News Feed: The Road to the Beard House

While most dinners at the Beard House appear to go off without a hitch, there are ample opportunities for a few snags behind the scenes—and not only in the kitchen. Endless planning goes into bringing chefs and their ingredients to our venue on West 12th Street in New York City, and the trip can involve countless people, more than one mode of transportation, and, in Pino Posteraro's case, a daunting passage through airport customs. Check out this article from Vancouver magazine, which follows the Canadian chef's footsteps as he endures the strenuous, but ultimately rewarding journey to the Beard House kitchen.

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Recipe: Farmer’s Mac & Cheese

Macaroni and cheese We learned earlier today that macaroni and cheese is all the rage in New York City. For those of you who can't pay a visit to one of the city's mac 'n' cheese "boutiques," this hearty, Tabasco-kissed recipe will certainly satisfy your craving. It comes from Joanne Bondy of Old Hickory Steakhouse at the Gaylord Texas Resort in Dallas.

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Recipe: Farmer’s Mac & Cheese

Macaroni and cheese We learned earlier today that macaroni and cheese is all the rage in New York City. For those of you who can't pay a visit to one of the city's mac 'n' cheese "boutiques," this hearty, Tabasco-kissed recipe will certainly satisfy your craving. It comes from Joanne Bondy of Old Hickory Steakhouse at the Gaylord Texas Resort in Dallas.

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Eye Candy: Beard House

Modern crew with beers Gabriel Kreuther and his team from the Modern toast to a job well done in the Beard House kitchen. Check out more photos from their Alsatian-themed Oktoberfest, part of the Food Network New York City Wine and Food Festival. (Photo by Philip Gross)

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Ask a Chef: Jeremy Culver, what is your favorite Halloween candy?

“Definitely not those popcorn balls they used to give to me as a kid. But I do love mini butterfingers.” –Jeremy Culver, Fulton, NYC

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On the Menu: October 18 to October 24

Kitchen Here’s what happening at the Beard House and around the country next week: Sunday, October 18, 5:00 P.M. Friends of James Beard Benefit: Chicago The talented team behind acclaimed Chicago restaurants Blackbird, Avec, and the Publican has designed a unique evening to benefit the Beard Foundation. For one night only guests are invited to make a reservation to enjoy this ingredient-driven menu with wine pairings at the time of their choosing. Monday, October 19, 6:30 P.M. Lunedi Cena: Monday Night Supper The weather has finally turned chilly and nothing warms you up like the soul-satisfying, rustic foods of Italy. Join us for a Monday night supper of family-style classics created by executive chef Mirco Grassini at the newly opened Trattoria Cinque. Paired with this hearty fare? Vintages from some

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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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