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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In Memoriam: Sam Beall

Sam Beall with the chef participants of our pilot Chefs Boot Camp at Blackberry Farm, July 2012


The James Beard Foundation was saddened to hear that Sam Beall, proprietor of the multiple James Beard Award–winning Blackberry Farm and great friend and supporter of the James Beard Foundation, died yesterday at the age of 39. “Sam Beall was a visionary in more ways than one,” said Mitchell Davis, executive vice president of the James Beard Foundation. “He not only redefined the meaning of hospitality at his James Beard Award–winning Blackberry Farm—believed by many to be one of the best resorts in the world—but he also understood the importance of and strongly advocated for a more sustainable, wholesome food system. With Sam’s support and participation we created a pilot for the Foundation’s Chefs Boot Camp for Policy and Change. His loss will be felt around the world and forever.” Our thoughts are with Sam's wife, Mary-C... Read more >

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What We're Reading This Week


What does the new poké trend mean for sustainable seafood? [GrubStreet]


New research suggests that chocolate does more than just satisfy your sweet tooth. [MUNCHIES]


Take a break from winter stews and roasts with these classic, vibrant Puerto Rican dishes. [Saveur]


What does “cage-free” really mean and how will corporations make the transition? [Eater


Food activist Michael Pollan invites Netflix into his kitchen. [Modern Farmer... Read more >

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Wine Wisdom: Perfect Seafood Pairings


Who better to give guidance on what to pour with fish, crustaceans, mollusks, and more than the team from New York City’s iconic Grand Central Oyster Bar? Below, general manager Jeremy Gatto shares his pairing recommendations for all of your seafood needs. 


Classically speaking, Muscadet pairs best. Stout beer and sparkling wine (especially Champagne) also work really well. West Coast oysters tend to be creamier, so I like flabbier wine, such as Chardonnay. East Coast oysters tend to be brinier, so wines that are high in acid pair well, like dry Rieslings and Muscadet.


Rich Shellfish (e.... Read more >

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On the Menu: Week of February 29


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


Monday, February 29, 7:00 P.M.

Bold Asian Flavor​

An alum of Beantown favorites like Lumière, T.W. Food, and Hungry Food, Phillip Tang has now brought his talents to the new Banyan Bar + Refuge, an Asian-inspired gastropub in the city’s South End that’s already earned a glowing review from the Boston Globe.


Tuesday, March 1, 7:00 P.M.

Tavern Supper... Read more >

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Recipe: Octopus alla Plancha with Burnt Pepperoni Vinaigrette

Photo by Stephanie Bourgeois


For many home cooks, octopus may seem like a luxury item best left to professional chefs willing to tackle the multi-tentacled delight. But the simple set-it-and-forget-it oven method in this recipe from Ohio chef Matthew Mytro erases any preconceived notion of unattainability by slowly braising the cephalopod in herbs and red wine, ultimately yielding the perfect tender texture. Mytro and his mentor Paul Minnillo of the lauded Flour Restaurant will serve their Octopus alla Plancha at the Beard House tonight as part of their dinner dedicated to “new-school” Italian cooking, but this elevated hors d’oeuvre deserves a spot at your next dinner party—you'll impress your guests firsts with your technical skills, and then with th... Read more >

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Eye Candy: Oysters Rockefeller with Sassafras Root Cream, Mustard Sprouts, and Po’ Boy Bread Crust

Photo by Phil Gross


Mardi Gras celebrations at the Beard House are always inspired and indulgent affairs, and this year’s Fat Tuesday fête was one for the ages. Chef Daniel Causgrove of French Quarter institution the Grill Room at Windsor Court Hotel treated diners to a festive menu highlighting the best of the restaurant's classic and contemporary dishes. Bead-wearing guests sipped Champagne and sampled decadent canapés like deviled yard eggs with choupique caviar and sugarcane shrimp with crayfish mousseline before diving into a feast melding traditional Big Easy flavors with top-notch technique. One standout from the meal was the chef's rendition of oysters Rockefeller. The dish ran the gamut of high- and low-brow New Orleans dining, the silky sassafras root cream of the Rockefeller upper crust intermingling with the actual crust of the humble po’ b... Read more >

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