What We're Reading: July 13, 2015


You don’t have to take a trip to the ballpark to have soft pretzels and beer cheese. [Food52


According to the CDC, four out of five Americans are not eating enough fruits and vegetables. [International Business Times


Obama may have opinions on guacamole, but he’s far from the first president to face a food-related scandal. [NY Magazine


Not all sparkling wine is white... Read more >

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Reel Food: Behind the Scenes at the Beard House with Palladio's Melissa Close-Hart, Spencer Crawford, and Luca Paschina


A quintessentially Italian restaurant in the heart of Virginia’s Blue Ridge Mountains, Palladio at Barboursville Vineyards has been drawing droves of diners for 15 years. To celebrate the anniversary, winemaker Luca Paschina and chefs Melissa Close-Hart and Spencer Crawford put on a lavish feast for Beard House guests, showcasing their trademark spin on Italian cuisine with a menu that infused classic dishes with Virginia's agricultural bounty, from fried Chesapeake oysters to house-cured prosciutto. Watch the video above to go behind the scenes at their recent Beard House dinner, discover how the food of the South connects with Italian cooking, how to grow wines meant for pairing, and where Palladio is headed next.


To learn more about upcoming events, view our full calendar... Read more >

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Happy Hour: Make Your Own Wine Jelly


Looking for another way to integrate wine into your daily routine? For some DIY advice, we turned to special projects manager Anna Mowry, who makes and jars her own gem-toned wine jellies. Follow this simple recipe, adapted from Canning for a New Generation by Liana Krissoff, and you’ll have a unique spread that’s perfect on toast, with cheese, or even in your morning oatmeal. It also makes for a sweet hostess gift for all those impending summer barbecues. 


Yield: 5 half-pint jars


Pectin stock:
3 pounds tart apples, such as Granny Smith
6 cups water


One 750-milliliter bottle wine... Read more >

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What We're Reading: June 15, 2015


Take your dinner routine to the Subcontinent with these Indian recipes. [Food52


Overwhelmed by your CSA? JBF Award winner Hugh Acheson is here to help. [Serious Eats


The reason why your home ice cubes are never as crystal clear as the ones at cocktail bars. [The Kitchn


Which grapes pairs best with bananas? Scientists have discovered that just like us, chimps go ape for a glass of Pinot. [... Read more >

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Ask a Sommelier: Amanda Danielson


Adventurous oenophiles know that Michigan's Old Mission Peninsula has a lot to offer, as shown by the multiple accolades showered on Trattoria Stella by Wine Spectator. The restaurant's team will bring their sophisticated interpretations of Italian food and Traverse City Wine Trail selections to the James Beard House on Thursday, June 11. We spoke to wine director Amanda Danielson about the diversity of the Great Lakes, her inspiration behind her Beard House menu, and her dreams of serving royals.




What’s your earliest food memory?

1970s Detroit: going into my grandparents’ cellar to pull up jars of canned fruits and vegetables that my grandmother preserved from items grown in their city garden.


What is your inspiration behind the wine pairings for this Beard House event?

The wines of Old... Read more >

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What We're Reading: June 3, 2015


Have dim sum for dinner with these tips on frozen dumpling prep. [Food52


California’s drought means big business for Washington wineries. [NYT


Anheuser-Busch turned one of its facilities into a water-canning factory to help flood victims in Texas. [NBC


Do you know the genus of your morning cup of joe? [... Read more >

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Happy Hour: Five Rosés to Drink for Memorial Day Weekend


Our love for the modern cocktails at the JBF Award–winning Bar at the NoMad is tried and true. But we also think that patrons would be remiss to overlook the restaurant’s globe-spanning wine list, tightly curated by sommelier Tom Pastuszak. Here, he shares some recommendations for what we all want to be drinking over the holiday weekend: rosérosé, and more ... Read more >

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What We're Reading: April 14, 2015


Tex-Mex may be the newest trendy cuisine, but its origins go back to the 1870s. [FWF


Can you smell what the Rock is cooking? It’s probably cod: Dwayne “the Rock” Johnson eats 821 pounds of it per year. [FiveThirtyEight


Two new apps are gunning for Yelp's top spot in the restaurant recommendation game. [NYT


JBF Award winner Rick Bayless, who owns thousands of cookbooks, shares a few favorites... Read more >

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What We're Reading: April 8, 2015


Rising demand for spicy food is driving research into hotter jalapeños. [MUNCHIES


From cocktails to cookies, vinegar is great for way more than just salad dressing. [Serious Eats


Sam Sifton launches an advice column for aspiring male home cooks. [NYT


How a young doctor in Finland took on heart disease and transformed a national diet. [... Read more >

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Happy Hour: Less-Traveled Wine Regions for Your Bucket List


Indulge your Friday afternoon wanderlust with these oenophile-centric travel tips from Andy Chabot, food and beverage director at the Barn at Blackberry Farm, which took home our 2014 JBF Award for Outstanding Wine Program. Here, Chabot shares his favorite less-traveled wine regions for incredible tasting journeys without the pesky crowds.



Paso Robles, California
I imagine that Paso Robles is what Napa was like in the ’70s: farm country, plenty of incredible wines, and friendly winemakers who open their doors to visitors. A nice bonus is that local restaurants sell many of the area’s hard-to-find wines.


Chablis, France 
A quick trip from Paris, this is a fantastic region for white-wine lovers. It’s not... Read more >

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JBF Kitchen Cam