America's Classic: Totonno's

Whether it’s a clam shack near the shore, a barbecue joint on the outskirts of town, or a sub shop on the busiest city street, chances are your favorite local restaurant is a James Beard Foundation America’s Classics Award winner. Each week at Delight's + Prejudices we'll profile one of these classic restaurants. First up, a pizza lover's favorite: Coney Island's Totonno's. A stone's throw from the Cyclone, Totonno's has been serving Neapolitan-style pies for more than 80 years, interrupted for the first time only recently when a fire forced the restaurant to close for several months for substanti

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Ask a Chef: Michelle Bernstein

Tom Colicchio and Michelle Bernstein 2008 JBF Award winner Michelle Bernstein, who returned to this year's festivities to prepare uni cuban sandwiches at the reception, tells us about her favorite restaurants in Miami. (Photo by Kent Miller)

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At the Beard House and Around the Country: May 10 to May 16

Here's what happening both at the Beard House and in a city near you next week:

Photo by Mitzi Morris

Monday, May 11, 7:00 p.m. Modern Sushi and Sake Dégustation Yoshi Kousaka, Jewel Bako, NYC / Hiroko Shimbo, Hiroko’s Kitchen, NYC / Sake Sommeliers Hiroko Furukawa and Rick Smith, Sakaya, NYC Tuesday, May 12, 7:00 p.m. Vermont Farm to Table Mark Timms, Topnotch Resort and Spa, Stowe, VT Wednesday, May 13, 12:00 p.m. Beard on Books Sara Jenkins and Mindy Fox, Olives and Oranges: Recipes and Flavor Secrets from Italy, Spain, Cyprus, and Beyond Wednesday, May 13, 7:00 p.m.

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Awards Watch: The Recap

There was plenty of excitement both on stage and off at this year’s Beard Awards. Everyone was in great spirits despite the bad weather, people cheered on their favorites, and the women chefs and mixologists put out an amazing spread that had folks clamoring for more. Here’s a recap of some of the best coverage of the night out in the blogosphere. Ed Levine got serious about the emotions behind t

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Eye Candy: Beard House

Spiced Pork Belly on Scallion Pancakes Spiced pork belly on scallion pancakes, prepared by Tyler Anderson of the Copper Beech Inn in Ivoryton, CT. April 27, The Beard House, NYC (Photo by Geoff Mottram)

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Recipe: Coconut–Cardamom Rice Pudding with Rhubarb and Kumquats

(Photo by Kent Miller)

(Photo by Kent Miller)

A toasty, creamy mound of rice pudding hugged by a delicate shell, this lovely dessert gets an extra boost from the tartness of rhubarb and kumquats. Prepared by Chanterelle's Kate Zuckerman at the Beard Awards, it was one of our favorite dishes served at the reception. Luckily, Zuckerman was kind enough to share the recipe with us.

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Ask a Chef: Paul Bartolotta

2009.05.04 JBF Studio On Monday night Paul Bartolotta took home the Best Chef: Southwest award for his outstanding cooking at Wynn Las Vegas. When he's not standing at the stove, he pays a visit to one of his favorite Sin City spots for a great meal. (Photo by Kent Miller)

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Awards Watch: Media Award Winners

Photo by Eileen Miller On Sunday the James Beard Foundation held its annual media awards at the Hudson Theatre in New York City. Beard medallions were hung upon the best of last year’s culinary journalists as well as radio, television, and website producers. While their work spans a diverse range of subjects—sushi chef supremacy, masterful winemaking in Spain, the link between diet and the human mind—every winning piece demonstrates commitment to high journalistic, artistic, and technical standards and, of course, a passion for gastronomy. Click here to view and read a selection of this year's winners. (Photo by Kent Miller)

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Eye Candy: Media Awards

peppercorns-large Stacked plates of pink peppercorns and salt awaiting chef Aleksandra Parada's chilled Orient Point petite oysters with cava granité. May 3, JBF Media Awards, Hudson Theatre, NYC (Photo by Eileen Miller)

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Recipe: Sinatra Smash

blackberriesOne of the highlights of the Beard Awards reception was the vast assortment of festive cocktails. Among our favorites was this delicious blackberry and whiskey concoction from Patricia Richards of the Wynn Las Vegas. Here’s the recipe: 4 fresh blackberries 1 ½ ounces fresh sweet and sour mix ¼ ounce Sonoma Vanilla–infused simple syrup ½ ounce Briotett crème de cassis 1 ½ ounces Gentleman Jack Tennessee Whiskey Muddle the blackberries with the sweet and sour. Add simple syrup, crème de cassis, and whiskey. Shake with ice until chilled, strain over cracked ice in an old-fashioned glass, and serve garnished with a mint sprig.

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