On the Menu: April 18 through April 24

Here’s what’s happening at the Beard House next week: Monday, April 19, 7:00 P.M. Garden State Bounty For his second trip from the Liberty House to the Beard House, chef Philip Campanella is joining forces with chef and seasonal-dining advocate Jerry Villa to cook up a dinner that showcases local bounty from the fertile fields of the Garden State. Tuesday, April 20, 7:00 P.M. Best of San Francisco Gregory Short served as Thomas Keller’s sous-chef at the French Laundry before working throughout France in restaurants like Taillevent. Now at Masa’s, he is joined by pastry chef John McKee and master sommelier Alan Murray in uphold

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Awards Watch: Readers' Choice, Food Blog

We asked and you voted: in our poll on who should win the medal for "Magazine Feature Writing about Restaurants and/or Chefs" at the James Beard Foundation Awards, "The Last Chinese BBQ" by Francis Lam emerged victorious. Congrats, Mr. Lam! Up next is the "Food Blog" category. Click on the links below to size up the candidates, then cast your vote at the end of the post. Grub Street New York (Aileen Gallagher, Daniel Maurer, and Alexandra Vallis) Serious Eats (Ed Levine) Hunter Angler Gardener Cook (Hank Shaw) [poll

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The Bookshelf: The Oxford American 2010 Southern Food Issue

The Oxford American Southern Food issue, a love letter to the loud and proud cuisine of the American South, arrived last month, and it is essential reading for anyone who calls the region home or just appreciates great writing. Guest editor John T. Edge and a few contributors read selections from the issue at last week’s Beard on Books. For an issue dedicated to food that’s so entrenched in local history and culture, one of its most absorbing subjects is an import: Peter Chang, an elusive cook from China. In an evocative piece written by Kliman called “The Perfect Chef,” Chang flits from restaurant to restaurant, barely staying put long enough to sully his chef whites. Kliman, who is a food critic for the Washingtonian, is never far behind. He describes the taste of Chang’s food: “I had always thought the food was

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Recipe: Homegrown Fried Chicken

We’re digging this lip-smacking fried chicken from JBF Award winner Michel Nischan: it’s tangy, crunchy, and even guilt free when enjoyed in moderation. Passed down from his mother, the recipe lives on in Nischan’s new cookbook, Sustainably Delicious, a collection of tempting dishes and easy tips on greening your cuisine. If you want to learn more about Nischan’s book and his approach to sustainable cooking, the chef will be making an appearance at the Fresh flagship store in Union Square on Earth Day (Thursd

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Reel Food: JBF! on! Jeopardy!

Here at JBF we long ago secured our place in culinary history, but last Thursday night we finally entered the annals of television game shows with an appearance on Jeopardy! Sandwiched between topics like "Presidential Pastimes," "Reality TV," and "Sounds," JBF had its very own category on the show's iconic question board. In case you missed it, check out the footage here. And congrats to Marv Peña, the video game lawyer from Redwood City, CA, who answered four out of the five questions correctly. Unfortunately, he couldn't keep the magic alive, finishing the final round in a distant third place. (We bet it was due to those pesky, time-sensitive buzzers.) Marv, consider your consolation prize a seat at a Beard House dinner anytime...

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Awards Watch: Readers' Choice

When the winners of our Media Awards are announced on May 2, it will reflect the backroom deliberations of our panel of judges, a seasoned but select group of media veterans. With all due respect to those bigwigs, we’re curious about who you think deserves to get the glory. So here at Delights & Prejudices we’re creating our own little version of the People’s Choice Awards, in which our readers, the Main Street consumers of food and food news, will vote for their favorite food media among our Awards nominees. We’ll provide links to the content and set up a state-of-the-art poll; all you have to do is read and vote. Our first category is “Magazine Feature Writing about Restaurants and/or Chefs.” Here are the three contenders, all outstanding in their own right:

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