In Memoriam: Kerry Simon


We are deeply saddened by the news that Kerry Simon, chef of several acclaimed restaurants including Carson Kitchen in Las Vegas and others across the country, passed away at the age of 60. Simon had long been suffering from MSA (multiple system atrophy), a severe and rare form of Parkinson's disease. “Kerry Simon was an exciting and inspiring chef, and we were honored to know him and have him as a friend and supporter of our Foundation,” said JBF president Susan Ungaro. “While our community has suffered a great loss, we know that his legacy will leave a lasting mark on the culinary landscape.” Famously dubbed the “Rock ‘n’ Roll Chef” by Rolling Stone magazine, Simon was still actively working on new projects, including a new gastropub in Nevada, despite being confined to a wheelchair. During his lauded career, Simon opened restaurants all over the world for industry icon Jean-Georges Vongerichten, catered tours for Led Zeppelin and other rock stars, won the... Read more >

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What We're Reading: September 14, 2015


Fried chicken mania in New York City: David Chang's newest hit, Fuku, gets a second location in swanky midtown. [FWF]


A North Carolina restaurant and a Japanese technique come together in this buttery and light-as-air milk bread. [Food & Wine]


Fleur de sel harvesting is taking on value of epic proportions as salt shepherds strike gold in the South of France. [Saveur]


Lunchtime kitchen hacks: how to pack your work lunch with as little ti... Read more >

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Happy Hour: Meet the Refreshing Sweet Basil Cocktail


We've partnered with Simmer, a new app that allows you to generate step-by-step recipe videos that you can create, watch, and share from your very own kitchen. In the coming weeks and months, we'll continue sharing instructional videos that will teach you how to create tantalizing dishes from JBF Award winners, Beard House chefs, and even Beard himself, all prepared in James Beard's historic New York City kitchen.


As many of us bid adieu to glorious summer Fridays, one thing that makes our longer end-of-week hours more palatable is knowing that we'll soon be sipping this elegant and refreshing... Read more >

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On the Menu: Week of September 14


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


Tuesday, September 15, 7:00 P.M.

Summer’s End Farm Feast

At CRāVing in upstate New York, chef Adam Goetz makes the most of every single ingredient. He carefully preserves each season’s harvest, turns milk from a nearby dairy into cheese, makes his own charcuterie, and practices whole-animal butchery to round off his extensive local pantry. Experience the chef’s impeccable farm-inspired fare at this glorious end-of-summer feast.


Wednesday, September 16, 6:30 P.M.

A Brooklyn Backyard Supper

Join the James Beard Foundation Greens (foodies under 40) for an exclusive under-the-stars, farm-to-table collaboration by the Pines, Star Route Farm, and Savio Soares Selections. Chef John Poiarkoff of the Pines w... Read more >

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Sustainability Matters: September 11, 2015


As climate change proves unpredictable, a Midwestern farmer looks towards the future and experiments with growing rice. [NPR]


Chef Asha Gomez talks JBF Boot Camp and how her fellow chefs can be advocates towards ending hunger. [MF]


Who thought the day would ever come: McDonald’s announces a shift to cage-free eggs. [Grist]


Sustainable Entourage: Adrian Grenier, Naked Juice, and Wholesome Wave team up to donate fruits and vegetables. [Edible Manhattan... Read more >

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Video: JBF Award Winner John Besh's Dream Breakfast


We’re traveling from coast to coast this fall with the James Beard Foundation’s Taste America® ten-city epicurean tour, which kicks off on September 18 in Miami. With all this jetsetting, we’re hankering for a solid, homespun breakfast and asked honorary All-Star and JBF Award winner John Besh to tell us about his dream way to start the day. Watch the video above to discover his answer!


Get details about Taste America and buy tickets here. Follow the festivities on Twitter with #JBFTasteAmerica. You can also follow the adventures of #bittybeard, our portable homage to James Beard, as he travels around the country. 

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Throwback Thursday: End-of-Summer Peach Recipes


With summer's official end just a few weeks away (the equinox is September 23 this year), we're scrambling to hold tight to the gorgeous weather and easy-breezy, laid-back dishes that the warmer months bring. And that means hoarding the summer's best produce—funky looking heirloom tomatoes, sweet corn, ripe berries bursting with flavor, and, of course, juicy peaches just dripping with the scent of pure summer. So on this #TBT, as we already feel the pangs of nostalgia during these last few warm days, we'd also like to remember something our namesake made sure to eternalize: "Few things in the food world equal the flavor of a ripe peach" (Beard on Bread, p.347). We couldn't agree with Mr. Beard more. 



When your hoarding becomes something of a problem, or if you're looking for inventive ways to hig... Read more >

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What We're Reading: September 10, 2015


New Yorkers are in shock: Murray’s is putting aside their morals and toasting your bagel. [Food & Wine]


POTUS in the wild: Bear Grylls treats our commander-in-chief to a half-eaten Alaskan salmon lunch. [FWF]


JBF Award winner Brooks Headley is translating his vegetarian fast food prowess to the page with The Superiority Burger Cookbook. [Grub Street]


This isn’t your bubbe’s Rosh Hashanah menu: start the new year off with a modern twist. [... Read more >

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Expo Milano: Food Television, Anne Quatrano, and More

USA Pavilion at Expo Milano


Now that Europeans have returned from their August travels, Expo Milano, the first-ever food-focused world's fair that's now open in Milan, is back in full swing until the end of October. Here's a sampling of what's happening at the USA Pavilion, which was produced by JBF and the International Culinary Center:


Terrace Talks, a series of panels and presentations held on the roof of the Pavilion, returns with a discussion of NASA and the space program's often unseen benefits to food systems and life on Earth. A talk on ... Read more >

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Hit Me with Your Best Choc: JBF Award Winner Emily Luchetti's Chocolate Layer Cake

"You can have your molten lava cake; you can have your chocolate soufflé; just give me a classic, really, really delicious, moist, loaded-with-frosting chocolate layer cake, and that's all I need." Coming from a pastry guru like JBF Award winner Emily Luchetti, that's saying something. In her lauded career, Luchetti has worked at some of the most glitzy San Francisco restaurants (Farallon, Waterbar)—and she's now the chief pastry officer at the uber-popular Marlowe, ... Read more >

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JBF Kitchen Cam