Ask a Chef: What’s Your Favorite Ice Cream Haunt?


We asked some of our past Outstanding Pastry Chef award winners to tell us about their choice scoops. 


Johnny Iuzzini (2006)
Sugar Fueled, Inc

I am lucky enough to live near Odd Fellows Ice Cream, which I consider to be one of the most creative and delicious ice cream shops in the world. Some of my favorites to date: lemon meringue pie, with chunks of lemon curd, bits of burnt meringue, and graham cracker streusel, all folded into a lemon-scented ice cream. Chorizo caramel uses rendered chorizo fat to flavor the caramel that’s swirled throughout the ice cream, which is infused with cooked chorizo. 


Michael Laiskonis (2007)
Institute of Culinary Education, NYC

My new favorite stop for ice cream is a relatively new discovery for me: Terre Adélice in Lyon, France. My favorite thing to order is a few scoops of ice cream and sorbet, pairing some of the uniq... Read more >

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Enter Our #JBFSCOOPS Contest to Win Dinner at the Beard House


July is National Ice Cream Month! Share photos of your favorite ice cream cone, sundae, sandwich, sorbet, or other frozen treat (we welcome creativity!) with us between now and July 22, and you could win dinner for two at the Beard House! Here's how:


1. Follow @beardfoundation on Instagram


2. Post a photo of your favorite frozen treat and tag it with #jbfscoops


3. You’ll be automatically entered to win a FREE dinner for two at the Beard House in NYC​​


Happy summer!


Get the pint-by-pint on all our National Ice Cream Month content here.

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What We're Reading: July 1, 2015


Scientists suggest saving that bread basket for dessert. [NPR


Don't settle for potato salad or corn on the cob: spice up the offerings at your July 4 cookout with these spins on traditional sides. [Serious Eats


With or without seeds, this tip will have you carving up watermelons like a pro. [The Kitchn


Impress your friends by serving sorbet in citrus boats. [... Read more >

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Recipes: Fourth of July Done Right


Flame-loving carnivores: this is your moment. Your time to shine. Your star turn. Your holiday. Don't waste it on some chicken breasts covered in jarred barbecue sauce. If you really want to honor your country (and win summer), you'll celebrate the way you should: with copious amounts of fire-seared meat, a couple of traditional sides, and a peach milkshake spiked with bourbon. (Red, white, and blue deviled eggs and berry flag mosaics are strictly optional.)


Scott County Missouri–Style Dry Ribs

These ribs are basted with ham hock stock. Need we say more?


Alexandre Dumas Potato Salad
James Beard's favorite potato salad is tossed with white wine (that's right), olive oil, and plenty of herbs.   


Michael White's Cabbage Slaw... Read more >

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How FoodShed Exchange Connects Chefs to Primary Food Sources




James Beard Award winner Jimmy Schmidt wants to disintermediate the current terminal market distribution system.


If you’re a chef or a farmer, don’t worry about committing the economic lingo to memory. Schmidt’s vision sounds complicated for a big reason: he’s trying to bring greater efficiency to annual food purchases by chefs, a market that’s in the tens of billions of dollars. And it’s an area that’s very prone to wastefulness.


Schmidt’s new project, the FoodShed Exchange (FSX), connects chefs and mindful food producers, creating a reliable and transparent market between them. By removing the intermediaries (the “middle men,” as they are often known), farmers can more nimbly respond to the needs of restaurants while making higher profits, while chefs get to purchase food that’s fresher and vetted by the FSX community. It all takes place on the... Read more >

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Reel Food: Behind the Scenes at the Beard House with Palladio's Melissa Close-Hart, Spencer Crawford, and Luca Paschina


A quintessentially Italian restaurant in the heart of Virginia’s Blue Ridge Mountains, Palladio at Barboursville Vineyards has been drawing droves of diners for 15 years. To celebrate the anniversary, winemaker Luca Paschina and chefs Melissa Close-Hart and Spencer Crawford put on a lavish feast for Beard House guests, showcasing their trademark spin on Italian cuisine with a menu that infused classic dishes with Virginia's agricultural bounty, from fried Chesapeake oysters to house-cured prosciutto. Watch the video above to go behind the scenes at their recent Beard House dinner, discover how the food of the South connects with Italian cooking, how to grow wines meant for pairing, and where Palladio is headed next.


To learn more about upcoming events, view our full calendar... Read more >

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What We're Reading: June 30, 2015


Steak or skinny? Where do you stand in the great fry debate? [FWF


Everything’s better grilled, even crustaceans. [Food52


A peek under the lid of le grand cocotte: David Lebovitz tours the Le Creuset factory. [David Lebovitz


Would you snort chocolate if you had the chance? [MUNCHIES


Can’t get enough of campfire treats? Make s’more with these recipes. [... Read more >

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Video: How to Make James Beard's Strawberry Shortcake


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.


Now that it's (finally!) strawberry season, we're faced with the fortunate conundrum of what to make with one of summer's sweetest gifts. We... Read more >

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Win Two Tickets to the 25th Anniversary of Chefs & Champagne®

Win Two Tickets to the 25th Anniversary of Chefs & Champagne®


25 years. 40 chefs. 24,000 tastings.


The numbers say it all: there will be delicious food and drink aplenty at the 25th anniversary of the James Beard Foundation’s Chefs & Champagne, our annual summer tasting party and fundraiser in the Hamptons, taking place Saturday, July 25. As always, we’ll be pitching a giant tent that will house 40 acclaimed chefs on the beautiful grounds of Wölffer Estate Vineyard, who has graciously hosted this gathering for years. We admit we’re a bit biased, but we think this year’s chef lineup is hard to beat. You can see them all here.


 ... Read more >

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Eye Candy: Beef Short Rib with Ramen, Smoked Ham Broth, and Farm Egg


Now based in Atlanta, Texas-raised chefs Jonathan Fox and Justin Fox missed their hometown barbecue so much they started their own joint, Fox Bros. Bar-B-Q. At their Beard House dinner earlier this month, the duo returned with another mouthwatering meat-filled fête, delighting diners with the sweetness of the south and some infamous Texas heat. A standout of the night was this smoked beef short rib with chewy ramen noodles and smoked ham broth, all topped with a sinfully oozy farm egg. We've been drooling over this photo since it landed in our inboxes, making this dinner another culinary ‘cue fest we'll certainly remember.


View this event's menu and details ... Read more >

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JBF Kitchen Cam