On the Menu: Wednesday, March 3, 2016


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


Rugged Montana Luxury, 7:00 P.M.
Ben Jones
The Resort at Paws Up, Greenough, MT

Deep in Big Sky Country’s rugged terrain lies Paws Up, a spectacular sanctuary with first-class amenities, including luxe safari-style tents, fabulous food, and personal camping butlers. Ben Jones, a Celebrity Chef Tour alum and head of culinary operations at Paws Up, is bringing his “refined ranch” fare to the Beard House for a decadent feast worthy of the resort’s grandeur. Jones has made a name for himself through the network of local purveyors he’s built to provide the best of the Montana’s produce and game for Paws Up guests, and with dishes like Montana Natural Lamb Lollipops... Read more >

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Ask a Chef: Cassie Piuma on Breakfast Sandwiches and Boston's Best Eats


After years of honing her craft at JBF Award winner Ana Sortun’s Oleana, Cassie Piuma opened the meze mecca Sarma to rave reviews. Piuma heads to New York on International Women’s Day to treat Beard House diners to a feast honoring the culinary contributions of women across the globe. In anticipation of her dinner, we spoke to the Massachusetts native about her memorable sushi date with her newborn daughter, her ultimate breakfast sandwich, and her comprehensive list of New England's best eats.




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

This Beard House dinner is inspired by th... Read more >

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Awards Watch: The Winner of the First-Ever Design Icon Award

The James Beard Foundation has announced the first winner of its new Design Icon Award

When we reflect on our favorite restaurant meals, our memories usually focus on the food, but it's likely that design and ambience also played vital, albeit more subtle, roles in shaping those positive experiences. 


In order to recognize national standard bearers of outstanding design and design innovation, the James Beard Foundation has created the Design Icon Restaurant Award. In order to qualify, a restaurant’s design must have remained unchanged for at least 20 years and must have influenced and inspired the design of subsequent restaurants. Additionally, the restaurant must still be in operation. 


The inaugural Design Icon recipient will be The Four Seasons Restaurant in New York City. “In introducing generations of diners to modern elegance and luxury, The Four Seasons forever changed restaurant design, even as it remained virtually unchanged itself,” says James Biber, chair of the Foundation... Read more >

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On the Menu: Wednesday, March 2, 2016


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


Beard on Books, 12:00 P.M.
Susan Ungaro, Alison Tozzi Liu, and Anya Hoffman​

James Beard's Classic All-American Eats: Recipes and Stories from Our Best-Loved Local Restaurants


Each year the James Beard Foundation adds a new roster of local dining legends to its storied list of America’s Classics. From Totonno’s in Brooklyn to Camp Washington’s Cincinnati Chili to San Francisco’s Yank Sing, these timeless institutions span from coast to coast, representing some of the best of our national nostalgia-inducing cuisines. Now hungry readers will finally have the chance to... Read more >

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Recipe: Gnudi with Cavolo Nero Sauce


You'll want to plan a cozy night in to throw on an apron and make this company-worthy recipe for gnudi with a rich cavolo nero sauce. Crafted from a decadent combination of goat cheese, ricotta, and Pecorino, these pillowy cheese dumplings are finished with a deliciously earthy Tuscan kale and porcini mushroom sauce. Just make sure to prepare a big batch—this recipe will have you craving seconds (or even thirds!).




Hilary Deutsch is editorial assistant at the James Beard Foundation. Find her on Instagram.

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Eat This Word: Pipérade


WHAT? The edible Basque flag (also known as Piperrada). This spicy sauce is prepared by sautéing green peppers, tomatoes, and onions and seasoning with red Espelette pepper, leading to a final dish that coincidentally reflects the colors of the Basque flag. Originating during the 19th century in the French Basque region, the dish’s name arose from the Latin word “piper,” meaning black pepper. Summer in the Pyrénées typically brings plentiful, fresh tomatoes and green peppers, making it the perfect time to cook pipérade. With its rich, vibrant flavor, this colorful condiment was traditionally consumed as a communal or individual appetizer. Over time, however, it became customary to pair it with eggs or meat, turning the dish into a heartier meal. Vegetarians can fold the sauce into a fluffy omelet and carnivores can pour it over a whole braised chicken. Either way, you won’t be disappointed.... Read more >

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On the Menu: Tuesday, March 1, 2016


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


Tavern Supper, 7:00 P.M.
Dan Fox
Fox Heritage Farms and Heritage Tavern, Madison, WI


Dan Fox is known for his locavore ethos, which ranges from the lauded fare at his Madison hot spot to the heritage-breed pigs he raises on his farm. But don’t expect Fox to fall back on the bounty of his restaurant's midwestern location. “Looking closely at what inspires Dan, his cooking isn't rustic American farmhouse cooking. It's loaded with sophisticated techniques and bursts of Asian and far-flung ingredients that deliver confident notes of flavor, texture, and umami,” explains Izabela Wojcik, JBF director of house programming. Fox’s Beard House dinner offers a late-winter feast full of vibrant dishes like Bluefin Tuna with Crispy Pork Jowl, Foie Gras, and Pineapple–Mango Compote and ... Read more >

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Ask a Chef: Beard Award Nominee Chris Cosentino


Winner of Top Chef Masters and a longtime San Francisco favorite, Chris Cosentino is also a leader of the nose-to-tail movement, which leaves no tail or trotter uncooked. For his much awaited Beard House dinner, the king of offal will treat guests to the full monty: a lavish, waste-less menu featuring dishes like chicken heart skewers with fish sauce glaze, pig skin spaghetti alla puttanesca, and smoked beef breast with scallops and horseradish. In anticipation of this whole-animal feast, we caught up with Cosentino about his favorite Bay Area spots, the last great meal he ate (think: crispy-skinned goose), and why he'll never be a guilty eater.





... Read more >

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America's Classics: Chris Shepherd on Irma’s Restaurant in Houston

Photo by James Collier


Irma’s Restaurant


How did an out-of-the-way breakfast and lunch spot with no set menu become such a beloved Houston institution? At Irma’s, explains JBF Award–winning chef Chris Shepherd, you can’t always get what you want—and that’s a good thing. He tells us what makes Irma’s so unique and how the eatery has inspired his own cooking at Underbelly.


First of all it's in a really odd place. It’s kind of in the southeast part of downtown, where there really isn't anything: it’s courthouses, courthouses, the stadium, and Irma’s. It's been there forever and it's kind of quirky and beautiful. It’s this oasis, festive and light-filled. 


You go in and there’s no menu. Being in this business, I think that’s one of the coolest things: she makes what she wants to make. That's pretty significant. We change our m... Read more >

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Test Your Eat-Q: America’s Classics Signature Dishes


Match each America’s Classics winner with the beloved dish it's known for:


1. Persimmon Pudding

2. “Yellow-Legged” Fried Chicken

3. Cream of Nectar Snowball 

4. Lobster Roll

5. Mutton Chop

6. Bacon-Wrapped Pork Chop

7. Chicken Soup with Matzoh Balls 

8. Cold Borscht 

9. Creamed Chipped Beef 

10. White Clam Pizza 

11. Buffalo Wings 

12. Cincinnati Chili 

13. Pierogi

14. Indian Tacos 

15. Huevos Enfrijolados 

16. Pipikaula Short Ribs

17. Octopus Salad 

18. Pastrami Sandwich 

19. French Dip 

20. Hot Chicken


A) The Fry Bread House / Phoenix

B) Anchor Bar / Buffalo, NY

C) Philippe the Original / Los Angeles

D) Swan Oyster Depot / San Francisco

E) Keens Steakhouse / NYC

F) Langer’s Delicatessen-Restaurant / Los Angeles

G) Breitbach’s Country Dining / Sherri... Read more >

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JBF Kitchen Cam