One Week Away: The 2015 Semifinalist Announcement

The James Beard Awards | 25 Years

It’s a historic year for the James Beard Awards: we’re celebrating the program's 25th anniversary, and, for the first time ever, the Awards gala will be held in the city of Chicago. The Windy City has a rich history with the Foundation, boasting over 40 James Beard Award winners, including four Outstanding Chef medalists. We’re thrilled to honor the best of the culinary industry in this world-class destination. (Our Book, Broadcast & Journalism Awards Dinner will remain in New York City.)


The first milestone of JBFA season arrives next week. On the morning of Wednesday, February 18, we'll post the complete Restaurant and Chef Award semifinalist list right here on the JBF blog. This list will include our ten regional "Best Chef" awards, as well as national honors like Outstanding Restaurant, Rising Star Chef of the Year, and our brand new Outstanding Baker award.


Where do the sem... Read more >

Comments (0)

Video: Learn How to Make James Beard's Favorite Burger

James Beard's Favorite Burger


We're excited to announce our partnership 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 share 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. For our Simmer debut, JBF's editorial director Alison Tozzi Liu demonstrates how to prepare Beard's favorite burger recipe—and shares his secret ingredients. Watch this video to learn how to make it yourself!

 ... Read more >

Comments (0)

What We're Reading: February 11, 2015


Talk about a sugar high: a Belgian chocolatier has developed snortable cocoa powder. [Eater


Federal daycare meals are about to get their first revamp since the 1960s, but do the new regulations go far enough? [Civil Eats


The American love affair with cheese goes all the way back to the Colonial era. [Serious Eats


The benefits of freezing your tofu, and other veg... Read more >

Comments (0)

America Cooks with Chefs: Episode Five


Last month we announced the winners of our America Cooks with Chefs competition, in which six ordinary Americans—with the help of JBF Award–winning chefs—cooked a delicious meal with fewer than 800 calories for the Clinton Health Matters Annual Activation Summit. The conference judges crowned Victoria Phillips and her chef, Tony Mantuano of Chicago's acclaimed Spiaggia, as the winners.


Today we're spotlighting the dish developed by fellow contestant Jonathan Saturay and chef Maria Hines of Tilth in Seattle. (You can watch our first four participants and chefs in action here.) Chef Hines is passionate about food that's sourced responsibly and prepared with care, so she matched well... Read more >

Comments (0)

Carla Hall Named Honoree of the James Beard Foundation’s 2015 Chefs & Champagne®


The James Beard Foundation is pleased to announce the honoree for this summer’s Chefs & Champagne: celebrated TV personality, chef, and cookbook author Carla Hall. The Chew co-host will join us for an evening of delectable dishes and brilliant bubbly at Wölffer Estate Vineyard in the Hamptons on Saturday, July 25.


Hall currently co-hosts ABC’s wildly popular lifestyle series The Chew, alongside JBF Award winners Mario Batali and Michael Symon, entertaining expert Clinton Kelly, and health and wellness enthusiast Daphne Oz. She is best known as a competitor on Bravo’s Top Chef, where she made a name for herself with her philosophy of always cooking with love and her catch phrase “Hootie Hoo!” Hall currently owns Carla Hall Petite Cookies, an artisan cookie company, is the author of two cookbooks, Carla’s Comfort Food and Cooking with Love, and is developing a fast-casual New York City restaurant, Carla Hall’s S... Read more >

Comments (0)

Test Your Eat-Q: Legacy Purveyors

These family-run businesses have been shaping the local and national food landscape for decades. Test your knowledge of these long-running purveyors by matching the company with its best-known product!




Comments (0)

What We're Reading: February 10, 2015


Ballard Bee Company markets itself as a lawn service, but for backyard hives and honey-makers. [Civil Eats


The way to the heart is through the stomach: Valentine’s Day recipes for two. [Serious Eats] 


Beer cans are making a comeback, but a controversial lining may have you sticking to bottles. [Mother Jones


According to this former maître’d, don’t even think about dining out on Valentine’s Day. [... Read more >

Comments (0)

Chris Bianco Never Runs Out of Gas


To kick off our celebration of artisans around the country, here's an interview with Beard Award winner Chris Bianco, who tells us how his work is powered by his relationships with staff and local producers.




JBF: You’ve mentioned that you wound up in Phoenix because you ran out of gas on your journey from the Bronx to California. What would you be missing out on if you’d ended up somewhere else? 


Chris Bianco: Well, then that would have been the place I was supposed to be. Hopefully I would have connected to it in the way that I’ve connected to Phoenix. That was the reason I ended up staying, because I felt that connection. Somewhere else it would have been for that same feeling. The outcome might have had a slightly different flavor, but I am confident you would have been able to recognize it.


JBF: You’ve said that you’re in the business of relationships. What do you mean by that in... Read more >

Comments (0)

What We're Reading: February 9, 2015


Warm your belly during these frosty days with a steaming cup of JBF Award winner Dorie Greenspan’s hot cocoa. [Food52]  


The USDA orders new internal oversight in response to public outcry over research animal treatment. [NPR]


With Valentine's Day fast approaching, an inevitable question arises: what wine pairs best with chocolate? [NYT]


Starbucks ups its lactose-free game by offering coconut milk as a dairy substitute. [Yahoo Food]


The craft beer boom has i... Read more >

Comments (0)

Staff Picks: Santa Fe Olé Green Chile Sauce


Searching for the best small-batch, artisanal products to add to your pantry? Our staff scoured the market for you, and we'll be featuring their picks all month long. First up: Santa Fe Olé Green Chile Sauce​, adored by JBF manager of strategic partnerships Michelle Santoro. 


“I love the entire line of New Mexican–grown green chile sauces. My husband and I went to Santa Fe a few years ago and fell in love with all things covered in green chile sauce. This summer friends of ours got married and the groom was from Santa Fe, so they gave out jars of these sauces as favors. We took at least ten of them! I like to put the sauce on eggs, on cheeseburgers, in any type of stew that I make, on (and in!) enchiladas, and I also just use it as hot sauce. I bet it would even be amazing on pizza!”


 ... Read more >

Comments (0)