For Another Taste of the Beard Awards, Buy Our Book!

The James Beard Foundation's Best of the Best

 

Now that we've announced our JBF Award nominations, it's going to be a long wait before we all find out who takes home medals on May 4 and 7. In the meantime, get your fill of Awards action by ordering a copy of our new book, The James Beard Foundation's Best of the Best, which features delicious recipes from every winner of our Outstanding Chef Award, from Wolfgang Puck to Tom Colicchio. (For those of you who are keeping track, there wasn't enough time to produce a chapter about our 2011 winner, José Andrés, between last year's ceremony and press time, but we're putting one together that will be published here.) If you order a copy from... Read more >

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Save the Date: 2012 JBF Food Conference and Leadership Awards

The James Beard Foundation Food Conference

 

On October 17 and 18, 2012, please join us for our annual JBF Food Conference and Leadership Awards at the Hearst Tower in New York City. To receive updates and registration information, please send us a note at: foodconference@jamesbeard.org.

 

JBF Food Conference:
Topic: A Crisis in Confidence: Creating a Better, More Sustainable Food World We Can Trust
October 17 and 18, 2012
 

As we converse about our food system, an underlying theme of trust emerges. So much effort on a global scale goes into ensuring that healthy, wholesome, and nutritious food gets to as many people as possible, but all it takes is an E. Coli outbreak or an environmental accident to chip away at consumer faith. What’s more, where people place their trust—in large corporations, in small, local producers, in third-party certification, in government regulation, in scientific research—is a... Read more >

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Awards Watch: 2012 America’s Classics Award Honorees Announced

The James Beard Foundation Awards

Today we’re proud to announce the the newest class of America’s Classics inductees, which are listed below. You can read more about them here.

The Fry Bread House (4140 North 7th Avenue, Phoenix, Owner: Cecelia Miller)

Nora’s Fish Creek Inn (5600 West Highway 22, Wilson, WY, Owners: Nora Tygum, Trace Tygum, and Kathryn Tygum Taylor)

St. Elmo Steak House (127 South Illinois St., Indianapolis, Owners: Stephen Huse and Craig Huse)

Jones Bar-B-Q Diner (219 West Louisiana St., Marianna, AR, Owners: James and Betty Jones)

Shady Glen (840 East Middle Turnpike, Manchester, CT, Owners: William and Annette Hoch)

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Awards Watch: Nominations Revealed Today!

 

It's a big day for JBF! In addition to debuting our new look here at jamesbeard.org, we're also revealing nominations for the 2012 James Beard Awards. That means that there are only a few hours left before you find out who will be getting nods for our various Restaurant and Chef; Book; Broadcast Media; Journalism; and Restaurant Design and Graphics awards. If you need a refresher on who made our long list of semifinalists, you can see the full list here.

 

We have a tradition of announcing the nominations in a different major city every year. This year JBF's top brass has assembled in Las Vegas, where they will begin announcing the nominations at the Venetian/the Palazzo at 11:00 PST/2:00 EST. If you want to watch the fun in Sin City, head over to Eater's National edition for a live feed. We will also be revealing the nominations in real time on ... Read more >

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Staff Pick: End-of-Winter Citrus from the Orange Shop

Citrus from the Orange Shop in Florida
Last call for winter citrus: orange and grapefruit lovers have only a few more weeks to indulge before the season is over. We plan to make the most of it with a couple of boxes of temple oranges, honey tangerines, and ruby red grapefruit from the Orange Shop. Described by Tampa Bay Times writer Jeff Klinkenberg as “North Florida’s last honest-to-God citrus stand,” the Orange Shop is run by third-generation orange growers Pete and Cindy Spyke, who use all-but-organic farming methods in their groves.

The result is the best citrus we’ve ever had. Sweet, intensely juicy, and deeply fragrant, citrus from the Orange Shop is utterly different than supermarket fruit. Only four days off the tree by the time it arrives at your door, this fruit is as close to fresh-picked as you’ll find north of the

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On the Menu: March 12 through March 17

On the Menu

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

Monday, March 12, 7:00 P.M.
Modern Asian
As the former executive chef of New York City’s ultra-chic Buddakan, Lon Symensma garnered attention for his mouthwatering, imaginative Asian fare. With ChoLon, his own cutting-edge eatery in the Mile High City, chef Symensma has clinched his role as a major player in the landscape of Asian cuisine in America.

Tuesday, March 13, 7:00 P.M.
A Touch of the South
Louisville chef John Varanese is known for his dedication to local farmers, many of whom he profiles as host and producer of the television show Big World of Food. For his Beard House premiere, the chef will showcase his favo

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Eating to the Extreme: How Broadening Your Culinary Horizons Can Help Improve Our Food System

Andrew Zimmern

This piece, written by JBF Award winner and television host Andrew Zimmern, originally appeared in the February/March 2012 issue of JBF Notes, the James Beard Foundation's member newsletter. Don't miss out on future articles; become a member today!

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Extreme cuisine. Oddities. Fear Factor food. These are terms I hear almost everywhere I go. They are whispered in the corners of rooms by squeamish skeptics who make me out to be some kind of culinary pervert.

Long before my show Bizarre Foods was ever conceptualized, I was excited about jungle markets and the amazing foods I found there. I had traveled a lot as a young child and knew that a tiny, whole-roasted piglet I encountered abroad tasted way better than the dry pork... Read more >

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