Sustainability Matters: September 4, 2015


Dock to Dish launches a new sustainable seafood program that connects chefs with local fisherman. [NPR]


Climate change and a drastic loss of bee habitats will take a toll on your produce aisle. [Grist]


In the spirit of sustainability, a Massachusetts woman rents plots of her own farmland to new immigrants. [Boston Globe]


Use cold frames to extend your growing season. [... Read more >

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Video: Kale Caesar Salad with Crispy Bacon and White Anchovies


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.


Here at the Beard House, we're huge fans of the beloved restaurant workhorse, the Caesar salad. Yet more often than not, we find ourselves faced with a wan version of the fl... Read more >

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In Memoriam: Gerry Hayden


We are deeply saddened by the passing of acclaimed chef and restaurateur Gerry Hayden yesterday at the age of 50. “Chef Gerry Hayden had a profound influence on our culinary community both as a leader in the farm-to-table movement and as a man whose battle with ALS inspired everyone who saw him continue to do what he and his wife Claudia loved—to create a delicious and noteworthy restaurant,” said James Beard Foundation president Susan Ungaro. “We are proud to have had him as a friend and supporter of our mission.” Hayden cooked several times at the Beard House and at our annual Chefs & Champagne event, and was a four-time James Beard Award nominee for Best Chef: Northeast. Since 2006, Hayden has been running the lauded North Fork Table & Inn in Southold, New York, with his wife, Claudia Fleming. He will be sorely missed, and our thoughts are with his family... Read more >

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Throwback Thursday: America's Classic Olneyville New York System


As we soak up the last few days of summer, we can't help but reminisce on all the great meals we've been able to indulge in these past few months—juicy burgers, smoky ribs, crisp vegetables, and the many hot dogs we swaddled in Martin's Potato Rolls. So on this TBT, while we look back on our summer eating, it only makes sense to revisit an old friend, the 2014 JBF America's Classic winner famously known for their hot wieners (the hot dog's beloved cousin), Olneyville New York System


Despite its name, this bastion of meat serves food that is distinctive to Rhode Island. Long ropes of wieners (a mixture of beef, pork, and veal) are slathered with mustard, topped with meat sauce, sprinkled with celery salt and onions, and served in a steamed bun. To round out an Olneyville signature meal, salt-and-vinegar French fries are a must, along with their famous coffee milk, another Rhode Island classic where milk is flavored with a sweetened coffee concentrate... Read more >

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What We're Reading: September 3, 2015


Simple, yet satisfying: create the ultimate caprese salad. [Serious Eats]


Fighting the childhood obesity epidemic, one healthy school lunch at a time. [NYT]


Start saving your guac money: Chipotle expands to 40 college campuses this fall. [FWF]


The very last lunch menu from the Titanic is being auctioned off, giving the phrase “never let go” a whole new meaning. [... Read more >

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Expo Milano: Mentor Minds with Daniel Humm



An extension of the USA Pavilion at Expo Milano, the first-ever world's fair that's all about food, the Mentor Minds series is a collection of shorts featuring interviews with some of the leading thinkers in food, art, business, and other industries. Last week the series released this installment starring chef Daniel Humm, whose work has earned multiple James Beard Awards and Michelin stars. His flagship restaurant, Eleven Madison Park, is currently the highest-ranking American property on the World’s 50 Best Restaurants list, occupying the no. 5 slot. Watch the video above for his reflections on his days as a young chef making "overcomplicated" food and how a meal at Michel Bras demonstrated the importance of evoking "feeling" in fine dining. ... Read more >

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The Mindy Project: JBF Award Winner Mindy Segal Riffs on PB&J


Irwin Segal was a jazz guy back in the day. He played the upright bass and the accordion, and he hung out at Rick's American Cafe in Chicago, sipping vodka on the rocks and soaking in Tito Puente's hip-swinging tunes. And he often brought along his daughter, James Beard Award–winning pastry chef and chef/owner of beloved Mindy's HotChocolate in Chicago, Mindy Segal. "With their riffs and scatting, these Latin jazz stars were the kings of improvisation," Segal recollects in her new cookbook, Cookie Love. "Their brains seemed to be wired the same way as mine." Take, for example, her twist on the classic sandwich straight out of your elementary school lunch box memories—the simple, squishy peanut butter and jelly we all know, and still... Read more >

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What We're Reading: September 2, 2015


From chocolate bars to trail mix, ramen is popping up in far more than soup bowls. [Yahoo! Food


You’re firing up the grill this holiday weekend, but what else is on the menu? Pump up your barbecue side game with this collection of recipes. [Serious Eats


The USDA has approved production of the Simplot G.M.O potato. [Food Politics


A carrot cake Bug’s Bunny would approve of. [... Read more >

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Waste-Less Tips for Storing Produce


What category of food do you end up throwing out the most? If it’s produce, you’re definitely not alone. The average household ends up throwing out 22 percent of all the fresh fruits and vegetables they buy—that’s more than two of every ten strawberries! If you want to ensure you’ll eat all that healthy produce before it goes bad, it helps to know how long it will last and where to store it for maximum shelf life. To help, Sustainable America created the handy produce storage cheat sheet below that you can print, hang on your fridge, and consult when you’re unpacking your groceries. First, a few general tips:


  • Most fruits ripen best at room temperature. Once ripe, store fruit in the refrigerator in a plastic bag according to the times in the chart. 
  • Berries, cherries, grapes, and figs need to be refrigerated immediately. Discard any moldy berries before

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Ask a Chef: "Top Chef" Winner Hosea Rosenberg


After reigning supreme on Top Chef: New York, Hosea Rosenberg went on to make an indelible mark on Boulder’s food scene with his Blackbelly concept. Later this month, the acclaimed toque will bring his talents back to the Big Apple to showcase facets of his farm, restaurant, and butcher shop for a dining experience from the source to the plate. In anticipation of his upcoming dinner, we spoke to Rosenberg about his guilty-pleasure foods, dry-aged beef, and the sage advice he received from Jacques Pépin.



What is your inspiration behind the menu for this Beard House event? 

To showcase what we’re doing at the new restaurant—mainly the butchery, dry-aging, and dry-curing.


What's a dish on your Beard House event menu that you're especially excited about or proud of, and why?... Read more >

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JBF Kitchen Cam