Eye Candy: Bone-In Pork Belly with Celeriac Mousseline, Oyster Mushrooms, and Cured Duck Yolks

Photo by Jeff Gurwin


At CRāVing in upstate New York, chef Adam Goetz makes the most of every single ingredient: he carefully preserves each season’s harvest, turns milk from a nearby dairy into cheese, makes his own charcuterie, and practices whole-animal butchery to round off his extensive local pantry. So it’s no surprise that at his recent Beard House dinner Goetz served a menu that truly honored and highlighted the flavors of the Empire State’s remarkable bounty. With dishes like mortadella-stuffed agnolotti and milk-fed veal carpaccio with black pepper–olive oil croutons, guests were treated to an evening full of impeccable farm-inspired fare. A fan favorite of the night was the cured, smoked, and braised bone-in pork belly from T-Meadow Farm. The luscious, tender pork belly was matched with a creamy celeriac mousseline, earthy mushrooms, a tangy kale stem... Read more >

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Eye Candy: New Orleans Fig Jam Tart with Pecan Shortbread and Peach Leaf Ice Cream


Ten years after Hurricane Katrina struck New Orleans, we were honored to celebrate the city’s resilience with the fabled Brennan family when they brought their historic opulence and modern techniques up North to the Beard House. With a menu devoted to the renowned seafood of the South, host Ralph Brennan and his group of world-class chefs took diners on a tasting of the Bayou’s best with dishes like frogs’ legs croquettes with Creole mustard and crispy Louisiana softshell crab with saffron bisque. A real show-stopper of the evening was the final course, a stunning New Orleans fig jam tart layered with lacquered, sweet fresh figs. A feast for both the eyes and the palate, this dessert was paired with buttery pecan shortbread and an inventive peach leaf ice cream. With an evening filled with contemporary takes on New Orleans classics, it had us itching to book our... Read more >

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Eye Candy: Gnocchi with Maine Lobster and Uni Butter


When JBF Board Chair (and acclaimed pastry chef) Emily Luchetti visits the Beard House, it’s usually for an important meeting. But recently, the multiple JBF Award winner stopped by to cook up a fantastic collaborative feast. Along with chef Jennifer Puccio and their talented colleagues from the San Francisco–based Big Night Restaurant Group, this dynamite team of chefs grew ever stronger as fellow JBF Award winner Jonathan Waxman, joined the roster for a powerhouse meal from start to finish. 


Beginning with a trio of oysters that were baked, grilled, and raw, the chefs continued the seafood saga with beet pancakes with... Read more >

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'Gram Worthy: Island Creek Oyster with Mexican Gherkins, Buttermilk, and Epazote


If you love to see what happens behind the scenes in restaurants, drool over gorgeous food photography, and creep on your favorite chefs (we're majorly guilty of this!), then be sure to follow us on Instagram, where our editors deliver eye-catching dispatches from the Beard House and beyond. 


Earlier this fall our JBF Greens program hosted an exclusive under-the-stars, farm-to-table collaboration: our Brooklyn Backyard Supper event. Chef John Poiarkoff of the Pines prepared a delicious dinner in the picturesque backyard of his... Read more >

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Eye Candy: Cacio e Pepe with Egg Noodles, Manchego, and Oregon Black Truffles


“Water & Wall, where creative meets delicious,” reads the headline of Tom Sietsema’s glowing Washington Post review of the Arlington, Virginia restaurant. The credit goes to chef and owner Tim Ma, a Momofuku Ko alum, who recently served his creative and thoughtful mid-Atlantic cuisine at the Beard House. With an evening filled with contrasting flavors, textures, and temperatures (including but not limited to: foie gras croquettes, pickled quail, and live scallop with cold soba noodles), Ma delighted palates and intrigued taste buds with his eclectic menu.


And nowhere else was Ma’s expert technique and care for ingredients highlighted more than with his silky... Read more >

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'Gram Worthy: Your Last Tastes of Summer from #JBFENDLESSSUMMER


Last month we kicked off Labor Day Weekend by savoring the last delicious bites of the season, asking you to share your final tastes of summer with us for a chance to win dinner for two at the Beard House! Our #jbfendlesssummer Instagram contest brought some vibrant, stunning, and drool-worthy results—take a peek at some of the highlights below. If you missed the last round, be sure to check out #jbffall (happening now!) for your chance to win.


A simple, lovely blueberry pie by @thehousepie... Read more >

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Eye Candy: Sous Vide Egg Yolks with Yukon Gold Purée and Bowfin Caviar


Chef Bill Glover channels Ohio’s rich agricultural and artisanal heritage at the hip environs of Gallerie Bar & Bistro, located in downtown Columbus. And at his recent Beard House debut, it was easy to see why Columbus is one of America’s on-the-rise culinary destinations. Glover’s expert presentation coupled with elegant combinations of texture and taste made for a stunning, elevated display that highlighted both ingredient and technique.


A true standout of the evening was chef Glover's Gallerie Egg canapé—a dish so simple in presentation but so telling of the finesse and precision behind it. These perfectly hollowed, delicate egg shells were filled with a luscious sous vide yolk, creamy Yukon gold potato purée, Bowfin caviar, and topped off with a dollop of tangy tarragon crème fraîche. Served on a... Read more >

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Eye Candy: Short Rib with Yukon Gold Potatoes, Glazed Cipollini Onions, Foie Gras, Quail Egg, and Figs

Photo by Tom Kirkman


From scoop to slice and growler to glass, the Upward Projects restaurants seem to have an answer for Phoenix diners’ every hunger pang. Recently, they quelled diners’ cravings for a sampling of the Southwest when they brought their talents to the Beard House this summer. With a menu full of drool-worthy dishes like ’nduja with burrata and fava beans to corn risotto with Andouille sausage, peas, and some of the largest, sweetest shrimp we’ve ever tasted, we were primed and ready to sample their culinary cornucopia.


One true highlight of the evening was their tender Arizona short rib with creamy Yukon gold potatoes, glazed cipollini onions, and decadent foie gras, all finished with a local quail egg and sweet figs. Nearly as gorgeous as it tasted, the dish was deeply satisfying, luxurious, and had us wondering what desires they’d conquer next... Read more >

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Eye Candy: Decadent Deviled Quail Eggs at Expo Milano


On any given day at Expo Milano, the first-ever food-focused world's fair that's been open in Milan since May, visitors can experience a veritable buffet of international cuisine, state-of-the-art technology and design, and delectable food-themed programming. Modeled after our own James Beard House in New York City, the USA Pavilion–affiliated James Beard American Restaurant pop-up at Expo Milano features different award-winning guest chefs every week.
 ... Read more >

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Eye Candy: Peruvian Avocado–Chocolate Cake with Quince and Avocado Ice Cream


Of all the show-stopping pairings on the dining landscape, chocolate and avocado may not spring to mind as the most popular, but perhaps we should classify it as one of the great culinary partnerships (think: tomatoes and basil or sweet potatoes and brown sugar). At chef Martin Morales's Beard House dinner last month, the Peruvian native not only highlighted the avocado's role in savory dishes—like his fantastic grilled octopus with Peruvian avocado cream—he also touted its sweet side in a stellar performance with the roles of cake and ice cream. A true standout of the evening, Morales's decadent chocolate cake was so rich and moist (thanks to the inclusion of avocados in the batter), it was dream-worthy. With his winning combination of creativity and impeccable ingredients, Morales highlighted the true versatility of his native cuisine.


... Read more >

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