2016 America's Classic: Bully’s Restaurant

 

Bully’s Restaurant
3118 Livingston Road, Jackson, MS

Owners: Tyrone Bully and Greta Brown Bully


Tyrone Bully and his father, both trained as masons, built this mansard-roofed restaurant with their own hands. Pride of place goes to a portrait of Civil Rights Movement martyr Medgar Evers. Bully’s opened as a snack shop. Nearby factory workers flocked there for cold-cut sandwiches. Regulars today include police officers, city council members, state legislators, and musicians who record at a nearby studio. Folks from all walks of life come for the oxtails, neckbones, macaroni and cheese, rice and gravy, and sweet potatoes. Tyrone Bully arrives at six each morning and stays until he locks the doors at night. Bully’s serves three different greens daily—typically collards, turnips, and mustards—which cooks strip, wash, and simmer in pork-infused broth. This is back-of- the-range cooking without peer.


The A... Read more >

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JBF’s Director of Food Policy Advocacy Katherine Miller on the Role of Chefs in the Fight for Good Food

Photo: Robert X. Fogarty

 

Katherine Miller describes her entrance into food policy as a “delicious accident.” After nearly two decades as a communications executive and campaign strategist working with leading organizations including the Bill and Melinda Gates Foundation, the MacArthur Foundation, the Knight Foundation, and the Aspen Institute, a chance phone call from JBF trustee Eric Kessler sent her down the path to her latest project: turning chefs into advocates. 

 

As founding executive director of the Chef Action Network, now an official initiative of the JBF Impact Programs, Miller has developed training and guidance for toques looking to become more engaged with issues they’re passionate about, and in her new role as JBF’s senior director of food policy advocacy, she’ll broaden that reach to expand and enhance the Foundation’s work to establish a... Read more >

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On the Menu: Thursday, May 5, 2016

 

Here’s a taste of what’s on tap today at the Beard House.

 

Cinco de Mayo, 7:00 P.M.
Adam Rose, Villalobos, Montclair, NJ
 

Thanks to the talented Adam Rose, the New York Times has declared that “New Jersey now has a modern Mexican culinary destination that wouldn’t be out of place in Los Angeles or Chicago.” We’ve tapped Rose, whose cooking draws on traditional recipes and indigenous ingredients, to present a spirited Cinco de Mayo feast. Get into the holiday mood with dishes like Jonah Crab Salad Sopes with Cucumber, Caviar, and Manzano Chiles; Seared Beef Tongue with Pistachio–Mulato Chile Salsa, Yerba Buena, Spring Peas, and Fingerling Potatoes; and Mole-Spiced Beef Brisket with Yuca, Huitlacoche, and Pipián Sauce.  
 

See the full menu below: 
 

  • Hors d’Oeuvre

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2016 America's Classic: Brooks' House of BBQ

 

Brooks’ House of BBQ
5560 State Highway 7, Oneonta, NY

Owners: Beth and Ryan Brooks


Brooks’ began in 1912, when John McClelland and his wife founded a chicken farm in upstate New York. A catering business followed, then a drive-in, and then, in 1961, Brooks’ BBQ. Their grandson is at the helm today. The rust-and- toffee interior features rooster-print wallpaper, a scalloped lunch counter, and state-themed paper place mats that detail the entirety of the “Brooks’ BBQ Campus.” The complex includes a banquet center, a gift store, a children’s park, a picnic area, and a sauce-bottling plant. Cooked on a 38-foot indoor charcoal pit, the barbecue chicken emerges with blistered skin and backyard flavor that goes bone-deep. A spiced apple ring, dyed deep garnet, tops each bird. Set on a back road that cuts into the Catskills, Brooks’ is a memory-making place for families driving to and from the mountains.

 

The America's Classic award is... Read more >

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JBFA in Photos: The 2016 Beard Awards Gala

Who's Who recipient Marcus Samuelsson

 

The envelopes have been unsealed, the winners have been toasted, and the hangovers have subsided. Next order of business: photo highlights from the fabulous 2016 James Beard Awards. Last week, we shared photos from our Book, Broadcast & Journalism Awards dinner, which took place at New York City's Pier Sixty. Now we're giving you a glimpse of the grand fête of the season: our Beard Awards gala, held at the Lyric Opera of Chicago, where guests feasted on delectable dishes created just for... Read more >

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On the Menu: Wednesday, May 4, 2016

 

Here’s a taste of what’s on tap today at the Beard House.


 
Bay Area Seafood Sophisticate, 7:00 P.M.
Matthew Dolan, Twenty Five Lusk and Tap [415], San Francisco
 

At his pair of superb San Francisco eateries, chef and co-owner Matthew Dolan combines his classic European technique with Northern California ingredients and sensibilities. For his Beard House reprise, Dolan will delight seafood lovers with a decadent and sustainability-minded feast, featuring dishes like Organic Beef Short Rib Pop Tarts with Cherry Tomato Candy; Cinnamon-Smoked Halibut with Crispy Fig Leaves, Pickled Avocado, Ramps, Uni, Goat Butter Powder, and Rye Crisp; and Sous Vide New York Strip Steak with Potato Waffle, Black Pepper–Tomato Jam, and Savory Maple Reduction that prove just how delicious conscious consumption can be.
 ... Read more >

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Overheard at the 2016 James Beard Awards

Photo: Eliesa Johnson

 

Carla Hall moonwalked, there were backstage dance parties, adorable children accompanied a winner on stage, and Leah Chase charmed us all. And, as always, the acceptance speeches were heartfelt, humble, and hilarious. Here are some of our favorite lines from last night’s James Beard Awards. See the complete list of winners here

 

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“I want to thank my parents —every year I’ve been nominated they think I’ve won, so this year I can finally tell them I did.”—Outstanding Baker Award Winner Joanne Chang, Flour Bakery + Café, Boston

 

“I didn’t think I was gonna win—I would have shaved.”—Best Chef: Northeast Winner, ... Read more >

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2016 America's Classic: Al Ameer Restaurant

 

Al Ameer Restaurant
12710 W. Warren Avenue, Dearborn, MI

Owners: Khalil Ammar and Zaki Hashem

 

With its rows of floral print booths, this restaurant is a bedrock institution in Dearborn, Michigan, and one of the nation’s most welcoming introductions to the pleasures of Lebanese cuisine. Khalil Ammar, Zaki Hashem, and their families opened this community-minded spot in 1989. Unfailingly warm servers explain the fine points of maza (a spread of dishes that might include falafel and hummus) and define the differences between fattoush and Lebanese salad. The owners also run a halal butcher shop nearby. Accordingly, Al Ameer is the place to savor sujuk sausage, vivid with paprika and cumin, or a feast of tender shredded lamb rich with almonds, yogurt, and rice.

 

The America's Classic award is given to restaurants with timeless appeal, each beloved in its region for quality food that reflects the character of its community. Esta... Read more >

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Recipe: Meyer Lemon, Ricotta, and Spinach Gnudi with Green Garbanzo Bean Hummus, Tomato Jam, and Spiced Almonds

 

It’s not often that gnudi is considered light fare, but under the erudite and worldly eye of chef Hari Pulapaka, this Italian staple takes a trip around the Mediterranean, incorporating greens, beans, and meyer lemon to balance its indulgent base. Served at Pulapaka's recent Beard House dinner, the dumpling itself is infused with herbaceous spinach, creamy ricotta, and the bright meyer lemons, with the addition of a green garbanzo hummus, earthy tomato jam, and spicy almonds. Complex and intriguing as a plated dish, the components are also stars in their own right. Get out of your Bolognese rut with this vegetal variation, brimming with enough green goodness to make you feel just a bit virtuous. Get the recipe.

 

... Read more >

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The 2016 James Beard Award Winners!

 

The Winners of the 2016 James Beard Awards.

 

 

The 2016 James Beard Foundation Restaurant and Chef Awards
 

Best Chef: Great Lakes
Curtis Duffy, Grace, Chicago

 

Best Chef: Mid-Atlantic
Aaron Silverman, Rose’s Luxury, Washington D.C.

 

Best Chef: Midwest
Paul Berglund, The Bachelor Farmer, Minneapolis

 

Best Chef: New York City
Jonathan Waxman, Barbuto

 

Best Chef: Northeast
Zak Pelaccio, Fish & Game, Hudson, NY

 ... Read more >

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