the week with another helping of photos from Wednesday's American Icons gala auction and dinner at the Four Seasons Restaurant. Scroll down for shots of the fabulous crowd and stunning space. (For yesterday's batch, click here.)
JBF president Susan Ungaro and Charlie Palmer
pose for a photo during the VIP reception
Guests mingle during the silent auction
... Read more >
Eye Candy: American Icons Gala Auction and Dinner
Our annual gala auction and dinner was held at the Four Seasons Restaurant last night, and the food, wine, and bidding were as exciting as ever! Scroll down for some of our favorite photos of the event; click here for even more images.
Petrossian American white sturgeon caviar on brioche
The silent auction awaiting bidders in the Four Seasons Restaurant Grill Room
... Read more >
Reel Food: Dinner with Mathilda and Friends
On the eve of our annual gala auction and dinner, we're excited to share this short video of some lucky folks enjoying one of the live auction packages auctioned off at last year's event. With some help from Edward Lee of Magnolia 610 in Louisville, Kentucky, JBF Chairman Woodrow Campbell threw a festive head-to-tail pig roast for family and friends in his Connecticut home over the summer. Watch the video below to see chef Lee in action and the life story of a black heritage pig named Mathilda:On the Menu: American Icons Gala Auction and Dinner
More than 35 years after James Beard wrote American Cookery, American chefs have transcended their underdog status. Among those chefs who have achieved celebrity in their own right, some have even become icons. At this year's gala dinner and auction we're celebrating American cuisine and the icons who helped create it. And what better way to do so than a fantastic multi-course menu? Here's a preview of what will grace the tables at Wednesday's sold-out event at the Four Seasons Restaurant:
Reception
JBF Award Winner Fabio Trabocchi, The Four Seasons Restaurant, NYC
Otoro with Fennel Pollen
Kumamoto Oysters with Cauliflower and Lobster Aspic
Parsnip Cappuccino with Périgord Black Truffles
Foie Gras Sandwiches on Pain d'Epice
Nantucket Bay Scallops with Parsley and Piment d'Espelette
Dinner
JBF Award Winner Dan Barber
Food Matters: JBF's Who's Who at NYU
Yesterday, almost 25 years to the day after the Who’s Who of Food & Beverage in America was founded jointly by Cook’s and Restaurant Business magazines, our vice president, Mitchell Davis, participated in a panel at NYU Fales Library on the food world intelligentsia. (In 1990 the James Beard Foundation folded the Who’s Who into their annual awards program.) Organized and moderated by restaurant consultant and JBF Who’s Who member Clark Wolf (inducted in 2008), the panel addressed the changing role of elites in matters culinary. Wolf, who helped Cook’s publisher Christopher Kimball organize the Who’s Who group at its onset, asked panelists to describe how they think the food world has changed over the last 25 years. Davis, who completed his Ph.D. in NYU’s Food Studies department earlier this year, presented some of
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@beardfoundation
When you cook, you never stop learning. That’s the fascination of it.—James Beard
This week's Beard on Books features #jbfa winner John Sundstrom and his new book, "Lark: Cooking Against the Grain" http://t.co/7mDqOyQqcy
Does spam deserve a second chance? Study says your hair hints at your soda consumption. Today's food reads: http://t.co/inNicv2WXj
An update on #CookingUpChange, the @healthyschools-backed high school competition for healthier school lunch: http://t.co/1l1e0eH0Sp
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