Now that's Italian! The JBF Gala & Auction in Photos

Here are some photos of the fabulous food, chefs, and guests at last night's gala dinner and auction at Guastavino's in New York City. We'll be adding more photos to our Facebook page soon! (Click on thumbnails for larger images. Photos by Ken Goodman, Mark Von Holden, and Mira Zaki.) [gallery orderby="ID"]

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Immaculate Infatuation: Michael White on the red carpet

              Michael White dropping pasta knowledge. Big man looks good in a suit.

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Recipes: Meatball Madness

Spicy Pork Meatballs with Spicy Meat Sauce and Soft PolentaThe Meatball Shop's Spicy Pork Meatballs with Spicy Meat Sauce and Soft Polenta

Though meatball madness may have officially peaked last year, at least according to our well borne-out 2010 food trend predictions, we still can't get enough of this classic comfort food. Here are a few of the meatball recipes we keep going back to: Michael White's Braised Sicilian Lamb Meatballs Pine nuts and raisins add a Sicilian touch to chef White's deeply satisfying meatballs.

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What We Loved in 2010

Curtis Duffy's dish at the James Beard Awards; Karen DeMasco's budino at Chefs & Champagne
 

The JBF editors collectively checked in at hundreds of restaurants and events in 2010; here are a dozen dishes that made us sit up and pay attention (and lick our plates clean):

Curtis Duffy's Alaskan King Crab with Cucumber Consommé, Kalamansi, Floral Cream, and Lemon Balm at the James Beard Awards
The ingredient list reads like a perfume label, but there was nothing overpowering about this dish: the aromatics perfectly complemented the creamy chunks of crab. We also loved the Grant Achatz protégé’s artful presentation.

Linton Hopkin's Roast... Read more >

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James Beard and the Art of Picnicking

Michael White Picnic Recipes Perhaps we’ve said it before, but James Beard loved picnics. “Since my earliest recollections of food, I have fancied picnics and eating out of doors more than any other fashion of eating,” Beard writes in his memoir, Delights & Prejudices (our blog’s namesake), “It is perfectly true that under these circumstances food tastes better. One relishes the fresh air and the escape from crowds, and delights in being simply oneself.” Jim goes on to reminisce about a picnic that coincided with an important first. “I can recall my first automobile ride, we drove in a huge touring car…it was an exciting day for all of us, for picnicking in a car was relatively rare, and to drive out of town with a hamper of food was a great adventure. I remember this picnic especially, because it had been suggested at the spur of the moment

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