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


Now that it's officially fall, we are more than happy to bid adieu to the scorching summer heat and indulge in hearty, comforting dishes that reintroduce us to autumn's colorful bounty. And as we say hello to sweater weather, we also welcome a formidable roster of culinary talent to the Beard House. Highlighting cuisines and techniques from across the globe, these top toques bring tastes of Italy, Oakland, Cincinnati, and Boston (just to name a few) to the Big Apple. We asked our October guest chefs to spill about their favorite guilty-pleasure foods. Not surprisingly, fried chicken, Champagne, 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? ... Read more >

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What We're Reading: October 26, 2015


Take coffee out of the cup and onto the plate with these recipes. [Saveur]


JBF Award winner Rick Bayless denounces television barbecue as “frat-boy food." [FWF]


Redefining the Mediterranean diet: the lifestyle is just as important as the food. [NYT]


Break out your sweatpants: Ben & Jerry's unveils new boozy caramel brownie flavor just in time for winter. [HuffPo]


It’s not all pie and cider doughnuts: a look into the secret lives of apple pickers.... Read more >

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2015 JBF Leadership Awards Honoree: Eliot Coleman



An authority on innovative farming techniques—especially the ability to grow affordable, local produce year-round—farmer, author, agricultural researcher, and educator Eliot Coleman was honored at JBF’s sixth annual Leadership Awards ceremony held on October 19 at the Hearst Tower in New York City. A proud Maine resident, he and his wife, Barbara Damrosch, operate Four Season Farm, an experimental market garden that’s become a national benchmark for sustainable small-scale agriculture. “The natural world is elegantly designed and doesn’t need to be replaced by human arrogance,” Coleman insists. Watch the video above to learn about his legacy and impact.


... Read more >

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Happy Hour: Sustainable Winemaking with Merry Edwards


With the future of food and drink on our minds following our annual JBF Food Conference earlier this week, we caught up with Merry Edwards, a longtime champion of sustainable winemaking and our 2013 JBF Outstanding Wine, Beer, or Spirits Professional Award winner, to discuss her pioneering work at her eponymous Russian River Valley property.




JBF: Can you give us a specific example of how a sustainable practice in your vineyards ultimately affects the quality of your wine?


ME: We use organic mushroom compost, a by-product from o... Read more >

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On the Menu: Week of October 26


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


Monday, October 26, 7:00 P.M.

Alpine Haute Cuisine

At Trestle on Tenth, Ralf Kuettel pays homage to his native Switzerland’s eclectic cuisine, where French and German influences intermingle on the menu. For this Beard House dinner, Kuettel takes inspiration from the majestic Alps, exploring the mysterious alchemy of climate and altitude that produces such decadent and delicious fare.


Tuesday, October 27, 7:00 P.M.

50th Anniversary Celebration

In addition to his horror film mastery, actor Vincent Price was also a true gourmand, co-authoring with his wife A Treasury of Great Recipes, a cookbook/guide to their favorite restaurants. Join us for a ce... Read more >

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Sustainability Matters: October 23, 2015


Buying local doesn’t necessarily mean avoiding pesticides. [Grist


Subway is the latest fast food chain to make the switch to antibiotic-free meat. [NPR


Farmers guilds across the country are bringing first-time farmers into the fold by sharing knowledge and advice. [Modern Farmer


Could Yelp be a tool for tracking food poisoning outbreaks? [The Atlantic


Too few cooks in the kitchen: a new report reveals the restaurant industry is struggling with a shortage of skilled hands. [... Read more >

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Overheard at the 2015 JBF Food Conference

Photo by Kent Miller


This past week’s 2015 JBF Food Conference explored the future of food, from farm to kitchen to table. Experts and thought leaders from across the industry examined how the choices we make and the steps we take today will impact what we eat, drink, and grow. From chefs to farmers to even the Secretary of Agriculture, the conversation tracked the highs and lows of what the future of our fields and our plates could look like.

Here are some of the most memorable things we heard at the JBF Food Conference:

1) “It’s hip now to talk about food.” — U.S. Secretary of Agriculture Tom Vilsack, @USDA


2) ”Fear of empty stomachs leads to revolution.” — Dr. Rachel Laudan, food historian at the University of Texas: Austin, @rachellaudan ... Read more >

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2015 JBF Leadership Awards Honoree: Don Bustos


A revered sustainable and organic farmer in his native New Mexico, Don Bustos, the co-director of American Friends Service Committee was honored at JBF’s sixth annual Leadership Awards ceremony held on October 19 at the Hearst Tower in New York City. Bustos continues his family’s commitment to young farmers through a series of training programs and also strives to include farmers of color in the national food movement. Referring to his dedication to family-farming, Bustos says, “Make yourselves healthy, make your communities healthy, and other people will replicate it.” Watch the video above to learn about his legacy and impact.


Read Don Bustos’s full ... Read more >

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Throwback Thursday: Working Together to Improve School Food with Shelburne Farms and JBF Chefs Boot Camp for Policy and Change

Photo by Vera Chang


By David Hugo, Chef at Shelburne Farms


Last month, Shelburne Farms hosted the James Beard Foundation’s eighth Chefs Boot Camp for Policy and Change, a three-day intensive training for chefs in policy and advocacy. A partnership with the Chef Action Network (CAN), JBF Chefs Boot Camps leverage prominent chefs as change-makers on food issues. It’s a mission in step with our work here at the Farm. Since boot camp, I’ve been reflecting on the synchronicities between our organizations, despite our differing roles within the food sector.


JBF celebrates, nurtures, and honors America's diverse culinary heritage through programs that educate and inspire. Like Shelburne Farms, which coaches... Read more >

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What We're Reading: October 22, 2015


A slice of nostalgia: a new book memorializes 100 of New York City's "last authentic pizzerias.” [FWF


Class up your Halloween with some candy-centric wine pairings. [Food52


Not as fishy as it sounds: try adding tonnato, the Italian tuna sauce, to some of your favorite dishes. [Serious Eats


China is destroying its fish-breeding wetlands to make way for electronics factories. [... Read more >

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JBF Kitchen Cam