On the Menu: Week of May 20

 

Here's what's on the Beard House calendar for next week:

 

Monday, May 21, 7:00 P.M.
B.L.T. and Beyond
From modern steakhouse fare to regional Italian cuisine and food truck burgers, BLT restaurants reflect some of the most exciting trends in the American food world today. Join us as the chefs from the BLT empire showcase their talents at this incredible dinner.

 

Tuesday, May 22, 7:00 P.M.
Continental Social Food
As chef and owner of a trio of Denver restaurants, Troy Guard draws inspiration from his Hawaiian roots, interest in pan-Asian cuisine, and commitment to local Colorado ingredients. Come see why his cooking has attracted sky-high popularity in the Mile-High City.

 

Wednesday, May 23, 12:00 noon
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Order Your Copy of "The James Beard Foundation's Best of the Best"

The James Beard Foundation's Best of the Best, featuring recipes from every chef who won the James Beard Award for Outstanding Chef

 

Our Awards season has ended, but we have a way for you to experience the thrills all year round. Our first book, The James Beard Foundation’s Best of the Best: A 25th Anniversary Celebration of America’s Outstanding Chefs, honors Beard’s impact on the way we eat and spotlights the accomplishments of 21 incredible chefs who have earned our coveted Outstanding Chef Award, from Wolfgang Puck to Tom Colicchio.

 

Featuring intimate profiles written by author Kit Wohl, a foreword by Martha Stewart, gorgeous photography, and plenty of mouthwatering recipes (think smoky peanut mole with grilled quail from Rick Bayless; Thomas Keller’s elegant caviar with brioche and avocado mousse; and a “salmon bacon,” lettuce, and tomato sandwich from Judy Rodgers), this special cookbook will be savored by food lovers for years... Read more >

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Recipe: Butterscotch Pudding

 

Enriched with butterscotch chips and a scotch-spiked caramel, the flavor in this luxurious pudding, which comes from the menu at Cambridge's Catalyst, runs deep. Get the recipe here.

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Emily Luchetti Named Chair of JBF Board

Emily Luchetti

 

Emily Luchetti, two-time James Beard Award–winning executive pastry chef and multiple cookbook author, has been elected chair of the board of trustees of the James Beard Foundation. While she's based in San Francisco (she's the pastry chef of Farallon and Waterbar), Luchetti has already served as a board member for six years. You can read the official press release here.

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Introducing Serving Up James Beard

Serving Up James Beard

 

This Memorial Day weekend, we’re launching Serving Up James Beard, a new restaurant promotion to support JBF’s Silver Anniversary Scholarship Drive. Here’s how it works: chefs around the country will serve James Beard–inspired entrées in their restaurants for a limited time, and one dollar from every dish sold will be donated to the scholarship drive. We’re finalizing the list of participating eateries, so check back soon to see if there’s one near you. When you enjoy a Serving Up James Beard dish, you can share your comments and photos on Twitter by using #servingupjamesbeard.

 

If you’re a chef who would like to run a Serving Up James Beard promotion in your restaurant, contact Kris Moon, director of charitable giving and strategic partnerships, at kmoon@jamesbeard.org or 212.627.5252.... Read more >

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JBF Partners with Cooking up Change in the Fight for Better School Lunch

 

The James Beard Foundation is partnering with Cooking up Change and Healthy Schools Campaign

 

While the buzz surrounding the need for fresh and healthy school lunch has certainly grown louder on the food world’s radar, no one will deny that there’s still plenty to be done to improve American students’ diets. And whom better to consult than the students themselves?

 

That’s the strategy behind Cooking up Change, a student-chef competition whose winning recipes make their way into cafeterias around the country. Started by Healthy Schools Campaign, a Chicago-based non-profit, the contest takes place in six cities, inviting student-led teams to craft delicious school lunches within the “real-life constraints” of limited ingredient lists and tight deadlines. Finalists from each city will compete in the national competition in Washington, D.C. on May 21, and one dish from each team’... Read more >

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