On the Menu: Week of December 14


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


Monday, December 14, 7:00 P.M.

Holiday Decadence, Food, and Wine

The 404 Kitchen proves you can’t judge a book by its cover: the Music City restaurant resides in a shipping container, yet has garnered accolades including a JBF Award semifinalist nod. Join us as chef Matt Bolus, an alum of Charleston’s FIG, brings his celebrated European-inflected fare to the Beard House for an evening of holiday indulgence.


Tuesday, December 15, 7:00 P.M.

Italian Seafood Celebration

Join us when chef Ryan DePersio returns to the Beard House with vibrant Italian cuisine from the newest ad... Read more >

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Recipe: Guava and Cream Cheese Turnovers


JBF Award winner Jose Garces's cookbook The Latin Road Home centers around the numerous Spanish-speaking countries that have shaped his career, and the menu at his 2013 Beard House event reflected the book's theme, with each course rooted in the cuisine of a different nation. For dessert, Garces served these buttery, Cuban turnovers, or pasteles, made by enveloping guava paste and cream cheese in puff pastry. Using store-bought pastry, you can enjoy them at home, too. 


... Read more >

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2016 Women in Culinary Leadership Grants Now Available


The James Beard Foundation is now accepting applications for its 2016 Women in Culinary Leadership Grant program. Women with a background in hospitality or the culinary arts are encouraged to apply for a chance to participate across fifteen six-month or seven twelve-month mentor/grantee programs with top industry leaders. The deadline to apply has been extended to February 8, 2016.


Mentorship programs are available with the following chefs and restaurateurs:


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The Future Chronicle, Part 4: Nobel Prize for Agriculture Winners Announced


As we wrap up our coverage of the 2015 JBF Food Conference, we turn our eyes to the possibilities of tomorrow's farms, restaurants, grocery stores, and kitchens. We've partnered with the Future Market for a multi-part series exploring some of the visions of the future discussed at the conference, in the form of the Future Chronicle, a newspaper snapshot of 2065. Read the full issue here, and stay tuned for more dispatches from the mid-twenty-first century.


Nobel Prize for Agriculture Winners Announced

December 10, 2065


Mike Lee


This year’s three Nobel Agriculture Pr

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Recipe Roundup: Wild Mushrooms


Though it can be next to impossible to get a wild mushroom forager to share his secret patch, it's never hard to find a recipe that puts the flavorful funghi to good use. Here are a few of our favorites: 


Soufflé Crêpes with Wild Mushrooms and Crescenza Cheese

Golden crêpes are filled with earthy sautéed mushrooms and a savory pastry cream made with soft-ripened Crescenza cheese. 


Wild Mu... Read more >

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Video: JBF Award Winner Hugh Acheson's Sweet Onion Soup for the Home Cook's Soul


When JBF Taste America rolls into Los Angeles, one expects a weekend of culinary glamor befitting a host city such as Tinseltown. True to form, JBF Award winner Hugh Acheson, our headlining All-Star for the weekend, collaborated with local stars Vinny Dotolo and Jon Shook and set the bar high with a lavish four-course feast that criss-crossed the nation in red-carpet style. The next day, at Sur La Table, however, Acheson chose to focus on the simpler side of gastronomy, forgoing the glitz to demonstrate the building blocks of a simple onion soup. “A soup is made by bringing about flavor,” Acheson advised, drawing parallels with the development of a home cook’s repertoire: “What cooking really is, to me, is a chance to spend time with pe... Read more >

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Staff Picks: Holiday Desserts


One advantage of working in an office teeming with food-obsessed colleagues is that there’s a never-ending supply of culinary inspiration, which is especially handy around the holidays, when entertaining is in full swing. Below, some JBF staffers share the festive desserts that make an annual appearance in their own homes.



The James Beard Foundation's Victoria Jordan Rodriguez









Panettone Bread Pudding

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Beard House Recipe: Giada's Rigatoni with Vegetable Bolognese


Rigatoni with Vegetable Bolognese / La Dolce Vita


Emmy Award–winning chef Giada De Laurentiis is known for many things: her celebrated Food Network shows, elegant California-inflected Italian cooking, and contagious smile, among them. Now with an eponymous Las Vegas restaurant under her belt, the petite powerhouse’s brand continues to grow ever more fierce—and New York City diners were treated to an evening of Sin City decadence when the celebrity chef brought her iconic fare to the Beard House at the end of last month. 



The evening... Read more >

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Unique Gift Ideas for Food Lovers


Happy holidays from the James Beard Foundation! If you still have some fellow food lovers on your holiday shopping list, look no further: below is a one-stop shop of unique culinary gifts.





Give extraordinary dining experiences to your friends and family with James Beard House gift certificates. Dining certificates are available at any value for use toward all one-of-a-kind James Beard House events throughout the year. Purchase JBF gift certificates online or call 212.675.4984.





JBF memberships are available at all levels for the food enthusiasts on your... Read more >

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Doughnuts: A Hanukkah Miracle


'Tis the season...for frying up delicious Hanukkah treats. We love latkes—we really love latkes—but sometimes we like to celebrate the festival of lights with something sweet. Sufganiyot, round jelly doughnuts topped with powdered sugar, are a Hanukkah tradition, but we'd happily welcome any of these deep-fried desserts to our holiday table:


Peanut Butter and Jelly Doughnuts

These tasty treats are a fun twist on America’s favorite sandwich.


Malasadas (Portuguese Doughnuts)

We think these bite-sized fritters from Top Chef winner Stephanie Izard are delicious... Read more >

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JBF Kitchen Cam