Member Profile: Dano Hutnik, the Ultimate DIY Chef

Dano Hutnik

Long before it was de rigueur to have an in-house charcuterie program, a housemade bread basket, and an in-house forager, JBF professional member and frequent Beard House featured chef Dano Hutnik was harvesting, canning, pickling, stuffing, and curing just about everything on the menu at Dano’s Heuriger on Seneca, the restaurant he owns with his wife, Karen, in New York’s Finger Lakes region.


“I like to cook, so I don’t buy things, I make,” Dano explained in his lovely Mittel-European accent as we sampled his pork sausage with garlic and housemade paprika and slices of his three-month-aged Gouda with more of that intoxicating paprika (Dano started making his own cheese six months ago).


“When you’re out in the country and there are all of these raw ingredients, you just want to use them,” he says. And use them he does—in his homemade mustards, canned preserve... Read more >

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Sunday Supper at Chelsea Market Menu

Sunday Supper We've already revealed who will cook at Sunday Supper at Chelsea Market; now we're thrilled to share the marvelous menu. Check it out below! (Note: Sunday Supper is sold out, but you can call the JBF reservations department at 212.627.2308 to get a spot on the wait list. Pricing info can be found here.) Reception Butternut Squash Samosas Duck Empanadas with Spring Onion Salsa Verde Mini Chicken Bahn Mi Sandwiches Local Vegetable Soup Assorted Maki and Sushi Dinner Roasted Hawaiian Hearts of Palm Salad with Blood Oranges, Grilled Shiitakes, and Brown Butter–Verjus Vinaigrette Roas

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On the Menu: Columbia Valley Terroir

James John Cafe Portland’s James John Cafe has developed a cult following for its simple bistro cuisine, which proudly features the bounty of the Pacific Northwest. Chef/owner duo Suzanne Bozarth and Aaron Solley will bring their talents to the Beard House tomorrow night with a menu that will pair perfectly with the terroir-driven boutique wines of the Grande Dalles. Have a look at the menu below, and click here to make reservations. Hors d’Oeuvre Smoked Cod with Horseradish Cream Nettle Soup Shooters Leeks and Bacon on Croutons Pork Rillettes (Get the re

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Eye Candy: Molasses Tasting

molasses tasting When Melissa Close-Hart cooked at the Beard House last month, she sweetened her trio of desserts with sticky and soulful molasses. From left to right: molasses–ginger madeleine with orange caramel; molasses crème brûlée (get the recipe!); and a molasses cannolo. Check out more images of chef Close-Hart's dinner at the James Beard House.

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Recipe: Leek and Royal Trumpet Fondue

Leeks and royal trumpet mushrooms elevate this versatile fondue recipe above your typical cheese bomb après-ski fare. Serve with thick crackers, lightly toasted sourdough bread, or as a side to steak or scallops.

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Recipe: Pork Rillettes

Pop quiz: what's the difference between rillettes and pâté? It's a blurry line: pâté is a mixture of ground meat and fat blended into a silky, spreadable paste, while the texture of rillettes is often decidedly more rustic. Some sources claim that rillettes are a "poor man's pâté" since it's crafted from cheaper cuts. Semantics aside, there's nothing unfortunate about this recipe for unctuous pork rillettes from James John Café in Portland.

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