Sunday Supper at Chelsea Market Returns for Thirds

Sunday Supper The third annual Sunday Supper at Chelsea Market, one of our favorite events of the year, is on for March 27! We've drafted another all-star lineup of chefs to prepare a family-style meal to be served in the historic complex's handsome central hall. Check out the talent below, and stay tuned for news about the fantastic menu. Host Chefs: Mary Cleaver, The Green Table, NYC Yang Huang and Brian Ray, Buddakan, NYC JBF Award Winner Pastry Chef Sarabeth Levine, Sarabeth’s Bakery, NYC JBF Award Winner Anne Quatrano, Bacchanalia, Atlanta Amy Scherber, Amy’s Bread, NYC Tryg Siverson, Friedman’s Lunch, NYC Guest Chefs: JBF Award Winners Clark Frasier and Mark Gaier, Arrows, Ogunquit, ME Todd Gray, Equinox and Watershed Restaurant, Washington, D.C. Alexandra Guarnaschelli, Butter and the Darby, NYC JBF Award Winner Pastry Chef Emily Luche

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On the Menu: February 20 through February 26

On the Menu Here’s what’s happening at the Beard House next week: Wednesday, February 23, 12:00 P.M. Beard on Books Ten years ago, former New York Times Magazine writer Molly O’Neill embarked on a cross-country journey to investigate the so-called “end of American cooking.” Instead she found scores of Americans making daily tributes to their cultural and filial histories through food. Ten years, 300,000 miles, and 5,000 interviews later, O’Neill has compiled the recipes she gathered from across the nation in One Big Table: A Portrait of American Cooking.  Part cookbook, part historical record, One Big Table chronicles not just what we eat, but why—from foraged dandelion and spring garlic salad to pueblo tamales and Rice Krispies treats. Wednesday, February 23, 7:00 P.M.

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Awards Watch: 2011 Restaurant and Chef Awards Semifinalists

James Beard Awards medallion

It’s that time of year again—our countdown to May and the annual James Beard Foundation Awards has begun. We're kicking things off with the semifinalists for our Restaurant and Chef Awards. Judges from across the country will take a look at the list below and vote to narrow it down to a final list of nominees. We’ll be live tweeting the nominee announcement on March 21, but in the meantime check to see if your favorite chefs and restaurants have made the longlist.

2011 James Beard Foundation Awards Restaurant and Chef Award Semifinalists


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Eye Candy: April Bloomfield's Beard House Dinner

pear and frangipane tart with prunt–armagnac ice cream When April Bloomfield presented her signature brand of rustic and bold European cuisine at the Beard House last month, her menu featured dishes like bacon-wrapped rabbit terrine, acquacotta (get the recipe!), and the above pear and frangipane tart, topped with a prune-armagnac ice cream. View more images from Bloomfield's event.

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On the Menu: Genuinely Delicious

Michael Schwartz With a 2010 JBF Award under his belt, acclaimed Miami chef Michael Schwartz is expanding his reach. He has taken his addictive style of American cooking on the road with a new Grand Cayman outpost of his universally lauded restaurant and the publication of a cookbook filled with his mouthwatering recipes. The next stop? Tomorrow night's Beard House dinner. Here's what's on the menu: Hors d’Oeuvre Homemade Organic Ricotta and Burnt Orange Marmalade Crostini Chicken Liver and Caramelized Onion Crostini Caponata and Pecorino Crostini Grouper Ceviche with Mango, Citrus, and Cilantro Crispy Sweet-and-Spicy Pork Belly with Kimchi and Crushed Peanuts Pairing: Betts & Scholl Eden Valley Riesling 2008 Dinner Snacks > Deviled Eggs; Crispy Hominy with Chile and Lime; and Pan-Fried Onion Dip with Th

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Recipe: Joseph Margate’s Goat Cheese Popovers

Joseph Margate's Goat Cheese Popovers We're daydreaming about baking some of these puffy goat cheese and herb–filled popovers for this weekend's brunch. Chef Joseph Magrate of Boston's Clink makes them with cheese from Blue Ledge Farm, a family-owned goat farm in Vermont's Champlain Valley. You can order their products here, or use your own favorite goat cheese.

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Valentine's Day Dessert Roundup

Michael Schwartz's recipe for Meyer lemon pudding cakeMichael Schwartz's Meyer lemon pudding cake

Happy Valentine's Day, folks! In case you missed them, here are all of the totally sweet desserts we featured last week: Shuna Lydon’s Rose Petal–Vanilla Bean Shortbread We'd be thrilled to receive a box of these floral and crumbly cookies in place of the run-of-the-mill bouquet. Michael Schwartz’s Meyer Lemon Pudding Cake This lofty, soufflé-like treat is a cinch to prepare, which means you can spend more time with your special someone.

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JBF Kitchen Cam