On the Menu: Friends of James Beard Benefit at the American Restaurant

If you find yourself in Kansas City tomorrow evening, we suggest that you stop by the American Restaurant for a special Friends of James Beard Benefit. The menu, prepared by JBF Award–winning chef Debbie Gold, is a cornucopia of homey, warm dishes made from ingredients straight from the local farmers. Proceeds will go to the James Beard Foundation Scholarship Fund. Click here to view the menu. To make a reservation, call 816.545.8001.

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Jobs We Love: Tia Keenan, Fromager

Tia KeeganFor many of us, food is our passion. For some of us, it’s also our livelihood. Each week, we are profiling someone in the food and beverage industry with a fabulous food-focused job. First up, Tia Keenan, fromager at NYC’s cheese lovers’ paradise, Casellula. James Beard Foundation: What’s your job description? Tia Keenan: I curate and manage a rotating cheese collection of 35-40 cheeses and a seasonal selection of 30-40 house-made condiments. JBF: How did you get your job? Read more for Tia’s advice for job seekers, how she landed this gig, and what she thinks about people who don’t like goat cheese.

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Recipe: Frog Hollow Cherry Tart

Cherry Tart The chefs from the RockResorts luxury properties served this elegant cherry tart at the Beard House last summer. They used organic cherries from a local farm, but any sweet cherries will do.

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Tweet Eats: Your Tweeted Recipes

Since we launched our Twitter Cook-Off on Monday, we've gotten a slew of recipes that demonstrate your skills in the kitchen as well as your fluency in Twitter shorthand. We don't want to give away the secrets of distilling a recipe to a tweet, so we're taking a few of our favorite submitted recipes and reprinting them in plain old English.
  • Mascarpone and Goat Cheese–Stuffed Profiteroles with Marjoram and Strawberry–Rhubarb Compote
  • Pan-Fried Sweetbreads with Shallots, Thyme, and Toasted Pine Nuts
  • Balsamic and Orange–Glazed Figs with Vanilla Ice Cream and Pistachios
Think you have a recipe that could make it to the semifinals? The contest ends on August 14, so you still have nine days to tweet us a recipe and get a chance to win two tickets to our exclusive (read: private) Jack Daniel's Birthday Party at the Beard House on September 9. The event will feature Hill Country barbecue, cocktails by David Wondrich, and an impressive

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Awards Watch: Julie, Julia, and JBF Award Winner Rick Nelson

Beard medallion At the 2005 Media Awards, food writer Rick Nelson picked up his first Beard Award. But that wasn’t the only thing that made the night memorable. Today he recounts his memorable run-in with Julie Powell at the 2005 JBF Media Awards.

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Tweet Eats: David Wondrich's Colbert Bump Cocktail

The winner of our Twitter Cook-Off will get to taste some of David Wondrich's delicious cocktails at our Jack Daniel’s Birthday Party. But last night the JBF Award winner appeared on the Colbert Report, where he mixed up a signature cocktail for Colbert. Check out the video and get the recipe, courtesy of Serious Eats.

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Tweet Eats: David Wondrich's Colbert Bump Cocktail

The winner of our Twitter Cook-Off will get to taste some of David Wondrich's delicious cocktails at our Jack Daniel’s Birthday Party. But last night the JBF Award winner appeared on the Colbert Report, where he mixed up a signature cocktail for Colbert. Check out the video and get the recipe, courtesy of Serious Eats.

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Eye Candy: The Boar Hunt in the Greenhouse Gallery

Brad FarmerieLocated where diners meet and mingle before meals, the Greenhouse Gallery at the Beard House exhibits the works of up-and-coming and established artists who work with culinary themes. Currently on display is The Boar Hunt, a photo series by Peter Frank Edwards that documents the hunting, butchering, and cooking of a wild boar in the wilderness of South Carolina's Santee River Delta. "The premise was to get a great chef and put him with some great hunters and let them learn and experience different things from each other," says Edwards. The great chef? Brad Farmerie of NYC's Public, Double Crown, and the Monday Room. "Brad has a passion for pork, but had never hunted and harvested a pig," says Edwards. "We had a great and challenging time working on the project together. Chest-deep swamp water, long hikes through the swamp, listening for the pigs." The work was commissioned by Men's Jou

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