Recipe: Pumpkin–Cranberry Brioche

Antonio Campolio's pumpkin–cranberry brioche, adapted by the James Beard Foundation

 

Growing up in a restaurant family, Antonio Campolio could always expect a freshly baked loaf to appear on the holiday table. His mother, Jelema, is a seasoned baker, and has been working the ovens at West Virginia's Greenbrier Resort for over 16 years.

 

These days, Campolio has his own foothold in the industry: he works as executive chef at the Marcus Whitman Hotel in Walla Walla, Washington; he's also been invited to headline a Beard House dinner next month. But when he's on the hunt for a special bread recipe, he still consults his mom. During some discussions about his event's menu via phone, they settled on this pumpkin–cranberry... Read more >

Comments (0)

On the Menu: Week of November 25

Chefs assemble dishes in the James Beard House kitchen

 

Here's what happening at the James Beard House next week:

 

25th Anniversary Spectacular 

Tuesday, November 27, 7:00 P.M.

What's better than celebrating JBF's anniversary at the Beard House? Doing so with Aquavit, New York's outstanding, Scandinavian-inspired restaurant, which also turns 25 this year. Come applaud the merry run our two establishments have had with a feast of traditional Nordic fare with modern touches.

 

Beard on Books: John Howie

Wednesday, November 28, 7:00 P.M.

In his book, Passion & Palate: Recipes for a Generous Table, chef/restaurateur John Howie shares colorful stories from his impressive career and over 240 delightful recipes from his empire of award-winning... Read more >

Comments (0)

Thanksgiving Wine Recommendations from Terroir’s Paul Grieco

Paul Grieco, winner of the 2012 JBF Award for Outstanding Wine, Beer, or Spirits Professional

 

With so many flavors on offer at Thanksgiving, the task of finding a bottle that plays nicely with all of them can make us even grouchier than our in-laws. Thankfully, we’ve enlisted Paul Grieco, who won the 2012 JBF Award for Outstanding Wine, Beer, or Spirits Professional, to do the pairing for us. His suggestions, which range from values to splurges, will take you from stuffing to turkey and back to leftovers.

 

Hirsch Zöbing Riesling 2009 ($24)

"Because nothing needs good, bracing acidity and crunchy terroir like a plate full of turkey and all the fixings."

 

Argyros Assyrtiko Santorini 2009 ($20)

"This Greek wine’s salty tang and bright, lively flavors make it the perfect palate-mate for stuffing and sweet potatoes."

 

Jean François Ganevat Les Chalasses Marnes Bleues 2009 ($65)

"When the aromas of t... Read more >

Comments (0)

On the Menu: Week of November 18

Outside the James Beard House

 

Spanish Holiday Table

Monday, November 19, 7:00 P.M.

No discussion of the South's booming food scene is complete without mentioning Cúrate, the spirited Asheville-based tapas bar that's helmed by a married couple who also happen to be alumni of El Bulli. Join us for a taste of the team's interpretation of classic Spanish holiday fare.

 

Thanksgiving with a Southern Twist

Thursday, November 22, 6:00 P.M.

Leave the basters and the kitchen twine at home and join us at the Beard House for a Down South–inspired Thanksgiving feast. That renowned hospitality will be on display this Turkey Day when acclaimed chef Scott Varnedoe comes up North to show us exactly how they do it in Baton Rouge.

Comments (0)

JBF Rings the New York Stock Exchange Bell!

JBF president Susan Ungaro rings the New York Stock Exchange bell

 

This morning, to mark our 25th anniversary and this Friday's Silver Anniversary Gala, JBF president Susan Ungaro rang the opening bell at the New York Stock Exchange with chefs David Bouley and Emily Luchetti, the Four Season's Alex von Bidder, JBF trustees, and staff. Watch a video of the ringing ceremony below:

 

Comments (0)

Pages

JBF Kitchen Cam