America's Classics: Alan Wong on Hamura’s Saimin Stand


Hamura’s Saimin Stand
Lihue, Kauai, HI


Noodles are one of my most favorite comfort foods, next to rice. Saimin is an iconic local dish in Hawaii—you can’t find saimin in any other part of the world. Where Japan has ramen, Hawaii has saimin. It’s a dish that all local kids grow up eating, and Hamura’s is one of the oldest and most famous saimin shops in Hawaii. It’s been around for generations, and it still has the same mom-and-pop feel that it had when it first opened. There’s really a feeling of going back in time to Old Hawaii, and it evokes a sense of nostalgia for a lot of people.


I first started going to Hamura Saimin when I moved to Kauai briefly in the late 1980s. When you go there, you feel like you’re going to an old diner or an old fountain parlor. You go up to the counter and sit on the stools. The ladies that take your order don’t write anything... Read more >

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Beard House Recipe: Miniature Crab Tortas with Jalapeño Sour Cream and Micro-Opal Basil


Miniature Crab Tortas with Jalapeño Sour Cream / Italian Seafood Celebration


Impress guests at your next dinner party with these addictive little bites of crispy crab heaven! Recently served at the Beard House by New Jersey chef Ryan DePersio, these elegant canapés were barely able to leave the kitchen without being instantly devoured. Sweet, succulent crabmeat is gently folded with shallots, chives, tarragon, and other aromatics; dredged with a light coating of panko bread crumbs to achieve the perfect crust; deep-fried to perfection; and finished off with a dollop of spicy yet refreshing jalapeño sour cream. We asked DePersio ... Read more >

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JBF Award Winner Hugh Acheson’s Seed Life Skills: Home Ec for the Digital Age

Photo by Jason Hales


Despite a to-do list that includes overseeing his string of lauded Georgia restaurants, guest-judging on Top Chef, and writing best-selling cookbooks, JBF Award winner Hugh Acheson recently launched a nonprofit, Seed Life Skills, which aims to teach middle schoolers how home economics can prepare them for healthier and happier futures. We spoke with Acheson about his work-life balance, what the next generation of Americans really needs to know, and what home ec means in the information age.




JBF:  Between your restaurants, cookbooks, and television appearances, you’re a pretty busy guy. How do you balance all of your responsibilities? What’s a typical day in the life of Hugh Acheson?


Hugh Acheson: I work from home and on planes, at restaurants, at coffee shops, in Delta lounges... Read more >

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On the Menu: Monday, March 14, 2016


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

Toast of the Hudson Valley, 7:00 P.M.
Tony Balassone and Pastry Chef Leslie Balassone, Calico, Rhineback, NY / Philip Canapini, Trump National Golf Club Hudson Valley, Hopewell Junction, NY


The Hudson Valley has become synonymous with the type of idyllic landscape at the heart of the farm-to-table ethos. Tonight, local legends Tony and Leslie Balassone are bringing their nationally-acclaimed, European-inspired fare to the Beard House, crafting a menu with culinary comrade Philip Canapini that showcases the diverse bounty of the Valley’s lush fields and farms. Expect sophisticated yet whimsical dishes like Savory Éclairs with Herbed Pâte à Choux, Dad’s Fresh Mozzarella Cheese, and Basil Pesto; Rock Shrimp–Fennel Flan with Bouillabaisse Jus and Cremini Crisps​; and Barbecue-Br... Read more >

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Happy Hour: Rhum Royale


With spring right around the corner, we can't help but daydream about sitting outside on a warm evening, cocktail in hand. To turn this vision into reality, here's a refreshing and easy-to-make beverage from Miles Macquarrie, beverage director at the Kimball House, a newly minted 2016 JBFA semifinalist for Outstanding Bar Program. Known for their seasonal fare and stellar bar program, this beloved Georgia institution has an expertly curated raw bar, along with an oyster catering division. It's no surprise, then, that their Rhum Royale is a perfect ma... 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 14, 7:00 P.M.

Toast of the Hudson Valley

Hudson Valley legends Tony and Leslie Balassone have earned national acclaim for their sophisticated, European-inspired fare for over two decades. Joined by culinary comrade Philip Canapini, they will showcase the region’s lush bounty at this special Beard House dinner.


Friday, March 18, 7:00 P.M.

South Bay Elegance

An alum of Gramercy Tavern and Gotham Bar & Grill, chef Peter Armellino now helms the kitchen at Northern California’s splurge-worthy Plumed Horse. For one night only, the Iron Chef America winner will return to the Big Apple for an elegant evening of Michelin-starred food.

 ... Read more >

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What We're Reading This Week


Making meringue: how to perfect one of the world’s most luxurious desserts. [Lucky Peach


A new trade group aims to spread public awareness of plant-based foods. [Grub Street]


Gardening doesn’t have to be expensive: turn to these money-saving tips to grow your own produce and plants this spring. [Modern Farmer


Sunday cooking saves time, planning, and your health. [Huffington Post


Whole Foods’s peeled oranges spark a debate between disability rights advocates and environmental activists. [... Read more >

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On the Menu: Friday, March 11


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

Friday 3.11
California Provençale, 7:00 P.M.
David Féau
Wally’s Beverly Hills, Beverly Hills, CA


Spanning from Paris to L.A., native Frenchman David Féau’s impressive résumé includes stints at Guy Savoy’s Bistrot de l’Etoile, Michelin-starred Le Miravile, and New York City’s Lutèce. Now at the helm of the buzzy Beverly Hills restaurant and wine emporium Wally’s, the JBF Award semifinalist is bringing his imaginative, French-inflected California cuisine to the Beard House. Just one look at Féau’s menu encapsulates the chef’s talent for transforming traditional flavors into unexpected and playful new forms, from Fried Brie with Truffled Honey to Roasted Liberty Duck Apicius with Citrus-Roasted Turnips. With Féau at the helm, diners can expect a meal that takes them... Read more >

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Ask a Chef: Iron Chef America Winner Peter Armellino


An alum of Gramercy Tavern and Gotham Bar & Grill, chef Peter Armellino now helms the kitchen at Northern California’s splurge-worthy Plumed Horse. For one night only, the Iron Chef America winner returns to the Big Apple for an elegant evening of Michelin-starred food at the Beard House. In anticipation of Armellino's upcoming dinner, we spoke to the acclaimed culinarian about the Bay Area's top pizza joint, ramen, and why clam chowder will always be a mainstay of his menu.




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

 ... Read more >

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Eye Candy: B.L.T. Sandwiches with Cocoa-Crusted Bacon and Spiced Tomato Chutney


In honor of Valentine’s Day, craft chocolatiers Matthew Silverman and Matthew Piekarski brought their unique “bean to bar” concept to the Beard House for a chocolate-infused dégustation. Keith Schroeder, who sources Hexx chocolate for his artisanal ice cream company, joined the duo for an evening of gastronomic indulgence. With a menu filled with creative dishes like braised beef brisket empanadas with dried cherries, guajillo chiles, and mole negro and seared sea scallops with white bean cassoulet, cocoa nib–lamb merguez, escarole, and preserved lem... Read more >

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JBF Kitchen Cam