Recipe: Miso Squid from the JBF Award–Nominated "Preserving the Japanese Way" Cookbook


No one can deny the popularity of salted, pickled, and fermented foods. Nearly every menu we come across at the Beard House features some form of preserved item—from pickled cranberries to salt herring to preserved Meyer lemon, there’s no doubt that preserved foods are de rigueur​ right now. But this palate-expanding trend has long been an essential method to extend the harvest in kitchens around the globe. In her latest cookbook, Preserving the Japanese Way: Traditions of Salting, Fermenting, and Pickling for the Modern Kitchen, Nancy Singleton Hachisu documents Japan's centuries-old techniques that conserve and preserve foods. Featuring Hachisu’s artful yet a... Read more >

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Ask a Chef: What’s Your Favorite Food-Related Moment in a Television Show?


Ever since James Beard appeared on America’s first cooking show, food has been one of the most popular subjects in broadcasting. In anticipation of our celebration of the role of cuisine on television, we asked some of the chefs cooking at this year's James Beard Awards to tell us their favorite food-themed moment in the medium. 


JBF Award Winners Stuart Brioza and Nicole Krasinski
State Bird Provisions, San Francisco
Hugh Fearnley-Whittingstall cooking an omelet on his gastrobike in A Cook on the Wild Side.


JBF Award Winner Aaron Franklin
Franklin Barbecue, Austin
The brontosaurus ribs on the car in the Flintstones intro.


JBF Award Winner Jessica Largey
L... Read more >

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On the Menu: Wednesday, April 20, 2016


Here’s a taste of what’s on tap today at the Beard House and around the country.

Celebrity Chef Tour / Charleston, SC, 6:30 P.M.
Host Chef Amalia Scatena / Emily Hahn, Warehouse Bar + Kitchen, Charleston, SC / Kristen Kish, Boston / Jill Mathias, Chez Nous, Charleston, SC / Rebecca Wilcomb, Herbsaint, New Orleans / Pastry Chef Katy Keefe, McCrady’s, Charleston, SC

Celebrity Chef Tour, our national dinner series, is making a stop in the Holy City for a night of fine dining from top-notch female chefs. Diners will enjoy an exclusive menu from Amalia Scatena, Emily Hahn, Kristen Kish, Jill Mathias, Rebecca Wilcomb, and pastry chef Katy Keefe. 


Check out the event listing for more information.... Read more >

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Interview with Ashley Christensen of Best New Restaurant Nominee Death & Taxes


Ashley Christensen made a name for herself as one of North Carolina’s notable tastemakers when she first opened Raleigh's Poole’s Diner in 2007, and hasn't stopped since. Known for her comfort food classics using locally sourced ingredients, the 2014 JBF Award winner for Best Chef: Southeast has another hit on her hands with her year-old hot spot, Death & Taxes. Nominated for a 2016 JBF Award for Best New Restaurant, Death & Taxes wholly dedicates itself to its enormous two-ton wood-burning grill, serving tempting dishes like ember-killed salad with country ham and poussin with coal-roasted carrots. We caught up with Christensen to find out where her flame-loving tendencies originated, where that quirky name came from, and why collaboration is so important.

 ... Read more >

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Awards Watch: The Golden Age of Food TV Is Now


If you spend your time among food and television journalists, as I do, you may think that food television is over. It isn’t.


If you don’t happen to be one of the millions of people who love Diners, Drive-Ins, and Dives, then change the channel. There’s awesome food content elsewhere. Or turn off the big box and watch a food video on your phone. Have you not seen the gorgeously lush storytelling of Chef’s Table on Netflix? The complex kitchen grit of The Mind of a Chef on PBS? Or the irresistible fluff of Tastemade’s Snapchat channel, where I recently lingered on a clip showing how to make salted caramel brownies? There are so many diverse sources and platforms for distribution, and it's ever-growing.


“Having a bad day?” Snapchat host Dzung Duong beckons in a voice gentler than a golf commentator. “Well, I’ve got the ultimate comfort dessert for you.” Yes, please.... Read more >

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On the Menu: Tuesday, April 19, 2016


Here’s a taste of what’s on tap today at the Beard House.
Beltane in the Berkshires, 7:00 P.M.
Dan Smith, John Andrews: A Farmhouse Restaurant, South Egremont, MA

Spinning locally sourced ingredients into tantalizing plates at his Berkshire farmhouse restaurant since 1990, chef Dan Smith practiced a farm-to-table ethos long before it emerged as a national trend. For his Gaelic May Day–inspired Beard House dinner, Smith will observe spring’s rite of passage with luscious, locavore fare such as Gnocchi Fritti with Lila’s Mountain Lamb Pancetta and Berle Farm Aged Berleberg; Shaved John Andrews Garden Sunchokes with Celery, Meat Market Cured Blue Hill Farm Bacon, Hazelnuts, Berkshire Blue Cheese, Frisée, and Berkshire Wildflower Honey–Champagne Vinaigrette; and... Read more >

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Interview with JBF Award Nominee Alex Bois of Philadelphia's High Street on Market


Armed with a degree in biochemistry, Alex Bois left college determined to make his mark brewing beer, but a bout of Hepatitis E changed his life forever, redirecting his fermentation fervor away from hops and towards the humble loaf of bread. New York City and Philadelphia diners have been the lucky recipients of this happy accident, as Bois has won their hearts crust by crust with his wares at High Street Hospitality Group’s eateries. Read on to see what the 2016 JBF Award nominee for Rising Star Chef of the Year learned from his JBF Award–winning mentor Jim Lahey, what the French have gotten right about bread, and the best way to get a customer to try a new loaf.  




JBF: Your mentor Jim Lahey is being inducted into the Who’s Who of Food &
Beverage in America this year. How has his philosophy on bread baking informed yours? What was the greatest lesson you took from your time at Sullivan Street
... Read more >

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Eat This Word: Chicharrones


WHAT?  Crispy pork chips. Originally from Spain and popular in Latin America, chicharrones are prepared by deep-frying seasoned pieces of meat in their own fat. The dish was intended to eliminate waste by utilizing all parts of the animal, including the skin. Before it's placed in the pan, the meat and skin must be rubbed in baking soda so that they will fry evenly and brown to perfection. The most important ingredient, however, is patience: depending on what part of the animal is being fried, chicharrones can take all day to make. Frying the meat immediately will yield greasy and chewy strips, so a few extra steps are essential to achieve the porcine perfection. First, the meat should be boiled until the skin easily peels off from the fat to limit the amount of grease, and second, the pieces should be completely dry so that they can fry to an even crisp. Also known as pork rinds and cracklins, these addictive crispy bits va... Read more >

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On the Menu: Monday, April 18, 2016


Here’s a taste of what’s on tap today at the Beard House.
Small Towns, Big Flavors, 7:00 P.M. 
Nate Allen, Knife & Fork, Spruce Pine, NC / David Bauer, Farm & Sparrow Bakery, Candler, NC / Ian Boden, The Shack, Staunton, VA / Harper Bradshaw, Harper’s Table, Suffolk, VA / Kyle McKnight, Highland Avenue, Hickory, NC


Praised by Esquire as an “incredible restaurant in the middle of nowhere that nobody knows about,” the 16-seat Shack spotlights the immense talents of chef Ian Boden, who now returns to the Beard House with his hand-picked group of like-minded Southern chefs. Together the dynamic Dixie team has put together a menu of mouthwatering bites such as Southern Flounder Crudo with Wild Nettles, Preserved Yuzu, Spring Flowers, and Greens; Braised Rabbit Vol-au-Vent with Rabbi... Read more >

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Happy Hour: Transfusion Cocktail by 2016 Beard Award Semifinalist Canon


To honor this year’s Beard Awards, we asked each of our 2016 Outstanding Bar Program semifinalists to create a cocktail inspired by a television show. This inventive drink from the Seattle beloved watering hole Canon takes its inspiration from The Walking Dead, because everyone knows that the only chance to beat zombie infection is to swap out your blood for booze. Get the recipe.


Learn more about the 2016 James Beard Awards.


--... Read more >

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JBF Kitchen Cam