Q & A with JBF Award Nominee Ken Forkish
Most Pacific Northwest epicureans are familiar with the creative, crave-worthy baked goods at Ken's Artisan Bakery in Portland. They may not, however, know that the bakery’s owner (and 2013 Outstanding Pastry Chef award nominee), Ken Forkish, had a twenty-year career in the tech industry before trading in his suit and tie for an apron. Read on to learn about his JBF Award–nominated cookbook, favorite local eateries, and his early-onset obsession with doughnuts.
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JBF: Before you opened your wildly popular bakery, you had a twenty-... Read more >
JBF Trip Planner: Portland, Maine
If you’re anything like us, the first thing you do when planning a trip—perhaps even before booking a plane ticket—is figure out where you’re going to eat while you’re there. Museums, sightseeing, and shopping are all well and good, but food is often the main attraction. To make trip planning a little easier, we’re compiling lists of our can’t-miss pit stops in some of our favorite places. JBF Award winners, hole-in-the-wall favorites, America’s Classics, and one-hit wonders—we’ll give you a quick rundown of our absolute must-eats in each featured location.
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Low-key Portland, Maine, has quietly become a culinary powerhouse, with Japanese noodle joints, cheeky oyster bars, and artisanal gelato shops headlining the small city's impressive array of edible... Read more >
News Feed: June 8, 2012
Portland's food trucks are in a league of their own. [Saveur]
How to use Balinese long pepper. [LAT]
The best restaurants in New York City for stalking celebrities. [BA]
Flaky and tasty summer pies. [F&W]
Seven pasta dishes inspired by the sea. [Food52]... Read more >
On the Menu: Portland Panache
While the Gilt Club brings a rare touch of glamour to the famously laid-back city of Portland, its food hits all the right notes for the community’s discerning locavores. Chef Chris Carriker will make his James Beard House debut this Saturday and there are still seats for the taking. Take a look at his menu of French-inflected Northwest cuisine below, then click here to make your reservation.
Hors d’Oeuvre
Foie Gras Terrine with Shortbread, Quince, and Sauternes Gelée
Pheasant Boudin Blanc with Housemade Prune–Port Mustard
Spring Chinook Salmon with Housemade Lardo and Smoked Salmon Caviar
Oregon Elk Tartare and Quail Egg Toasts with Crispy Shallots and Shaved Black Truffles
Pairing: Firesteed Riesling 2008
Dinner
Housemade Charcuterie
Awards Watch: Final Nominees Announced
After Sunday night's fantastic Beard in Oregon tasting event and rockin' afterparties at Clyde Common and the Ace Hotel, the James Beard Award nominees were finally unveiled yesterday at the Oregon Culinary Institute. In case you weren't parked in front of our busy Twitter page, you can get the full list of finalists at jbfawards.com. Next stop: Lincoln Center!
News Feed: October 12
Matthew Lightner of Castagna cooks at the Beard House. [Oregonian]
Esquire's 2010 best new restaurants. [Eater]
Don't let gingko nuts scare you. [SE]
A fish to farm. [Atlantic]
Bringing a French classic to the table. [WSJ]
On the Menu: August 29 through September 4
Here’s what’s happening at the Beard House next week:
Tuesday, August 31, 7:00 P.M.
Mediterranean Reflection
The carefully curated menu at Adrian Richardson’s La Luna Bistro in Melbourne, Australia, reflects the chef’s Mediterranean heritage as well as his restraint and precision. Though his popular cooking show has made him a national celebrity, Richardson says he’s still most comfortable in the kitchen.
September–October 2010
Greenhouse Gallery: Mushrooms
Gloria Cunnick’s “Mushrooms” series evokes the mysterious and magical nature of fungi. With a BFA from Long Island University, Cunnick has shown her work in local, national, and international settings, and has been mentioned in the New York Times,
On the Menu: August 15 through August 21
Here’s what’s happening at the Beard House and around the country next week:
Monday, August 16, 7:00 P.M.
American Artisan Dinner
At their beloved cheese shop and bistro in Providence, Matt and Kate Jennings serve diligently sourced, honest, handmade food inspired by the seasons and their New England setting. The talented chefs conceived this exquisite dinner as an ode to American artisanal dairy products, which will be featured in each course.
Tuesday, August 17, 7:00 P.M.
Italian Gem
Though some New Yorkers have a policy against eating anywhere north of 23rd Street, the Upper East Side’s Spigolo, which received two stars from Times critic Frank Bruni, has convinced many a
Food Matters: How Beard Put Oregon on the Map
Produced by Oregon Public Broadcasting, A Cuisine of Our Own examines the life of James Beard and his impact on cooking in his native Portland, Oregon, and the rest of America. Championing fresh, quality ingredients in the heyday of TV dinners, Beard laid the foundations for today's farm-to-table movement. Featuring interviews with Pacific Northwest–based historians, food writers, and chefs, this documentary proves that the spirit of the dean of American cookery is alive and well in Portland, where the community continues to embrace his approach to local, seasonal cuisine. Watch the full video online here.
Happy Birthday, Mr. Beard
If alive today, Jim Beard would be celebrating his 106th birthday. We’re more than happy to carry on the celebration, and the excitement of the annual Beard Awards makes for a pretty great birthday party. As a child Beard would always celebrate his special day with an enormous picnic at the Oaks, a Portland amusement park. There were tongue and ham sandwiches, salads, and relishes, and a giant coconut cake. In Beard’s memoir he proclaimed these outings “the most successful birthday party of the whole year, because of the good food and the excitement of the park.”
Our friends at Culinate.com have written a lovely piece in honor of Beard’s birthday filled with remembrances from a number of Portlanders.
Happy Birthday, Mr. Beard
Portlanders celebrate James Beard
By Kim Carlson
May 5, 2009
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