JBF News: Reserve Your Next Beard House Dinner on OpenTable

JBF event

The Beard House has always been one of the dining world's best-kept secrets: with a different chef in the kitchen nearly every night, it's the perfect way to taste the diversity of American cuisine and the talent of its chefs. Although our doors have always been open to the general public, we're continually striving to bring extraordinary culinary experiences to an even broader audience. With this goal in mind, along with the burgeoning trend of online reservations, we're happy to report that we have teamed up with OpenTable to give gastronomes another way to snare a chair at Beard House events. Just visit www.jamesbeard.org/opentable to view events that are open for online booking.

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Recipe: Sweet Potato Gnocchi

sweet potato gnocchi

We love this fall recipe for two reasons. First, sweet potatoes are one of our favorite ingredients of the season. Second, the root vegetable's moderate starch content will result in lighter gnocchi (lots of starch can make it chewy and dense). The dish comes from Jeff Crump's cookbook Earth to Table and will be served at tonight's Beard House dinner.

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Eye Candy: Beard House

macarons Sandro Micheli, executive pastry chef at Adour Alain Ducasse at the St. Regis New York, made these pistachio and passion fruit macarons for Beard House diners at last week's New York City Wine and Food Festival dinner with Alain Ducasse. Click here for more photos from the evening. (Photo by Eileen Miller)

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JBF News: 2010 JBF Awards Nominations Are Under Way

Medallion

It's that time again: we're accepting suggestions for 2010 JBF Award nominees!

Are you a food blogger, cookbook author, or restaurant designer? Stop by our entry forms and online voting page and submit your work for consideration for our book, journalism, broadcast media, and design awards.

Is there a chef whose cooking really knocked your socks off this year? You'll also find a link to an online voting form for restaurant and chef awards on the same page (feel free to offer your suggestions for nominees for every cooking prize we bestow, or just keep it to one).

Let the nominating begin!

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Jobs We Love: Brent Ridge

Beekman 1802 Blaak Brent Ridge has one of the most unusual professional backgrounds we've seen: after working as a physician, he took off the white coat and went back to school for an MBA, eventually landing a job within Martha Stewart's media empire. Dreaming of weekend getaways, he purchased a 200-year-old farm, but what was intended to be a place for respite instead became a labor of love. Find out more about what Ridge is doing at Beekman 1802.

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Eye Candy: NYCWFF at the Beard House

Reports touting the success of the Food Network New York City Wine and Food Festival have flooded the internet, and we're pleased to hear that the Beard House events were no exception to the rule. Over the next couple of days we will be linking to photo galleries on our website—today we have a slideshow of Saturday's Food Meets Fashion event, featuring Zac Posen, Giada De Laurentiis, and Marcus Samuelsson. Here are some our favorite shots from the long weekend: Alain Ducasse

Alain Ducasse and an assistant plate foie gras–quince terrines with quince marmalade and gelée Alain Ducasse and crew... Read more >

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Ask a Chef: Ken Oringer

Ken Oringer When he's taking a break from the demands of overseeing myriad Beantown properties, Ken Oringer likes to sneak in meals at his favorite Boston restaurants. He has one for every occasion—check out the list here.

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