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Next on James Beard Foundation's favorite dishes of 2014

A dish from Next made the James Beard Foundation’s favorite dishes of 2014. The duck and foie gras ragout with duck egg and plum jus was served at a benefit event for the foundation held in Chicago in October atop a custom platter that  kept the hollowed eggshells upright.

La Quinta Resort is Blown Away By JBF Rising Star Semi-Finalist Chef Ruiz in Taste of Waldorf Astoria

The James Beard Foundation and The Waldorf Astoria Hotels & Resorts have been doing things a little differently this year with a new partnership for their global RELATED POST PROFILESHARE

James Beard Foundation's Women Mentorship Program Features Mostly Male Mentors

Seven out of ten mentors are men. The James Beard Foundation is now accepting applications for its 2015 Women in Culinary Leadership Program but the foundation appears to have forgotten to put an emphasis on "woman." The program — which...Show More Summary

Why chefs obsess over awards

Until recently, I was a voting member of the James Beard Foundation, which gives out a number of highly valued annual awards to chefs and restaurants. But I was not a very active member, and certainly, while eating out, that membership never came up. Restaurants never seemed particularly aware:...

Daniel Humm, best chef in the US

At the prestigious James Beard Foundation Awards in New York, dubbed the ‘Oscars’ of the food world, the medal akin to the best actor award went to Daniel Humm of Eleven Madison Park.

Meatless Monday: Discovering Common Threads

I'm fresh from the James Beard Foundation food conference, where if we agreed on anything, it's that it's never too late to learn to cook. Professional chefs including Art Smith, Jamie Oliver and Michelle Bernstein think it's best to get 'em in the kitchen while they're young. Show More Summary

James Beard Foundation Examines Food and Health

At a recent conference, the James Beard Foundation aimed to answer the question: Is Better Food the Prescription for a Healthier America?

Quick Bites: Aisle 5 opens in Little Five, Gu's Bistro returns, Condesa Coffe to open a new store, and more

James Beard Foundation Award-winning chef Linton Hopkins—of Restaurant Eugene, Holeman & Finch Public House, and Peachtree Road Farmer’s Market fame, to name a few—made an exciting announcement on Wednesday, October 8. Assuming management...Show More Summary

Interview with Wendell Pierce, Part Three: Solutions, Local and Beyond (and Zimbabwe)

By Maggie Borden, James Beard Foundation The 2014 JBF Food Conference, taking place October 27-28 in New York City, will explore the intersection of food and health. Our speakers and panelists will discuss the myriad ways in which food...Show More Summary

Interview with Wendell Pierce, Part Two: Treme, New Orleans, and Chef Culture

By Maggie Borden, James Beard Foundation The 2014 JBF Food Conference, taking place October 27-28 in New York City, will explore the intersection of food and health. Our speakers and panelists will discuss the myriad ways in which food...Show More Summary

Interview With Wendell Pierce, Part One: Why Food Deserts?

By Maggie Borden, James Beard Foundation Although he's best known for roles on hit television shows like The Wire and Treme, actor Wendell Pierce is also a dedicated food and community advocate in his hometown of New Orleans. Ponchartrain...Show More Summary

Food Pr0n: Moto Brings Together Top Chefs For James Beard Foundation’s Scholarship Program

  Last Monday Moto hosted some of the nation's top chefs for a dinner to raise funds for James Beard Foundation’s scholarship program for advancing women in the culinary industry. [ more › ]

Jamie Bissonnette and the new charcuterie

James Beard Foundation award winner Jamie Bissonnette (last year's Best Chef: Northeast), who owns Coppa and Toro in Boston, has just come out with "The New Charcuterie Cookbook: Exceptional Cured Meats to Make and Serve at Home" (Page Street Publishing).

Interview With Jennifer McLagan, Author of Bitter: A Taste of the World's Most Dangerous Flavor

Jennifer McLagan is a renowned chef and food writer with a number of groundbreaking cookbooks under her belt, such as Fat which went on to win Cookbook of the Year from the James Beard Foundation. Her most recent book is Bitter: A Taste of the World's Most Dangerous Flavor. Show More Summary

Apps: James Beard Foundation Launches its First App

The James Beard Foundation has launched its first-ever app: James Beard Foundation Vegetables. According to a press release (below), the app features step-by-step vegetable recipes that have been featured in the The James Beard Foundation's Best of the Best:...

James Beard Wire: The James Beard Foundation brings its...

The James Beard Foundation brings its Taste America dinner series to Seattle next month: Marc Murphy (NYC's Benchmarc Restaurants) will prepare a multi-course meal with Seattle chefs, including Tom Douglas, Maria Hines, Jason Wilson (Crush, Miller's Guild), Rachel Yang (Joule,...

Nancy Silverton leads all-star chefs for 'Field to Fork' at the Taste

One of the bonafide highlights of this year's Los Angeles Times food festival The Taste will be "Field to Fork" on Saturday, Aug. 30, hosted by this year's winner of the Outstanding Chef award from the James Beard Foundation, Nancy Silverton of the Mozza Group, and Times food editor Russ...

Nashville chef Tandy Wilson is Gunshow’s newest 'Hired Gun'

Here's a reason to buy a ticket to the Gunshow: The next chef to take over the open kitchen at Kevin Gillespie’s Gunshow for its Hired Guns chef series is Tandy Wilson of Nashville’s City House. The James Beard Foundation’s Best Chef...Show More Summary

EaterWire: JBF's 2014 Food Conference; Art of Eating's Book Prize

NEW YORK CITY— The James Beard Foundation has announced the theme for its 2014 Food Conference, taking place October 27 and 28 in NYC. This year, the event will tackle the question Health & Food: Is Better Food the...

Beard Foundation’s Annual Food Conference Will Be All About Food Politics

Pollan is coming to pollinate some knowledge. The 2014 James Beard Foundation Food Conference will take place October 27 and 28 at the Convene Center. This year's theme is "Health & Food: Is Better Food the Prescription for a Healthier...Show More Summary

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