Sustainability Matters: October 2, 2015


A new study suggests that drinking milk won’t save you from bone fractures. [MUNCHIES


Facing consumer backlash, Whole Foods has promised to stop selling foods produced through prison labor. [NPR


Federal agencies met this week to discuss means of collecting better data on the impact of antibiotic use on livestock. [Food Safety News


Researchers have found that the key to getting kids to eat more vegetables may lie in what else is on the plate. [... Read more >

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Art Smith, Mike Lata, and Charleston’s Best Chefs Cook Up a Southern Feast


The James Beard Foundation’s Taste America Hits Charleston


“I think the two of us can really make something delicious,” predicted chef Art Smith back in August of his upcoming dinner with James Beard Award–winning chef Mike Lata in Lata’s hometown of Charleston. This past weekend, the James Beard Foundation’s Taste America tour touched down in the Holy City and several hundred Charlestonian diners gathered at the Cedar Room at the newly renovated Cigar Factory to find out just how delicious a dinner by these two Southern chefs could be. 


The event was part of Taste America, which for the third year running, brings the James Be... Read more >

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Eye Candy: Sous Vide Egg Yolks with Yukon Gold Purée and Bowfin Caviar


Chef Bill Glover channels Ohio’s rich agricultural and artisanal heritage at the hip environs of Gallerie Bar & Bistro, located in downtown Columbus. And at his recent Beard House debut, it was easy to see why Columbus is one of America’s on-the-rise culinary destinations. Glover’s expert presentation coupled with elegant combinations of texture and taste made for a stunning, elevated display that highlighted both ingredient and technique.


A true standout of the evening was chef Glover's Gallerie Egg canapé—a dish so simple in presentation but so telling of the finesse and precision behind it. These perfectly hollowed, delicate egg shells were filled with a luscious sous vide yolk, creamy Yukon gold potato purée, Bowfin caviar, and topped off with a dollop of tangy tarragon crème fraîche. Served on a p... Read more >

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Throwback Thursday: Cooking School Memories


In honor of a wildly successful weekend at the James Beard Foundation’s Taste America in Phoenix, this TBT we’re looking back at a special moment event planner Robyn Lee and her mother shared with our namesake while attending one of his cooking classes. Robyn has continued her connection with Beard through her role as event planner for the weekend of Taste America events in Phoenix, where guests enjoyed an exclusive collaborative dinner by JBF Award winners Michel Nischan  and Chris Bianco, along with chef demos and tastings. While the chance to learn from the "Dean of American Cookery" is no longer possible, the next best way to get your fix is to visit the Beard House right here in New York City. Check out our calendar of events and plan your next visit.

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What We're Reading: October 1, 2015



Impress your friends with these homemade biscuits (just don’t tell them there are only two ingredients). [Serious Eats


A different type of dry-cleaning: the key to crispy mushrooms is avoiding water. [Bon Appétit 


Cooking in a scale-less kitchen? Here are some basic comparisons to help you guesstimate the weights of your ingredients. [Food52


A look at how Indian immigrants reshaped Trinidad’s cuisine. [... Read more >

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Q&A with JBF Taste America All-Star Tyler Florence


A veteran of the food industry for over 20 years, Tyler Florence is one of the most well-recognized and trusted chefs in the country. With over a dozen cookbooks to his name and numerous seasons of Food Network cooking shows, Florence has helped introduce elevated cuisine that’s easy to prepare, presents beautifully, and is, above all, incredibly delicious and nurturing to enjoy. This weekend, the James Beard Foundation’s Taste America® cross-country culinary tour is stopping off in Seattle where Florence will promote his appreciation for local bounty with like-minded James Beard Award winner Thierry Rautureau, as well as the cream of the crop of the Seattle restaurant scene. Read on to discover where his love for wine started, why vegetables should take center stage, and how he’s working to make a difference in children’s lives.

 ... Read more >

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Beard House Highlight: Braised Short Rib and Bone Marrow with Ratatouille, Mascarpone Polenta, and Hunter’s Sauce

Photo by Phil Gross


Braised Short Rib and Bone Marrow with Ratatouille, Griddled Mascarpone Polenta, and Hunter’s Sauce / New Appalachian


The dog days of summer may seem like an odd time for braised short ribs and bone marrow, but in the deft hands of chef Richard Arbaugh at his August Beard House dinner, this hearty dish became a vehicle for the vibrant bounty of the summer harvest. Assembled in distinct sections, the plate featured an array of textures, from the fork-tender short rib to the melting velvet of the bone marrow to the crispy crust of the griddled polenta. I’ll never turn down a good short rib, but at the end of the evening I found myself longing for the dish’s accompaniments: the polenta powered by the punch of sweet corn, and the ratatouille enlivened by the bright pop of summer tomatoes. With the A/C on, I almost forgot... Read more >

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Video: James Beard's Beef Salad Parisienne


We've partnered with Simmer, a new app that allows you to generate step-by-step recipe videos that you can create, watch, and share from your very own kitchen. In the coming weeks and months, we'll continue sharing instructional videos that will teach you how to create tantalizing dishes from JBF Award winners, Beard House chefs, and even Beard himself, all prepared in James Beard's historic New York City kitchen.


The anchor of a great salad is a flavorful vinaigrette that adds complexity, depth of flavor, and of course, the marriage of acid, fat, and salt. And in James Beard's recipe for... Read more >

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What We're Reading: September 30, 2015


As the leaves change and the air cools, warm up by making these indulgent cinnamon buns. [Tasting Table]


Sorghum has been a southern staple for years, but DC chefs have made the sweet syrup into the hottest new dining trend in town. [Washington Post]


JBF Award-winning chef Dan Barber and former White House chef Sam Kass teamed up to serve UN world leaders food scraps this weekend. [MUNCHIES


The EPA takes a step in the right direction to improve the lives of farmworkers. [... Read more >

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The James Beard Foundation’s Taste America® Rolls into Phoenix


This weekend the James Beard Foundation’s annual Taste America tour made a stop in Phoenix. For the third year running, JBF is traveling to ten cities from coast to coast to host exclusive fundraising dinners created by a visiting All-Star chef and a Local Star chef, along with cooking demos, artisanal tastings, and book signings.


The Phoenix festivities took place at the Royal Palms Resort & Spa, in the shadow of the breathtaking Camelback Mountain. The evening kicked off with a walk-around tasting reception featuring top chefs from the area, including Kevin Binkley (Binkley’s Restaurant Group); Matt Carter (Zinc Bistro); Rochelle Dani... Read more >

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JBF Kitchen Cam