Here’s what’s happening at the Beard House and around the country next week:
Sunday, May 2, 6:00 P.M.
2010 James Beard Foundation Media & Book Awards
To welcome the James Beard Foundation Book Awards to our annual Media Awards dinner and ceremony, this year’s Chefs have been selected not only for their culinary accomplishments but also for their literary prowess. In addition to their talents behind the stove, each of our chefs is a respected cookbook author who has shared his or her culinary secrets with an eager reading (and cooking) audience.
Monday, May 3, 6:00 P.M.
2010 James Beard Foundation Awards Ceremony and Gala Reception
The culinary industry is built on a tradition of mentorship – a
Here at JBF we long ago secured our place in culinary history, but last Thursday night we finally entered the annals of television game shows with an appearance on Jeopardy! Sandwiched between topics like "Presidential Pastimes," "Reality TV," and "Sounds," JBF had its very own category on the show's iconic question board. In case you missed it, check out the footage here. And congrats to Marv Peña, the video game lawyer from Redwood City, CA, who answered four out of the five questions correctly. Unfortunately, he couldn't keep the magic alive, finishing the final round in a distant third place. (We bet it was due to those pesky, time-sensitive buzzers.) Marv, consider your consolation prize a seat at a Beard House dinner anytime...
In a month full of deli delectables at the Beard House, Michael Voltaggio's interpretation of a pastrami sandwich could be the cleverest. In the video after the jump, the Top Chef winner describes the inspiration behind the dish and its components (make sure your computer's volume is up; the multitasking chef had our Kitchen Aid churning during this interview):
Here's a look at the final plated dish:
A professional snowboarder in an earlier life, Akira Back cooks with an adventurous spirit at the swanky Yellowtail Japanese Restaurant in Las Vegas. (His training with Nobu Matsuhisa and Masaharu Morimoto gives him a pretty serious edge, too.) Chef Back will be in the Beard House kitchen this Saturday, where he will serve a dinner of traditional ingredients fused with inventive technique. Check out the menu below:
Whitefish Carpaccio with Micro-Cilantro, Lime Air, and KochujangSmoked Octopus with Edamame Coulis and White Truffle–Sesame OilSonoma Valley Foie Gras with Kumamoto Oyster and Korean Pear–Acacia HoneyBroiled Miso Atlantic Cod with Pickled Shimeji Mushrooms, Soybean Sprouts, and Yuzu–Sake FoamBraised Kobe Beef Short Ribs with Fingerling Potatoes, Baby Carrots, and Quail EggGreen Tea Heaven > Green Tea Sponge Cake with Green Tea
Former Gourmet reporters-at-large Jane and Michael Stern did adventurous diners and curious travelers a valuable service when they published Roadfood, an exhaustive, no-morsel-untasted compilation of out-of-the-way regional food joints in the United States. It's no surprise that their ultimate list dovetails with JBF's own down-home eatery hall of fame, America's Classics. We invited the Sterns to look over our honored restaurants and highlight their five favorites;
We're wrapping up the week with another helping of photos from Wednesday's American Icons gala auction and dinner at the Four Seasons Restaurant. Scroll down for shots of the fabulous crowd and stunning space. (For yesterday's batch, click here.)
JBF president Susan Ungaro and Charlie Palmer
pose for a photo during the VIP reception
Our annual gala auction and dinner was held at the Four Seasons Restaurant last night, and the food, wine, and bidding were as exciting as ever! Scroll down for some of our favorite photos of the event; click here for even more images.
Petrossian American white sturgeon caviar on brioche
The silent auction awaiting bidders in the Four Seasons Restaurant Grill Room
On the eve of our annual gala auction and dinner, we're excited to share this short video of some lucky folks enjoying one of the live auction packages auctioned off at last year's event. With some help from Edward Lee of Magnolia 610 in Louisville, Kentucky, JBF Chairman Woodrow Campbell threw a festive head-to-tail pig roast for family and friends in his Connecticut home over the summer. Watch the video below to see chef Lee in action and the life story of a black heritage pig named Mathilda:
More than 35 years after James Beard wrote American Cookery, American chefs have transcended their underdog status. Among those chefs who have achieved celebrity in their own right, some have even become icons. At this year's gala dinner and auction we're celebrating American cuisine and the icons who helped create it. And what better way to do so than a fantastic multi-course menu? Here's a preview of what will grace the tables at Wednesday's sold-out event at the Four Seasons Restaurant:
ReceptionJBF Award Winner Fabio Trabocchi, The Four Seasons Restaurant, NYC
Otoro with Fennel PollenKumamoto Oysters with Cauliflower and Lobster AspicParsnip Cappuccino with Périgord Black TrufflesFoie Gras Sandwiches on Pain d'EpiceNantucket Bay Scallops with Parsley and Piment d'EspeletteDinnerJBF Award Winner Dan Barber
Yesterday, almost 25 years to the day after the Who’s Who of Food & Beverage in America was founded jointly by Cook’s and Restaurant Business magazines, our vice president, Mitchell Davis, participated in a panel at NYU Fales Library on the food world intelligentsia. (In 1990 the James Beard Foundation folded the Who’s Who into their annual awards program.) Organized and moderated by restaurant consultant and JBF Who’s Who member Clark Wolf (inducted in 2008), the panel addressed the changing role of elites in matters culinary. Wolf, who helped Cook’s publisher Christopher Kimball organize the Who’s Who group at its onset, asked panelists to describe how they think the food world has changed over the last 25 years. Davis, who completed his Ph.D. in NYU’s Food Studies department earlier this year, presented some of