Serving Up James Beard

Serving Up James Beard

A restaurant menu promotion to support the James Beard Foundation’s Silver Anniversary Scholarship Drive

 

Beginning Memorial Day weekend, chefs around the country will serve up James Beard–inspired dishes in their restaurants for a limited time this summer. One dollar from every item sold will be donated to JBF’s Silver Anniversary Scholarship Drive, turning the work of today’s best chefs into dedicated support for the culinary talent of tomorrow.

 

Visit the restaurant, taste the inspiration, and support the next generation of great American chefs. The list of participating restaurants is below—back soon for updates!

 

Follow us on Twitter @beardfoundation for updates, photos, and notes on the inspired dishes. Join the conversation using #servingupjamesbeard to share photos of Beard-inspired meals that you've enjoyed.

 

Are you a chef who would like to run a Serving Up James Beard promotion in your restaurant? Contact Kris Moon, director of charitable giving and strategic partnerships, at kmoon@jamesbeard.org or 212.627.5252.

 

If you want to support JBF but there are no participating restaurants in your neighborhood, you can still make a donation to the scholarship drive.

 

Central Florida

Cress Restaurant (@cressrestaurant)
Chef Hari Pulapaka
Cress Seafood Sampler: Fresh Fish, Jumbo Lump Crabcake, Rémoulade, Wild Caught Jumbo Shrimp, Sauce Creole, Andouille Sausage, Exotic Mushrooms, and Thyme Grits

 

Grimaud Farms Duck Breast with Vo LaSalle Farms Orange Sauce, Roasted Seasonal Vegetables, and Pommes Purée

 

K Restaurant
Chef Kevin Fonzo (@cheffonzo)
Duck à la Orange > Maple Leaf Farm Duck Breast with Fennel-Dusted Duck Leg Confit, Duck Fat Potatoes, Orange-Scented Marmalade, and Candied Orange Peel

 

Spanish River Grill ~ Bistro Latino
Chef Henry Salgado

Living Roots Farm Deviled Duck Egg with Crispy Bacon and Tomazin Farm Cucumber

 

Cioppino with Local Grouper, Clams, Black Mussels, Blue Crab, Tomato Broth, Grilled Bread, and Orange Rouille

 

4 Rivers Smokehouse
Chef John Rivers
Breaded Porklet Sandwich with Chipotle Aïoli, Dill, and Arugula

 

Mi Tomatina (@mitomatina)
Chef Jose Baraneko
Pan-Roasted Duck with White Wine, Poached Pear, and Pear Glaze

 

Taverna Opa (@tavernaopaorl)
Chef Vassilis Coumbaros
Phyllo-Wrapped Lamb, Potatoes, Carrots, Peas, and Manouri Cheese

 

The Rusty Spoon (@The_Rusty_Spoon)
Chef Kathleen Blake
Butcher Board: Rillettes, Scotch Eggs, and Pâté de Campagne
Bread & Butter Pudding with Florida Peaches and Brandy Crema

 

South Florida

Red Light
Chef Kris Wessel (@1chef1river)
Bourride

 

SUSHISAMBA dromo (@sushisamba)
Chef Michael Bloise
Crispy Coffee-Cured Pork Belly with Tempura Soft-Boiled Egg, Shiso–Miso Salad, and Nori Bread

 

SUGARCANE raw bar grill (@sugarcanerawbar)
Chef Timon Balloo
Eggplant Caviar Toast with Olio Verde, Capers, and Arugula

 

Pubbelly (@pubbelly)
Chef Jose Mendin
Housemade Gnudi with Ham-Braised Short Rib, Peas, Asparagus, Hen of the Wood Mushrooms, and Taleggio Fonduta

 

3800 Ocean (@3800Ocean)
Chef Larry LaValley
Pan-Roasted Florida Black Grouper with Artichoke–Potato Hash, Blue Crab Rémoulade, and Sweet Herb Broth

 

Meat Market
Chef Sean Brasel
Roasted Escargot with Black Truffle Butter, Lemon Confit, and Grilled Brioche

 

Tudor House (@tudourhousemiami)
Chef Jamie DeRosa
Local Peach Salad: Fresh, Compressed, and Sorbet

 

The River Seafood and Oyster Bar (@riveroysterbar)
Chef David Bracha
Stuffed Artichokes Gratin with Blue Crab, Mushrooms, and Parmesan

 

Market 17
Chef Lauren Deshields
Grilled Florida Pompano with Charred Eggplant Purée, Herbed Yellow Squash and Zucchini, Local Oyster Mushrooms, Grilled Green Onions, and Roasted Carrot Jus

 

Midwest

Big Jones
Chef Paul Fehribach
Black Walnut and Bourbon Chocolate Pie with Smoked Buttermilk Ice Cream, Puffed Sorghum Marshmallow Treat, Caramel, and Murray River Salt

 

Bluestem
Chef Colby Garrelts
Vintage Hanger Steak with Fries and Greens

 

Trofie Pasta with Crab

 

 

South

Tempo Restaurant and Bar (@tempocville)
Chef Brice Cunningham
Grilled Scallops and Red Peppers on Lemongrass Skewers, Served with Potato Confit, Avocado–Port Sauce, and Ginger-Infused Coconut Cream

 

Tusk and Trotter (@TuskNTrotter)
Chef Rob Nelson

Beans and Cornbread > Housemade Duck Pastrami and Confit with Cassoulet–Corn Casserole and Duck Skin Vinaigrette

 

“Canadian Bacon” Pork Chop with Root Vegetable Mash, Arugula, and Sauce Mostarda

 

Ice Pick Cocktail > House-Infused Orange and Ginger Vodka with Sprite, Simple Syrup, and Orange Juice

 

Southwest

El Meze Restaurant (@elmezetaos)
Chef Frederick Muller
Roasted Chicken with Garlic, Lemon, Olive Oil, Fennel, Rosemary, and Olives

 

Smoke (@SmokeDallas)
Chef Tim Byres

Pork Rillettes and Red Tomato Jam on Grilled Sourdough Toast

 

Grilled Lamb Liver with White Anchovy–Smoked Bacon Skewers, Yogurt, and Cucumber

 

West

Central Kitchen (@centralkitchen)
Chef Thomas McNaughton
Hen with Oysters, Lettuce Purée, and Smoked Tomato

 

Cleo Restaurant (@cleorestaurant)
Chef Danny Elmaleh
Chicken and Duck Bastilla with Almonds, Saffron, Egg, Chicken, and Cinnamon

Port-Soaked Summer Berries with Mascarpone Chantilly

 

 

Delfina (@delfinasf)
Chef Craig Stoll
La Barba > Fagiolini with EatWell Farm Egg, Anchovy, and Parmigiano Frico

 

 

Farallon (@farallonsf)
Chefs Chef Mark Franz, Emily Luchetti, and Ryan Simas
Pan-Seared Maine Diver Scallop and Red WineBraised Oxtail with Heirloom Tomatoes and Fried Leeks

 

 

Fifth Floor
Chef David Bazirgan (@bazsf)
Mendocino Uni Flan with Dungeness Crab, Sichuan Pepper, Aged Kaffir Lime, and Saffron

 

 

Flour + Water (@flourandwater)
Chef Thomas McNaughton
Pasta Tasting > Corn Cappelletti with Basil and Charred Sun Gold Tomatoes; Spaghetti with Braised Clams, Fennel, Sea Urchin, and Bread Crumbs; Duck Tortellini with Braised Onions; Maltagliati with Pork Belly and Cranberry Beans; and Sweetbread Ravioli with Figs and Thyme

 

 

Waterbar (@Waterbar)
Chefs Emily Luchetti and Parke Ulrich
Pan-Roasted Liberty Duck with Yorkshire Pudding, Olive Oil–Poached Stanley Plums, Green Beans, and Toasted Almonds 
 

 

 

March 2013

S M T W T F S
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Greenhouse Gallery Fri, 03.01.2013
 
The Berkshire Cure-All Fri, 03.01.2013
 
Toast of Atlanta Sat, 03.02.2013
 
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Great Neighborhood Brunch Sun, 03.03.2013
 
Philippe Chin and Friends Mon, 03.04.2013
 
Ode to Local Tue, 03.05.2013
 
Enlightened Eaters Wed, 03.06.2013
 
Coastal Cuisine Wed, 03.06.2013
 
Scottsdale, AZ Thu, 03.07.2013
 
Mid-Atlantic Mediterranean Thu, 03.07.2013
 
Beach Fare and Cocktails Fri, 03.08.2013
 
Big Beef, Big Red Sat, 03.09.2013
 
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Ooh La l’Amour Mon, 03.11.2013
 
From Scratch Sessions Tue, 03.12.2013
 
From Garden to Table Tue, 03.12.2013
 
Beard on Books Wed, 03.13.2013
 
The Latin Road Home Wed, 03.13.2013
 
The Beauty of Basilicata Thu, 03.14.2013
 
Modern Chinese Fri, 03.15.2013
 
 
 
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Charleston, SC Mon, 03.18.2013
 
Culinary Whimsy Mon, 03.18.2013
 
Norouz: Persian New Year Tue, 03.19.2013
 
A Taste of Korea Wed, 03.20.2013
 
Bay Area Brasserie Thu, 03.21.2013
 
Innovative Seafood Fri, 03.22.2013
 
Sophisticated French Sat, 03.23.2013
 
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Second Night Passover Seder Tue, 03.26.2013
 
Beard on Books Wed, 03.27.2013
 
¡Viva Pensacola! Wed, 03.27.2013
 
 
Chic Italian Luncheon Fri, 03.29.2013
 
 
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JBF Kitchen Cam