Beard House Recipe: Arroz con Leche with Horchata, Cinnamon Tuile, and Sesame Seeds


Arroz con Leche with Horchata, Cinnamon Tuile, and Sesame Seeds / Vibrant Mexican


At his charming New Hampshire eatery, Vida Cantina, chef and owner David Vargas combines the flavors of his family’s Mexican heritage with masterful technique and local terroir. Vargas recently brought his lauded cuisine to the Beard House for a one-night-only tasting menu packed with vibrant bites, beverages, and New England–sourced ingredients. Course after course, guests were impressed with Vargas's rustic yet refined dishes, from... Read more >

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Scholarship Spotlight: Q&A with Semilla’s José Ramírez-Ruiz and Pam Yung

Photo by Signe Birck


José Ramírez-Ruiz and Pam Yung have set hearts aflutter at their Michelin-starred Brooklyn vegetable mecca, Semilla. Since opening its doors in 2014, the 18-seat restaurant has earned rave reviews from Eater and the New York Times, appeared on the Bon Appétit's “hot ten” list, and garnered two James Beard Award semifinalist nods: Best New Restaurant in 2015 and Rising Star Chef of the Year for Ramírez-Ruiz in 2016. Before Semilla broke onto the New York dining scene, however, the pair were recipients of our own Jean-Louis Palladin grants, traveling across the U.S. and the world to further their culinary knowledge. Yung explored grain and bread cultures with growers in Copenhagen, Sweden, and at Anson Mills in Columbia, SC, while Ramírez-Ruiz honed his craft at Els Ca... Read more >

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On the Menu: Wednesday, April 6, 2016


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

Beard on Books, 12:00 P.M.
Katja Goldman, Judy Bernstein Bunzl, and Lisa Rotmil, The Community Table: Recipes and Stories from the Jewish Community Center in Manhattan and Beyond


Chefs and longstanding members of JCC Manhattan Katja Goldman, Lisa Rotmil, and Judy Bernstein Bunzl came together over a love for food, community, and friendship to create and share recipes that reflect the international melting pot of modern Jewish cooking, including Bulgur Salad with Pomegranates and Pine Nuts; Chicken Soup with Cilant... Read more >

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Recipe: Vietnamese Lemongrass–Chile Chicken from JBF Award–Nominated "A Bird in the Hand" Cookbook


Cookbook queen Diana Henry has created a legion of loyal readers with her series of reliable, accessible titles that transform the home kitchen into a vehicle for global exploration. With her ninth and most recent venture, A Bird in the Hand: Chicken Recipes for Every Day and Every Mood, Henry conquers the versatile protein with recipes that are seen on the dinner table in Vietnam, the U.K., Greece, and all around the globe. Nominated for our 2016 JBF Award for Best Cookbook: Single Subject, this ode to chicken demonstrates how and why the familiar fowl is enjoyed as a comfort food and eaten during celebrations across nations. With this easy-to-follow recipe for a quick chicken stir-fry, it's easy to see why Henry has such a dedicated following. Fragrant lemongras... Read more >

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Ask a Chef: Loyal Nine's Marc Sheehan


Loyal Nine may have been inspired by a clandestine group of American colonists, but the buzz around this restaurant has risen far above a hush. Thanks to the talents of Menton and Bondir alum (and 2016 JBFA Rising Star semifinalist) Marc Sheehan, Loyal Nine was one of Boston’s best-received restaurants last year. A lucky group of guests will be able to sample Sheehan’s culinary prowess as he joins us at the Beard House for a veritable East Coast feast. In anticipation of the event, we spoke to Sheehan about his quest to cook the perfect roast chicken, New England's culinary history, and his unadulterated love for t... Read more >

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On the Menu: Tuesday, April 5, 2016


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

San Juan Sizzle, 7:00 P.M.
Jose Enrique, Jose Enrique, San Juan, Puerto Rico


Treat yourself to a taste of the tropics when JBF Award nominee and Food & Wine Best New Chef Jose Enrique brings his acclaimed Puerto Rican cuisine to the Beard House. Enrique was the first chef from the U.S. territory to earn a JBF nomination, and since then has expanded his culinary reach across the island with three more spots. Join us for vibrant dishes like Crispy Caribbean Lobster with Passion Fruit, Oranges, and Puréed Chiles; Chicken Wing Pinchos with Fermented Pineapple Hot Sauce and Cane Vinegar; and Wahoo with Chickpeas, Piquillo Peppers, Cabbage, and Broth. After one bite of Enrique’s vibrant fare, you’ll see why his... Read more >

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In Memoriam: William Rice

Photo courtesy of the Chicago Tribune


​The James Beard Foundation is saddened to learn that journalist William Rice passed away last night at the age of 77. A graduate of both the Columbia Graduate School of Journalism and Le Cordon Bleu in Paris (he was encouraged to attend the latter by then New York Times food critic Craig Claiborne), Rice was known for his intelligent reporting on food and beverages for the Washington Post and later the Chicago Tribune, where he worked for 17 years. He was also an inductee in the James Beard Foundation's Who's Who of Food and Beverage in America. "We mourn the loss of not only one of America's great food journalists and editors but a strong, smart, and graceful leader who served as chair of numerous James Beard Award committees through the years," says Susan Ungaro, president of the James Beard Foundation. "Bill Rice was a role model for us all."


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Beard House Recipe: Crispy Pork Belly with Thai Curry

Photo: Jeff Gurwin


While the phrase “Montauk dining” might conjure visions of solely surfside fare, chef Michael Bingham of waterfront hot spot Dave’s Grill made a compelling case for turf-based treats at his recent Beard House dinner. Amongst a menu highlighting the best of the East End’s local bounty, including Toasted Farro with Roasted Sweet Potatoes, Spiced Pepitas, Arugula, and Aged Sherry Gastrique and Golden Tilefish with Cauliflower Purée, Chimichurri, Roasted Oyster Mushrooms, and Bay Leaf Oil... Read more >

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Eat This Word: Amaranth


WHAT? A good Host. The Aztecs revered this mighty grain, using it in religious rituals to make what Barbara Grunes and Virginia Van Vynckt, authors of All-American Waves of Grain, liken to a Holy Communion wafer. The carnivorous sun-worshippers would combine the tiny grain with a liquid mixture that sometimes contained blood, form the concoction into cakes, and use the cakes in religious rituals. People who ate these cakes believed they were eating the flesh of the gods. Not surprisingly, the Spanish didn't approve of this custom, nor of the Aztecs generally. The conquistadors wiped out Aztec civilization and for good measure destroyed many acres of amaranth. For the next four centuries, the grain was practically unknown. Within this decade it was rediscovered and is now highly touted for its healthful prop... Read more >

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On the Menu: Monday, April 4, 2016


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

Global Table, Sunshine State, 7:00 P.M.
Hari and Jenneffer Pulapaka, Cress Restaurant, Deland, FL

Outside of operating Cress, their critically acclaimed Central Florida restaurant, powerhouse husband-and-wife team Hari and Jenneffer Pulapaka pursue ambitious careers as a professor of mathematics and a podiatric surgeon, respectively. The duo, however, is best known for their passionate advocacy for a better food system, and the delicious dishes they make in pursuit of it. Join us at the Beard House as they craft globally inspired, yet regionally grounded American cuisine that speaks to the promise of the land and sea, with plates like Betel Leaf–Wrapped Goat with Jerk Spices and Salsa Verde; Meyer Lemon, Ri... Read more >

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JBF Kitchen Cam