Awards Watch: 2011 Nominees to be Announced in Portland, Oregon

medal Extra, extra! The 2011 James Beard Award nominees will be revealed on Monday, March 21 in Portland, Oregon. JBF is thrilled to hold this exciting event in the West-Coast foodie-mecca, which also happens to be the birthplace of the big man himself. Stay tuned for details...

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Recipe: Hot-Smoked Salmon with Yuzu–Honey Mustard

Hot-Smoked Salmon with Yuzu–Honey Mustard

Looking for a way to keep the spirit of summer alive as the temperature ticks downward? Try this smokin' salmon dish. You'll need to build a makeshift smoker, but don't be intimidated: this instructional video from Chow.com will show you how it's done.

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On the Menu: September 12 through September 18

A view of the Beard house from the back patio. Here’s what’s happening at the Beard House and around the country next week: Sunday, September 12, 12:00 P.M. Best of Boston Brunch Beloved Boston chef Andy Husbands is famous for the raucous pajama brunches he serves at Tremont 647 and Sister Sorel, where his big-flavored, globally inspired plates can rouse even the sleepiest of diners. For this NYC rendition, Husbands’s adventurous American cuisine will be accompanied by wines from Miner Family Vineyards. Monday, September 13, 7:00 P.M. Celebrity Chef Tour: Toronto Host Celebrity Chefs Lynn Crawford and Lora Kirk Guest Celebrity Chef Jonathan Waxman Barbuto/ NYC Celebrity Chef Tour events are dinners that benefit the James Beard Foundation, in

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On the Menu: Aureole Celebration

Christopher Lee and Charlie PalmerJBF Award winners Christopher Lee and Charlie Palmer

With critically acclaimed restaurants from coast to coast, JBF Award winner Charlie Palmer is a culinary trendsetter and a renowned restaurateur. To celebrate the 20-plus years of his flagship restaurant, Aureole, chefs from both the East and West Coast outposts of Palmer’s beloved eatery will converge at the Beard House for a once-in-a-lifetime dinner. Here's what's on the menu: Hors d’Oeuvre Chilled Summer Corn Soup with American Caviar Spicy Ahi Tuna Cannelloni with Avocado and Mango Chutney Herb-Roasted Ham Croque Monsieur with Black Truffles and Frisée Salad Veal Agnolotti with Artichokes, Époisses, and Tomato Consommé Pairing: Lucien Albrecht Crémant d’Alsace Brut NV Dinner Chilled Alaskan King Crab with Heirloom Tomatoes, Watermelon, Basil, Aged Balsamic, and Green Peppercorn Aïol

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Eye Candy: Chicken and Waffles

chicken and waffles At their late-August Beard House dinner, Charlie and Kathleen Schaffer of Schaffer’s Genuine Foods presented a menu entirely crafted from sustainable and eco-friendly ingredients. Guests were especially fond of the chicken and waffles with pink-eyed pea succotash and fennel pollen honey. You can view more images here.

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As the Frozen Custard Churns



Where I grew up there were two seasons: frozen-custard season and no-frozen-custard season. Maine summers were all about our semi-weekly trips to Hodgman’s, which is open for business only from Mother’s Day to Labor Day. Sitting in the back of my parents’ Subaru, I knew we were halfway there when we passed the peeling wooden church.

Fast-forward to last summer, when I visited Hodgman’s for the first time in years, this time accompanied by friends and fellow New Yorkers. Not much had changed. The stand still bears a sagging awning that shelters dogged customers on rainy evenings. The menu is the same, too. It features parlor standards with sprinklings of Northern parlance (jimmies) and regional specialties (like the “tin roof.”)

My expectant friends plied me with questions: What’s the best flavor? How are the sugar cones? What the heck is a tin roof? (A sundae topped with chocolate syrup and peanuts.) Oh, and what is frozen custard, anyway?

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Recipe: Corn Fritters

corn fritters With just two weeks of summer to go, we're clinging to the season with these addictive beer-battered corn fritters from Eric Warnstedt, chef/owner of Hen of the Wood in Waterbury, Vermont. The recipe employs the most satisfying stuff of hot-day dining (corn, beer, and deep-frying), so make a big batch for your end-of-summer sorrows. (Just keep those tears out of the frying oil, or you'll really be sorry.)

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