On the Menu: Friday, April 1, 2016


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


Celebrity Chef Tour / Vail, CO, 6:00 P.M.


Our national Celebrity Chef Tour dinner series is stopping in Vail, Colorado, for a special one-night-only collaborative feast prepared by top-notch Centennial State toques like JBF Award winner Jennifer Jasinski, Thomas Salamunovich, Paula Turner, and Troy Guard.

Check out the event listing for more information.

Taste of Tuscany, 7:00 P.M.
Josh Bernstein, Spuntino Wine Bar & Italian Tapas, Clifton, NJ

Join us for a sumptuous Italian feast when seasoned culinary vet J... Read more >

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Beard House Recipe: Salt-Roasted Celery Root with Horseradish Cheese Curds, Meyer Lemon Vinaigrette, and Benne Seed Crumble


Salt-Roasted Celery Root with Horseradish Cheese Curds, Meyer Lemon Vinaigrette, and Benne Seed Crumble / New England Winter


Wintertime, the stingiest of times for Mother Nature, can be something of a Rorschach test for chefs and food lovers: some see the season as a period of deprivation and tedium, while others see an opportunity for resourcefulness and creativity. JBF Award semifinalist Tyler Anderson falls in the latter camp. At a recent Beard House dinner, the Connecticut-based chef served a dish of... Read more >

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Eye Candy: Montauk Yellowfin Tuna with Tangelo–White Soy Purée, Tempura Cilantro, and Sea Beans

Photo by Jeff Gurwin


Charming waterfront hot spot Dave’s Grill has some of Montauk’s toughest seats to snag during the summer, but Beard House guests were in for a treat when this seasonal showstopper relocated to West 12th Street for a winter seafood feast. Chef Michael Bingham presented a sensational surfeit of surf and turf, delighting diners with dynamite dishes like Crispy Pork Belly with Thai Curry, Cilantro, and Charred Scallion Oil (get the recipe here); Slow-Scrambled Long Island Duck Eggs with Duck Sausage and Kimchi Rice; and Golden Tilefish with Cauliflower Purée, Chimichurri, Roasted Oyster Mushrooms, and Bay Leaf Oil. But one of the most memorable dishes was this arresting plate which opened the night’s tasting menu. Bingham lived up to his beachside... Read more >

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On the Menu: Thursday, March 31, 2016


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

Southern Sophisticate, 7:00 P.M.
Jason McConnell, Red Pony Restaurant, Nashville

Jason McConnell has been serving up white-hot Southern cuisine at Nashville’s Red Pony Restaurant for 10 years, which is a sizable feather in the cap of the city’s competitive dining scene. Tonight the esteemed chef heads north to the Beard House, where he’ll celebrate the eatery's long run of spectacular service and exemplary food with a sophisticated menu that pays homage to McConnell’s Tennessee heritage. In McConnell’s deft hands, Music City mainstays like pimento cheese and coconut cake get a fine-dining revamp, transforming into elevated fare such as Pimento Cheese Straws with Duck Bacon and Cherry Gastrique; ... Read more >

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Recipe: Fabio Trabocchi's Bucatini with Sardines, Almonds, and Dill


James Beard Award winner Fabio Trabocchi of Washington, D.C.'s Fiola proves that fish from a tin has much more potential than a tuna fish sandwich in this salty, savory pasta. He infuses olive oil with garlic, then builds flavor with Espelette, chives, and tomato-packed sardines. The final result is a light yet rich sauce with layers of briny and herbal depth. Top it off with crunchy Marcona almonds and fresh dill, and you have yourself an easy pasta dinner. As always, it's important to salt the pasta water, because, as Trabocchi says, it's the only opportunity to properly season the pasta. For lighter sauces such as this one, go heavier on salting the boiling water, as opposed to the seasoning the finished dish.

 ... Read more >

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America's Classics: Donnie Madia on Tufano’s Vernon Park Tap

Photo by Galdones Photography


Tufano’s Vernon Park Tap

Tucked away on a residential side street in what remains of Chicago’s Little Italy, Tufano’s Vernon Park Tap has been owned and operated by the same family since Joseph DiBuono and Theresa Tufano DiBuono opened their barroom in 1930. The original small table in the bar’s kitchen, where Joseph DiBuono worked his culinary magic, has since expanded to include two dining rooms that are regularly packed with businessmen, police officers, families, and pregame sports fans. Today the restaurant is run by Joey DiBuono, the grandson of the original owners, and he has maintained many of the details that ground Tufano’s in its history: chalkboard menus, a cash-only policy, and hearty Italian-American fare like fried calamari, eggplant Parmesan, and the DiBuono family’s legendary lemon chi... Read more >

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Ask the Chefs: San Antonio's Jeff Balfour and Les Locke Jr. on Great Brews and Texas Eats


Set in the historic former home of the Pearl Brewery, San Antonio’s Southerleigh combines modern coastal cuisine, Southern comfort fare, and housemade craft beers. Chef Jeff Balfour and brewmaster Les Locke Jr. will join us at the Beard House to treat guests to an evening of tempting flavors and robust brews. In anticipation of their event, we chatted with this dynamite duo about their Beard House menu inspiration, their favorite places to chow down in Texas, and why they always try to lead by example.




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

Jeff Balfour: The inspiration behind the menu is to highlight the dish... Read more >

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Recipe: James Beard's Garlic Soup


Pungent garlic takes on a sweeter, more mellow disposition in this comforting, simple soup by the one and only Mr. James Beard. While the recipe calls for 30 cloves of the powerful allium, it softens into a creamy and aromatic version of its former self after simmering in a flavorful bath of chicken stock, fat, and spices. Egg yolks and fragrant olive oil are whisked in the final stage to give this inviting soup body and richness—and served in a big bowl along with some crusty bread, these basic pantry ingredients are transformed into a warming weeknight meal.


Get the recipe for James Beard's simple garlic soup.


Hungry for more? View our entire recipe collection.

 ... Read more >

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Sponsored Post: Announcing the 2016 Blended Burger Project™

Announcing the 2016 Blended Burger Project™


There’s ‘shroom for improvement in your favorite burger.


This summer, chefs nationwide will be re-imagining the classic American burger when they take part in our Blended Burger Project™, a competition challenging chefs to blend mushrooms with meat to create a more delicious, nutritious and sustainable burger.


Starting Memorial Day weekend, expect to see blended burgers on menus from the following chefs:


  • Hugh Acheson (5&10, The National, The Florence and Empire State South, all in Georgia)
  • Jenn Louis (Lincoln and Sunshine Tavern, Portland, OR)
  • Jehangir Mehta (Graffiti, Me and You and Mehtaphor, NYC)
  • Mike Rakun (Marin, Minneapolis)
  • Maria Hines (Tilth, Seattle)
  • Alex Seidel (Fruition, Denver)
  • Tim Byres (SMOKE, Dallas)
  • Bernie Kantak (The Gladly, Phoenix)

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On the Menu: Tuesday, March 29, 2016


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

Bay Area Buzz, 7:00 P.M.
Thomas McNaughton and Ryan Pollnow, Ne Timeas Restaurant Group, Aatxe, Café du Nord, Central Kitchen, flour + water, and Salumeria, San Francisco

Three-time JBF Rising Star Chef award nominee Thomas McNaughton and Mugaritz alum Ryan Pollnow of the hot San Francisco restaurant group Ne Timeas are joining forces to bring a taste of the Bay Area, their creative concepts, and their extensive travels to the James Beard House. Expect an ocean-hopping menu that draws from McNaughton’s and Pollnow’s passion for Italian and Basque cuisines while highlighting the elevated techniques that have won their restaurants such acclaim. Featuring dishes such as Cabbage Chips with Beef Tartare, Horseradish, and ChilesRamp–Ricotta Agn... Read more >

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