What We're Reading: September 29, 2015


Give your fish tacos a briny pop with this recipe for sesame seaweed guacamole. [Yahoo! Food


Enough of all this apple and pumpkin nonsense: celebrate fall with these pear recipes. [Serious Eats


JBF Award winner Lidia Bastianich cooked for the Pope when he was in NYC: see what was on the menu. [Eater


New research shows that nearly half of the American seafood supply ends up uneaten. [NPR


One expert’s list of the most influential burgers in America. [... Read more >

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Ask a Chef: September Beard House Toques Share the Best Advice They've Ever Received


As we transition from warm summer days to cooler temperatures and the harvest that fall brings, we also welcome a formidable roster of culinary talent to the Beard House—including a few JBF Award nominees. Highlighting cuisines and techniques from across the globe, these top toques bring tastes of Venice, New Orleans, Jackson Hole, and Atlanta (just to name a few) to the Big Apple. We asked our September Beard House chefs to share the most memorable and encouraging advice they've ever received—read on to find out what tokens of truths these chefs hold near and dear.




September 10: Brian Mercury, Harvest Restaurant

"You can't get a clean cut with a dirty knife! It can be taken lit... Read more >

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James Beard Foundation's Taste America® Preview: Seattle


The James Beard Foundation’s Taste America® national epicurean tour continues this weekend with two days of star-studded events in Seattle, featuring Taste America All-Star and JBF Award winner Tyler Florence and Local Star Thierry Rautureau. Friday night kicks off with a tasting reception from some of Seattle's finest, followed by an exclusive four-course dinner prepared by Florence and Rautureau. On Saturday the action moves to Sur La Table for cooking demos and book signings from Rautureau and lauded chef and JBF Award winner Maxime Bilet​.


For tickets and more information about the chefs and vendors appearing, check out jbftasteamerica.org... Read more >

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What We're Reading: September 28, 2015


The real story behind mold: get the scoop on your cheese plate’s origins.​ [NYT]

Hot dog lovers, rejoice: Chicago's food carts are legalized! [Thrillist]


Back to the grind: the surprising reasons why you should a meat grinder to your kitchen wish list. [Bon Appétit]​

Don't have a chance to go apple picking this fall? With this apple pie–flavored sidecar, you'll forget you never stepped foot in an orchard. [... Read more >

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We know you’re itching to shut down your computer and unwind for the weekend, ushering in the blissful two-day respite with a Friday evening cocktail. Cling to those final warm evenings before the autumn chill sets in with a tropical tiki libation; one of our all-time favorites is the Letter of Marque cocktail served at Julie Reiner’s Clover Club in Brooklyn. Created by bartender Ryan Lilola, who keeps a stash of coconut cream and tiki gear with him anytime he's behind the bar, this concoction is a clever homage to an unusual tradition. 


“A letter of marque was essentially government-sanctioned piracy, a document that let privateers get away with acting like pirates,” he explains. “Considering that tiki was founded on escapism, this drink was a ticket for our guests to escape their daily g... Read more >

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18 Things Overheard at the 8th JBF Chefs Boot Camp for Policy and Change


Last week a group of talented and dedicated chefs arrived at Vermont’s Shelburne Farms for the 8th JBF Chefs Boot Camp for Policy and Change. It was an inspiring 36 hours of policy talk, farm tours, harvesting, cooking, and more policy talk. Here are some of the most memorable quotes. 


On why chefs have the power to make meaningful change in the food system:


“Being a chef is not just putting fish in a pan. It’s so much more.”
Tim Byres, Dallas  


“There’s really something in the power of chefs' voices to make meaningful change in the food system. Change happens at the table, in the community, and at the policy level.”
Katherine Miller, Chefs Action Network


“Sometimes we forget—we have deliciousness.... Read more >

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On the Menu: Week of September 28


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


Monday, September 28, 5:30 P.M.

Friends of James Beard Benefit Dinner: Kansas City, MO

If you’re interested in hosting a benefit or would like to learn more, please contact Diane Harris Brown at dhbrown@jamesbeard.org or 212.627.1128. Proceeds support the Foundation’s scholarships and culinary programs.


Monday, September 28 to Wednesday, September 30, 6:00 P.M. to 10:00 P.M.

Bend, OR

If you’re interested in hosting a benefit or would like to learn more, please contact Diane Harris Brown at dhbrown@jamesbeard.org or 212.627.1128. Proceeds support the Foundation’s scholarships and culinary programs.... Read more >

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Sustainability Matters: September 25, 2015


Crop diversity in the U.S. is now lower than it was in 1978. [Modern Farmer


The FDA is ramping up their push to include added sugars in the new nutrition label. [WaPo


Nature vs. nurture: a handful of companies in the U.S. are trying to breed a tastier cricket. [The Atlantic


A new study suggests eating more fish could help prevent depression. [TIME


Purchasing whole animals for their m... Read more >

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Eye Candy: Short Rib with Yukon Gold Potatoes, Glazed Cipollini Onions, Foie Gras, Quail Egg, and Figs

Photo by Tom Kirkman


From scoop to slice and growler to glass, the Upward Projects restaurants seem to have an answer for Phoenix diners’ every hunger pang. Recently, they quelled diners’ cravings for a sampling of the Southwest when they brought their talents to the Beard House this summer. With a menu full of drool-worthy dishes like ’nduja with burrata and fava beans to corn risotto with Andouille sausage, peas, and some of the largest, sweetest shrimp we’ve ever tasted, we were primed and ready to sample their culinary cornucopia.


One true highlight of the evening was their tender Arizona short rib with creamy Yukon gold potatoes, glazed cipollini onions, and decadent foie gras, all finished with a local quail egg and sweet figs. Nearly as gorgeous as it tasted, the dish was deeply satisfying, luxurious, and had us wondering what desires they’d conquer next.... Read more >

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Throwback Thursday: Bitty Beard on the Move


We’re on the road again! Last week we kicked off the 2015 James Beard Foundation’s Taste America® tour, our national epicurean excursion to ten cities across the U.S. This Throwback Thursday, we’re placing a spotlight on our favorite travel companion, Bitty Beard, the pint-sized homage to our namesake with a full-sized globe-trotting addiction. Check him out on the shores of the San Francisco bay last year, and see where he’s off to in 2015 on Twitter through our #JBFTasteAmerica and #BittyBeard hashtags.


Want to meet Bitty Beard in person? Get tickets and more information here.

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JBF Kitchen Cam