Video: How to Make Jamie Bissonnette's Easiest Chicken Liver Mousse

We're excited to announce our partnership with Simmer, a new app that allows you to generate step-by-step recipe videos that you can create, watch, and share from your very own kitchen. In the coming weeks and months, we'll share instructional videos that will teach you how to create tantalizing dishes from JBF Award winners, Beard House chefs, and even Beard himself, all prepared in James Beard's historic New York City kitchen.

The culinary industry's biggest night is just a few days away, and we're providing you with essential tips and delectable recipes for hosting a stellar James Beard Awards viewing party! On Monday, May 4, the 2015 ceremony will be streamed live from Lyric Opera of Chicago, where your favorite food world stars and hometown heroes will take the stage to claim their silver medallions. Every party menu needs a luxe, spreadable treat for guests to indulge in, and we love this flavorful mousse from Jamie Bissonnette, our 2014 Best Chef: Northeast and co-owner of acclaimed eateries Coppa and Toro, who honed his technique watching a colleague's craftsmanship. “One day I watched a sous chef make it in less than 10 minutes, including the time for soaking the livers," he told us. "I was so impressed that I set a goal to do the same—and the result is a recipe I turn to over and over again. It’s buttery, creamy, and a little bit tart.”​ Below, watch director of house programming Izabela Wojcik walk you through preparing the simple, crowd-pleasing recipe in our latest Simmer video.  

Elena North-Kelly is senior editor at the James Beard Foundation. Find her on Twitter and Instagram.