'Gram Worthy: Fluke Crudo and Uni with Asian Pear, Concord Grapes, and Puffed Tapioca


If you love to see what happens behind the scenes in restaurants, drool over gorgeous food photography, and creep on your favorite chefs (we're majorly guilty of this!), then be sure to follow us on Instagram, where our editors deliver eye-catching dispatches from the Beard House and beyond. 


Named for its perch on a picturesque San Francisco slope, the casually elegant Hillside Supper Club boasts a seasonally driven menu of Italian-influenced California fare. During their recent Beard House dinner, chefs Tony Ferrari and Jonathan Sutton dazzled guests with an array of elegant, autumn dishes from p... Read more >

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Eye Candy: Gnocchi with Maine Lobster and Uni Butter


When JBF Board Chair (and acclaimed pastry chef) Emily Luchetti visits the Beard House, it’s usually for an important meeting. But recently, the multiple JBF Award winner stopped by to cook up a fantastic collaborative feast. Along with chef Jennifer Puccio and their talented colleagues from the San Francisco–based Big Night Restaurant Group, this dynamite team of chefs grew ever stronger as fellow JBF Award winner Jonathan Waxman, joined the roster for a powerhouse meal from start to finish. 


Beginning with a trio of oysters that were baked, grilled, and raw, the chefs continued the seafood saga with beet pancakes with... 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.


View this event's menu and details ... Read more >

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What We're Reading: February 10, 2015


Ballard Bee Company markets itself as a lawn service, but for backyard hives and honey-makers. [Civil Eats


The way to the heart is through the stomach: Valentine’s Day recipes for two. [Serious Eats] 


Beer cans are making a comeback, but a controversial lining may have you sticking to bottles. [Mother Jones


According to this former maître’d, don’t even think about dining out on Valentine’s Day. [... Read more >

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Eye Candy: Caviar Tacos with Hamachi and Santa Barbara Uni

caviar, hamachi, and uni tacos


Peek into Rose. Rabbit. Lie. and you’ll discover a revolutionary new supper club that’s redefining the Las Vegas social scene. At his recent Beard House dinner, the hotspot's chef Wesley Holton delighted guests with a taste of Sin City's opulence. During the reception hour, diners sipped Champagne and noshed on a bevy of bites like these miniature caviar tacos with hamachi and Santa Barbara uni tucked into Yukon Gold shells. Briny, luxe, and impossibly gorgeous, these canapés were anything but a gamble.


View this event's menu and details here. For upcoming Beard House dinners, check out our ... Read more >

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Eye Candy: Beausoleil Oysters with Santa Barbara Uni, Ikura, Tobiko, and Ponzu Crème Fraîche


The brainchild of Japanese chef Ken Tominaga and JBF Award winner Michael Mina, PABU has introduced Baltimore to Japan’s version of the gastropub, or izakaya, where soulful small plates are the name of the game. At his recent Beard House dinner, executive chef Jonah Kim shared his take on this unique dining tradition with these elegant and eye-catching Beausoleil oysters with Santa Barbara uni, ikura, tobiko, and ponzu crème fraîche. Served by the spoonful during the cocktail reception hour, these passed canapés were a perfect one-bite flavor bomb. 


View this event's menu and details here. For upcoming Beard House dinners, check out our events calendar. Photo by... Read more >

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JBF Kitchen Cam