America's Classics: Rick Tramonto on the Berghoff


The Berghoff


I love the history and atmosphere at the Berghoff. The first time I went was in the ’80s—it was our hangout because it was close to where I worked. I liked the traditional German ambience and the Berghoff beer. The food is delicious, from the sauerkraut to the bratwurst. My single favorite thing on the menu is the sauerbraten. They also have an excellent wiener schnitzel, and a tasty pork shank. Anyone who goes should know to go hungry and try the root beer.

—Rick Tramonto, JBF Award Winner




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On the Menu: Wednesday, March 23, 2016


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

Celebrity Chef Tour/ Charlotte, NC, 6:30 P.M.

Our national Celebrity Chef Tour dinner series is stopping in Charlotte, North Carolina, where a cadre of top toques is teaming up for an unforgettable meal. Hometown heroes like Blake Hartwick of Bonterra Dining & Wine Room and Rocco Whalen of Fahrenheit join culinary comrades from across the region for a one-night-only collaborative feast.
Check out the event listing for the chef lineup and to book your seat.

Maple Run, 7:00 P.M.
Christine Flynn, iQ Food Co., Toronto / Matt Jennings, Townsman, Boston / Mike Poiarkoff, Vinegar Hill House, Brooklyn, NY / Pastry Chef

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Beard House Recipe: Duck Fat Popcorn with Foie Gras Butter and Truffle Salt

Photo by Philip Guerette


In the mood for a truly luxurious movie night? Desperate for a way to add glitz and glam to your dinner party? Look no further than this decadent duck fat popcorn from Aksel Theilkuhl of New York City's Uncle Jack’s Steakhouse. He coats the kernels in duck fat to fry, then tosses the finished product in grated truffles, salt, and a lavish foie gras butter. Theilkuhl served this unctuous hors d’oeuvre at his recent Beard House dinner exploring the cutting of edge of chophouse fare, but you’re only a few ingredients away from sumptuous snack thanks to his straightforward recipe. Get popping.



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Eat This Word: Speck


WHAT? Mrs. Sprat's preferred bacon. Writing in The Food of Italy about the Italian Alps region, Waverly Root called speck "the ultimate in pork preparation." Its preparation, incidentally, can't be hurried. The meat is slowly smoked over several months for a few hours a day. "The theory is that if the smoking were done all at the same time," Root writes, "only the outer layer of meat would be really smoked, whereas the slower process smokes it through and through." Cold temperatures and high altitudes also contribute to the process. Speck yields large quantities of fat when rendered. The fat is occasionally poured over bread or used to fry potatoes, and the speck itself is often used as a garnish. 


WHERE? Bay Area Buzz

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On the Menu: Tuesday, March 22, 2016


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

American Gastropub, 7:00 P.M.
Josh Brown and Beverage Director Tommy Burns, Fox’s Den, Annapolis, MD

A shining star in the Annapolis food scene, Fox’s Den is a cozy gastropub where Josh Brown’s modern comfort fare is complemented by the innovative beverage program curated by Tommy Burns. While his primary motivation is the satisfaction of his diners, Brown also hopes his cuisine will also “create conversations at the table,” whether through the manipulation of a familiar dish’s components or an unexpected plating intended to pique a guest’s interest. For his Beard House menu, Brown is expanding on this concept with courses like Smoked French Onion Soup–Marinated Squab with Braised Cipollini, French Onion Soup Reduction, Swiss Saganaki, and Onion Espuma... Read more >

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Beard House Recipe: Braised Beef Short Ribs with Kimchi Dressing and Spicy Pickles

Photo by Clay Williams


Four-time James Beard Award nominee Justin Devillier celebrated the 12th anniversary of his New Orleans hot spot La Petite Grocery at his recent Beard House dinner, where he wowed diners with innovative takes on classic Big Easy flavors. With each successive course, Devillier presented an unexpected twist, from blue crab beignets with malt vinegar aïoli to handmade bucatini with Louisiana turtle bolognese. But the showstopper amongst this field of standouts was his braised short ribs course, which married Louisiana fare with Asian flare. The fork-tender beef, braised for hours and spiked with a root beer–infused sauce, forms a richly umami-forward base to stand in stark contrast for the bright heat of the cucumbers pickled in a kimchi-inspired brine. Finished with a sprinkling of roasted peanuts, this dish is an all-... Read more >

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Ask the Chefs: Matt Jennings, Tracy Obolsky, and Mike Poiarkoff Talk Maple Syrup and More

Matt Jennings, Tracy Obolsky, and Mike Poiarkoff


Hailing from Canada and the Northeast, this syrup-savvy team is on a mission to prove that maple deserves a grander role in the kitchen than simply as a waffle topper. On March 23, this exceptional culinary crew joins us at the Beard House for an ambitious dinner as they tap the savory and sweet potential of this beloved regional and seasonal ingredient. In anticipation of the event, we spoke to Matt Jennings, Tracy Obolsky, and Mike Poiarkoff about how maple syrup defines New England, their favorite places to chow down in Boston and New York, and why eating pizza four times a week should be the norm.




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On the Menu: Monday, March 21, 2016


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

Norouz: Persian New Year Celebration, 7:00 P.M.
Ali Mesghali, Rumi’s Kitchen, Atlanta

In Persian culture, the start of the new year is marked by Norouz, a 13-day holiday where Iranians across the globe honor the vernal equinox by exchanging gifts and feasting on symbolic foods. For our annual Beard House celebration, we’ve tapped Ali Mesghali, the chef behind Persian hot spot Rumi’s Kitchen in Atlanta. Named for the famous 13th-century poet, Rumi’s Kitchen is lauded for its ambitious, modern cuisine, which Mesghali is ferrying up north exclusively for Beard House diners. Expect traditional ingredients given a seasonal spin, such as Apricot-Braised Koofteh with Shallots and Sour Grape Juice; Sabzi Polo ba Mahi > Black Bass with Herbed Rice a... Read more >

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Happy Hour: Make the Negroni Bianco


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.


The ruby-hued Negroni, which traditionally consists of equal parts gin, red vermouth, and Campari, is one of our all-time fav... Read more >

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Next Week at JBF


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

Monday, March 21, 7:00 P.M.

Norouz: Persian New Year Celebration

Named for the famous 13th-century poet, Rumi’s Kitchen in Atlanta is lauded for its ambitious, modern Persian cuisine. For our annual celebration of Norouz, the culture’s holiday welcoming the new year, we’ve tapped the restaurant’s esteemed chef/owner Ali Mesghali to pay homage to the 3,000-year-old tradition with a delectable spread.


Tuesday, March 22, 7:00 P.M.

American Gastropub

A shining star in the Annapolis food scene, Fox’s Den is a cozy gastropub where Josh Brown’s modern comfort fare is complemented by the innovative beverage program curated by Tommy Burns. Join us as the duo craft a hearty supper brimming with e... Read more >

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