Beard House Highlight: Whitefish Crudo with Citrus, Mango, Purslane, Pickled Fresno Chiles, and Chile Oil


Whitefish Crudo with Citrus, Mango, Purslane, Pickled Fresno Chiles, and Chile Oil / Phoenix Chowdown


Usually, when I hear that a dish contains whitefish, I immediately think of the creamy, smoky, fishy salad that my grandmother and mother love to schmear on a bagel—a spread that I've never embraced and have actively tried to avoid. But at Upward Projects's Beard House dinner last month, all thoughts of the intensely pungent Jewish staple of my childhood have been all but erased. Chris Newstrom, the talented chef at the helm of this Phoenix-based restaurant group, opened my eyes and my palate to the wonderful world of whitefish—this time reimagined as a late-summer crudo. Incredibly fresh and light, the gorgeous... Read more >

Comments (0)

James Beard Foundation's Taste America® Preview: Phoenix


The James Beard Foundation’s Taste America® national epicurean tour continues this weekend with three days of star-studded events in Phoenix, featuring Taste America All-Star and JBF Award-winner Michel Nischan and Local Star Chris Bianco. The celebrations begin on Thursday night with a Taste of Fox Restaurants Reception at Tempe hotspot Culinary Dropout. Friday night kicks off with a tasting reception from some of Phoenix's finest chefs, followed by an exclusive four-course dinner prepared by Nischan and Bianco. On Saturday the action moves to Sur La Table for cooking demos and book signings from Nischan and lauded chef and cookbook author Ba... Read more >

Comments (0)

What We're Reading: September 21, 2015


One way to cut down food waste? Stop peeling your vegetables before you cook them. [Bon Appétit


Eater breaks down the lifecycle of a food trend. [Eater


The USDA’s new program is geared towards transforming veterans into farmers. [Department of Defense


A properly timed cup of coffee could be the key to beating jet lag. [MUNCHIES

 ... Read more >

Comments (0)

Happy Hour: Make the Negroni Bianco


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.


The ruby-hued Negroni, which traditionally consists of equal parts gin, red vermouth, and Campari, is one of our all-time favorite cocktails. But as m... Read more >

Comments (0)

On the Menu: Week of September 21


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


Monday, September 21, 7:00 P.M.
Grand Wine, Grand Feast
From manning the stoves at the acclaimed Ryland Inn to a gig overseeing JBF Award winner Jonathan Waxman’s growing restaurant empire, chef Anthony Bucco has serious kitchen cred. Now at the helm of Restaurant Latour at the elegant Crystal Springs Resort, he creates sumptuous menus that stand up to the resort’s unparalleled 135,000-bottle wine cellar.


Thursday, September 24, 7:00 P.M. 
Boulder Bounty
After reigning supreme on Top Chef Season 5, Hosea Rosenberg made an indelible mark on Boulder’s food scene with his Blackbelly concept. Join us as he brings facets of his farm, restaurant, marketplace, and butcher shop to the Beard House for a dining experience... Read more >

Comments (0)

Q&A with 2015 JBF Food Conference Speaker and Pastry Chef Erika Dupree Cline


For more than 20 years, celebrated pastry chef Erika Cline has been crafting some of the country’s most scrumptious desserts and chocolates. In 2008 she created a nonprofit organization called Culinary Wonders USA, whose mission is to introduce, share, and cultivate the culinary arts with minorities. As its president, Cline helps to lead CWUSA’s mentoring, scholarship, and volunteering efforts. We're thrilled that Erika will be joining us as a speaker at our upcoming JBF Food Conference and preparing the dessert for the JBF Leadership Awards. Read on to learn about her thoughts on diversity in culinary education, her latest pastry passion, and more.




JBF: You’ve worked extensively with Culinary Wonders USA and the Minority Chef Summit. Please tell us a bit more about these organizations and what they mean to you.... Read more >

Comments (0)

Sustainability Matters: September 18, 2015


Fast food as economic equalizer: a new study shows that wealthier kids eat just as much junk food as their less well-off peers. [MUNCHIES


The Nordic berry market is exploding in Eastern Asia, with complex consequences for the labor harvesting them. [NPR


New research reveals the amount of fish in the ocean has declined by half since 1970, pushing us perilously close to a population collapse. [Reuters


The USDA and EPA have partnered to announce the f... Read more >

Comments (0)

8 Fall Food Trends at the Beard House


The kitchen at James Beard’s historic townhouse in New York City is host to dozens of chefs from all over the country each month, making it one of the best places to experience a snapshot of what’s happening right now in American restaurants. Here are a few noteworthy trends we’ve spotted popping up on menus for our September and October dinners.  


1. Deli Fare

In 2014, the New York Times declared that we're living in the Golden Age of Jewish–American deli food. More recently, you may have noticed ambitious chefs around the country drawing from their ancestral roots to cater to modern tastes. In addition to Todd Ginsberg’s inventively appetizing menu on September 26, we’re noticing traditional deli tastes integrated into modern... Read more >

Comments (0)

Letter from the President: James Beard Across the U.S.A.


By the time you read this, we’ll be in the final stretch of summer. This is the time of year when our offices are buzzing with excitement about our fall lineup of programs and events. And at home, my family is still enjoying an abundance of zucchini and the great Jersey tomatoes from my husband Colin’s vegetable garden. (See this easy and delicious James Beard recipe, below. I use refrigerated biscuit dough.)


Our director of house programming, Izabela Wojcik, has planned some wonderful Beard House dinners. And more than 20 great dinners will be happening all across America as part of our Celebrity Chef Tour and Friends of James Beard Benefit events.


We’re also about to embark on our third annual JBF Taste America program, which will bring us to ten cities throughout the f... Read more >

Comments (0)

Throwback Thursday: A Taste of Justice at the Beard House


The Beard House kitchen has played host to a panoply of culinary titans over the years, but on very rare occasions a guest upstairs will rival the star power cooking below. This Throwback Thursday, we’re looking back on one such evening, this past July 15, when Sonia Sotomayor, associate justice of the United States Supreme Court (and longtime JBF member) joined us in the dining room, only a few short weeks after the groundbreaking ruling which legalized gay marriage across the country. JBF Award winner Ted Allen and his husband Barry Rice were also on hand that night, and Allen noted the breadth of James Beard’s legacy on display that evening: “We were shocked and delighted, two weeks after the marriage equality ruling, that not only was Justice Sotomayor attending the Ristorante Rafele dinner at the Beard House—she was seated at our table. We enjoyed a whole evening—and a delicious dinner—with her. And when I thanked her for Obergefell... Read more >

Comments (0)


JBF Kitchen Cam