Letter from the President: James Beard Across the U.S.A.


By the time you read this, we’ll be in the final stretch of summer. This is the time of year when our offices are buzzing with excitement about our fall lineup of programs and events. And at home, my family is still enjoying an abundance of zucchini and the great Jersey tomatoes from my husband Colin’s vegetable garden. (See this easy and delicious James Beard recipe, below. I use refrigerated biscuit dough.)


Our director of house programming, Izabela Wojcik, has planned some wonderful Beard House dinners. And more than 20 great dinners will be happening all across America as part of our Celebrity Chef Tour and Friends of James Beard Benefit events.


We’re also about to embark on our third annual JBF Taste America program, which will bring us to ten cities throughout the f... Read more >

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Throwback Thursday: A Taste of Justice at the Beard House


The Beard House kitchen has played host to a panoply of culinary titans over the years, but on very rare occasions a guest upstairs will rival the star power cooking below. This Throwback Thursday, we’re looking back on one such evening, this past July 15, when Sonia Sotomayor, associate justice of the United States Supreme Court (and longtime JBF member) joined us in the dining room, only a few short weeks after the groundbreaking ruling which legalized gay marriage across the country. JBF Award winner Ted Allen and his husband Barry Rice were also on hand that night, and Allen noted the breadth of James Beard’s legacy on display that evening: “We were shocked and delighted, two weeks after the marriage equality ruling, that not only was Justice Sotomayor attending the Ristorante Rafele dinner at the Beard House—she was seated at our table. We enjoyed a whole evening—and a delicious dinner—with her. And when I thanked her for Obergefell... Read more >

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What We're Reading: September 17, 2015


Do you really need to pony up for pricey chocolate chips? [Food52


Everything’s bigger in Texas, including the fight over soda. [Nasdaq


Are today’s crops less nutritious than those our ancestors tilled? [NYT


Take a sip of the season with this fall-inspired cocktail. [Serious Eats


Two small policy changes regarding school food a... Read more >

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Eye Candy: Decadent Deviled Quail Eggs at Expo Milano


On any given day at Expo Milano, the first-ever food-focused world's fair that's been open in Milan since May, visitors can experience a veritable buffet of international cuisine, state-of-the-art technology and design, and delectable food-themed programming. Modeled after our own James Beard House in New York City, the USA Pavilion–affiliated James Beard American Restaurant pop-up at Expo Milano features different award-winning guest chefs every week.
 ... Read more >

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Q&A with JBF Taste America All-Star Art Smith


We’re about to kick off the James Beard Foundation’s Taste America®​ national tour, traveling from coast to coast to savor and sample the best of the country’s cuisine. It seems only fitting that JBF Award winner Art Smith is one of this year’s All-Star chefs, as his restaurants encompass various aspects of American cooking from the California-infused LYFE Kitchens to the down-home comfort fare of Table Fifty-Two. Smith will whip up a feast at our Taste America: Charleston stop alongside fellow Beard Award winner Mike Lata and a roster of other local talent. In anticipation of his dinner we caught up with the culinary icon to find out his recommendations for his hometown of Chicago, what he’s dying to eat in Charleston, and where the globe-trotting... Read more >

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What We're Reading: September 16, 2015


The story of an unconventional dumpling in an unexpected place. [Saveur


JBF Award winner Tom Colicchio's inclusion of a service charge at his restaurant, Craft, sparks a conversation about the future of restaurant dining. [Eater


California winemakers in trouble: how wildfires are heating things up in Napa Valley. [Forbes


Another food market's opening in downtown Manhattan; here's why you should keep your eyes on the South Street Seaport. [... Read more >

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Ask a Chef: September Beard House Toques Share their Guilty-Pleasure Foods


As we transition from warm summer days to cooler temperatures and the harvest that fall brings, we also welcome a formidable roster of culinary talent to the Beard House—including a few JBF Award nominees. Highlighting cuisines and techniques from across the globe, these top toques bring tastes of Venice, New Orleans, Jackson Hole, and Atlanta (just to name a few) to the Big Apple. We asked our September guest chefs to spill about their favorite, most indulgent guilty-pleasure foods. Not surprisingly, cheese, chocolate, pizza, and even foie gras made the cut. Read on to see what chefs really crave when their restaurant kitchens are closed.


What’s your ultimate guilty-pleasure food? 


September 10: Brian Mercury, Harvest Restaurant

"Sour gummy worms."


September 11: Bill Glover, ... Read more >

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Video: JBF Taste America® All-Stars on Tackling Food Waste


We’re only a few days away from the start of the James Beard Foundation’s Taste America®, which kicks off on September 18 in Miami. To celebrate the launch our ten-city epicurean tour, we asked some of this year’s All-Stars how they fight food waste in their restaurants and at home—and learned that these chefs are highly skilled at cutting down on waste and saving their scraps, no matter what their background. Watch the video above to get inspiration for tackling excess food waste in your own kitchen! 

Get details about Taste America and buy tickets here. Follow the festivities on Twitter with #JBFTasteAmerica. You can also follow the adventures of... Read more >

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What We're Reading: September 15, 2015


Breakfast for dinner: a stack of savory pancake, waffle, and fritter recipes to ease you into the week. [Food52


One man’s trash is another man’s treasure. Or in this case, one man transforms your discarded shopping list into semi-edible surreal art. [MUNCHIES


Rent-a-grandma: a new online food delivery service in Paris connects retired grandparents with a passion for food with those craving a home-cooked meal. [FWF


René Redzepi... Read more >

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Luck of the Drawl: Alon Shaya's Short Rib Recipe Blends Israeli Flavors with Southern Staples


Not many Italian restaurants serve roasted goat shakshuka, quinoa tabbouleh, or Hanukkah dinner. But while New Orleans chef Alon Shaya was cooking at his and John Besh's restaurant, Domenica, he would casually slip the flavors of the Israeli food of his childhood (influenced by his love of his grandmother's cooking) onto the menu. In February, the 2015 JBF Award winner for Best Chef: South finally opened Shaya, a casual restaurant dedicated to, as he describes it, "the foods that are being eaten and celebrated in Israel today," like fres... Read more >

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JBF Kitchen Cam