JBF Through the Years

JBFIt certainly has been an eventful 25 years! Since JBF's inception in 1986, we've seen plenty of ups and a few downs, but the Foundation has never been in a better place. Our first original cookbook comes out in March, we're planning a special series of dinners featuring the country's best chefs, and our second Leadership Awards ceremony is slated for October. We have a lot to look forward to as we celebrate our silver anniversary, but we're also doing a bit of reminiscing. Check out this timeline of our first 25 years.

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On the Menu: January 21 through January 28

Saturday, January 21, 7:00 P.M. Elegant Austin Steak When a steakhouse has to satisfy the appetite of an owner who is also a Pro Bowl football player, you know it has the chops to rise above the rest of the herd. Join us for a taste of modern steakhouse cuisine at this meat lovers’ Beard House dinner. Monday, January 23, 6:30 P.M. Oyster Tasting at Wild Edibles Join the JBF Greens as we kick off 2012 with an oyster tasting at Wild Edibles Oyster Bar and Restaurant. Since it first set up shop in a tiny Soho space nearly 20 years ago, Wild Edibles has been a leading wholesale supplier of handpicked ocean specialties to New York’s finest restaurants. Today the company operates retail locations in Murra

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Recipe Roundup: Chinese New Year Celebration

Jasmine Tea Sorbet

Ring in the Year of the Dragon next week with this festive Chinese feast. Pork and Shrimp Spring Rolls Chef Lon Symensma, formerly of NYC's Buddakan, serves these spring rolls with zesty Chinese mustard. Home-Style Oxtail Stew Chinese comfort food from chef Lawrence Chu. Pair the tender, braised meat with plenty of rice or noodles. Chinese Grocery Roast Pork Serve this succulent roast pork over stir-fried cabbage. Jasmine Tea Sorbet Though not a traditional Chinese dessert, this fragrant jasmine sorbet is the perfect

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Recipes from the Best of the Best: Nantucket Bay Scallops with Jalapeno and Citrus

Nantucket Bay Scallops with Jalapeno and Grapefruit

In spring of 2012, the James Beard Foundation will publish The James Beard Foundation’s Best of the Best: A 25th Anniversary Celebration of America’s Outstanding Chefs. This must-have cookbook will feature a delicious, signature recipe from every winner of the Foundation’s Outstanding Chef Award, from Wolfgang Puck to Tom Colicchio. When we went to press, space required that we omit some surplus essays and recipes. During the weeks leading up to the book’s release, we’ll be sharing this bonus content with our readers. Think of it as an appetizer. This week we're sharing a simple but sublime scallop recipe from Mario Batali, who won the JBF Outstanding Chef Award in 2005. 


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JBF Partners with the Kids Food Festival

Kids Food Festival

If you're a parent of a budding foodie and you live in New York City, consider swinging by this weekend's Kids Food Festival, which will be held at Citi Pond℠ in Bryant Park from 10:00 A.M. to 6:00 P.M. on Saturday and Sunday. The James Beard Foundation will be hosting its own Future Foodie Pavilion, which will feature cooking demos by Jim Lahey, Jehangir Mehta, Ellie Krieger, and more. We're also running a kiosk in the general-admission area, where we'll be selling the participating chefs' cookbooks and holding a bake sale to benefit our Silver Anniversary Scholarship Drive. Since JBF is working hard to nurture this country's culinary future, the Kids Food Festival, whose mission is to fight childhood obesity through fun and flavorful activities around balanced food choices, is a natural partnership. General admission is free, but tickets must be purchased to attend demos at the JBF pavilion and any programming on the fe

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The Bookshelf: Notes from a Maine Kitchen

Notes from a Maine Kitchen

During the winter months, when the days are chilly and the earth yields little, we're always forced to stretch our larders and imaginations in the kitchen. Who better to turn to for inspiration during these barren timesthan a hardy Maine cook? Kathy Gunst, a food writer and former Manhattanite who relocated to Maine years ago, has captured the state's tough and resourceful way of life in her latest cookbook, Notes from a Maine Kitchen. Presented in twelve chapters that represent the months of a year, the book illustrates how Maine's seasonal ingredients can be prepared in simple and creative ways. Gunst's resourceful approach to cooking is most valuable during winter, when darkness falls several hours before dinner and the temperature plummets to negative-digit territory at night. Her excellent recipe for

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JBF Kitchen Cam