Scholarship Spotlight: 2010 JBF Scholarship Applications Now Available

Are you eager to attend culinary school, but in need of a boost? Applications for James Beard Foundation scholarships and professional grants are now available online. You can visit the homepage of our scholarship program by clicking here. You'll find information about eligibility, a list of the scholarships we award, and all the necessary paperwork.

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Ask a Chef: Jose Garces, where should we eat in Philadelphia?

After attracting local acclaim for his Philadelphia fleet of Latin-inspired eateries, Jose Garces rose to national prominence in the blink of an eye, medalling at the Beard Awards, publishing a cookbook, and winning The Next Iron Chef all within a single year. While the American–Ecuadorian chef may be on his way to becoming a household name, you can still find him at his favorite Philly haunts. See his top picks in the City of Brotherly Love here.

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Eye Candy: Beet Meringues with Crème Fraîche and Caviar

George Mendes, who has earned raves for his Iberian-inspired cuisine at Aldea, prepared these ethereal beet meringues at his recent Beard House dinner. Click here to see more photos of his gorgeous menu.

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Eye Candy: Cheese Illustrated

We adored these cheese sketches (complete with accoutrements) that graced the cheese platters at Chelsea Market Sunday Supper. Diners referred to the illustrations to identify the various farmstead cheeses that were served during the meal. (JBF Award winner Anne Quatrano prepared the accompaniments.) The folks at Metromix have put together a gorgeous slideshow of the event, which you can see here.

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Recipe: Roasted Cauliflower Risotto

This flavorful, hearty risotto is perked up with sunny saffron and Capriole Mont St. Francis, one of artisan cheesemaker Judy Schad's signature goat cheeses. You can order her product from her website, or simply substitute another semi-hard goat cheese.

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Eye Candy: Bombster Scallop Crudo

Chefs Richard Garcia and Matthew Maue prepared this gorgeous bombster scallop crudo—accompanied by whipped salsify, blood orange, caramelized pears, lime, and marcona almond gremolata—at their Beard House dinner earlier this month. Click here to see more photos of their celebration of Spanish cuisine.

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