What We're Reading This Week


Doughnuts for decades: the enduring, cream-filled appeal of Peter Pan Donut & Pastry Shop. [NYT


Bring on the bran flakes: a new study suggests that low-fiber diets could be devastating to overall health. [The Atlantic


Global food destinations to save your vacation days for. [NYT


JBF Award winner Dominique Ansel is opening a shop in London, promising cronuts for the Queen and commoners alike. [Grubstreet


Restaurants are doing all they ca... Read more >

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Happy Hour: The Optimist Cocktail from the Hawthorne


For a delicious cocktail that intrigues the palate (and any booze-loving friends), opt for the Optimist cocktail from Boston's beloved watering hole, the Hawthorne. The staff of the 2015 semifinalist for our Outstanding Bar Program award knows a thing or two about the pursuit of the perfect cocktail. Hawthorne bar manager Jared Sadoian crafted this heady mix of liquors featuring sherry as the low-key superstar ingredient, noting that it "brings a ton of flavor and acid to a cocktail without overpowering other ingredients." Combined with the herbaceous, grappa-based Amaro ... Read more >

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On the Menu: Week of January 25


Here’s what’s coming up at the James Beard House and around the country:

Monday, January 25, 7:00 P.M.

Vibrant Mexican

After working for JBF Award winners Mark Gaier and Clark Frasier at their acclaimed restaurants in Ogunquit, Maine, David Vargas relocated to New Hampshire to open his own eatery, the charming Vida Cantina, where he serves a vibrant Mexican menu inspired by his family’s heritage.


Tuesday, January 26, 7:00 P.M.

Deep Southern Fare

You may rec... Read more >

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Featured Menu: The Craft of Charcuterie


With over 200 events at the Beard House each year, our calendar is overflowing with top toques and rising stars from restaurant kitchens across the country. Each dinner at the Beard House is a unique culinary experience, but every so often a specific event will have our stomachs rumbling simply by scanning the menu. Read on to learn which event has piqued our palates lately.


Friday, January 22, 2016
The Craft of Charcuterie


The last time chef Joshua Smith brought his meat-minded coterie to the Beard House, diners were treated to a veritable cornucopia of the cured, the smoked, and the salted. This year Smith has assembled an equally protein-partial crew from across the nation for an edible master class in the potential of preserving. After feasting on the chefs' no-holds-ba... Read more >

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Letter from the President: James Beard Restaurants Around the Country


James Beard once said, “I don’t like gourmet cooking, or ‘this’ or ‘that’ cooking. I like good cooking.” To be sure, Beard relished the fine-dining establishments he frequently visited, but he also loved the neighborhood restaurants where simple food and good company were on the menu. In recognition of that type of restaurant, in 1998 the James Beard Foundation added the America’s Classics category to the annual James Beard Awards ceremony. The criteria for these awards are that the restaurants must have timeless appeal and be beloved in their regions for quality food that reflects the character of their communities. They also must have been in existence for at least ten years and be locally owned to qualify. I am happy to announce that our newest cookbook, James Beard’s All-American Ea... Read more >

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Ask a Chef: The Stockton Inn's Alan Heckman


Once a Prohibition speakeasy and a hub for literati like F. Scott Fitzgerald, the storied Stockton Inn has satisfied diners since 1710. This month, chef Alan Heckman joins us at the Beard House to showcase the restaurant’s imaginative colonial America–inspired cuisine for a feast worthy of the inn’s fabled past. In anticipation of Heckman’s upcoming dinner, we spoke with the chef about his love of braised meats, his culinary past, and his recent fabulous dinner at Le Bernardin.




What is your inspiration behind the menu for this Beard House event?

My inspiration for the menu comes from all of my culinary experiences. I wanted to do something that showcased the moments that have had the most influence on me and my style of cooking. Each course is different in that res... Read more >

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Video: How to Make Truffled Popcorn


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.


This fancy, truffle-infused popcorn recipe from JBF Outstanding Chef award winner Patrick O'Connell is so del... Read more >

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Eye Candy: Dark Chocolate with Chestnuts, Hazelnuts, and Citrus


After stints under Emeril Lagasse, Thomas Keller, and Tom Colicchio, Matthew Accarrino now leads Bay Area favorite SPQR, where he has earned one Michelin Star and three consecutive Beard Award nominations for Best Chef: West. At his second Beard House appearance last month, Accarrino delighted palates with his modern interpretations of classic Italian ingredients and flavors. Dishes like Beef Belly with Tokyo Turnips and the striking Burnt Flour Pasta Timballo with Sartori Fontina Fonduta and Urbani White Truffles started the evening on a high note, hinting at the spectacular final course of the night. The lauded chef’s beautifully deconstructed dessert matched rich dark chocolate with wintry chestnuts, hazelnuts, and candied citrus. With a final flourish of briny flaked sea salt, the earthy undertones of the chocolate soared to... Read more >

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Eat This Word: Bagna Cauda


WHAT? A hot soak for your veggies. Bagna cauda, Italian for hot bath, is a very old dish with a Piedmont pedigree. Once considered a poor man's meal, bagna cauda has become one of the region's most popular foods. The "bath" is a tangy sauce made from garlic, olive oil, and anchovy; butter is often added in as well. To keep the sauce hot, it's typically served over a flame. Raw, or sometimes lightly cooked vegetables, cut into bite-size pieces, are dipped into it using a long-pronged fork. In Piedmont, fennel, cauliflower, cabbage, and red peppers are the veggies of choice, but any vegetable that's good to eat raw works well with bagna cauda, too.


WHERE? Flavors of Veneto


WHEN? Thursday, February 4, 2016

HOW? Dry-Aged Beef with Roasted Ci... Read more >

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Recipes: A Taste of Paradise



Treat yourself to a staycation with a menu inspired by some of our favorite tropical locales. Serve with a light ale or the fizzy mango–mezcal paloma featured below.


Paloma de Mango y Mezcal

Mezcal, mango purée, and a hint of cilantro enhance the paloma, a popular Mexico City cocktail finished with a splash of grapefruit soda.


Kokonda (Coco... Read more >

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JBF Kitchen Cam