Tags » James Beard


A few days ago, Mike’s friend Vince Anzalone was kind enough to invite me and Mike (and 58 other food enthusiasts) to a wonderful “first taste” at the new Rural Society, located in the new Loews Hotel in Chicago. 317 more words

Chef Driven


RECIPE: Twice baked potatoes.

DIARY: Comfort food for a cold winter’s day in Montreal, or any day, anywhere, for that matter. 838 more words

Food & Drink

James Beard Award Chef and Restaurant Finalists Announced

After months of deliberation, the James Beard Foundation has finally honed in on the selection of finalists for this years’ Chef and Restaurant awards.  The awards will be held May 4 in Chicago–the first time outside NYC in 24 years! 82 more words

Local Market Buzz

Women of the Wild West hit the Big Apple; collaboration dinner sees six Calgary chefs cooking at famed James Beard House

Six women and a selection of ingredients showcasing the bounty of Alberta are set to take a bite out of the Big Apple.

Representing two restaurants, a catering company, a private club, a hotel and a sport institute, six chefs will cook a multi-course dinner at the famed… 753 more words


Anchovy butter

New fish cookbook, 496pp.
by James Beard
Little Brown and Company, New York, 1976
Cooking on page 32

Even though my mother was an amazing cook, she never cooked much fish. 278 more words


What I'm Reading

An illustration from one of my new favorite columns, Food & Consequences by Aaron Thier on Lucky Peach’s website. While this image accompanies a piece on super silly spicy chilies, it also kind of reflects the fire-y frenzy with which I have been attempting to soak in so many forms of written work lately. 423 more words

Something Else

Why the parsley garnish?

Nothing decorated more restaurant plates in the 20th century than parsley, most of it by all accounts uneaten.

Why use so much of what nobody wanted? 467 more words