Recipes: Fourth of July Done Right

 

Flame-loving carnivores: this is your moment. Your time to shine. Your star turn. Your holiday. Don't waste it on some chicken breasts covered in jarred barbecue sauce. If you really want to honor your country (and win summer), you'll celebrate the way you should: with copious amounts of fire-seared meat, a couple of traditional sides, and a peach milkshake spiked with bourbon. (Red, white, and blue deviled eggs and berry flag mosaics are strictly optional.)

 

Scott County Missouri–Style Dry Ribs

These ribs are basted with ham hock stock. Need we say more?

 

Alexandre Dumas Potato Salad
James Beard's favorite potato salad is tossed with white wine (that's right), olive oil, and plenty of herbs.   

 

Michael White's Cabbage Slaw... Read more >

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How FoodShed Exchange Connects Chefs to Primary Food Sources

 

 

 

James Beard Award winner Jimmy Schmidt wants to disintermediate the current terminal market distribution system.

 

If you’re a chef or a farmer, don’t worry about committing the economic lingo to memory. Schmidt’s vision sounds complicated for a big reason: he’s trying to bring greater efficiency to annual food purchases by chefs, a market that’s in the tens of billions of dollars. And it’s an area that’s very prone to wastefulness.

 

Schmidt’s new project, the FoodShed Exchange (FSX), connects chefs and mindful food producers, creating a reliable and transparent market between them. By removing the intermediaries (the “middle men,” as they are often known), farmers can more nimbly respond to the needs of restaurants while making higher profits, while chefs get to purchase food that’s fresher and vetted by the FSX community. It all takes place on the... Read more >

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Reel Food: Behind the Scenes at the Beard House with Palladio's Melissa Close-Hart, Spencer Crawford, and Luca Paschina

 

A quintessentially Italian restaurant in the heart of Virginia’s Blue Ridge Mountains, Palladio at Barboursville Vineyards has been drawing droves of diners for 15 years. To celebrate the anniversary, winemaker Luca Paschina and chefs Melissa Close-Hart and Spencer Crawford put on a lavish feast for Beard House guests, showcasing their trademark spin on Italian cuisine with a menu that infused classic dishes with Virginia's agricultural bounty, from fried Chesapeake oysters to house-cured prosciutto. Watch the video above to go behind the scenes at their recent Beard House dinner, discover how the food of the South connects with Italian cooking, how to grow wines meant for pairing, and where Palladio is headed next.

 

To learn more about upcoming events, view our full calendar... Read more >

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What We're Reading: June 30, 2015

 

Steak or skinny? Where do you stand in the great fry debate? [FWF

 

Everything’s better grilled, even crustaceans. [Food52

 

A peek under the lid of le grand cocotte: David Lebovitz tours the Le Creuset factory. [David Lebovitz

 

Would you snort chocolate if you had the chance? [MUNCHIES

 

Can’t get enough of campfire treats? Make s’more with these recipes. [... Read more >

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Video: How to Make James Beard's Strawberry Shortcake

 

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.

 
 

Now that it's (finally!) strawberry season, we're faced with the fortunate conundrum of what to make with one of summer's sweetest gifts. We... Read more >

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Win Two Tickets to the 25th Anniversary of Chefs & Champagne®

Win Two Tickets to the 25th Anniversary of Chefs & Champagne®

 

25 years. 40 chefs. 24,000 tastings.

 

The numbers say it all: there will be delicious food and drink aplenty at the 25th anniversary of the James Beard Foundation’s Chefs & Champagne, our annual summer tasting party and fundraiser in the Hamptons, taking place Saturday, July 25. As always, we’ll be pitching a giant tent that will house 40 acclaimed chefs on the beautiful grounds of Wölffer Estate Vineyard, who has graciously hosted this gathering for years. We admit we’re a bit biased, but we think this year’s chef lineup is hard to beat. You can see them all here.

 

 ... Read more >

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Eye Candy: Beef Short Rib with Ramen, Smoked Ham Broth, and Farm Egg

 

Now based in Atlanta, Texas-raised chefs Jonathan Fox and Justin Fox missed their hometown barbecue so much they started their own joint, Fox Bros. Bar-B-Q. At their Beard House dinner earlier this month, the duo returned with another mouthwatering meat-filled fête, delighting diners with the sweetness of the south and some infamous Texas heat. A standout of the night was this smoked beef short rib with chewy ramen noodles and smoked ham broth, all topped with a sinfully oozy farm egg. We've been drooling over this photo since it landed in our inboxes, making this dinner another culinary ‘cue fest we'll certainly remember.

 

View this event's menu and details ... Read more >

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What We're Reading: June 29, 2015

 

You can totally feel virtuous about turning your banh  into a salad. [Serious Eats

 

Want to get the most out of your local farmers’ market? Crack open a couple cookbooks. [Food 52

 

Vintage menus tell the story of Los Angeles’s culinary heritage. [USC

 

If you have to eat gluten-free crackers, make sure you at least get good ones. [... Read more >

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Happy Hour: How to Make James Beard's Vermouth Cassis

 

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.

 

Leave your cocktail equipment at the bar... Read more >

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On the Menu: Week of June 29

 

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

 

Monday, June 29, 7:00 P.M.

Reinventing a Landmark

Combine a landmark San Francisco bar with the celebrated minds behind New York City’s Spotted Pig and the John Dory Oyster bar, and it’s no wonder that the newly revamped Tosca Cafe landed on Bon Appétit’s Best of 2014 list. Come to the Beard House for a taste of chef Josh Even’s lauded rustic Italian fare, cross-country flight not required.

 

Women Rock the Kitchen

Tuesday, June 30, 7:00 P.M.

Watch out, New York: this all-women group of mid-Atlantic power players is coming to town on a delicious diplomatic mission. Several of the biggest food names in and around our nation’s capital will be reaching across the burners to collaborate during wh... Read more >

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