Eat This Word: Poke


WHAT? Sashimi, Hawaiian–style. The Hawaiian word for “cut crosswise into pieces,” poke is also one of Hawaii’s most beloved dishes. Poke was originally developed as a way to preserve local seafood: The fish was cut, salted, and seasoned for extended shelf life. In its most basic and traditional form, poke combines cubes of raw ahi tuna, limu seaweed, ground kukui nuts, and sea salt. Sliced green onions, chile peppers, and soy sauce are more recent additions that reflect the 50th state’s melting-pot status. Once primarily served in the home, this island favorite can now be found everywhere from Hawaii’s supermarkets to the pupu, or appetizer, menu in fine-dining restaurants. Poke reached celebrity status in 1991 when local luminary and poke promoter Sam Choy (who calls the dish Hawaii’s “soul food”) started the Annual Poke Festival and Recipe Contest. The contest inspired thousands of amateur and professional chefs and helped expand the definition of poke t... Read more >

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What We're Reading: June 15, 2015


Take your dinner routine to the Subcontinent with these Indian recipes. [Food52


Overwhelmed by your CSA? JBF Award winner Hugh Acheson is here to help. [Serious Eats


The reason why your home ice cubes are never as crystal clear as the ones at cocktail bars. [The Kitchn


Which grapes pairs best with bananas? Scientists have discovered that just like us, chimps go ape for a glass of Pinot. [... Read more >

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Happy Hour: How to Make Cucumber Margaritas

Photo: Emilie Baltz


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.


Forget kale juice or wheatgrass shots: our new favorite way to drink our veggies is by mixing up this ultra-refreshing cucumber margarita recipe from JBF Award winner Rick Bayless.... Read more >

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On the Menu: Week of June 15


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


Monday, Jun 15, 7:00 P.M.
Garden State Luxe 
Restaurateur Chris Cannon cut no corners when opening Jockey Hollow Bar & Kitchen: set in a restored historic mansion, the property features stunning architecture, a contemporary-art collection, an oyster bar, a sleek rathskeller that once housed the town jail cell, and a light-filled dining room where chef Kevin Sippel serves thoughtfully composed seasonal tasting menus.


Tuesday, June 16, 7:00 P.M.
Vermont Supper 
After its first iteration as a popular Burlington-area food truck, Aaron Josinsky and Nathaniel Wade’s Misery Loves Co. evolved into a bustling brick-and-mortar concept that includes a restaurant, bar, and bakery. Join us in sampling the rich flavors of Vermont’s terro... Read more >

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Sustainability Matters: June 12, 2015


Is grassfed beef more drought-friendly? [Grist


Your gut microbiome is the life of the party: researchers have found that young adults who eat more fermented foods have less social anxiety. [MUNCHIES


A new study from the Mayo Clinic suggests that dietary guidelines are based on faulty data. [FWF

 ... Read more >

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Throwback Thursday: JBF Award Winner Patrick O'Connell


If anyone can pull off the overall–chef jacket combo, it’s JBF Award winner Patrick O’Connell. In fact, his sartorial style just might be the perfect metaphor for the celebrated chef’s intermingling of regional traditions with elevated techniques. This TBT, we’re looking back at O’Connell’s 1993 visit to the Beard House kitchen, but if you’re looking for a taste of his influential cuisine, give his recipe for truffled popcorn a whirl. O’Connell’s contributions to American cooking will also be highlighted at an upcoming Beard House dinner, where chef Robert J. Ciborowski will pay homage to gastronomic giants.


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Ask a Chef: Kyle Itani


On Friday, June 12, Kyle Itani will serve Beard House diners the Japanese-influenced American fare that earned his restaurant Hopscotch a rave review from the San Francisco Chronicle and a Michelin recommendation. For this dinner, he's preparing a meal ranging from elevated takes on childhood favorites to the latest creations on his restaurant's menu. We spoke to him about his favorite foods, the inspiration behind his Beard House menu, and what his next travel destination will be.




What is your inspiration behind the menu for this Beard House event?

Bringing the flavors and history of Japanese-American food into the spotlight. Also, to bring a snapshot of what my incredible staff does each night in Oakland.


What's a dish on your Beard House event menu that you're especially excited about or proud of, and why?... Read more >

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What We're Reading: June 11, 2015


You are what you drink: a new app aims to match drinkers to their perfect beer via genetic analysis. [MUNCHIES


Armed with a can of chickpeas, the possibilities are endless. [Serious Eats


Another reason to save your carrot tops and scallion ends: add a little light and water, and you’ll have a nearly unlimited supply. [... Read more >

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Recipe: Lemon Rice Chiffon Cake (Plus a Cookbook Giveaway!)

Lemon Rice Chiffon Cake from the JBF Award–winning cookbook Flavor Flours


For years flour played an essential but largely unobtrusive role in baking, like the foundations of a building. Wheat flour was king, and the main options were “all-purpose” or “bread.” Then came the rise of the gluten-free diet, accompanied by the surge in “alternative” flours. While not new to the market, these products have been game changers for the growing wheat-avoidant ranks, and have also helped gluten-free foods overcome their (often undeserved) reputation for being tough and bland bummers.


Thanks to Alice Medrich and her latest book, Flavor Flours, winner of the 2015 JBF Baking and Dessert Book Award, we might be seeing the dawn of yet another new age in baking, one that values the so-called alternatives not for what they lack, but for the unique and full flavors... Read more >

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JBF is Coming to a Town Near You!

JBF is going out on the road, and we may be coming to a city near you! Here's a taste of this summer's upcoming events around the country. For a complete listing, visit


Saturday, June 13, 7:00 P.M.
Celebrity Chef Tour / Park City, UT
Riverhorse on Main
540 Main Street 
For reservations or more information, please call 1 435 649 3536 or click here.

Sunday, June 14, 5:30 P.M.
Friends of James Beard Benefit / Washington, D.C.
Sunday Supper at Union Market
Dock 5 at Union Market
1309 5th Street NE
For reservations or more information, please call 1 301 347 3491 or click... Read more >

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