Reel Food: Behind the Scenes at the Beard House with Chicago’s Jimmy Bannos Jr.


Fourth-generation chef and restaurateur Jimmy Bannos Jr. opened Chicago’s acclaimed wine-and-swine bar, the Purple Pig, to rave reviews at the tender age of 25. This winter, the 2014 JBF Rising Star Chef of the Year award winner satisfied eager Beard House diners with his luscious Mediterranean fare, which in his true nose-to-tail ethos, included everything from chicken feet to neck bone gravy. Watch the video above to go behind the scenes at his dinner, learn how growing up in a culinary family pushed him to succeed, and discover about how his cooking philosophy has evolved along the way.


To learn more about upcoming events, view our full calendar. For LIVE behind-the-scenes action from the Beard House, watch our JBF Kitchen Cam at ... Read more >

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What We're Reading: March 9, 2015


Don’t get scrambled by confusing egg carton labeling. [HuffPo]

It’s not just yellow snow you should be avoiding. [NPR]


Public schools make strides in ending student hunger. [Food Republic


Let's talk cassava: learn some quick tricks to tackling this hearty vegetable. [Zester Daily


Dining with man’s best friend: some major restaurants have a dog-friendly secret menu. [Food Beast]

 ... Read more >

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Happy Hour: Negroni Bianco

negroni bianco


Gabe and Katherine Thompson’s intimate restaurants offer discerning New York City diners soulful Italian cuisine with a modern spin. For this week's Happy Hour column, we tapped their talented partner and beverage director, Joe Campanale, for one of his delectable cocktail recipes. Behold, the negroni bianco. "The negroni is my favorite cocktail, and I like to have a version of it at each restaurant," explains Campanale. "As we were opening L'Apicio, I was tasting Cocchi Americano (a great Italian aperitivo that's clear in color) and it gave me the idea to create a white negroni." The traditional negroni is equal parts gin, red vermouth, and Campari with an orange twist—Campanale riffed on the cult cl... Read more >

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On the Menu: Week of March 9


Monday, March 9, 7:00 P.M.
Berkshires' First Taste of Spring 
Known as much for its rich culinary culture as for its glorious highlands, the Berkshires boasts some of the country’s best farm-to-table restaurants, including Bo Peabody's and Nancy Thomas’s Allium and Mezze. Join us as we toast to spring over a stunning early-season menu that will showcase the area’s top toques.


Tuesday, March 10, 7:00 P.M.
New York Icon, Reinvented 
After three decades at his trailblazing Chanterelle, JBF Award winner David Waltuck has embarked on a new chapter at the critically acclaimed élan. Come see what this iconic New York chef has been up to when he brings a menu of modern, whimsical fare to the Beard House.


Wednesday, March 11, 7:00 P.M.
... Read more >

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Sustainability Matters: March 6, 2015


A new study from the Rudd Center for Food Policy and Obesity reveals that recent changes to government-subsidized school meals are getting kids to eat more fruit. [NYT


The newest method for measuring obesity in the U.S. could be the genetic analysis of sewage. [The Atlantic


As more cities move towards composting programs, produce stickers have emerged as a potential stumbling block. [NYT


Australian dairy company A2 Milk, whi... Read more >

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Throwback Thursday: Sunday Supper at Chelsea Market

Photo by: Tom Kirkman


With the seventh annual Sunday Supper at Chelsea Market mere weeks away, we couldn’t resist reminiscing about the delicious feasts of years past. These family-style benefit dinners at Manhattan's Chelsea Market are prepared by a team of prestigious and innovative chefs from NYC and across the country. This TBT, we're throwing it back to our 2013 Sunday Supper, where the market's main hall was lavishly decorated for more than 300 guests. JBF Award winners Sarabeth Levine, Barbara Lynch, and Jacques Torres were just a handful of the esteemed chefs turning out stunning plates such as goat belly with kimchi and rich chocolate bonbons.


Bring your appetites on March 22, 2015, for this year's Sunday Supper, and help raise funds for culinary education initiatives through JBF and the Jamestown Charitable Foundation. It’s sure to be far more fun than your average day at the market.... Read more >

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Alton Brown and Carla Hall to Host 2015 Awards

Alton Brown will host the James Beard Awards in Chicago


The 2015 James Beard Awards, an event that already guarantees plenty of culinary star power, just got more exciting. We're thrilled to announce that Food Network personality Alton Brown will host this spring's James Beard Awards ceremony in Chicago, taking place at Lyric Opera of Chicago on Monday, May 4. The former star of the Peabody Award–winning Good Eats, Brown has lent his talents to a number of other Food Network shows, including Iron Chef America, Feasting on Asphalt, Feasting on Waves, The Next Iron Chef, The Next Food Network Star, and Cutthroat Kitchen.




Carla Hall will host the James Beard Foundation's 2015 Book, Broadcast, and Journalism Awards Dinner


Carla Hall, host of ABC's The Chew... Read more >

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Ask a Chef: Make or Buy Bread?

While it may seem that the scale has tipped toward housemade everything, even top toques will admit that the best option sometimes lies outside the restaurant kitchen. We asked chefs from around the country to spill about what they source in and out of house. They share their thoughts on bread in our final installment.




JBF Award Winner John Besh, Besh Restaurant Group, New Orleans: 

“I always said I would not make bread in my restaurants until I could make it as well as the bakers down the street. Now I have chefs that are able to do that, and I'm even opening a bakery, Willa Jean, with Kelly Fields and Lisa White.”



JBF Award Winner Ashley Christensen, Beasley’s Chicken + Honey, Chuck’s, Fox Liquor Bar, and Poole’s Downtown Diner, Raleigh, North Carolina:

“Bread is currently a split for us. We supplement house-baked breads with Tribeca Oven par-baked baguettes. We have a very talented pastry chef,... Read more >

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What We're Reading: March 5, 2015


Let it rain sprinkles: find out the secrets to baking the ultimate birthday cake. [Bon Appétit


Why are overfished sharks still being served? [NPR


Restaurants across the country are making it unfashionable to waste food. [NYT


Fully Baked: Ben & Jerry's hopes to one day sell pot-infused ice cream. [FWF


Bartenders are adding vinegar to your cocktails, and it's no accident. [... Read more >

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Eat This Word: Bagna Cauda


WHAT? A hot soak for your veggies. Bagna cauda, Italian for hot bath, is a very old dish with a Piedmont pedigree. Once considered a poor man's meal, bagna cauda has become one of the region's most popular foods. The "bath" is a tangy sauce made from garlic, olive oil, and anchovy; butter is often added in as well. To keep the sauce hot, it's typically served over a flame. Raw, or sometimes lightly cooked vegetables, cut into bite-size pieces, are dipped into it using a long-pronged fork. In Piedmont, fennel, cauliflower, cabbage, and red peppers are the veggies of choice, but any vegetable that's good to eat raw works well with bagna cauda, too.


WHERE? Berkshires' First Taste of Spring


WHEN? March 9, 2015


HOW? Whippe... Read more >

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