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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StarChefs Q&A: 2015 Women in Culinary Leadership Grant Recipient Delilah-Amanda Lynn

 

Who runs the world? Girls! And the James Beard Foundation agrees. In 2012, they launched a program to support women in culinary leadership positions and to decrease the industry's gender imbalance. The program, Women in Culinary Leadership (WICL), offers grants to women, giving them the opportunity to learn and train with some of the country's most successful culinary leaders. 

 

Delilah-Amanda Lynn was one of eight recipients of the WICL grant in 2015. The program landed her with Chicago restaurant behemoth Lettuce Entertain You, where she completed her program in six months before accepting a management position at the company's Japanese concept, Ramen San. WICL helped Lynn unleash the Beyoncé-esque confidence she needs to run her own restaurant one day.

 

You, too, can join WICL. For the class... Read more >

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Raising the Bar: How to Make Better Cocktails at Home with Audrey Saunders

 

We tapped the Pegu Club owner and 2013 JBF Gala mixologist to share her tips for better at-home mixology.

 

Simple Syrup, Simply Put

When it comes to cocktails, we don’t want to cook simple syrup; that increases its viscosity. There are exceptions, but we generally don’t want heaviness in a cocktail. Fill a bottle halfway with superfine sugar, which is gritless and dissolves instantly. (I like to repurpose 10-ounce glass soda bottles. They’re ideal for home use and a speed pourer fits perfectly into them.) Fill the other half with filtered, room-temperature water. Cap and shake well. The mixture will appear cloudy at first but will quickly settle. Top off with more water.... Read more >

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On the Menu: Week of January 18

 

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


Wednesday, January 20, 7:00 P.M.

Soul of Winter

Landlocked Montclair and coastal Dover couldn’t seem more different, but for chefs and friends Bryan Gregg and Evan Hennessey, a Beard House collaboration is the perfect opportunity to celebrate the bounty of land and sea. Join us as they showcase their shared hyper-seasonal ethos in a regionally inspired surf-and-turf feast.

 

Thursday, January 21, 7:00 P.M.

New York S... Read more >

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Slurp's Up: Charles Phan's Pho Bo Recipe

 

“I brought some whiskey," chef Charles Phan says, setting down a bottle of Four Roses on a long wooden table. It's a couple hours before the final dinner of the totally packed, three-day pop-up of Phan's famed San Francisco Vietnamese restaurant, The Slanted Door, at Brooklyn's Wythe Hotel—hence the bourbon—and in the calm before the pre-service storm, Phan slipped away to school us in the art of making pho bo.

 

2015 marked the 20th anniversary of the resta... Read more >

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Throwback Thursday: Highlights from the 2015 James Beard Awards

 

Roll out the red carpet: with the announcement of Oscar nominations today, it's officially awards season! Our 2016 Restaurant and Chef award semifinalists will be announced on February 17, 2015. To make sure you get your JBFA fix until then, we’re looking back at last year's bash, full of stars, songs, sips, snacks, and lots of celebration. Check out the video above for highlights from the 2015 Beard Awards, and start dusting those mothballs off your gowns and tuxedos for this year's fête.

 

Get more information on the 2016 James Beard Awards.

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Tips: Better Weeknight Dinners

 

Just because you worked late doesn’t mean you don’t deserve a satisfying, home-cooked dinner. So put away the cereal bowls and take-out menus: JBF staffers have some quick dinner tips that will have you sitting down to the table in a snap.

 

Put an Egg on It

“For Israelis, shakshuka is a breakfast mainstay. For me, it’s a reliably easy and satisfying weeknight dish. You can make a basic version with pantry items: olive oil; a medium onion, chopped; 2 or 3 crushed garlic cloves; a 28-ounce can of peeled whole tomatoes; and eggs. Sauté the onion and garlic in oil, then add the tomatoes. Season with salt, black pepper, and your preferred ground hot pepper. Simmer f... Read more >

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Recipe: Drunken Risotto with Wild Mushrooms

 

Nothing complements winter gatherings better than a bowl of rich risotto. This earthy version from chef Joel Huff features a grab bag of wild mushrooms, which make for an especially festive, guest-worthy dish. For the wine, feel free to use any red you have on hand, though we prefer to pour in a Burgundy or Oregon Pinot Noir; the typical "forest floor" character found in these wines is a natural match for the other flavors in the dish. 

 

Get the recipe here.

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Featured Menu: Lowcountry Meets New Orleans

 

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.

 

Saturday, January 16, 2016
Lowcountry Meets New Orleans

 

After stints at acclaimed Big Easy spots, Ryan Hughes opened Purloo as an exhibition kitchen and restaurant in the city’s Southern Food and Beverage Museum. Known for his rotating menus highlighting regional classics, Hughes will give Beard House diners a fried, pickled, and flavor-packed glimpse into his love affair with the Lowcountry. 

 

"Purloo represents an exciting new wave of New... Read more >

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Eat This Word: Gochujang

 

WHAT? Sriracha’s umami-rich cousin. This versatile, flavor-packed Korean sauce is also made from fermented red peppers, but has deep savory and salty notes that sriracha lacks. A household staple in Korea, it’s only a matter of time before it makes its way into your own collection of chile pastes. Its thicker texture adds body to sauces and stews, while giving your barbecue sauce, ketchup, or marinade a subtle Asian-inflected kick. A mere tablespoon or two can help round out dull flavors, giving that extra bite of umami similar to an anchovy or miso paste. Incorporate it into a garlicky cheese spread for a decadent grilled cheese sandwich or top your steak with a dab of gochujang butter. The options are limitless, as its pronounced flavors marry well with everything from American classics to Korean staples like bibimbap. While gochujang hasn’t quite reached sriracha-level fame yet, it can be found in most specialty grocery stores, or at your local Asian market.

 ... Read more >

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