Interview with JBF Award Nominee Jenner Tomaska of Chicago's Next

JBF Award nominee Jenner Tomaska of Next in Chicago


For Jenner Tomaska, it's already been an eventful year in a still-young 2016: the Next chef earned a Rising Star nomination in March, then a promotion to executive chef following the departure of JBF Award winner Dave Beran. Tomaska's debut service at Next will take place this Saturday, just two days before the 2016 James Beard Awards. Below, find out what you can expect from his forthcoming "South America" menu and more. 




JBF: The last menu at Next was inspired by the Alps. What was one of your favorite dishes on this menu? We’d also love to hear more about how the menu was developed. 


Jenner Tomaska: We developed the menu to reflect traveling through the Alps, starting in the outskirts of France and Germany, ascending to the "top of the mountain" for a vantage point of all the countries, and then ... Read more >

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Interview with Jen Hidinger and Ryan Smith of Atlanta's JBF Award–Nominated Staplehouse


One of Atlanta’s hottest seats to snag is at Staplehouse, a neighborhood restaurant known for its warm hospitality, locally sourced ingredients, and thoughtful menus. In addition to their expertly crafted fare, another standout feature of the 2016 Best New Restaurant nominee is the fact that it contributes 100 percent of its post-tax profits to the Giving Kitchen, a nonprofit that provides emergency assistance grants to metro Atlanta restaurant workers facing unanticipated hardship. We spoke with business manager Jen Hidinger and head chef Ryan Smith about Staplehouse’s history, their favorite places to eat out, and why their goal is to make memorable food.



JB... Read more >

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Ask the Chefs: Finger Lakes Toques on Top Wine Region Eats


New York State’s picturesque Finger Lakes region beckons travelers and oenophiles with its extraordinary beauty and award-winning wineries. For an upcoming Beard House dinner, a group of local and Big Apple chefs will collaborate on a stunning late-spring menu paired with critically acclaimed wines from Bloomer Creek Vineyard. In anticipation of this dinner, we caught up with winemakers Debra Bermingham and Kim Engle, the proprietors of Bloomer Creek Vineyard; along with chefs Shaina Loew of New York City hot spot Prune; and Justin Paterson of Hazelnut Kitchen in Trumansburg, New York. Read on to see what they have to say abo... Read more >

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Interview with Ravi Kapur from San Francisco’s JBF Award–Nominated Liholiho Yacht Club


With appearances on best-of lists from Bon Appétit, Food & Wine, Eater, and the San Francisco Chronicle, Liholiho Yacht Club has taken the Golden Gate City by storm. Lauded for its heritage-driven, Hawaiian-inspired fare, the menu also pulls from Northern Californian, Japanese, Chinese, Korean, and Indian culinary traditions with inventive dishes like pork belly with pineapple and Thai basil; and beef tongue steam buns with kimchi. We spoke with chef Ravi Kapur about the inspiration behind the restaurant’s concept, where to get the best noodle soup in the Bay Area, and how spam has been woven into Hawaii’s culinary fabric.




JBF: How would you describe Liholiho Yacht Club’s culinary style? What do you hope to share with your diners?

 ... Read more >

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On the Menu: Thursday, April 28, 2016


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

Celebrity Chef Tour / Nashville, 6:00 P.M.
Host Chef Jacob Strang / JBF Award Winner Justin Aprahamian, Sanford Restaurant, Milwaukee / Steve Phelps, Indigenous, Sarasota, FL / Hosea Rosenberg, Blackbelly Market, Boulder, CO / JBF Award Winner Jason Stanhope, FIG, Charleston, SC 

Our national Celebrity Chef Tour dinner series is coming to the Music City for a night of tempting bites from top-notch toques like JBF Award winners Justin Aprahamian and Jason Stanhope, and Top Chef’s Hosea Rosenberg. 
Check out the event listing for more information.


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Ask a Chef: Matthew Dolan on Sustainable Seafood and San Francisco Eats


At his pair of superb San Francisco eateries, Twenty Five Lusk and Tap [415], 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, proving just how delicious conscious consumption can be. In anticipation of his dinner, we spoke to the industry vet about perfecting his octopus preparation, some of his favorite places to dine in the Bay Area, and why he'll eat any and all types of pizza. ... Read more >

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Overheard at the 2016 JBF Book, Broadcast & Journalism Awards

JBF Award winners Steven Cook and Michael Solomonov


Put a bunch of writers, producers, journalists, and media hosts in a room together, and you’re bound to get a few worthy bon mots. Here are some of our favorite quotable lines from last night’s Book, Broadcast & Journalism Awards, which capped a celebratory evening with hilarious and inspiring sentiments.


“I thought you had to grow a beard for this event.”—Steven Cook, International Award and Cookbook of the Year Award winner with Michael Solomonov for Zahav: A World of Israeli Cooking


“A toast to my wife, who as a female computer scientist faces some of the same struggles as female chefs, and to all the... Read more >

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Eat This Word: Madeleines


WHAT? Sweet seashells. These delicate, scallop-shaped cookies have a history that long predates Proust's memory stimulant. Culinaria France recounts what sounds like a legend to us, that the cookies first became popular back in the 18th-century, when the Duke of Lorraine, a consummate party host, found himself short a pastry chef while entertaining one night. With no time to spare, the Duke was forced to turn to his chambermaid Madeleine to create sweets for his guests. She whipped up her grandmother's airy, bite-sized cakes and, thus, the madeleine was born. Chances are her grandmother, if she existed, came from Commercy, the town whose bakers have been known for centuries throughout France for their delicate, hump-back madeleines. The batter is a simple mixture of eggs, sugar, and flour; it is a molded... Read more >

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Interview with JBF Award Nominee Angela Dimayuga of Mission Chinese Food

Angela Dimayuga of Mission Chinese Food in New York City


At Danny Bowien's second incarnation of Mission Chinese Food, executive chef Angela Dimayuga presides over one of New York City's most ambitious and idiosyncratic menus. (Where else can you find both caviar service and "hot cheese pizza" on offer?) But the 2016 Rising Star Chef nominee and her team's throw-it-at-the-wall-and-see-what-sticks approach goes beyond the kitchen: Dimayuga is also an advocate for work-life balance and effective management, and she's willing to think creatively in her pursuit for a better workplace culture. Below, find her tips for fostering a healthy and productive kitchen staff, her recommendations for ordering off the current MCF menu, and her highlights from a recent trip to South Korea. 




JBF: We read your piece on Grub Street... Read more >

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The 2016 Book, Broadcast, and Journalism Awards: Complete Winner Recap


Thanks for joining us for the 2016 Book, Broadcast, and Journalism Awards! Here's the full list of tonight's winners. Congratulations to all! 


2016 Book, Broadcast & Journalism Award Winners


The JBF Book, Broadcast & Journalism Awards are presented with leading support from Breville®, Goose Island Beer Co. and Lenox Tableware and Gifts. 

Book Awards   

American Cooking 
The Beetlebung Farm Cookbook
Chris Fischer with Catherine Young
(Little, Brown and Company)
Baking and Dessert  

Sourdough: Recipes for Rustic Fermented Breads, Sweets, Savories, and More
Sarah Owens
(Roost Books)
The Oxford Companion to Wine 
Jancis Robinson and Julia Harding
(Oxford University Press)
... Read more >

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JBF Kitchen Cam