Ask a Chef: John Besh

John Besh JBF Award winner John Besh, of Restaurant August, Besh Steak, Lüke, and La Provence, tells us where to eat in the Crescent City.

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On the Menu: August 9 to August 15

Kitchen Here’s what happening at the Beard House next week: Tuesday, August 11, 7:00 P.M. Del Frisco’s Divine Wine Dinner Moving beyond the chophouse template, the chefs at the helm of the acclaimed Del Frisco’s steakhouses have designed an elegant, European-inspired menu. Accompanying them at the Beard House will be the restaurant group’s wine director, David O’Day, who has chosen a heavenly selection of wines to pair with the meal. Wednesday, August 12, 12:00 P.M. Beard on Books In The Sweeter Side of Amy's Bread: Cakes, Cookies, Bars, Pastries and More from New York City's Favorite Bakery Amy Scherber shares recipes for the sweet treats that make Amy’s Bread a perennial NYC favorite. The veteran pastry chef offers her expertise on techniques

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Scholarship Spotlight: Tim Hsu

Tim HsuWe thank Irena Chalmers, author of Food Jobs: 150 Great Jobs for Culinary Students, Career Changers and Food Lovers, for this remarkable essay about Tim Hsu, who won a scholarship from Chicago's Spring Restaurant (the funds were generated by a Friends of James Beard Benefit hosted by the restaurant). Hsu, the son of Chinese immigrants, once faced a maddening decision: pursue a secure, respectable career as a doctor, or follow his passion for food and become a chef. Hsu gravitated toward food during his college years, reaching for a cookbook instead of his MCAT prep textbooks time after time: Unbeknownst to his parents, who lived far away in China, Tim had been dabbling in the kitchen during his college years, and found himself watching the Food Network channel almost religiously. He loved food and cooking—so much so that t

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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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