Recipe: Hugh Acheson's Guacamole with Roasted Poblanos and Pecans

 

James Beard Award–winning chef Hugh Acheson would be perfectly happy to serve you an excellent, Georgia-centric meal in any of his restaurants, but it might delight him just as much to know that you were cooking a from-scratch meal at home using fresh ingredients. The Canadian chef and JBF Chefs Boot Camp for Policy and Change alum has parlayed his role as a judge on Top Chef into a national platform for talking about food justice and education. "Local first, sustainable second, organic third," is his mantra, and if he has his way, the art of at-home eating will become part of the national curriculum, in the form of revamped home ec classes from elementary school onward. The recipes in his book, ... Read more >

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America's Classics: Traci Des Jardins on San Francisco's Swan Oyster Depot

Photo by James Collier

Swan Oyster Depot
San Francisco

 

This is my go-to place for cracked crab and oysters. It oozes San Francisco history and you can see it in the generational forces working here and the pictures on the wall. I’ve been eating here for more than twenty years, and it's a must-stop when in SF for a light lunch of local favorites: Dungeness crab, Tomales Bay oysters, and a bright and clean Sauvignon Blanc to go with.

 

—Traci Des Jardins, JBF Award Winner

 

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Our new America... Read more >

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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.

 

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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!).

 

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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.

 

 

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... Read more >

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