Q & A with Dave Beran of Next

JBF senior editor Anna Mowry interviews with JBF Award nominee Dave Beran of Next


Among Chicago’s strong showing in the JBF Award nominations, Grant Achatz’s massively popular Next boasts two nods: the restaurant itself is up for Best New Restaurant, while its executive chef, Alinea alum Dave Beran, is nominated for our Rising Star Chef of the Year award. We chatted with chef Beran about Next’s future, inspirational cookbooks, and his favorite meal of the past year. 


JBF: We’ve heard that there are Sicily and Kyoto menus in the pipeline for Next. Have you guys done any brainstorming about other periods in history or cuisines that you’d like the tackle this year or beyond?


DB: So far those are the only historical menus planned for 2012. I’ve been interested in a menu pertaining to pre- and post-Imperialist India—sort of a compare and contrast thing. There have... Read more >

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Recipe: Herbed Biscuit Sandwiches with Pimento Cheese and Prosciutto

Recipe Herbed Biscuit Sandwiches with Pimento Cheese and Prosciutto


Below the Mason-Dixon Line, pimento cheese is a regional treasure, slathered on everything from basic white bread to burgers. In this recipe from Louisville-based chef Dallas McGarity, a cream cheese-enriched version of the condiment cosies up to pan-crisped prosciutto between a sliced baking powder biscuit. Get the recipe here.

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On the Menu: April 7 through April 14

James Beard House Dinner


Here’s what’s coming up at the Beard House:


Saturday, April 7, 6:00 P.M.
Second Night of Passover Seder
Why will this night be different from all other nights? On this night we’ll recline at the Beard House during an intimate seder and an extravagant dinner prepared by chef Joe Dobias. Thanks to mixologist Jill Schulster, all guests (including Elijah) will sip a selection of fine wines and Manischewitz cocktails.


Monday, April 9, 7:00 P.M.
Father-and-Son Texas Showdown
As chef/owner of the legendary Jack Allen’s Kitchen, Jack Gilmore is a longtime fixture in Austin’s vibrant restaurant scene. When his son, Bryce, opened his homage to beer and pork, Barley Swine, the Gilmore family cemented its status as masters... Read more >

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Recipe: Tangerine Creamsicle Float

Megan Romano's recipe for tangerine creamsicle float, adpated by the James Beard Foundation


While everyone fixates on the arrival of spring and markets that teem with green, it's easy to forget that the sun is setting on citrus season. Tangerines, one of the last fruits available, star in this nostalgic float from Las Vegas-based pastry chef Megan Romano. The punchy sorbet recalls the flavors of a creamsicle, while the frothy cream base pays homage to the classic New York-style egg cream. Get the recipe here.

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Recipes from the Best of the Best: Wolfgang Puck's Pizza with Prosciutto and Arugula

Wolfgang Puck's recipe for pizza with prosciutto and arugula

Nothing captures Wolfgang Puck's legacy— a relaxed brand of fine dining with a commitment to the finest ingredients—like one of his signature pizzas. This one, topped with sharp arugula and satiny ribbons of prosciutto, has spawned countless imitations.


JBF has recently released The James Beard Foundation’s Best of the Best: A 25th Anniversary Celebration of America’s Outstanding Chefs. This must-have book features delicious, signature recipes from every winner of the Foundation’s Outstanding Chef Award. When we went to press, space required that we omit some surplus essays and recipes, so we're sharing some of this bonus content with our readers every week. Think of it as an appetizer.

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Recipe: Stephanie Izard's Malasadas

Stephanie Izard's recipe for Portuguese malasadas, adapted by the James Beard Foundation


When we predicted that doughnuts from around the globe would be rolling across our plates in 2012, we guessed that the malasada, a small, yeast doughnut from Portugal, would be among them. Sure enough, we've learned that JBF Award nominee and Top Chef champ Stephanie Izard has been offering these sugar-cloaked fritters on the menu at her popular restaurant, Girl & the Goat. While the restaurant's malasadas were flavored with butternut squash, we have her recipe for the unadulterated doughnuts, which are delicious with ice cream, alongside a mug of coffee, or simply on their own.

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