Ask a Chef: Robert J. Ciboroswski


As executive chef of Walt Disney World's Swan and Dolphin Resorts, Robert Ciborowski oversees operations of the 17 on-site restaurants and the banquet operations that serve more than one million guests per year. While he'll be cooking for a smaller crowd at his Beard House dinner on Thursday, June 18, his aim is no less ambitious: a history of haute cuisine traced through culinary tributes to gastronomic giants like Auguste Escoffier and JBF Award winner Alain Ducasse. We spoke to him about who had the most influence on his cooking: his grandmother or the three heavy-hitters who inspired his dinner's menu.




What is your inspiration behind the menu for this Beard House event?... Read more >

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'Gram Worthy: Strawberries, Champagne Ice Cream, and Basil


If you love to see what happens behind the scenes in restaurants, drool over gorgeous food photography, and creep on your favorite chefs (we're majorly guilty of this!), then be sure to follow us on Instagram, where our editors deliver eye-catching dispatches from the Beard House and beyond. The photo above shows a stunning dessert from special project manager Anna Mowry's recent visit to 2015 Best New Restaurant award winner Bâtard: strawberries, Champagne ice cream, basil, and almonds​. For more tasty snaps, follow us


Elena North-Kelly is senior edito... Read more >

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What We're Reading: June 16, 2015


A picnic is the perfect place to expand your sandwich repertoire... [Serious Eats


...but don’t forget about salads: turn over a new leaf and try some alternative greens this summer. [The Kitchn


Nightshade may have a reputation for poison, but don’t let that scare you away from tomatoes, eggplants, chile peppers, and more. [Food52


The closing of Ouest marks another casualty of the New York City din... Read more >

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The 2015 Cooking Up Change Competition


For the fourth year in a row, the James Beard Foundation is the official culinary partner of Cooking Up Change, a nationwide high school competition that invites students to improve school lunches. Administered by the Chicago-based Healthy Schools Campaign, the 2015 competition consisted of nine regional qualifiers, in which high-school teams designed and prepared meals within the real-life constraints of limited ingredient lists and tight prep times. Finalists from each city advanced to compete in the national competition in Washington, D.C. last week.



Cooking Up Change


The teams' meals were judged on originality, taste, texture and appearance. After the votes were tallied, Debra Eschmeyer, executiv... Read more >

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Ask a Chef: Yehuda Sichel


Since its recent launch, Philadelphia's Abe Fisher restaurant has brought in accolades from Travel + Leisure and the Philadelphia Inquirer, among others. On Wednesday, June 17, chef Yehuda Sichel will bring his inspired takes on international Jewish cuisine to the Beard House. We spoke to Sichel about his highly-regarded Montreal smoked short ribs, who he'd like to serve them to, and what it takes to get a cook sent home.




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

I want to tell the story of growing up in a Jewish home, and how the path has taken me to where I am today.



What's a dish on your Beard House event menu that you're especially excited about or proud of, and why?

The chicken liver canapé, because it's a dish I've been working on for a few... Read more >

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Eat This Word: Poke


WHAT? Sashimi, Hawaiian–style. The Hawaiian word for “cut crosswise into pieces,” poke is also one of Hawaii’s most beloved dishes. Poke was originally developed as a way to preserve local seafood: The fish was cut, salted, and seasoned for extended shelf life. In its most basic and traditional form, poke combines cubes of raw ahi tuna, limu seaweed, ground kukui nuts, and sea salt. Sliced green onions, chile peppers, and soy sauce are more recent additions that reflect the 50th state’s melting-pot status. Once primarily served in the home, this island favorite can now be found everywhere from Hawaii’s supermarkets to the pupu, or appetizer, menu in fine-dining restaurants. Poke reached celebrity status in 1991 when local luminary and poke promoter Sam Choy (who calls the dish Hawaii’s “soul food”) started the Annual Poke Festival and Recipe Contest. The contest inspired thousands of amateur and professional chefs and helped expand the definition of poke t... 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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Happy Hour: How to Make Cucumber Margaritas

Photo: Emilie Baltz


We've partnered with Simmer, a new app that allows you to generate step-by-step recipe videos that you can create, watch, and share from your very own kitchen. In the coming weeks and months, we'll continue sharing instructional videos that will teach you how to create tantalizing dishes from JBF Award winners, Beard House chefs, and even Beard himself, all prepared in James Beard's historic New York City kitchen.


Forget kale juice or wheatgrass shots: our new favorite way to drink our veggies is by mixing up this ultra-refreshing cucumber margarita recipe from JBF Award winner Rick Bayless.... Read more >

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On the Menu: Week of June 15


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


Monday, Jun 15, 7:00 P.M.
Garden State Luxe 
Restaurateur Chris Cannon cut no corners when opening Jockey Hollow Bar & Kitchen: set in a restored historic mansion, the property features stunning architecture, a contemporary-art collection, an oyster bar, a sleek rathskeller that once housed the town jail cell, and a light-filled dining room where chef Kevin Sippel serves thoughtfully composed seasonal tasting menus.


Tuesday, June 16, 7:00 P.M.
Vermont Supper 
After its first iteration as a popular Burlington-area food truck, Aaron Josinsky and Nathaniel Wade’s Misery Loves Co. evolved into a bustling brick-and-mortar concept that includes a restaurant, bar, and bakery. Join us in sampling the rich flavors of Vermont’s terro... Read more >

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Sustainability Matters: June 12, 2015


Is grassfed beef more drought-friendly? [Grist


Your gut microbiome is the life of the party: researchers have found that young adults who eat more fermented foods have less social anxiety. [MUNCHIES


A new study from the Mayo Clinic suggests that dietary guidelines are based on faulty data. [FWF

 ... Read more >

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