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 
 

 

 

June 2013

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Greenhouse Gallery Wed, 05.01.2013
 
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Greenhouse Gallery Wed, 05.01.2013
 
Nantucket, MA Sun, 06.02.2013
 
Greenhouse Gallery Wed, 05.01.2013
 
Spring Sake, Global Flavor Mon, 06.03.2013
 
Greenhouse Gallery Wed, 05.01.2013
 
South Beach Sophisticate Tue, 06.04.2013
 
Greenhouse Gallery Wed, 05.01.2013
 
Enlightened Eaters Wed, 06.05.2013
 
Hot and Hotter Alabama Wed, 06.05.2013
 
Greenhouse Gallery Wed, 05.01.2013
 
Virginia Luxury Thu, 06.06.2013
 
Greenhouse Gallery Wed, 05.01.2013
 
Lovely Provençal Lunch Fri, 06.07.2013
 
Greenhouse Gallery Wed, 05.01.2013
 
Southern Comfort Redux Sat, 06.08.2013
 
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Greenhouse Gallery Wed, 05.01.2013
 
San Francisco Sun, 06.09.2013
 
Greenhouse Gallery Wed, 05.01.2013
 
Willamette Wine Country Mon, 06.10.2013
 
Greenhouse Gallery Wed, 05.01.2013
 
Eclectic Italian Tue, 06.11.2013
 
Greenhouse Gallery Wed, 05.01.2013
 
Beard on Books Wed, 06.12.2013
 
A Movable Feast Wed, 06.12.2013
 
Greenhouse Gallery Wed, 05.01.2013
 
Greenhouse Gallery Wed, 05.01.2013
 
Greenhouse Gallery Wed, 05.01.2013
 
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Greenhouse Gallery Wed, 05.01.2013
 
Greenhouse Gallery Wed, 05.01.2013
 
Heart and Soil Mon, 06.17.2013
 
Greenhouse Gallery Wed, 05.01.2013
 
South Beach Sizzle Tue, 06.18.2013
 
Greenhouse Gallery Wed, 05.01.2013
 
Hip Italian Wed, 06.19.2013
 
Greenhouse Gallery Wed, 05.01.2013
 
Chilies and Chocolate Thu, 06.20.2013
 
Greenhouse Gallery Wed, 05.01.2013
 
 
Greenhouse Gallery Wed, 05.01.2013
 
Modern Vintage Sat, 06.22.2013
 
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Greenhouse Gallery Wed, 05.01.2013
 
Greenhouse Gallery Wed, 05.01.2013
 
Vegetable Barbecue Mon, 06.24.2013
 
Greenhouse Gallery Wed, 05.01.2013
 
Greenhouse Gallery Wed, 05.01.2013
 
Greenhouse Gallery Wed, 05.01.2013
 
Modern Japanese Thu, 06.27.2013
 
Greenhouse Gallery Wed, 05.01.2013
 
Greenhouse Gallery Wed, 05.01.2013
 
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Greenhouse Gallery Wed, 05.01.2013
 
 
 
 
 
 
 
JBF Kitchen Cam