JBF in the News: James Beard Stamps and First-Day-of-Issue Ceremony

The official James Beard stamp

 

As reported earlier this month, our patron saint now appears in the new Celebrity Chefs set of commemorative stamps from the United States Postal Service. Along with author and television personality Julia Child, Southern-food champion Edna Lewis, Chinese-food expert Joyce Chen, and South American chef Felipe Rojas-Lombardi, James Beard was chosen for inclusion in the limited-edition series because he "revolutionized our understanding of food."

 

Next week, in Chicago, a first-day-of-issue ceremony will take place at Millennium Park's Park Grill restaurant... Read more >

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Recipe: Stephanie Izard's Malasadas

Stephanie Izard's recipe for Portuguese malasadas, adapted by the James Beard Foundation

 

When we predicted that doughnuts from around the globe would be rolling across our plates in 2012, we guessed that the malasada, a small, yeast doughnut from Portugal, would be among them. Sure enough, we've learned that JBF Award nominee and Top Chef champ Stephanie Izard has been offering these sugar-cloaked fritters on the menu at her popular restaurant, Girl & the Goat. While the restaurant's malasadas were flavored with butternut squash, we have her recipe for the unadulterated doughnuts, which are delicious with ice cream, alongside a mug of coffee, or simply on their own.

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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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Eye Candy: Stephanie Izard Cheeses It Up

dessert For her dessert course, Top Chef winner Stephanie Izard served creamy, caramelized slabs of Rogue Creamery Smokey Oregon Blue Cheese with bacon-glazed apples and marcona almond butter. Click here to view more photos of her event. (Photo by Joan Garvin)

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On the Menu: A Top Chef Comes to Dinner

Stephanie Izard For those of you experiencing Top Chef withdrawal, here's a little fix: Stephanie Izard, winner of season 4, is cooking at the Beard House on Monday. Take a look at her menu: Hors d’Oeuvre Foie Gras Torchon with Kumquats Broiled Oysters with Horseradish Aïoli and Pancetta Nantucket Bay Scallops with Acorn Squash and Brown Butter Dinner Sweet Onion Soup with Florida Stone Crab Duck Fat–Poached Alaskan Halibut Cheeks with Duck Confit Ravioli, Honeycrisp Apples, and Apple Jus Pan-Roasted Triggerfish with Smoked Goat Ragoût and D’Anjou Pears Roasted Lamb Medallions with Spiced Raisin Sauce and Niçoise Olives Rogue Creamery Smokey Oregon Blue Cheese with Bacon-Glazed Apples and Marcona Almond Butter To view Izard's official event page,

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Eye Candy: Bacchus

Top ChefsTop Chef winners Hosea Rosenberg and Stephanie Izard take a breather during a Friends of James Beard Benefit held at JBF Award winner Paul Bartolotta's Bacchus. You can see more pictures here and read about the event (including a recap straight from chef Izard herself) here and here.

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