Awards Watch: Reception Chefs Q & A

The 2010 JBF Awards are just days away, and we're so excited to see our reception chefs and taste what they have in store for us. In anticipation of the big shindig, we picked these cooks' brains about everything from where they first toiled in the restaurant industry to their lofty ambitions. Perhaps the most amusing discovery was that chefs—whom many of us expect to possess an indiscriminate love for all things food—can still be picky eaters. Look below to see some of their aversions: "Canned tuna.  No matter how “good” any brand is, it is always terrible." –Christopher DiMinno, Clyde Common, Portland, OR "Greasy food." –Noriyuki Sugie, IRONNORI, Venice, CA "Balut

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Food Matters: Beard Bytes

With hundreds of food-related apps available, the iPhone is one of the hottest gadgets for the professional and home cook. But which ones are worth a download? We asked chefs to tell us which tools they are using right now. Read on for their answers, and make your phone the most valuable multitasker in your kitchen.

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On the Menu: March 14 through March 20

on-the-menu-eileen-miller Here’s what’s happening at the Beard House and around the country next week: Monday, March 15 7:00 P.M. A Schmaltz to Remember Even if you don’t know your derma from your deckle, this celebration of delicatessen delights will not disappoint—and you won’t go home hungry. Save the Deli author David Sax, along with deli maven Gail Simmons, has assembled a team of talented chefs to transform once-pervasive deli classics into creative, contemporary cuisine. Eat. Eat! Tuesday, March 16, 6:30 P.M. The Elements of Tofu We’re learning about the Japanese art of tofu making at this special JBF Greens dinner. Chef Hiroki Abe of EN Japanese Brasserie will create a five-course seated tasting menu that showcases the many forms of fresh tofu and its rich history and artistry

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On the Menu: March 7 through March 13

on-the-menu-erin-gleeson Here's what's happening at the Beard House next week: Monday, March 8, 7:00 P.M. The Art of Craft Though he became a household name as a Top Chef judge, Tom Colicchio has long been a celebrity in foodie circles. The winner of four JBF Awards, Colicchio began his culinary ascent at Gramercy Tavern and has since made an indelible mark on the industry with his empire of Craft restaurants. For this special dinner, he and the chefs of his NYC restaurants will create a menu of their signature straightforward yet nuanced cuisine. Tuesday, March 9, 7:00 P.M. Top Chef Sibling Rivalry Superstar siblings Bryan Voltaggio and Michael Voltaggio kept Top Chef viewers riveted last season with their cutthroat kitchen rivalry. At this exciting event, Bryan

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On the Menu: February 28 through March 6

dining-room-by-erin-gleeson Here’s what happening at the Beard House next week: Monday, March 1, 7:00 P.M. Michelin Stars After taking over from Christopher Lee in late 2008, chef Justin Bogle earned Gilt two Michelin stars, cementing the extravagantly appointed restaurant’s place in the highest echelon of New York dining. Meet the culinary stars behind the Michelin stars, and taste the modern American cuisine that has garnered international acclaim. Wednesday, March 3, 7:00 P.M. Beaver Creek Luxe The majestic Rocky Mountains make a stunning backdrop for talented chef Pascal Coudouy’s bold, Colorado-inspired fare at 8100 Mountainside Bar & Grill. Hailed as one of “15 restaurants not to miss” by John Mariani of

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On the Menu: February 21 through February 27

on-the-menu-eileen-miller-2 Here’s what happening at the Beard House next week: Tuesday, February 23, 7:00 P.M. Another Taste of Perfection From its perch on the 24th floor of the Grand Pequot Tower at Foxwoods Resort Casino, Paragon lives up to its name—literally and figuratively—with Scott Mickelson’s French- and Asian-inflected cuisine. An apex of sophistication and a standard-bearer for fine-dining restaurants, Paragon reaches great heights. Wednesday, February 24, 7:00 P.M. Toujours Le Bec-Fin Georges Perrier ushered in Philadelphia’s dining renaissance when he opened his now-iconic restaurant, Le Bec-Fin, in 1970. Four decades later, with the help of extraordinarily talented executive chef Nicholas Elmi, Perrier’s

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On the Menu: February 14 through February 20

on-the-menu-eileen-miller Here’s what happening at the Beard House next week: Sunday, February 14, 7:00 P.M. Valentine’s Day Seduction Spice things up this Valentine’s Day at a romantic dinner of Jean-Georges Vongerichten’s dramatic, sexy Asian fare prepared by Anthony Ricco, executive chef at Spice Market. The restaurant’s much-acclaimed original pastry chef, Pichet Ong, will provide decadent, passion-inspiring desserts. Tuesday, February 16, 7:00 P.M. West Coast Basque Cuisine Basque native Gerald Hirigoyen has spent the last two decades in San Francisco, where he runs two wildly popular restaurants, Piperade and Bocadillos. His signature style, as showcased in his new cookbook, Pintxos, artfully blends the robust flavors of

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On the Menu: February 7 through February 13

on-the-menu-erin gleeson Here’s what happening at the Beard House next week: Tuesday, February 9, 7:00 P.M. Southern Roots An Alabama native who trained under Susan Spicer and Frank Stitt, Mike Davis has made his own mark on the Southern food tradition at Terra, where he turns out contemporary dishes accented with the flavors of the region. Taste the terroir in his palate-expanding cuisine at this homage to the South. Wednesday, February 10, 7:00 P.M. Seasonal Italian At Seattle’s Cantinetta, executive chef Brian Cartenuto serves up serious, soulful Italian food. Hewing to a style he describes as refined simplicity, Cartenuto has wowed critics with “assured cooking” that combines “a wonderful balance of flavors with an element of

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