On the Menu: Week of November 30


Here’s what’s coming up at the James Beard House and around the country:


Tuesday, December 1, 7:00 P.M.

Basque Holiday

Atlanta hot spot Cooks & Soldiers draws its name from the annual Tamborrada festival in San Sebastián, where costumed locals march to the beat of drums and feast on Basque cuisine. Join us at the Beard House as Landon Thompson and John Castellucci transport guests to Spain for a sumptuous dinner sure to get your toes tapping.


Wednesday, December 2, 7:00 P.M.

East Meets West

After working his way through several high-end restaurants along the Pacific, chef Tin Vuong set his sights on BlackHouse Hospitality, where he now oversees the group’s ultra-hip cuisine. Join us for a taste of Little Sister’s European-inflected... Read more >

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Throwback Thursday; Jim O'Lantern

Photo by Robyn Lee


From cakes, to sculptures, to even puppets, James Beard’s visage has graced his historic home in many a form. The pumpkin portrait above, however, has the distinction of being displayed while Beard was still alive. Event planner and former James Beard Cooking School student Robyn Lee shared this photo from her trip to New York over Halloween, 1983. According to Lee, it was JBF Award winner Larry Forgione’s team that carved the squash-based sketch. At that time, Forgione had just opened An American Place, his seminal restaurant that Beard helped usher into being. Beard would go on to eat at An American Place every week for the rest of his life, and saw Forgione's dishes as championing the kind of seasonally-based American cuisine he had always advocated for. We can't know if our namesake thought this was a treat or a trick... Read more >

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Throwback Thursday: Forgione Father's Day

Photo by Jane Miller


JBF Award winner and “Godfather of American Cuisine” Larry Forgione probably wakes up to quite the Father’s Day breakfast in bed, thanks to his son, Iron Chef Marc Forgione. This TBT, we’re looking back at this dining dynastic duo’s 1998 trip to the Beard House kitchen, where they celebrated the holiday by preparing (along with Larry’s own dad, Michael Forgione) a luxurious lunch fit for all varieties of patriarchal palates.

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Recipes from the Best of the Best: Larry Forgione's Shortcake

Jim's shortbread

Like the apple pie or malt-shop sundae, the shortcake has a rightful place in the canon of classic American desserts. Fittingly, it's also found among some of James Beard's most legendary recipes. After inheriting it from his mother, Beard later passed his shortcake recipe on to his friend Larry Forgione, the chef at An American Place in New York City. Charmed by the dessert's sublimely tender crumb, Forgione gave it a place on his menu; when Beard dined at the restaurant, he sampled the shortcake and declared, "There is no better dessert." Forgione went on to win the James Beard Foundation's Outstanding Chef Award in 1993, and today the shortcake can be found in St. Louis, on the menu at his second location of An American Place. ... Read more >

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On the Menu: October 31 through November 6

Beard House Here’s what’s happening at the Beard House and around the country next week:

Sunday, October 31, 5:00 P.M. Friends of James Beard Benefit: Sunday Supper South This fall our perennially popular Sunday Supper benefit is heading south to Atlanta’s trendy Westside neighborhood. Hosted by JBF Award winners Anne Quatrano and Clifford Harrison, who will be joined by their talented team, this family-style feast will be prepared by a group of the region’s best and brightest chefs. Monday, November 1, 10:00 A.M. Chefs and Artisans Darryl Estrine’s photographs are iconic, bold, and aggressive. His Chefs and Artisans show reflects the strong bond between the art of chefs and the craft of their

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On the Menu: July 18 through July 24

Guests enjoy dinner in the Beard House dining room. Here’s what’s happening at the Beard House and around the country next week: Tuesday, July 20, 6:30 P.M. Sunset Summer Cruise Looking for dinner and a view? Guests on this sumptuous sunset cruise will enjoy panoramic vistas of the New York City skyline and an impeccable, regionally inspired menu of canapés prepared by Larry Forgione protégé Philip Campanella while sailing around Manhattan on the magnificent Valiant Yacht. Tuesday, July 20, 6:30 P.M. The Farm Stand The JBF Greens and Food Bank For New York City Young Professionals are joining forces once again for an evening of all things local and sustainable. Guests will sample great food prepared by some of New York City's most talented farm-dedicated chefs and herb

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JBF Awards 2010: The Legacy Continues Opening Video

Learn about this year's James Beard Foundation awards theme, The Legacy Continues, from Foundation president Susan Ungaro.

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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 PalmerJBF president Susan Ungaro and Charlie Palmer pose for a photo during the VIP reception

silent auctionGuests mingle during the silent auction

... Read more >

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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.

caviar on briochePetrossian American white sturgeon caviar on brioche

silent auctionThe silent auction awaiting bidders in the Four Seasons Restaurant Grill Room

... Read more >

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On the Menu: American Icons Gala Auction and Dinner

American Icons 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

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JBF Kitchen Cam