On the Menu: Week of June 3

event at James Beard House

 

Here's what's happening at the Beard House and beyond next week:

 

Sunday, June 3, 6:00 P.M.

Sunday Supper at Union Market

More than 15 of Washington, D.C.'s most renowned chefs will host the first annual Sunday Supper at Union Market, an evening for food lovers to experience a private, family-style dinner in the newly re-opened Union Market. This event will benefit the James Beard Foundation and FoodCorps.

 

Monday, June 4, 9:30 A.M.-12:00 P.M.

The Legal Smörgåsbord: All You Can Eat!

Join us for the premier of The Legal Smörgåsbord: All You Can Eat! with Brian Mencher and David Beame of Beame & Mencher LLP. At this new and exciting seminar, Brian and David will delve into a variety of industry topics, including food... Read more >

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On the Menu: Week of May 27

 

Here's what's happening at the Beard House next week:

 

Wednesday, May 30, 12:00 noon
Beard on Books: Barb Stuckey
In her book, Taste What You’re Missing: The Passionate Eater's Guide to Why Good Food Tastes Good, food developer Barb Stuckey demystifies the science of taste by providing an eye-opening look at how individual biology, genetics, and the brain converge to create a personal experience of everything we taste.

 

Wednesday, May 30, 7:00 P.M.
Louisiana Farm-to-Table Dinner
At Jolie’s Louisiana Bistro, chef Manny Augello pays tribute to Acadiana—the state’s culturally rich Francophone region—with a menu that highlights bold Creole flavors and locally sourced ingredients. Join us to celebrate Augello’s take on Southern farm-to-table cuisine at his Beard House debut.... Read more >

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On the Menu: Week of May 20

 

Here's what's on the Beard House calendar for next week:

 

Monday, May 21, 7:00 P.M.
B.L.T. and Beyond
From modern steakhouse fare to regional Italian cuisine and food truck burgers, BLT restaurants reflect some of the most exciting trends in the American food world today. Join us as the chefs from the BLT empire showcase their talents at this incredible dinner.

 

Tuesday, May 22, 7:00 P.M.
Continental Social Food
As chef and owner of a trio of Denver restaurants, Troy Guard draws inspiration from his Hawaiian roots, interest in pan-Asian cuisine, and commitment to local Colorado ingredients. Come see why his cooking has attracted sky-high popularity in the Mile-High City.

 

Wednesday, May 23, 12:00 noon
... Read more >

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On the Menu: Week of May 13

 

Here's what's happening at the Beard House next week:

 

Tuesday, May 15, 7:00 P.M.
Pino Luongo’s Mediterranean Feast
A pioneer of modern Italian cuisine in America, Pino Luongo made his mark with Tuscan trattoria Il Cantinori and iconic restaurants Coco Pazzo and Le Madri. Luongo recently returned to the kitchen with the opening of Morso, where executive chef Tim Ryan (formerly of Picholine and Bouley) and sous chef Scott Burnett serve impeccably crafted Mediterranean fare.

 

Wednesday, May 16, 12:00 noon
Beard on Books: Hugh Acheson
When Ottawa chef Hugh Acheson settled in Georgia and opened the critically acclaimed Five and Ten restaurant, he became deeply connected to his adopted home state. His book, A New Turn in the South: Southern Flavors... Read more >

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On Monday, the Empire State Building Will Glow Orange and Yellow for JBF

The Empire State Building shining orange and yellow for the James Beard Foundation

 

All those flashing camera bulbs on the red carpet won’t be the only things lighting up for this year’s Beard Awards.

 

On Monday, the day of the Awards gala, the iconic Empire State Building will beam orange and yellow, two colors that have special meaning for JBF. The walls of the Beard House were painted orange when James Beard resided there ("It's like living in a bowl of tomato soup," he would say), while yellow represents the pineapple, a symbol of hospitality and a motif in the Beard House décor during the Foundation’s early years. A framed piece of the old pineapple wallpaper now hangs in the Beard House vestibule, welcoming all guests.

 

Alton Brown, who is hosting Monday’s festivities at Lincoln Center, will flip the ceremonial switch for our Empire State Building illumination. If you’re in New York City on Monday evening, be sure to look up!

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On the Menu: March 25 through March 30

James Beard House

 

Here’s what’s happening at the Beard House and beyond this week:

 

Sunday, March 25, 6:00 P.M.
Sunday Supper at Chelsea Market
Housed in a former biscuit factory, Manhattan’s Chelsea Market is now a bustling hub of epicurean shops and restaurants. For this annual Friends of James Beard Benefit, we invite some of the best chefs from New York City and around the country to prepare a lively family-style feast, which is held in the market’s lofty main hall.

 

Tuesday, March 27, 7:00 P.M.
Pensacola Celebration
In honor of Florida’s upcoming 500th anniversary, Pensacola’s top chefs have designed a menu that will feature modern interpretations of historical Florida recipes. In each dish, guests will taste the area’s rich culinary heritage... Read more >

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On the Menu: March 12 through March 17

On the Menu

Here's what's happening at the Beard House next week:

Monday, March 12, 7:00 P.M.
Modern Asian
As the former executive chef of New York City’s ultra-chic Buddakan, Lon Symensma garnered attention for his mouthwatering, imaginative Asian fare. With ChoLon, his own cutting-edge eatery in the Mile High City, chef Symensma has clinched his role as a major player in the landscape of Asian cuisine in America.

Tuesday, March 13, 7:00 P.M.
A Touch of the South
Louisville chef John Varanese is known for his dedication to local farmers, many of whom he profiles as host and producer of the television show Big World of Food. For his Beard House premiere, the chef will showcase his

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On the Menu: Modern Michelin Indian

Vikas Khanna and Scott Carney


At the Michelin-starred Junoon—dubbed an “Indian dining palace” by Adam Platt in his glowing New York magazine review—renowned chef Vikas Khanna oversees an elegant, modern menu that showcases India’s diverse culinary styles. Enjoy an unforgettable dining experience tomorrow night when Khanna, also the author of the much-lauded cookbook Flavors First, celebrates Holi, the spring festival of color. His menu will be paired with wines selected by the International Culinary Center's director of wine education, Scott Carney. View the menu and make a reservation here.

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On the Menu: North Fork Culinary Gem

Lia Fallon will cook at the James Beard House on March 7 At the charming Amarelle (which the New York Times named one of Long Island’s best new restaurants in 2009), chef Lia Fallon draws on her experience as a seasoned chef and food stylist to spin the area’s excellent ingredients into elegant and contemporary New American cuisine. (To wit: Hudson Valley foie Gras mousse with pineapple gelée and hazelnut croquant; and lobster bisque with sherry–cream broth and coral butter). There's still room for you to join us for what's sure to be an exquisite meal. You can view chef Fallon's menu and make a reservation here.

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On the Menu: March 5 through March 8

On the MenuHere's what's happening at the Beard House and around town next week: Monday, March 5, 7:00 P.M. Fine Japanese Cuisine A protégé of Iron Chef Masaharu Morimoto, Shuji Hiyakawa is swiftly earning his own laurels with his refined, graceful preparations of Japanese dishes—Ooka Japanese Restaurant was recently awarded “Best Sushi” by Philadelphia magazine. For this dinner, chef Hiyakawa has crafted an elegant and innovative menu. Wednesday, March 7, 12:00 P.M. Beard on Books: Margaret Roach Former Martha Stewart Living Omnimedia editorial director Margaret Roach abandoned her big-city corporate life to find solitude and authenticity in

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