James Beard-Themed Walking Tours of Portland, Oregon

Portland, Oregon"Portland at that time was a rich city with magnificent houses and a tightly knit society composed largely of New Englanders, English and Scots. As the center of the shipping, lumber and fishing industries, it had the raw vitality that characterized large port cities of the era...Meier & Frank had become established as one of the great stores on the West Coast, and a luxury loving public enjoyed a continuous interchange with the East Coast and Europe. Good food abounded.” ―James Beard, Delights & Prejudices That’s how James Beard described his native city, circa 1896, the year his mother, Mary Elizabeth, opened the boarding house in which young Jim grew up. Fast forward a century and then some, add a few tattoos and some plaid shirts, and Portland, Oregon, is still a rich city where good food abounds. Robert Reynolds, a renowned chef and cooking teacher, is showing off Beard’s Portland. As Reynolds

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Recipe: Blueberry Kuchen

Blueberry kuchen If you hail from the Midwest, you may have heard of kuchen: it's the German word for cake. These crumbly and streusel-topped treats were imported to the Dakotas, Minnesota, Wisconsin, and other states in the region by German immigrants. This kuchen recipe from chef Jeffrey A. Savage of On the Marsh Bistro is made with almond flour and juicy blueberries. If you want to make it extra special, spin up a batch of his Grand Marnier–blueberry ice cream to go on top.

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On the Menu: Clyde Common

Chris DiMinno A protégé of JBF Award winner Dan Barber, Chris DiMinno has made a name for himself on the hot Portland food scene with Clyde Common, his ultracool European-style gastropub. At tomorrow night's Beard House dinner, DiMinno will pair his must-have Pacific Northwest ingredients with exquisite hand-crafted wines from Big Table Farm in Gaston, Oregon. You can make a reservation here. Hors d’Oeuvre Chicken-Fried Chicken Liver Skewers with Aïoli Clyde Common Charcuterie Smoked Trout Crostini with Sweet Onions and Crème Frâiche Farmer’s Cheese with Woody Herbs Pairing: Jeffrey Morgenthaler’s Barrel-Aged Negroni Dinner Northern Pacific Hay-Cured Salmon with Rye Panzanella Pairing: Big Table Farm Brooks Estate Vineyard Riesling 2009 Wild Mushroom Stew w

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On the Menu: Carnivore’s Delight

Michael Lomonaco New Yorkers looking for a steakhouse that’s a cut above the rest know to head to Porter House New York. Join us this Wednesday night when chef Michael Lomonaco teams up with celebrated pastry chef Wayne Harley Brachman and master sommelier Roger Dagorn to create a Beard House meal that is a true carnivore’s delight. Click here to make your reservation.

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Pea Recipes

Scallops with Spring Pea and Grana Padano PuréeSweet Pea Gazpacho Made with sweet sugar snaps and just three other ingredients, this simple but vibrant soup shines with pure pea flavor. Chilled English Pea Soup with Fava Bean–Almond Salsa An inventive, Fresno chile–laced salsa gives this creamy soup a jolt of heat. English Pea Risotto This satisfying risotto works well as a side dish or a main course.

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On the Menu: June 11 through June 16

On the Menu Here's what's happening at the Beard House next week: Saturday, June 11, 7:00 P.M. Mouthwatering Italian, Memphis Style Memphis may be the birthplace of rock ‘n’ roll, but these days the coolest place in the city is Michael Hudman and Andrew Ticer’s Southern-inflected Italian eatery. With a menu featuring dishes inspired by the chefs’ grandmothers, the restaurant’s fresh take on tradition is sure to satisfy your body and soul. Tuesday, June 14, 7:00 P.M. Organic Haute Cuisine After working in the kitchens of Danny Meyer and Tom Colicchio, self-taught chef Dan Kluger went to work for Jean-Georges Vongerichten. Together they created NYC’s hip eco-eatery ABC Kitchen, where the vegetable-focused, cons

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JBF Kitchen Cam