America's Classics: April Bloomfield on the Grand Central Oyster Bar


The Grand Central Oyster Bar & Restaurant


When I first moved to New York I wanted to check out the iconic places that make the city so special, so I went to the Grand Central Oyster Bar. I remember sitting at the bar and just watching all the guys shuck oysters—those guys are the fastest shuckers in the world. And to go and see them make this really amazing dish that they do there—the oyster pan roast—is pretty special. They have these things called steam kettles; they look like a big bowl and they produce steam, which gently warms heavy cream-based soups so they don’t burn, but it allows the soup to boil really fast. So what they do is they dump in a load of cream with some seasoning and some Worcestershire sauce, and I think there might be some ketchup in there too [editor’s note: it’s tomato-chili sauce]. And then they throw in the oysters and the little scallops and whatever else you want in your pan... Read more >

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On the Menu: Monday, March 7, 2016


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


Food and Wine Provocateurs, 7:00 P.M.
Chris Cosentino, Cockscomb, San Francisco / Co-Founder Robert Biale, Co-Founder Dave Pramuk, Winemaker Tres Goetting, and Marketing and Events Coordinator Maggie Pramuk, Robert Biale Vineyards, Napa, CA

Take one Top Chef Masters winner with an ardor for offal, add in a prestigious Napa Valley vintner, and you end up with a feast of the senses designed to delight and expand your palate. For this exceptional dinner, San Francisco superstar Chris Cosentino joins Robert Biale Vineyards, one of Napa Valley’s premier producers of Zinfandel and Petite Sirah, to commemorate their 25th harvest. Expect a menu highlighting the vast potential of nose-to-tail dining, from Olde Salt Oysters with Boccalone Blood Sausages and Serrano to Venison Heart Tart... Read more >

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Happy Hour: Le Père-Bis Hot Toddy


It's March, guys. The final stretch of winter. And for cocktail enthusiasts, that can only mean one thing: to warm our chilled hands and protect our weary immune systems, it's time to bust out the hot toddy. For this elegant version made with Scotch whisky and chamomile tea, acclaimed mixologist Jim Meehan of the JBF Award–winning PDT uses St-Germain to add delicate, floral undertones to this wintertime sipper. Get the recipe here for a decidedly cozy start to your weekend. 


Elena North-K... 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 7, 7:00 P.M. 

Food and Wine Provocateurs

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 this exceptional dinner, Cosentino joins Robert Biale Vineyards, one of Napa Valley’s premier producers of Zinfandel and Petite Sirah, to commemorate their 25th harvest.


Tuesday, March 8, 7:00 P.M.

Global Flavors: Celebrating International Women's Day

After years of honing her craft at JBF Award winner Ana Sortun’s Oleana, Cassie Piuma opened the meze mecca Sarma to rave revie... Read more >

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What We're Reading This Week


Comedian and actor Aziz Ansari gives us a glimpse into his favorite home cooked meal: his mom’s chicken korma. [Lucky Peach


A new Danish supermarket fights food waste by selling only expired and damaged food. [MUNCHIES


Studies show little change in the amount of meat consumed in America despite health and environmental warnings. [NPR


Farmers set up markets at transit stations to provide food deserts with fresh ingredients and convenience. [Modern Farmer


Scrambled, poach... Read more >

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On the Menu: Friday, March 4, 2016


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

Friday 3.04
Iconic Italian, 7:00 P.M.
Fortunato Nicotra
Felidia, NYC

Dazzling diners since 1981, Lidia Bastianich’s Upper East Side institution Felidia garnered three stars from the New York Times and a Beard Award nomination for Outstanding Restaurant, thanks to chef Fortunato Nicotra’s masterful work. Sicilian by birth and raised in Torino, Nicotra has kept Felidia’s star shining bright since joining the restaurant nearly two decades ago. For his Beard House dinner, the accomplished toque is showcasing the full range of his native skills, presenting innovative twists on Italian classics like Tutto Tonno Tonnato > Yellowfin Tuna Variations with Tonnato Sauce and Ravioli Carbonara > Egg Yolk and Grana P... Read more >

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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




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.




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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