Recipe: Fava Bean and Langoustine Crostini


An elegant opener for your next dinner party, these crostini from Jim Burke of New York's Caffè Storico are topped with sweet sheep's milk ricotta, creamy fava beans, and lightly breaded and lemon-spritzed langoustines. If langoustines aren't available, use jumbo shrimp.


Get the recipe here.

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Marion Cunningham, 1922–2012


The James Beard Foundation is saddened to hear of the loss of American culinary icon Marion Cunningham. Cunningham was a friend and colleague of James Beard, and was perhaps best known for her update of the classic Fannie Farmer Cookbook in 1979. She was a Beard Foundation Who's Who of Food and Beverage in America inductee in 1984 and was awarded our Lifetime Achievement Award in 2003. She was also a member of the Foundation's advisory board.


In honor of Cunningham's rich life, we're sharing Kim Severson's profile of her for the 2003 James Beard Awards program. You can read it here.


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Serving Up James Beard Continues!


Have you dined at a Serving Up James Beard participant yet? This campaign will continue through Labor Day weekend, so there's still plenty of time to enjoy food inspired by the dean of American cookery. Better still, a dollar of every purchased dish will go toward our our Silver Anniversary Scholarship Drive.


Remember to keep visiting the Serving Up James Beard page to see if any restaurants in your area are participating. We've also been tweeting photos of Beard-inspired dishes, which you can find by searching for #servingupjamesbeard.

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JBF Holds Inaugural Chefs Boot Camp for Policy & Change


More than a dozen chefs from around the country, including Sean Brock, Michael Anthony, and Mike Isabella, gathered at the James Beard Award-nominated Blackberry Farm in Walland, Tennessee, this week for JBF's first Chefs Boot Camp for Policy & Change. The pilot program has been designed to provide chefs with the tools and support they require to become advocates for improving our food system. Activities included policy and media training by experts from Washington, D.C., a harvest from the sustainable garden and farms at Blackberry Farm, a collaborative dinner prepared by the participating chefs, issues education about the Farm Bill and antibiotic overuse in livestock, and strategic brainstorming about important and impactful next steps.


Read the full release here. 

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Recipe: Oysters with Spicy Tomato Granité


We have Long Island–based chef Lia Fallon to thank for this inspired garnish for raw oysters. She slow-roasts plum tomatoes until they're lightly caramelized, then blends them with vodka, horseradish, Worcestershire sauce, lemon juice, and Tabasco. (If the combination sounds familiar, that's because it's the classic recipe for an invigorating Bloody Mary.) The purée is then frozen and flaked with a fork, resulting in a bracing ice that adds a spicy punch to briny bivalves. 


Get the recipe here

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On the Menu: Week of July 8


Here's what we're up to at the Beard House and beyond next week:


Tuesday, July 10, 7:00 P.M.
Flavors of the Yucatán
With its expansive tequila selection and vibrant night scene, Lolita Cocina & Tequila Bar beckons Boston diners in search of authentic Mexican cooking with a whimsical twist. For his Beard House dinner debut, chef Brian Roche will craft a tantalizing menu devoted to the bright flavors of the Yucatán Peninsula.


Wednesday, July 11, 12:00 noon
Beard on Books: Tama Matsuoka Wong and Eddy Leroux
There are no better experts on combining foraging with haute cuisine than Tama Matsuoka Wong, the forager for Daniel Boulud's flagship restaurant, Daniel, and Eddy Leroux, the restaurant's chef du cuisine. In their seasonally organized field guide and... Read more >

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JBF Kitchen Cam