Now that our 25th anniversary has arrived, we're in a celebratory mood, so we got in touch with some of last year's JBF Award winners to find out how they like to celebrate special occasions.
“Dan Barber catered our wedding, so my husband and I like to celebrate our anniversary at Blue Hill—and sometimes Dan will serve us a dish or two from the wedding menu. It’s always amazing how flavors can bring back memories so crisply.”
—Amanda Hesser, author of the 2011 JBF Award–winning book The Essential New York Times Cookbook
“How do I celebrate? With dessert of course! No major occasion, holiday, or milestone is complete without it. The pleasure of cutting into a beautiful cake or taking a sweet-smelling pie out of the oven for friends and family always makes the moment feel festive and special.”
—Gail Simmons, Judge on the 2011 JBF Award–winning show Top Chef; and host of Top Chef: Just Desserts
“For about a month I celebrated the Beard win with Champagne toasts, home-cooked meals, and afternoon tea. Every time I ran into a friend I hadn’t seen in a while it was an excuse to celebrate again.”
—Grace Young, author of the 2011 JBF Award–winning book Stir-Frying to the Sky’s Edge
“To celebrate our James Beard recognition, my wife, Lindsay, and I went to Petrossian for Champagne and caviar to toast Quince and Cotogna’s dedicated staff and our loyal customers.”
—Michael Tusk of Quince in San Francisco, 2011 JBF Best Chef: Pacific Award Winner
“Some of my favorite celebrations have taken place at our family home on Martha’s Vineyard. Spending the day fishing and cooking, opening a great bottle of wine and relishing whatever occasion we’re toasting.”
—Tony Maws of Boston’s Craigie on Main, 2011 JBF Best Chef: Northeast Award Winner
“Dan Barber catered our wedding, so my husband and I like to celebrate our anniversary at Blue Hill—and sometimes Dan will serve us a dish or two from the wedding menu. It’s always amazing how flavors can bring back memories so crisply.”
—Amanda Hesser, author of the 2011 JBF Award–winning book The Essential New York Times Cookbook
“How do I celebrate? With dessert of course! No major occasion, holiday, or milestone is complete without it. The pleasure of cutting into a beautiful cake or taking a sweet-smelling pie out of the oven for friends and family always makes the moment feel festive and special.”
—Gail Simmons, Judge on the 2011 JBF Award–winning show Top Chef; and host of Top Chef: Just Desserts
“For about a month I celebrated the Beard win with Champagne toasts, home-cooked meals, and afternoon tea. Every time I ran into a friend I hadn’t seen in a while it was an excuse to celebrate again.”
—Grace Young, author of the 2011 JBF Award–winning book Stir-Frying to the Sky’s Edge
“To celebrate our James Beard recognition, my wife, Lindsay, and I went to Petrossian for Champagne and caviar to toast Quince and Cotogna’s dedicated staff and our loyal customers.”
—Michael Tusk of Quince in San Francisco, 2011 JBF Best Chef: Pacific Award Winner
“Some of my favorite celebrations have taken place at our family home on Martha’s Vineyard. Spending the day fishing and cooking, opening a great bottle of wine and relishing whatever occasion we’re toasting.”
—Tony Maws of Boston’s Craigie on Main, 2011 JBF Best Chef: Northeast Award Winner
