Throwback Thursday: Cooking School Memories


In honor of a wildly successful weekend at the James Beard Foundation’s Taste America in Phoenix, this TBT we’re looking back at a special moment event planner Robyn Lee and her mother shared with our namesake while attending one of his cooking classes. Robyn has continued her connection with Beard through her role as event planner for the weekend of Taste America events in Phoenix, where guests enjoyed an exclusive collaborative dinner by JBF Award winners Michel Nischan  and Chris Bianco, along with chef demos and tastings. While the chance to learn from the "Dean of American Cookery" is no longer possible, the next best way to get your fix is to visit the Beard House right here in New York City. Check out our calendar of events and plan your next visit.

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Throwback Thursday: Bitty Beard on the Move


We’re on the road again! Last week we kicked off the 2015 James Beard Foundation’s Taste America® tour, our national epicurean excursion to ten cities across the U.S. This Throwback Thursday, we’re placing a spotlight on our favorite travel companion, Bitty Beard, the pint-sized homage to our namesake with a full-sized globe-trotting addiction. Check him out on the shores of the San Francisco bay last year, and see where he’s off to in 2015 on Twitter through our #JBFTasteAmerica and #BittyBeard hashtags.


Want to meet Bitty Beard in person? Get tickets and more information here.

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Throwback Thursday: A Taste of Justice at the Beard House


The Beard House kitchen has played host to a panoply of culinary titans over the years, but on very rare occasions a guest upstairs will rival the star power cooking below. This Throwback Thursday, we’re looking back on one such evening, this past July 15, when Sonia Sotomayor, associate justice of the United States Supreme Court (and longtime JBF member) joined us in the dining room, only a few short weeks after the groundbreaking ruling which legalized gay marriage across the country. JBF Award winner Ted Allen and his husband Barry Rice were also on hand that night, and Allen noted the breadth of James Beard’s legacy on display that evening: “We were shocked and delighted, two weeks after the marriage equality ruling, that not only was Justice Sotomayor attending the Ristorante Rafele dinner at the Beard House—she was seated at our table. We enjoyed a whole evening—and a delicious dinner—with her. And when I thanked her for... Read more >

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Throwback Thursday: End-of-Summer Peach Recipes


With summer's official end just a few weeks away (the equinox is September 23 this year), we're scrambling to hold tight to the gorgeous weather and easy-breezy, laid-back dishes that the warmer months bring. And that means hoarding the summer's best produce—funky looking heirloom tomatoes, sweet corn, ripe berries bursting with flavor, and, of course, juicy peaches just dripping with the scent of pure summer. So on this #TBT, as we already feel the pangs of nostalgia during these last few warm days, we'd also like to remember something our namesake made sure to eternalize: "Few things in the food world equal the flavor of a ripe peach" (Beard on Bread, p.347). We couldn't agree with Mr. Beard more. 



When your hoarding becomes something of a problem, or if you're looking for inventive ways to... Read more >

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Throwback Thursday: America's Classic Olneyville New York System


As we soak up the last few days of summer, we can't help but reminisce on all the great meals we've been able to indulge in these past few months—juicy burgers, smoky ribs, crisp vegetables, and the many hot dogs we swaddled in Martin's Potato Rolls. So on this TBT, while we look back on our summer eating, it only makes sense to revisit an old friend, the 2014 JBF America's Classic winner famously known for their hot wieners (the hot dog's beloved cousin), Olneyville New York System


Despite its name, this bastion of meat serves food that is distinctive to Rhode Island. Long ropes of wieners (a mixture of beef, pork, and veal) are slathered with mustard, topped with meat sauce, sprinkled with celery salt and onions, and served in a steamed bun. To round out an Olneyville signature meal, salt-and-vinegar French fries are a must, along with their famous coffee milk, another Rhode Island classic where milk is flavored with a sweetened coffee concentrate... Read more >

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Throwback Thursday: America's Classic Sokolowski's University Inn


This Throwback Thursday we’re indulging our taste buds with a look at one of the 2014 JBF America’s Classics Award winners, Sokolowski’s University Inn. As Cleveland’s oldest landmark restaurant, Sokolowski’s is family-run, and spoons out generous portions of “stick to your ribs” Polish-American comfort food to eager diners from across the country. From stuffed cabbage to their renowned Salisbury steak, the hardworking sibling team of Mary, Bernie, and Mike proudly serve customers all the pierogies they can handle. At this American classic you’re guaranteed good company, polka music, and a satisfying food coma. Fortunately, the official James Beard Foundation’s America’s Classics cookbook will be published by Rizzoli in February 2016, so you’ll soon be able to get a taste of Sokolowski’s without hopping on a plane to Ohio. If you’re craving Polish food, Sokolowski’s is the real deal, and with a roster of celebrity patrons including Jimmy Fallon, the president of Poland, and Bill... Read more >

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Throwback Thursday: Remembering James Beard



August is coming to an end, and the first day of school is right around the corner, but we still have one last outdoor holiday to look forward to. Labor Day usually means one final hurrah with the family: backyard barbecues, picnics, beach trips, and grilling—lots of grilling. This Throwback Thursday we’re sharing some of our favorite James Beard quotes that demonstrate our namesake’s love for summer foods, the great outdoors, and the art of entertaining in any environment. 

“I love a casual picnic just as much as, or even more than, an elaborate gastronomic delight.” (Beard on Food, p.264)


“Arrangement is one of the secrets of a perfect composed salad. There should be a blend of colors, tastes, and textures. The ingredients should be attractively cut and the salad beautifully arranged on a large platter or in a bowl so that it becomes almost a centerpiece for the table.” (Beard on Bread, p.332)


“In recent years all America... Read more >

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Throwback Thursday: Wylie Dufresne, the Culinary Magician


This Throwback Thursday, we celebrate a fearless pioneer of molecular gastronomy, JBF Award winner and 2015 Who’s Who inductee Wylie Dufresne. Each year, the James Beard Foundation’s Who’s Who of Food and Beverage in America honors a diverse group of 20 individuals across all areas of the culinary world, each of whom has been identified by his or her peers for contributions to America’s evolving edible identity.


Following his education at the French Culinary Institute, Dufresne began his career under JBF Award winner Jean-Georges Vongerichten at JoJo, became a sous chef at Jean-Georges, and was promoted to chef de cuisine at Vongerichten’s Prime. He continued his gastronomic trailblazing as the first chef at 71 Clinton Fresh Food, which lead to his next adventure opening wd~50 in 2003. Dufresne remained unstoppable, receiving three stars from the ... Read more >

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Throwback Thursday: All-Star Chefs Inspire through JBF Taste America



The James Beard Foundation’s annual Taste America tour assembles an all-star panel of celebrity chefs to travel cross-country for unique dining events, cooking demonstrations, and artisanal tastings. This week’s Throwback Thursday highlights a video from JBF Taste America 2013, where some of the nation’s top toques collaborated on exclusive, one-night-only tasting menus, bringing their passions and talents to eager epicureans across the country. This year’s celebration will take place September 18 through November 7 with an inspiring all-star roster of gifted chefs, including JBF Award winners Art Smith in Charleston, April Bloomfield in New Orleans, Tony Mantuano in San Francisco, Hugh Acheson in Los Angeles, and more. Click here for more event information or to reserve tickets for Taste America 2015. As Emmy Award winner Carla Hall put it: “When I think of Taste America, I think of getting to know people through their food”—don... Read more >

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Throwback Thursday: Julia Child and James Beard


For this TBT, we're honoring one of the greatest culinary friendships of all time: the dynamic duo of Julia Child and James Beard. The video above, produced in 1994, features an exclusive interview with Child, as she speaks fondly about her friendship with “Jim,” his tremendous influence on the culinary world, and the creation of the James Beard Foundation. The pair met in 1961, around the time of the publication of Child's first cookbook, Mastering the Art of French Cooking. Her admiration for Beard was transparent: “People just adored him. He was so jolly, so nice, and so generous.” After working with many French chefs, Child saw him as a breath of fresh air, and viewed him as the focal point of American gastronomy: “He was so open, he had such a general love of food, and I think he encouraged everybody.” She believed it was Beard who truly made the culinary profession a respectable one.


After Beard's passing, it was Child who pushed they keep his house and start a foundation. She felt strongly that there... Read more >

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