America Cooks with Chefs: Episode Five


Last month we announced the winners of our America Cooks with Chefs competition, in which six ordinary Americans—with the help of JBF Award–winning chefs—cooked a delicious meal with fewer than 800 calories for the Clinton Health Matters Annual Activation Summit. The conference judges crowned Victoria Phillips and her chef, Tony Mantuano of Chicago's acclaimed Spiaggia, as the winners.


Today we're spotlighting the dish developed by fellow contestant Jonathan Saturay and chef Maria Hines of Tilth in Seattle. (You can watch our first four participants and chefs in action here.) Chef Hines is passionate about food that's sourced responsibly and prepared with care, so she matched well... Read more >

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Carla Hall Named Honoree of the James Beard Foundation’s 2015 Chefs & Champagne®


The James Beard Foundation is pleased to announce the honoree for this summer’s Chefs & Champagne: celebrated TV personality, chef, and cookbook author Carla Hall. The Chew co-host will join us for an evening of delectable dishes and brilliant bubbly at Wölffer Estate Vineyard in the Hamptons on Saturday, July 25.


Hall currently co-hosts ABC’s wildly popular lifestyle series The Chew, alongside JBF Award winners Mario Batali and Michael Symon, entertaining expert Clinton Kelly, and health and wellness enthusiast Daphne Oz. She is best known as a competitor on Bravo’s Top Chef, where she made a name for herself with her philosophy of always cooking with love and her catch phrase “Hootie Hoo!” Hall currently owns Carla Hall Petite Cookies, an artisan cookie company, is the author of two cookbooks, Carla’s Comfort Food and Cooking with Love, and is developing a fast-casual New York City restaurant, Carla Hall’s S... Read more >

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Test Your Eat-Q: Legacy Purveyors

These family-run businesses have been shaping the local and national food landscape for decades. Test your knowledge of these long-running purveyors by matching the company with its best-known product!




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What We're Reading: February 10, 2015


Ballard Bee Company markets itself as a lawn service, but for backyard hives and honey-makers. [Civil Eats


The way to the heart is through the stomach: Valentine’s Day recipes for two. [Serious Eats] 


Beer cans are making a comeback, but a controversial lining may have you sticking to bottles. [Mother Jones


According to this former maître’d, don’t even think about dining out on Valentine’s Day. [... Read more >

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Chris Bianco Never Runs Out of Gas


To kick off our celebration of artisans around the country, here's an interview with Beard Award winner Chris Bianco, who tells us how his work is powered by his relationships with staff and local producers.




JBF: You’ve mentioned that you wound up in Phoenix because you ran out of gas on your journey from the Bronx to California. What would you be missing out on if you’d ended up somewhere else? 


Chris Bianco: Well, then that would have been the place I was supposed to be. Hopefully I would have connected to it in the way that I’ve connected to Phoenix. That was the reason I ended up staying, because I felt that connection. Somewhere else it would have been for that same feeling. The outcome might have had a slightly different flavor, but I am confident you would have been able to recognize it.


JBF: You’ve said that you’re in the business of relationships. What do you mean by that in... Read more >

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What We're Reading: February 9, 2015


Warm your belly during these frosty days with a steaming cup of JBF Award winner Dorie Greenspan’s hot cocoa. [Food52]  


The USDA orders new internal oversight in response to public outcry over research animal treatment. [NPR]


With Valentine's Day fast approaching, an inevitable question arises: what wine pairs best with chocolate? [NYT]


Starbucks ups its lactose-free game by offering coconut milk as a dairy substitute. [Yahoo Food]


The craft beer boom has i... Read more >

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Staff Picks: Santa Fe Olé Green Chile Sauce


Searching for the best small-batch, artisanal products to add to your pantry? Our staff scoured the market for you, and we'll be featuring their picks all month long. First up: Santa Fe Olé Green Chile Sauce​, adored by JBF manager of strategic partnerships Michelle Santoro. 


“I love the entire line of New Mexican–grown green chile sauces. My husband and I went to Santa Fe a few years ago and fell in love with all things covered in green chile sauce. This summer friends of ours got married and the groom was from Santa Fe, so they gave out jars of these sauces as favors. We took at least ten of them! I like to put the sauce on eggs, on cheeseburgers, in any type of stew that I make, on (and in!) enchiladas, and I also just use it as hot sauce. I bet it would even be amazing on pizza!”


 ... Read more >

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Happy Hour: Cardamom Old Fashioned

Cardamom Old Fashioned


A subtle riff on the classic Old Fashioned, this version—a staple of senior editor Elena North-Kelly’s cocktail repertoire—uses maple syrup in lieu of standard sugar, while handmade cardamom bitters step in for the more traditional Angostura variety, creating a warm, fragrant antidote to late-winter doldrums. Get the recipe here. 


Elena North-Kelly is senior editor at the James Beard Foundation. Find her on Twitter and Instagram.

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On the Menu: Week of February 9


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


Tuesday, February 10, 7:00 P.M.
True Tuscan Soul
Take your taste buds to Tuscany with this exquisite dinner from Francesco Bracali and Leonardo Bellacini of the historic San Felice vineyard and medieval hamlet in the heart of Siena. Indulge your wanderlust without spending a cent on airfare and join us for a meal brimming with the bountiful flavors and aromas of the Italian countryside.


Wednesday, February 11, 12:00 P.M.
Beard on Books: The American Plate: A Culinary History in 100 Bites
From graham crackers to McDonald’s fries, America has long lived up to the idiom, “you are what you eat.” In her new work, The American Plate: A Culinary History in 100 Bites, historian and food scholar Libby H. O’Connell uses iconic foo... Read more >

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Sustainability Matters: February 6, 2015


The jury’s still out on nutritional differences, but a new study confirms that eating organic produce means less exposure to pesticides. [Civil Eats


What USDA poultry labels actually tell you about your chicken. [Serious Eats


Environmental groups are using satellites to crack down on fishing piracy. [NPR


Stanford University has just launched the Teaching Kitchen @ Stanford, a program geared towards giving college students basic skills for shopping, cooking, and eating healthily. [... Read more >

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