What We're Reading: October 13, 2015


The science and magic of the soufflé’s rise and fall. [NYT


Does a bowl of oatmeal a day keep the doctor away? [The Kitchn


Mushrooms could be our best bet for saving the bees. [NPR


Get sweet on the potential of muscovado sugar. [Food52


Gooey, decadent recipes for the cheesehead in all of us. [... Read more >

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Eye Candy: Cacio e Pepe with Egg Noodles, Manchego, and Oregon Black Truffles


“Water & Wall, where creative meets delicious,” reads the headline of Tom Sietsema’s glowing Washington Post review of the Arlington, Virginia restaurant. The credit goes to chef and owner Tim Ma, a Momofuku Ko alum, who recently served his creative and thoughtful mid-Atlantic cuisine at the Beard House. With an evening filled with contrasting flavors, textures, and temperatures (including but not limited to: foie gras croquettes, pickled quail, and live scallop with cold soba noodles), Ma delighted palates and intrigued taste buds with his eclectic menu.


And nowhere else was Ma’s expert technique and care for ingredients highlighted more than with his silky... Read more >

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Ask a Chef: Italian Cooking with Gabriella Ganugi

Maritozzo, a sweet, yeasted roll filled with fresh whipped cream.


An authority on the rich history of Tuscan cuisine, Gabriella Ganugi is no stranger to sharing her knowledge of Italian fare with Beard House guests. After all, she has been making an annual sojourn to Mr. Beard’s storied New York townhouse for over a decade. Later this month, Ganugi returns, along with a talented team from Florence's Apicius International School of Hospitality for an autumnal ode to Tuscan flavors, highlighting the incredible quality of the region’s salumi, olive oil, produce, and other singular ingredients. In anticipation of perennially popular homage to her culinary heritage, we chatted with la regina della cucina italiana (or, the queen of Italian cooking) to find out which dish she’s most excited to share with guests, her ultimate guilty-pleasure food, and the best spot to eat like a local when in Florence, Italy.

 ... Read more >

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Enlightened Eaters: Soda Straight Talk with Marion Nestle


Describing JBF Award winner Marion Nestle as a titan in the field of food advocacy and policy is far from exaggeration. The Paulette Goddard Professor in the department of nutrition, food studies, and public health at New York University has brought public awareness to a wide range of issues, from the influence of the food industry on government policy, to food safety, pet food, and beyond. As Mark Bittman writes in the foreword to her latest book, Soda Politics: Taking on Big Soda (and Winning), “There is not a better-educated…and more principled person in her field.”


Earlier this week, our Enlightened Eaters program played host to Nestle as she introduced audiences to her new book and took questions. Held at the NYU Fales Library, which holds America’s largest cookbook collection (at 60,000 titles, due in part... Read more >

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Happy Hour: JBF Award Winner Dave Arnold Predicts Our Cocktail Future


The 2015 JBF Food Conference will explore the future of food, from farm to kitchen to table. Featuring experts and thought leaders from across the industry, we'll examine how the choices we make and the steps we take today will impact what we eat, drink, and grow. In anticipation, we're talking to some of the men and women on the cutting edge of our collective food culture.


When considering whose brain we should pick about our prospective cocktail culture, there was one resounding answer: Dave Arnold. In addition to being the creative force behind tipple mecca Booker and Dax, a joint venture with fellow JBF Award winner David Chang under the Momofuku empire, Arnold once led the Culinary Technology Department at the French Culinary Institute, founded the... Read more >

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On the Menu: Week of October 12


Here’s what’s coming up at the James Beard House and around the country:


Wednesday, October 14, 7:00 P.M.

Bay Area Darlings

When JBF Board Chair (and acclaimed pastry chef) Emily Luchetti visits the Beard House, it’s usually for an important meeting. But this time, the multiple JBF Award winner is bringing along chef Jennifer Puccio and their talented colleagues from Big Night Restaurant Group to cook up a fantastic Beard House feast. Save room for dessert!


Thursday, October 15, 7:00 P.M.

Georgia Grown

True to its name, the Peach State has long been known for its agricultural bounty, from stone fruit to pecans. For this exclusive Beard House dinner, we’ve assembled a team of Georgia stars to highlight the best the state has to offer with a fall-inspired meal brim... Read more >

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Mike Lee is the founder and CEO of Studio Industries, a food design and innovation agency, and is also the founder of the Future Market, a conceptual grocery store that illustrates what the world, our food, and our retail experiences could look like in the year 2065. Lee, who will be presenting at our 2015 JBF Food Conference, chatted with us about the trajectory of retail, the potential of alternative packaging, creating space for future ambitious food developers, and more.




James Beard Foundation: What is the Future Market?


Mike Lee: The Future Market is a conceptual grocery store that will exist both online and in a physical format. The products on the shelves are concepts that help imagine what the world will look like in fifty years. We wan... Read more >

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Sustainability Matters: October 9, 2015


A look into the long battle for healthy school lunch, and the fights that lie ahead. [Modern Farmer


Talk about endless refills: an NYC coffee shop runs on a membership model, giving members unlimited coffee and tea for $25 a month. [NYT


Support local business by buying these products from mom and pop grocers. [The Kitchn


A former USDA researcher has bred a type of grape that could ease labor demand in the raisin industry. [... Read more >

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In Memoriam: Paul Prudhomme


The James Beard Foundation was saddened to hear that Paul Prudhomme, who many say was the first celebrity restaurant chef, has passed away at the age of 75. Prudhomme was the first American-born executive chef at Commander's Palace in New Orleans, and shot to further culinary fame when he opened K-Paul's Louisiana Kitchen in 1980. "As our Foundation is about to celebrate the many great chefs and cuisine of New Orleans this weekend, we will miss and mourn the passing of  the great Paul Prudomme," said JBF president Susan Ungaro. "He was one of our country's first, best-loved celebrity chefs and had a huge influence on America's love for his home city and its exceptional food scene. New Orleans's loss is also America's."


Photo by Rick Bolen

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Jonathan Waxman and Gavin Kaysen Team Up for JBF’s Taste America in Minneapolis


“For chefs, Jonathan is like our Obi-Wan Kenobi,” said JBF Award winner Gavin Kaysen of fellow Beard Award winner Jonathan Waxman, the Taste America All-Star chef cooked dinner for a sold-out crowd for on Friday night in Minneapolis. 


Kaysen, who grew up in Minneapolis and left for 16 years, working as a chef in San Diego and New York City, most recently and notably as the chef of Daniel Boulud’s Café Boulud, where Kaysen won the JBF Rising Star Chef award in 2008. 


The award-winning chef’s return to his hometown t... Read more >

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JBF Kitchen Cam