JBF is Coming to a Town Near You!

JBF is going out on the road, and we may be coming to a city near you! Here's a taste of this summer's upcoming events around the country. For a complete listing, visit jamesbeard.org/events.


Saturday, June 13, 7:00 P.M.
Celebrity Chef Tour / Park City, UT
Riverhorse on Main
540 Main Street 
For reservations or more information, please call 1 435 649 3536 or click here.

Sunday, June 14, 5:30 P.M.
Friends of James Beard Benefit / Washington, D.C.
Sunday Supper at Union Market
Dock 5 at Union Market
1309 5th Street NE
For reservations or more information, please call 1 301 347 3491 or click... Read more >

Comments (0)

What We're Reading: June 10, 2015


High-tech warming units are revolutionizing the way pitmasters treat their barbecue. [NPR


Grill your greens: tossing romaine on the grill could transform your cookout salads. [The Kitchn


Chipotle is now offering tuition reimbursement and paid vacation to all of its employees. [... Read more >

Comments (0)

Ask a Sommelier: Amanda Danielson


Adventurous oenophiles know that Michigan's Old Mission Peninsula has a lot to offer, as shown by the multiple accolades showered on Trattoria Stella by Wine Spectator. The restaurant's team will bring their sophisticated interpretations of Italian food and Traverse City Wine Trail selections to the James Beard House on Thursday, June 11. We spoke to wine director Amanda Danielson about the diversity of the Great Lakes, her inspiration behind her Beard House menu, and her dreams of serving royals.




What’s your earliest food memory?

1970s Detroit: going into my grandparents’ cellar to pull up jars of canned fruits and vegetables that my grandmother preserved from items grown in their city garden.


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

The wines of Old Mis... Read more >

Comments (0)

Recipes: Strawberry Picking


A strange thing happens to many of us when we find ourselves face-to-face with a U-Pick field of June-ripened strawberries. Brought on, perhaps, by our intermittent modern-day exposure to nature and certain romanticized notions about the realities of farmwork and the size of our refrigerator's crisper drawer, we pick pounds and pounds of strawberries, filling our baskets until they overflow with the sweet, sun-warmed fruit.


Once we get home, reality sets in. We have three to four days to make the most of the endless pile of berries we've amassed before they start to go bad, thereby wasting an enormous amount of food and crushing any fantasies we may have harbored about our own old-fashioned resourcefulness. But here's the good news: strawberries cook down. A lot. So all we really need are a couple of hours in the kitchen and a few simple recipes, like the ones we've put together below, and our picking frenzy will be vindicated. Until blueberry season, that is.

 ... Read more >

Comments (0)

JBF Announces 2015 Leadership Award Recipients


Today JBF is pleased to announce the recipients of the 2015 James Beard Foundation Leadership Awards. Now in its fifth year, the JBF Leadership Awards, co-hosted by Good Housekeeping and with founding support from the GRACE Communications Foundation, recognize specific outstanding initiatives as well as bodies of work and lifetime achievement. Criteria used to select this year’s honorees include excellence of work, innovation in approach, and scale of impact either within a community or across the nation.


The 2015 Leadership Award recipients will be honored on October 19 at a dinner ceremony co-hosted by Good Housekeeping and emceed by Andrea Reusing, chef and owner of Lantern Restaurant. Dinner will be prepared by JBF Chefs Boot Camp for Policy and Change alumni Duskie Estes and pastry chef Erika Davis with hors d’oeuvre prepared by the Natural Gourmet Institute. The awards presentation will be part of the... Read more >

Comments (0)

What We're Reading: June 9, 2015


It's a soup! No, it's a popsicle! Actually, if you're in Shanghai, it's both. [Food52


The Jersey Sloppy Joe trades ground beef and a bun for coleslaw and rye. [Serious Eats


International working conditions and supply chain standards are on the docket for this week's G-7 summit. [NYT


Edible fruit and vegetable sprays could help prolong produce shelf-life, and cut down on food waste. [MUNCHIES


From harissa salt–rimmed margaritas... Read more >

Comments (0)

Beard House Dishes: May Highlights

Photo: Geoff Mottram


Asking us to pick our favorite dishes at the Beard House is a little like asking a mother to pick her favorite child, but to give you a taste, here are a few highlights served up during the month of May. These spectacular dishes, while making great use of springtime bounty, were also decidedly soothing—and we're not complaining.




Photo: Elena North-Kelly


Sea Urchin Risotto with Poached Wild Sea Bass, Smoked Oyster, and Maitake Mushroom Dashi / Japanese Comfort for the Soul


At his Berkeley hot spot Iyasare, Shotaro Kamio crafts show-stopping plates o... Read more >

Comments (0)

Eye Candy: Daniel Humm's Milk & Honey at Expo Milano


On any given day at Expo Milano, the first-ever food-focused world's fair that's now open in Milan, visitors can experience a veritable buffet of international cuisine, state-of-the-art technology and design, and delectable food-themed programming. Modeled after our own James Beard House in New York City, the USA Pavilion–affiliated James Beard American Restaurant pop-up at Expo Milano features different award-winning guest chefs every week.


A few weeks ago, diners were treated to world-renowned cuisine from JBF Award–winning chef Daniel Humm of Eleven Madison Park and... Read more >

Comments (0)

What We're Reading: June 8, 2015


The unlikely rise of Jello shots from frat house favorite to mixology must-have. [Eater


San Francisco lawmakers are considering adding added sugar warning labels to soda ads. [Mother Jones


The power of nostalgia: one writer’s struggle to recreate Gushers at home. [Food52


Slow down on the Muscle Milk: you may actually be getting more protein than you... Read more >

Comments (0)

Video: How to Make the Violet Hour's Hush and Wonder

Photo: Cassandra Stadnicki


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.


At the Violet... Read more >

Comments (0)