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 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)


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



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


Chef Colby Garrelts
Vintage Hanger Steak with Fries and Greens


Trofie Pasta with Crab




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



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



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 



October 2013

Greenhouse Gallery Mon, 09.02.2013
Cool Chefs Cook Tue, 10.01.2013
Greenhouse Gallery Mon, 09.02.2013
Rare Vintages Wed, 10.02.2013
From Scratch Sessions Wed, 10.02.2013
Greenhouse Gallery Mon, 09.02.2013
Greenhouse Gallery Mon, 09.02.2013
Tabernash, CO Fri, 10.04.2013
Taste America: Philadelphia Fri, 10.04.2013
Greenhouse Gallery Mon, 09.02.2013
Greenhouse Gallery Mon, 09.02.2013
Boston Tea Party Sun, 10.06.2013
Greenhouse Gallery Mon, 09.02.2013
Animal Dinner Mon, 10.07.2013
Greenhouse Gallery Mon, 09.02.2013
Modern New England Luxury Tue, 10.08.2013
Greenhouse Gallery Mon, 09.02.2013
Cuisine of the Sun Wed, 10.09.2013
Greenhouse Gallery Mon, 09.02.2013
Toronto Pastiche Thu, 10.10.2013
Greenhouse Gallery Mon, 09.02.2013
Taste America: Los Angeles Fri, 10.11.2013
Greenhouse Gallery Mon, 09.02.2013
Taste of Modern Luxury Sat, 10.12.2013
Greenhouse Gallery Mon, 09.02.2013
Greenhouse Gallery Mon, 09.02.2013
Greenhouse Gallery Mon, 09.02.2013
Greenhouse Gallery Mon, 09.02.2013
Beard on Books Wed, 10.16.2013
Greenhouse Gallery Mon, 09.02.2013
Chicago's Top Perch Thu, 10.17.2013
Greenhouse Gallery Mon, 09.02.2013
Taste America: Boston Fri, 10.18.2013
Newfoundland Heritage Fri, 10.18.2013
Taste America: Phoenix Fri, 10.18.2013
Greenhouse Gallery Mon, 09.02.2013
Savoring Seattle Sat, 10.19.2013
Greenhouse Gallery Mon, 09.02.2013
Greenhouse Gallery Mon, 09.02.2013
2013 JBF Food Conference Mon, 10.21.2013
2013 JBF Leadership Awards Mon, 10.21.2013
Greenhouse Gallery Mon, 09.02.2013
2013 JBF Food Conference Mon, 10.21.2013
Greenhouse Gallery Mon, 09.02.2013
Fall French Elegance Wed, 10.23.2013
Greenhouse Gallery Mon, 09.02.2013
Neighborhood Gem Thu, 10.24.2013
Greenhouse Gallery Mon, 09.02.2013
Greenhouse Gallery Mon, 09.02.2013
Greenhouse Gallery Mon, 09.02.2013
Fifth Annual Brooklyn Cooks Sun, 10.27.2013
Greenhouse Gallery Mon, 09.02.2013
Essence of Louisville Mon, 10.28.2013
Greenhouse Gallery Mon, 09.02.2013
Autumn in New York Tue, 10.29.2013
Greenhouse Gallery Mon, 09.02.2013
Enlightened Eaters Wed, 10.30.2013
Along the Rhine Wed, 10.30.2013
Greenhouse Gallery Mon, 09.02.2013
JBF Kitchen Cam