Stories / Events

Next Week: Harlem EatUp + Dallas Decadence

JBF Editors

May 05, 2017


Here's whats coming up at the James Beard House and beyond

Monday, May 08, 2017

Harlem EatUp

New Yorkers tend to make a fuss about downtown Manhattan and Brooklyn, but those in the know head north to Harlem for a taste of the city’s cutting-edge culinary explorations. Join us for a celebration of this dynamic neighborhood’s legacy and enjoy a preview of the sensational festival taking place in mid-May.

Wednesday, May 10, 2017

Beard on Books

Katie Button is on a mission to prove Spanish cuisine is far more than just patatas bravas and chorizo. The El Bulli veteran and 2014 nominee for Rising Star Chef of the Year offers up delicious edible evidence of Spain’s culinary heritage at her two Asheville hot spots, Cúrate and Nightbell. Now, with her new cookbook, Cúrate: Authentic Spanish Food from an American Kitchen, Button is sharing her skills and knowledge with home cooks. The tome includes 125 recipes straight from the restaurant's kitchen, giving readers a sense of traditional tastes alongside mouthwatering new dishes inspired by the flavors and techniques of the Iberian peninsula.

Wednesday, May 10, 2017

D.C. Power Spot

Hungry politicians, White House staffers, and even former presidents flock to the storied Oval Room for negotiations over chef John Melfi’s lauded modern American cuisine. For his Beard House debut, this D.C. culinary veteran will prepare a seasonal Mid-Atlantic feast that’s short on politics but packed with flavor.

Thursday, May 11, 2017

Celebrity Chef Tour Nashville

For general inquiries, please contact Jeff Black at 720.201.1853 or

For sponsorship opportunities, please contact Julie Marshall at 212.633.9145 or

Thursday, May 11, 2017 
Ever since JBF Award nominee Kent Rathbun opened Abacus in 1997, the Dallas destination has garnered countless accolades for its globally inspired plates and outstanding service. To celebrate nearly two decades of excellence, we’ve invited the newest toque-in-chief Christopher Patrick to prepare a Texas-sourced spread of seasonal treasures.