Recipes for Your LIVE Beard Awards Viewing PartyElena North-Kelly
April 28, 2015
The culinary industry's biggest night goes down this weekend, so start planning a gathering with your food-loving friends for a screening of the James Beard Awards! On Monday, May 4, the 2015 ceremony will be streamed live from Lyric Opera of Chicago, where your favorite food world stars and hometown heroes will take the stage to claim their silver medallions. No viewing party would be complete without a selection of decadent and crowd-pleasing canapés, so whip up these elegant bites from past Beard Award winners, and you’ll be voted Outstanding Chef in your own circle.
Easiest Chicken Liver Mousse
Every party spread needs a luxe, spreadable treat. This one comes from Jamie Bissonnette, our 2014 Best Chef: Northeast and co-owner of acclaimed eateries Coppa and Toro, who honed his technique watching a colleague's craftsmanship. “One day I watched a sous chef make it in less than 10 minutes, including the time for soaking the livers. I was so impressed that I set a goal to do the same—and the result is a recipe I turn to over and over again. It’s buttery, creamy, and a little bit tart.” Get the recipe here.
Fried Deviled Eggs
James Beard himself was a firm believer in the crowd-pleasing power of the deviled egg. Jimmy Bannos Jr., our 2014 Rising Star Chef of the Year and co-owner of Chicago's the Purple Pig, upped the ante by lightly frying the deviled egg, giving to dish a modern twist and ensuring one more way to enjoy the perennial favorite. Get the recipe here.
Bring your popcorn game to new heights with this elegant, truffle-inflected recipe from Patrick O’Connell, winner of our 2001 Outstanding Chef award and owner of the Inn at Little Washington in Washington, Virginia. O’Connell’s secret to mastering the perfect popcorn? Read on to find out: get the recipe here. (Bonus: watch us prepare it in this step-by-step recipe demo video.)