On the Menu: Week of January 25


Here’s what’s coming up at the James Beard House and around the country:

Monday, January 25, 7:00 P.M.

Vibrant Mexican

After working for JBF Award winners Mark Gaier and Clark Frasier at their acclaimed restaurants in Ogunquit, Maine, David Vargas relocated to New Hampshire to open his own eatery, the charming Vida Cantina, where he serves a vibrant Mexican menu inspired by his family’s heritage.


Tuesday, January 26, 7:00 P.M.

Deep Southern Fare

You may rec... Read more >

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Featured Menu: The Craft of Charcuterie


With over 200 events at the Beard House each year, our calendar is overflowing with top toques and rising stars from restaurant kitchens across the country. Each dinner at the Beard House is a unique culinary experience, but every so often a specific event will have our stomachs rumbling simply by scanning the menu. Read on to learn which event has piqued our palates lately.


Friday, January 22, 2016
The Craft of Charcuterie


The last time chef Joshua Smith brought his meat-minded coterie to the Beard House, diners were treated to a veritable cornucopia of the cured, the smoked, and the salted. This year Smith has assembled an equally protein-partial crew from across the nation for an edible master class in the potential of preserving. After feasting on the chefs' no-holds-ba... Read more >

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Letter from the President: James Beard Restaurants Around the Country


James Beard once said, “I don’t like gourmet cooking, or ‘this’ or ‘that’ cooking. I like good cooking.” To be sure, Beard relished the fine-dining establishments he frequently visited, but he also loved the neighborhood restaurants where simple food and good company were on the menu. In recognition of that type of restaurant, in 1998 the James Beard Foundation added the America’s Classics category to the annual James Beard Awards ceremony. The criteria for these awards are that the restaurants must have timeless appeal and be beloved in their regions for quality food that reflects the character of their communities. They also must have been in existence for at least ten years and be locally owned to qualify. I am happy to announce that our newest cookbook, James Beard’s All-American Ea... Read more >

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Ask a Chef: The Stockton Inn's Alan Heckman


Once a Prohibition speakeasy and a hub for literati like F. Scott Fitzgerald, the storied Stockton Inn has satisfied diners since 1710. This month, chef Alan Heckman joins us at the Beard House to showcase the restaurant’s imaginative colonial America–inspired cuisine for a feast worthy of the inn’s fabled past. In anticipation of Heckman’s upcoming dinner, we spoke with the chef about his love of braised meats, his culinary past, and his recent fabulous dinner at Le Bernardin.




What is your inspiration behind the menu for this Beard House event?

My inspiration for the menu comes from all of my culinary experiences. I wanted to do something that showcased the moments that have had the most influence on me and my style of cooking. Each course is different in that res... Read more >

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Video: How to Make Truffled Popcorn


We've partnered with Simmer, a new app that allows you to generate step-by-step recipe videos that you can create, watch, and share from your very own kitchen. In the coming weeks and months, we'll continue sharing instructional videos that will teach you how to create tantalizing dishes from JBF Award winners, Beard House chefs, and even Beard himself, all prepared in James Beard's historic New York City kitchen.


This fancy, truffle-infused popcorn recipe from JBF Outstanding Chef award winner Patrick O'Connell is so del... Read more >

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Eye Candy: Dark Chocolate with Chestnuts, Hazelnuts, and Citrus


After stints under Emeril Lagasse, Thomas Keller, and Tom Colicchio, Matthew Accarrino now leads Bay Area favorite SPQR, where he has earned one Michelin Star and three consecutive Beard Award nominations for Best Chef: West. At his second Beard House appearance last month, Accarrino delighted palates with his modern interpretations of classic Italian ingredients and flavors. Dishes like Beef Belly with Tokyo Turnips and the striking Burnt Flour Pasta Timballo with Sartori Fontina Fonduta and Urbani White Truffles started the evening on a high note, hinting at the spectacular final course of the night. The lauded chef’s beautifully deconstructed dessert matched rich dark chocolate with wintry chestnuts, hazelnuts, and candied citrus. With a final flourish of briny flaked sea salt, the earthy undertones of the chocolate soared to... Read more >

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Eat This Word: Bagna Cauda


WHAT? A hot soak for your veggies. Bagna cauda, Italian for hot bath, is a very old dish with a Piedmont pedigree. Once considered a poor man's meal, bagna cauda has become one of the region's most popular foods. The "bath" is a tangy sauce made from garlic, olive oil, and anchovy; butter is often added in as well. To keep the sauce hot, it's typically served over a flame. Raw, or sometimes lightly cooked vegetables, cut into bite-size pieces, are dipped into it using a long-pronged fork. In Piedmont, fennel, cauliflower, cabbage, and red peppers are the veggies of choice, but any vegetable that's good to eat raw works well with bagna cauda, too.


WHERE? Flavors of Veneto


WHEN? Thursday, February 4, 2016

HOW? Dry-Aged Beef with Roasted Ci... Read more >

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Recipes: A Taste of Paradise



Treat yourself to a staycation with a menu inspired by some of our favorite tropical locales. Serve with a light ale or the fizzy mango–mezcal paloma featured below.


Paloma de Mango y Mezcal

Mezcal, mango purée, and a hint of cilantro enhance the paloma, a popular Mexico City cocktail finished with a splash of grapefruit soda.


Kokonda (Coco... Read more >

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Stick a Pork in It: Matt McCallister’s Pork Roast with Collard Greens and Sweet-and-Sour Onions


Veg-centric chef Matt McCallister just wants an old-school, juicy pork roast.


“Our backyard was awesome," Matt McCallister says excitedly. Baseball cap on and chambray sleeves rolled up, the inked-up chef reminisces about the green oasis tucked behind his home growing up in Scottsdale, Arizona. "We had a fig tree, a strawberry patch, and an olive tree. We brined our own olives," he rattles off enthusiastically. "My brothers had no interest in any of that. So it would be me, and it's just always been my thing." That explains the care McCallister takes with the vegetables he masterfully cooks at FT33, his rowdy, vegetable-forward restaurant in Dallas. He layers rounds of turnips atop gulf crab like chrysanthemum petals and constructs tin... Read more >

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Awards Watch: Restaurant Design Entries Due January 29

James Beard Foundation Restaurant Design Award Entries Due January 29

Designers and architects, take note: we're getting into the final stretch of the entry period for JBF's 2016 Restaurant Design Awards. Submissions for our committee's consideration are due Friday, January 29. We're accepting entries in two categories: Outstanding Restaurant Design: 75 Seats and Under; and Outstanding Restaurant Design: 76 Seats and Over. Any restaurant or design project that was completed or redone in North America after January 1, 2013 is eligible.


Want to enter? Regis... Read more >

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