Recipe: Rocco DiSpirito's Tuna Crudo


Rocco DiSpirito deftly demoed this tuna crudo with lemon, Italian chiles, and capers that he served at our Taste America dinner in Miami, dispensing useful cooking and nutrition tips at the same time. A self-described “former butter-holic,” DiSpirito says he’s now “healthier than he’s ever been,” insisting that “if you change your diet and lifestyle, you can reverse any sickness.” Want to try your hand at the All-Star's vibrant crudo? Get the recipe here.


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What We're Reading: September 29, 2015


Give your fish tacos a briny pop with this recipe for sesame seaweed guacamole. [Yahoo! Food


Enough of all this apple and pumpkin nonsense: celebrate fall with these pear recipes. [Serious Eats


JBF Award winner Lidia Bastianich cooked for the Pope when he was in NYC: see what was on the menu. [Eater


New research shows that nearly half of the American seafood supply ends up uneaten. [NPR


One expert’s list of the most influential burgers in America. [... Read more >

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Sustainability Matters: August 21, 2015


Oyster week education: learn how your favorite bivalves benefit our shoreline. [Edible Brooklyn]


Celebrated Seattle chef Renee Erickson talks climate change, sustainable seafood species, and ocean acidification. [Grist]


It’s time to give your organic fruits and vegetables a second rinse: they could be covered with fracking wastewater. [Mother Jones]


Rising amounts of organic foods are being recalled because of bacterial contamination. [... Read more >

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Eye Candy: Yonsei Oysters with Uni, Ikura, and Ponzu


Chef Kyle Itani honed his skills at Yoshi’s in San Francisco before moving across the Bay to open Hopscotch Oakland, where he serves simple but artfully conceived American fare with Japanese touches. The cozy restaurant earned a three-star review from San Francisco Chronicle food critic Michael Bauer, who raved that Hopscotch “deserves a huge following.” And after his recent Beard House dinner, you can count us in as one of his many fans. We were wowed by his signature Yonsei oysters with creamy uni, briny ikura, and citrusy ponzu. A hit amongst many, chef Itani's regional American fare was replete with surprising and inviting Asian flavors.


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What We're Reading: June 22, 2015


Holy guacamole: researchers are developing a leukemia-fighting drug from a chemical found in avocados. [FWF


Navigating the complex world of sustainable seafood is now a little bit easier with Paul Greenberg’s three simple rules. [NYT


Should you actually pay attention to sell-by dates? [LAT


Have dessert as a nightcap with this recipe for booze-infused ice cream. [... Read more >

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What We're Reading: July 15, 2014



The Lindt empire expands with the acquisition of Russell Stover. [NYT]  


'Agrihoods' are the latest trend in suburban living. [Smithsonian


A mysterious Canadian berry comes to Michigan. [NPR


How astronauts eat: the story of the space tortilla. [CNET


Trouble brews in the ketchup kingdom as a newcomer tries to unseat Heinz. [... Read more >

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Sustainability Matters: July 11, 2014


A new comprehensive study finds that organic produce is significantly higher in antioxidants, and lower in toxic materials, than their conventional counterparts. Researchers say the additional antioxidants are nutritionally equivalent to eating an extra one to two portions of fruits and vegetables each day. [The Guardian]


From salmon to scallops: 10 things you didn’t know about the U.S. seafood market. [Civil Eats]


The Peanut Corporation of America insists the U.S. government dismiss its case against organization executives related to last year’s salmonella outbreak due to “egregious” requests for disclosure documents. [Food Politics]... Read more >

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On the Menu: Week of April 27

Photo by Philip Gross


Here's what's happening at the Beard House this week: 


Monday, April 28, 7:00 P.M. 
Garden Spring Fling 
Tucked away on a quaint cobblestone street lies Harvest, a storied Harvard Square restaurant famous for its locally sourced, progressive New England fare and succession of renowned Boston-area chefs at the helm. For this Beard House dinner, chefs Mary Dumont and Brian Mercury have crafted a spectacular feast that highlights the luscious flavors of spring.


Tuesday, April 29, 7:00 P.M. 
Coastal Kitchen
Mid-Atlantic beachgoers revere the Delaware coast for its relaxed vibe, beautiful surf, and fresh seafood—perhaps... Read more >

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On the Menu: Week of April 6

Photo by Ken Goodman


Here's what's on the Beard House calendar this week:


Monday, April 7, 7:00 P.M. 

The Art of American Omakase

​At Scottsdale’s celebrated Posh restaurant, chef Joshua Hebert creates improvisational tasting menus inspired by the tradition of the Japanese omakase. In a collaborative dialogue with his diners, he riffs off a list of their personal culinary tastes to craft an exquisite, individually tailored, and spontaneous selection of modern American dishes.


Tuesday, April 8, 7:00 P.M. 

Spring Seafood and White Wine Celebration

Boston-area epicureans flock to Zebra’s Bistro and Wine Bar for its house-grown produce and artisanal ingredients from local farmers and fishermen. Join us in tasting chef Brendan Pelley’s stunning spring... Read more >

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On the Menu: Week of March 23


Here's what's on JBF's calendar next week:


Sunday, March 23, 5:00 P.M.  

Sunday Supper at the Chelsea Market 

Set in a historic factory, Manhattan’s Chelsea Market is now home to some of the city's finest epicurean shops and restaurants. For our sixth annual Friends of James Beard Benefit, we've culled a formidable group of chefs to prepare a convivial family-style feast, which will be served in the market’s main hall.  

This year's Sunday Supper at Chelsea Market will raise funds to benefit the James Beard Foundation, Wellness in the Schools, and other charitable initiatives of the Jamestown Charitable Foundation. 


Monday, March 24, 7:00 P.M.  

Virginia Luxury Escape 

Perhaps it’s the Inn at Willow Grove’s Southern charm or its picturesque 40-acre estate that first... Read more >

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JBF Kitchen Cam