Reel Food: Behind the Scenes at the Beard House with Pearl & Ash's Richard Kuo and Patrick Cappiello

 

What do you get when you put a wd~50 kitchen alum and former Gilt wine director together? The highly-praised Pearl & Ash. Chef Richard Kuo and wine director Patrick Cappiello showed off the eclectic and exciting fare that's garnered them so much buzz at their recent Beard House dinner, which featured a reception with passed canapés followed by a five-course tasting menu—with a whopping three wine pairings for each course! Watch the video above to go behind the scenes at their dinner, discover the origin of their dynamic partnership, and see how they infused the Beard House with a little renegade style for one epic night.

 

To learn more about upcoming events, view our full calendar. For LIVE behind-the-scenes action from the Beard House, watch our JBF Kitchen Cam at jbfkitchencam.org... Read more >

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Reel Food: Behind the Scenes at the Beard House with Michael Carrino

 

At his recent Naples-inspired Beard House dinner, New Jersey–based chef Michael Carrino crafted a tantalizing menu featuring his innovative, Italian-inflected culinary sensibility and superb pairings from rocker-turned-winemaker Maynard James Keenan’s exclusive portfolio. Watch the video above to go behind the scenes at Carrino’s dinner and learn the poignant story of how cooking helped the now-acclaimed chef manage a neurological disability, overcome social anxiety, and funnel his creativity into a career he’s deeply passionate about.

 

Michael Carrino is the chef/owner at Pig & Prince Restaurant & Gastrolounge in Montclair, NJ. This was his sixth time cooking at the Beard House, and he will be joining us again for our Wild About Game dinner in November.

 

To learn... Read more >

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The JBF Kitchen Cam Launches Today!

JBF Kitchen Cam

 

It's an exciting day at JBF! Today we're launching the JBF Kitchen Cam, a live, three-angle camera feed that captures the behind-the-scenes action and a glimpse of our visiting chefs at work. Tune in today at 5:30 P.M. to watch multiple JBF Award–winning chef Daniel Boulud and his team in the Beard House kitchen.

 

Tune into the JBF Kitchen Cam here and join the conversation by including #JBFKitchenCam in your tweets. 

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Reel Food: The Berkshire Cure-All

 

Ever wondered what happens behind the scenes at a James Beard House dinner? When Brian Alberg and a team of chefs came to the House recently for their annual Berkshire Cure-All event, they showed us this video about their 2013 visit. Featuring interviews with the farmers who grew the food for their seven-course menu, behind-the-scenes looks at prep and service, and even some late-night trash-talking at Prune, it's a true taste of the Beard House experience.

 

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Daily Digest: February 6, 2014

Pizza

 

With Sochi 2014 around the corner, here are some surprisingly unhealthy foods that Olympians are eating. [HuffPo]

 

After a food blogger's urging, Subway will remove a questionable chemical from its bread. [NBC News

 

Witness the genesis of the McNugget in this new behind-the-scenes video from McDonald's. [NPR]

 

Feel like spending extravagantly for Valentine's Day this year? How about a dinner that costs $99,466? [LAT... Read more >

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Chefs & Champagne® New York in Video!

Two weeks ago we showed you Chefs & Champagne® New York in photos. Now we have three clips from various media outlets that reported from the bubbly-soaked scene. Watch them all below:   Here's Stephen Fried for Hamptons and Gotham magazines:

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Awards Watch: Video!

In case you missed the festivities on Monday, you can watch the JBF Awards ceremony in its entirety here. The opening montage and clips about the Lifetime Achievement and Humanitarian of the Year Awards are below:

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America’s Classic: Noriega Restaurant and Hotel, Bakersfield, CA

Originally founded as a home away from home for shepherds, today the institution showcases the Basque culture of California’s San Joaquin Valley.

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America’s Classic: Crook’s Corner, Chapel Hill, NC

Since 1982, Crook’s Corner has carried the torch of regional foodways, employing and inspiring a generation of young culinary talent—including two James Beard Award–winning chefs.

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