Eye Candy: A Schmaltz to Remember

A bowl of matzoh ball soup from last month's deli-style James Beard dinner, which featured a team of talented chefs who transformed delicatessen staples into creative, contemporary cuisine. Click here to see more photos from the night.

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Recipe: Gnocchi with Morels and Spring English Peas

Spring seems to have sprung for good, which means that seasonal staples like ramps, asparagus, and peas are all the rage. We're getting the freshness started with this homey recipe from Thomas Keller: gnocchi studded with sweet English peas and earthy morels.

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On the Menu: April 4 through April 10


Here’s what’s happening at the Beard House and around the country next week:

Monday, April 5, 7:00 P.M.
Best of Burke
Cook, entrepreneur, inventor: David Burke embraces each of these roles with an unmatched energy and passion. We’re thrilled to welcome the award-winning chef and the protégés who oversee his myriad restaurants for what’s sure to be an evening of showstopping, forward-thinking cuisine.

Tuesday, April 6, 7:00 P.M.
Farm to Table
Sure, plenty of restaurants use sustainable ingredients, but only a select few, including Harvest in Madison, Wisconsin, made it onto Gourmet’s list of th... Read more >

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Recipe: Apple, Goat Cheese, and Country Ham Crostini

These unfussy crostini are a delicious addition to a cocktail party or picnic. While you can switch out the country ham for prosciutto, we think that the dry-cured and smoked product makes for the best contrast against the sweet goat cheese and apples.

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Eye Candy: Coffee as Dessert

David Katz, chef and owner of the popular Mémé Restaurant in Philadelphia, treated Beard House diners to his beautifully crafted New American cuisine last week. We loved his playful, multitextured dessert: coffee gelée with almond cream, chocolate puffed rice, and orange powder. See more photos of his marvelous menu here.

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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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