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Entries tagged with 'James Beard'

Snapshots with Chefs at the 2013 James Beard Foundation Awards

Ed Levine 6 comments

This year's winners of the James Beard Foundation Awards—some surprising, others not—were a worthy and deserving crew. Check out Danny Bowien of Mission Chinese Food, the Del Posto team, and more winners showing off their medals, as well as more party photos. More

James Beard Foundation Announces 2012 Finalists

Carey Jones 11 comments

Here they are: the finalists for the 2012 JBF Restaurant and Chefs Awards! We've copied them here for you to scan over—prepare to scroll, it's a long one. Lots of talent on here—congrats to everyone! More

James Beard Foundation Announces 2012 Restaurant and Chef Semifinalists

Erin Zimmer 2 comments

The big list of semifinalists for the 2012 JBF Restaurant and Chefs Awards are out! We've copied them here for you to scan over—prepare to scroll, it's a long one. Lots of talent on here—congrats to everyone! More

First Look: James Beard Foundation Pop-up in Chelsea Market

New York Erin Zimmer 3 comments

If you can't score a seat at the James Beard House, here's your chance. Sorta. The Beard foundation just launched a pop-up restaurant/lounge deal yesterday in Chelsea Market at the Ninth Avenue entrance (in the old 202 space between 15th and 16th Streets). Until May 14, you can book reservations for special dinners with visiting chefs like Laurent Gras and the dudes from Animal in Los Angeles, Jon Shook and Vinny Dotolo. More

James Beard Foundation Launching Pop-Up April 12

New York Jenny Lee-Adrian 2 comments

The James Beard Foundation will launch a one-of-a-kind pop-up called JBF LTD at Chelsea Market from April 12th to May 14th, bringing in celebrity chefs for unique dinner experiences and offering culinary demonstrations, tastings and book readings during the day. More

Our 7 Favorite Bites from the Beards

New York Ed Levine 2 comments

Last night's James Beard Foundation Awards were memorable for many reasons: the achievements of great chefs, the gathering of food world friends from all across the nation and beyond, and the crazy afterparties at just about every classy restaurant in Manhattan. (More on those later.) But in between the ceremony and Daniel Boulud dancing on tables at Eleven Madison Park, there was a phenomenal reception with dozens of seriously accomplished chefs serving up food that was, almost without exception, stunning. Here are our seven favorite bites. More

James Beard Benefit for Haiti

New York Carey Jones Post a comment

The James Beard Foundation and the Oak Room have decided to donate all proceeds from this Thursday's New York Elegance dinner—a five-course meal from chef Eric Hara of the Oak Room—to the International Rescue Committee. $125 for members, $165 for... More

A Spice Exploration: Oleana Comes To The James Beard House

New York Carey Jones 3 comments

[Photo: Carey Jones] Chef Ana Sortun is no stranger to spice. Chef and owner of Boston's Oleana and the James Beard 2005 Best Chef: Northeast, she has won numerous accolades for her daring Mediterranean-inspired cooking, drawing in spices and flavors... More

Dinner Tonight: Club Sandwich

Nick Kindelsperger 25 comments

[Photograph: Nick Kindelsperger] The club sandwich is a tall wonder containing turkey (sometimes chicken), lettuce, tomato, bacon, and no less than three slices of bread, all cut into quarters and secured with frilly toothpicks. I was so ready to have a gleeful romp with the American classic that I even bought the special toothpicks and a bag of chips to dump in the middle. You can't imagine my high spirit as I sat down to this light dinner. Nowadays the sandwich is bastardized because it is usually made as a three-decker, which is not authentic (whoever started that horror should be forced to eat three-deckers three times a day the rest of his life)... — James Beard on the... More

Grated Cheese Stuffed Cheeseburger

A Hamburger Today Robyn Lee 4 comments

The Houston Press's Robb Walsh makes cheeseburgers by taking advice from James Beard: mix shredded cheese with the ground meat, one cup of cheese for every two pounds of meat. He takes it one step further by adding a... More

Blogwatch: Baked Clams

Grace Kang 2 comments

Shucking clams is no easy task. Julie of Kitchenography bought 50 clams and created her "own personal clam shucking boot camp." It wasn't easy, but once they were all shucked, she was in the free and clear. Although she technically broiled James Beard's baked clams, they're still every bit as delicious. I would actually prefer to broil them because it's faster and I want my bacon ASAP. Julie also links to some helpful videos on clam shucking if you have a hankering to learn how.... More

The Hamburger Is the 'Most American' of Foods

A Hamburger Today Adam Kuban 2 comments

So sayeth the James Beard Foundation. In a white paper (download PDF from JBF here), the culinary society tried to take the measure of U.S. food culture and determine whether, in this nation that's often called a melting pot,... More

Classic Cookbooks: Barley Casserole

Serious Eats Robin Bellinger 6 comments

"Melt the butter and sauté the onions and mushrooms until soft. Add the barley and brown it lightly." These two sentences raise so many questions for an inexperienced cook with OCD: how high should the flame be? How long might... More

James Beard's Favorite Hamburgers

A Hamburger Today Adam Kuban 6 comments

This weekend's New York Times Magazine has a piece on James Beard, the "father of American gastronomy." It's a nice story that highlights why Beard was so influential and why he still matters after all these years. But best of... More

Sunday Supper: Cecily Brownstone's Country Captain

Serious Eats Adam Kuban 1 comment

Each Saturday evening we bring you a Sunday Supper recipe. Why on Saturday? So you have time to shop and prepare for tomorrow. As the name of a recipe, I've loved "Country Captain" since first reading about it I don't... More

Cook the Book: Lentil Soup

Serious Eats Adam Kuban 3 comments

And so we've come to the end of the road with this week's installment of Cook the Book, the late James Beard's Beard on Food. "Lentils," Beard wrote, "might have been devised for winter meals. They are a marvelously nutritious,... More

Cook the Book: Caper Sauce

Serious Eats Adam Kuban 1 comment

James Beard, "the dean of American gastronomy," on capers: "I use capers a lot. I like their distinctive, herby flavor and the additional bite imparted by the vinegar, which makes them a most piquant and interesting condiment or seasoning." This... More

Cook the Book: Cheese and Olive Salad

Serious Eats Adam Kuban 1 comment

Today's Cook the Book recipe is one that the late James Beard, "the dean of American gastronomy," recommended as a dish to serve "at a buffet party, with cold meats for luncheon, or to take on a picnic." (Of course,... More

Cook the Book: Poulet Sauté à l'Estragon

Serious Eats Adam Kuban Post a comment

Today's Cook the Book recipe is one that the late James Beard, "the dean of American gastronomy," describes as "one of the greatest—and simplest—chicken dishes" that he knew. "The whole process," he wrote, "takes less than 30 minutes, and you... More

Cook the Book: Potatoes Byron

Serious Eats Adam Kuban 5 comments

As Serious Eats reader Jasmine D. pointed out, it's National Vegetarian Awareness month, and to give a nod to our veg-eating friends, we'll start out this week's Cook the Book with James Beard's Potatoes Byron recipe. In the section of... More

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