Awards Watch: Cecilia Chiang to Receive 2013 Lifetime Achievement Award


The James Beard Foundation will honor restaurateur and author Cecilia Chiang with its 2013 Lifetime Achievement Award. As the proprietor of San Francisco's famed Mandarin restaurant, which closed in 2006, Chiang introduced American diners to authentic Mandarin cuisine.


“The Lifetime Achievement Award recognizes those who have truly revolutionized the way Americans think about food,” says JBF president Susan Ungaro. "Cecilia elevated Chinese cuisine far beyond the takeout box. She completely embodies the spirit of this award.”


The Mandarin enjoyed a loyal clientele, which included Jackie Onassis, Wolfgang Puck, and James Beard. Chiang has also penned two memoirs, The Mandarin Way and The Seventh Daughter.


Read the full press release.

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Ask a Chef: Chris Hastings, Where Should We Eat in Birmingham, Alabama?

Chris Hastings


When Chris Hastings isn't serving up his brand of refined farm-to-table cuisine at the acclaimed Hot and Hot Fish Club, the 2012 JBF Award winner can be found checking out his local dining scene. “Birmingham is a small city bursting at the seams with authentic, locally-owned restaurants,” he says. Here are a few of his favorite spots.


Late Night Dining

Cantina on Wheels

“Birmingham’s first and only authentic Mexican food truck also serves the best garlic cheese fries and rice and beans. They can be caught late night in the Lakeview area.”


Quintessential Alabama Cooking

Saw’s BBQ

“We love this place for quintessential Alabama barbecue. Lots of awesome go-to comfort food. They're known for their signature sauces, and my wi... Read more >

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On the Menu: Week of January 27

James Beard House Event


Here's what's happening at the Beard House next week:


Midwinter Brunch

Sunday, January 27, 12:00 P.M.

After stints working with Susur Lee, Jean-Georges Vongerichten, David Bouley, and Craig Shelton, chef Ian Kapitan has landed in Long Island City, where his rustic American nose-to-tail cooking—and housemade charcuterie, preserves, and pickles—is garnering rave reviews.


Inspired New England

Monday, January 28, 7:00 P.M.

An alum of Vermont’s Equinox, chef Tyler Anderson has brought his prodigious talent and imaginative vision to his first solo venture. At Millwright’s Restaurant and Tavern, Anderson treats diners to refined New England cuisine “that both dazzles and delights,” as per a rave review in the New York Times.... Read more >

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The Bookshelf: Hedy Goldsmith's "Baking Out Loud"

James Beard Award winner Hedy Goldsmith


Hedy Goldsmith, the James Beard Award–nominated pastry chef at Michael’s Genuine Food & Drink in Miami, is known for her sophisticated and playful riffs on classic childhood treats, like the delicious peanut butter sandwich cookies on the cover of her new book, Baking Out Loud. Below are her five secrets to making a great cookie.


Have all your ingredients at room temperature.

This allows for the lightest and most delicate cookie. Creaming room-temperature butter traps more air, yielding a better-quality cookie.


Use great ingredients!

Period! Start with great quality and you’ll end up with great results: good-quality chocolate, vanilla beans instead of vanilla extract, good-quality butter, organic products if possible.
(I love organic... Read more >

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Recipe: Cornmeal-Crusted Oysters with Sriracha Rémoulade


Your football team—fantasy or real—may fall short year after year, but you can always count on an over-the-top spread on the day of the Super Bowl.


While wings, chili, and guacamole are always guaranteed a spot on our menu, the rotating setting of the big game gives us an excuse to throw some regional foods into the mix. This year's Super Bowl takes place in New Orleans, so we're planning on serving a few Gulf-inspired offerings, like these bite-sized oyster nuggets from Karey Johnson of Glow, located a leap down the coast in Rockport, Texas. Johnson coats her oysters in chili and garlic powder–seasoned cornmeal, fries them until crispy, and serves them with lime wedges and a garlicky, sriracha-spiked rémoulade.

 ... Read more >

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