What We're Reading: November 3, 2015


Cinnamon rolls are already pretty irresistible, but when you add in salted whiskey caramel, there’s no holding back. [Food52


The power of crunch: how what you taste is influenced by what you hear. [The New Yorker


Our national love affair with barbecue chicken pizza traces its roots to one chef at JBF Award winner Wolfgang Puck’s Spago. [Lucky Peach


Meatballs mix-ups: potential pitfalls to avoid when getting saucy. [The Kitchn

 ... Read more >

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'Gram Worthy: Island Creek Oyster with Mexican Gherkins, Buttermilk, and Epazote


If you love to see what happens behind the scenes in restaurants, drool over gorgeous food photography, and creep on your favorite chefs (we're majorly guilty of this!), then be sure to follow us on Instagram, where our editors deliver eye-catching dispatches from the Beard House and beyond. 


Earlier this fall our JBF Greens program hosted an exclusive under-the-stars, farm-to-table collaboration: our Brooklyn Backyard Supper event. Chef John Poiarkoff of the Pines prepared a delicious dinner in the picturesque backyard of his... Read more >

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James Beard Foundation's Taste America® Preview: Los Angeles


The James Beard Foundation’s Taste America® national epicurean tour concludes this weekend with two days of star-studded events in Los Angeles, featuring Taste America All-Star and JBF Award winner Hugh Acheson and Local Stars Jon Shook and Vinny Dotolo. Friday night kicks off with a tasting reception from some of Los Angeles's finest, followed by an exclusive four-course dinner prepared by Acheson, Shook, and Dotolo. On Saturday the action moves to Sur La Table for cooking demos and book signings from Acheson and lauded chef Michael Hung, along with free tastings from local vendor Lemon Bird Preserves.


For tickets and more information about the chefs and vendors appearing, check out ... Read more >

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What We're Reading: November 2, 2015


Behind the scenes with JBF Award Winner Ruth Reichl on her quest for the perfect biscuit. [Saveur]


Can't just have one slice of pizza? A new study reveals you're not alone. [Food & Wine]


Looking beyond avocado toast: chefs are using the trendy fruit in everything from margaritas to ice cream. [Bon Appétit]


Chefs take on Capitol Hill to lead the fight for a better food system. [NPR]


At Los Angeles's 3DS Culinary Lab, 3D printers are turning out so much more than paper... Read more >

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Happy Hour: Arnaud's Boozy Night Tripper

Photo by Hadi Ktiri


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.

Acclaimed New Orleans establishment Arnaud’s is famous the world over for their classic Creole cuisine set in the city’s historic French Quarter. Nearly a century old, the family-owned

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On the Menu: Week of November 2


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


Monday, November 2, 6:30 P.M. 

From Scratch Sessions: French Cheese and Rosé at Le District

Join the JBF Greens (foodies under 40) for an exploration of French cheeses and rosé wines at the chic new French food hall, Le District. Le District’s Elena Santogade, an ACS certified cheese professional, and Gabriella Macari from Château d’Esclans will introduce guests to some of France’s most delicious cheeses, and will explain how best to pair them with Provencal rosés. Guests will sample wines from Château d’Esclans, named Wine Enthusiast’s 2014 European Winery of the Year, including cult favorites Garrus, Les Clans, Rock Angel, and Whispering Angel.


Monday, November 2, 7:00 P.M.

Wil... Read more >

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Sustainability Matters: October 30, 2015


A new report shows that most of the wild-caught salmon you think you’ve been eating is actually mislabeled farmed fish. [NYT


It’s not about cow milk vs. almond milk, but rather what the debate says about our agricultural system. [New Yorker


An agricultural program in Phoenix helps international refugees to resettle and start farming. [Modern Farmer


Oxfam America says that poultry workers are some of the most vulnerable and exploited laborers in the nation. [... Read more >

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In Memoriam: George Germon

This photo of George Germon and Johanne Killeen ran in promotion of their Beard House dinner in 2001


The James Beard Foundation is saddened by the news that culinary pioneer George Germon, co-owner with Johanne Killeen of Providence's acclaimed Al Forno, passed away on Tuesday at the age of 70. Before becoming a chef, Germon was a sculptor and was known as a renaissance man, in addition to being a mentor to many. Al Forno gained a national reputation for its pizza, which was grilled over charcoal at extremely high heat (up to 1200 degrees). Germon and Killeen were recipients of the James Beard Award for Best Chef: Northeast in 1993, and Al Forno was nominated for our Outstanding Restaurant Award in 1998, 1999, and 2000. "George's passion for life and ingredients came through his food," said Emily Luchetti, fellow JBF Award winner and chair of the Foundation's board of trustees. "At Al Forno, he and Johanne were pioneers in using regional ingredients from Rhode Island in their traditional Italian r... Read more >

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Chef Mark Ladner and Windy City Chefs Join Forces for the James Beard Foundation’s Taste America® Events in Chicago

Mark Ladner's pork and veal agnolotti


This past weekend the James Beard Foundation’s Taste America® tour landed in Chicago. For the third year in a row, the Foundation has been traveling to ten cities across the country to host one-of-kind fundraising dinners that highlight local cuisine and are headlined by a visiting All-Star chef and a Local Star chef. Each stop on the tour also includes cooking demos, artisanal tastings, and book signings. This was the Foundation’s second major event in Chicago this year, with the prestigious James Beard Awards gala taking place at the Lyric Opera of Chicago this past May.


Held at... Read more >

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Throwback Thursday; Jim O'Lantern

Photo by Robyn Lee


From cakes, to sculptures, to even puppets, James Beard’s visage has graced his historic home in many a form. The pumpkin portrait above, however, has the distinction of being displayed while Beard was still alive. Event planner and former James Beard Cooking School student Robyn Lee shared this photo from her trip to New York over Halloween, 1983. According to Lee, it was JBF Award winner Larry Forgione’s team that carved the squash-based sketch. At that time, Forgione had just opened An American Place, his seminal restaurant that Beard helped usher into being. Beard would go on to eat at An American Place every week for the rest of his life, and saw Forgione's dishes as championing the kind of seasonally-based American cuisine he had always advocated for. We can't know if our namesake thought this was a treat or a trick a... Read more >

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JBF Kitchen Cam