On the Menu: Week of November 2


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


Monday, November 2, 6:30 P.M. 

From Scratch Sessions: French Cheese and Rosé at Le District

Join the JBF Greens (foodies under 40) for an exploration of French cheeses and rosé wines at the chic new French food hall, Le District. Le District’s Elena Santogade, an ACS certified cheese professional, and Gabriella Macari from Château d’Esclans will introduce guests to some of France’s most delicious cheeses, and will explain how best to pair them with Provencal rosés. Guests will sample wines from Château d’Esclans, named Wine Enthusiast’s 2014 European Winery of the Year, including cult favorites Garrus, Les Clans, Rock Angel, and Whispering Angel.


Monday, November 2, 7:00 P.M.

Wil... Read more >

Comments (0)

Sustainability Matters: October 30, 2015


A new report shows that most of the wild-caught salmon you think you’ve been eating is actually mislabeled farmed fish. [NYT


It’s not about cow milk vs. almond milk, but rather what the debate says about our agricultural system. [New Yorker


An agricultural program in Phoenix helps international refugees to resettle and start farming. [Modern Farmer


Oxfam America says that poultry workers are some of the most vulnerable and exploited laborers in the nation. [... Read more >

Comments (0)

In Memoriam: George Germon

This photo of George Germon and Johanne Killeen ran in promotion of their Beard House dinner in 2001


The James Beard Foundation is saddened by the news that culinary pioneer George Germon, co-owner with Johanne Killeen of Providence's acclaimed Al Forno, passed away on Tuesday at the age of 70. Before becoming a chef, Germon was a sculptor and was known as a renaissance man, in addition to being a mentor to many. Al Forno gained a national reputation for its pizza, which was grilled over charcoal at extremely high heat (up to 1200 degrees). Germon and Killeen were recipients of the James Beard Award for Best Chef: Northeast in 1993, and Al Forno was nominated for our Outstanding Restaurant Award in 1998, 1999, and 2000. "George's passion for life and ingredients came through his food," said Emily Luchetti, fellow JBF Award winner and chair of the Foundation's board of trustees. "At Al Forno, he and Johanne were pioneers in using regional ingredients from Rhode Island in their traditional Italian r... Read more >

Comments (0)

Chef Mark Ladner and Windy City Chefs Join Forces for the James Beard Foundation’s Taste America® Events in Chicago

Mark Ladner's pork and veal agnolotti


This past weekend the James Beard Foundation’s Taste America® tour landed in Chicago. For the third year in a row, the Foundation has been traveling to ten cities across the country to host one-of-kind fundraising dinners that highlight local cuisine and are headlined by a visiting All-Star chef and a Local Star chef. Each stop on the tour also includes cooking demos, artisanal tastings, and book signings. This was the Foundation’s second major event in Chicago this year, with the prestigious James Beard Awards gala taking place at the Lyric Opera of Chicago this past May.


Held at... Read more >

Comments (0)

Throwback Thursday; Jim O'Lantern

Photo by Robyn Lee


From cakes, to sculptures, to even puppets, James Beard’s visage has graced his historic home in many a form. The pumpkin portrait above, however, has the distinction of being displayed while Beard was still alive. Event planner and former James Beard Cooking School student Robyn Lee shared this photo from her trip to New York over Halloween, 1983. According to Lee, it was JBF Award winner Larry Forgione’s team that carved the squash-based sketch. At that time, Forgione had just opened An American Place, his seminal restaurant that Beard helped usher into being. Beard would go on to eat at An American Place every week for the rest of his life, and saw Forgione's dishes as championing the kind of seasonally-based American cuisine he had always advocated for. We can't know if our namesake thought this was a treat or a trick a... Read more >

Comments (0)

What We're Reading: October 29, 2015


This risotto swaps Parmesan for miso so it’s both 100 percent vegan and 100 percent delicious. [Serious Eats


New York City diners are embracing the new spate of Caribbean restaurants. [NYT


Is Seamless hurting the food movement? [Food52


A breakdown of the findings behind the World Health Organization’s announcement linking cancer and processed meat. [Mother Jones


Will the public embrace a GMO... Read more >

Comments (0)

Q&A with JBF Taste America All-Star Hugh Acheson

Photo by Emily B. Hall


As we head into the final stop of the James Beard Foundation’s Taste America®, our national culinary tour, it seems only fitting our last All-Star is a Canadian import who has fully embraced American regional cuisine. JBF Award winner Hugh Acheson is known for his sartorial taste, his determinedly singular brow, and mostly for his seasonal, reverent, yet innovative take on Southern cooking. We chatted with Acheson before his trip to Los Angeles for a weekend celebrating the city's dining scene and collaborating with local chefs. Read on for his take on overdone food trends, Atlanta hot spots, and why we all need to cook with more vegetables.




JBF: Where are you most looking forward to eating in Los Angeles?


Hugh Acheson: POT. I love that restaurant and Roy [C... Read more >

Comments (0)

Eat This Word: Sorghum


WHAT? Before refined sugar was popularized in America around the time of World War I, sorghum syrup was a common sweetener that was used on pancakes or in baking. Its use was so widespread that it was known as "the sugar of the Plains." The juice is extracted from the stalks of the sorghum plant and, like maple syrup, is boiled down. Today, you can find sorghum syrup, which is far better for you than refined sugar, at health food stores. Other varieties of the sorghum plant furnish a millet-like grain, used in porridge, breads, and soups in many parts of the world. In the United States, however, despite the grain's reputation as "a powerhouse of nutrition" (Food Lover's Companion), it is mostly used for animal fodder.


WHERE? Arizona Seven at the Beard House


WHEN? Friday, November 20, 2015

 ... Read more >

Comments (0)

What We're Reading: October 28, 2015


Once you pop, you just can’t stop: which white cheddar popcorn reigns supreme? [The Kitchn]


Pizza rat Halloween costumes are so last week: let us introduce you to bagel pigeon. [FWF


The only wine pairing guide you will need this Halloween. [HuffPo]


Looking for something else to carve during this spooky pumpkin shortage? Try some turnips. [MUNCHIES]


The National Restaurant Association is fighting  Ne... Read more >

Comments (0)

Tony Mantuano and Michael Tusk Team Up for an Italian Feast at the James Beard Foundation’s Taste America® in San Francisco

JBF Award–winning chefs join forces with local top toques for an indulgent weekend of Italian-inspired fare. 


“If these old-school kitchens had a voice, wouldn’t it be fascinating to hear what they had to say?”—JBF Award winner Shelley Lindgren


This weekend the James Beard Foundation brought its annual Taste America culinary tour to the vibrant city of San Francisco. For the third year in a row, the Foundation is traveling to ten cities across the country to host one-of-kind fundraising dinners highlighting local cuisine and headlined by a visiting All-Star chef and a Local Star chef, as well as cooking demos, artisanal tastings, and book signings.


The main event, which took place at the h... Read more >

Comments (0)


JBF Kitchen Cam