RSS feeds allow Web site content to be gathered via feed reader software. Click the subscribe link to obtain the feed URL for this page. The feed will update when new content appears on this page.

James Beard

A collection of news and information related to James Beard published by this site and its partners.

Top James Beard Articles

Displaying items 12-22
  • San Francisco of the East

    San Francisco of the East
    PORTLAND, Maine — I was in Portland all of 10 minutes when its soul rolled by on two wheels: a gentleman pedaling through downtown on one of those ridiculously tall bicycles with an oversize front wheel and tiny back wheel. The bike, called a...
  • Beyond a shot and a beer for friendly drinks in K.C.

    Beyond a shot and a beer for friendly drinks in K.C.
    What do you mean, you haven't been to Kansas City? Haven't you heard that it's one of the next great cocktail cities? This cocktail snob didn't believe it either at first. Yet Kansas City has a broad range of bartending excellence, delivered sans...
  • Quiet time precious for globe-trotting chef, TV host

    Quiet time precious for globe-trotting chef, TV host
    To television viewers, Andrew Zimmern of "Bizarre Foods" is known as that guy who'll eat anything. And he'd like Americans to give it a shot too. "Open up and expand your horizons, people!" said the James Beard Award-winning chef and author. "I am...
  • Mohegan Sun Restaurant Week

    Mohegan Sun Restaurant Week
  • New name for Pump Room? How about the Pump Room?

    New name for Pump Room? How about the Pump Room?
    As you may have read a couple of weeks ago, the venerable Pump Room restaurant, and the building that houses it, are being renovated by hotelier/impresario Ian Schrager and will emerge in September as a boutique hotel, to be called Public Chicago (1301 N....
  • Pastry chef Patrick Fahy heading to The Sofitel

    Pastry chef Patrick Fahy heading to The Sofitel
    Pastry chef Patrick Fahy announced last week that he would be leaving Blackbird and Avec after two years on the job. Now we know where he’ll be heading next: The Sofitel. Fahy will be joining the Gold Coast hotel in early July as executive pastry...
  • Lunch tips from a true pro

    Lunch tips from a true pro
    Many people — and most cookbooks — skirt over the matter of workday lunches. Not Hugh Fearnley-Whittingstall. "For most of us these days, lunch is an irrelevance. Not so much because we don't eat it — we still generally manage to shovel...
  • Restaurant Review: Wit & Wisdom has its highs and lows

    Restaurant Review: Wit & Wisdom has its highs and lows
    Wit & Wisdom, the promising restaurant in the new Four Seasons Hotel Baltimore, calls itself a tavern. That it's not recognizably a tavern is what makes Wit & Wisdom, early on, both interesting and frustrating. Riding a wave of publicity and excitement,...
  • Chef gets a very fresh start, menu in Sedona

    Chef gets a very fresh start, menu in Sedona
    Jeff Smedstad joined the Coast Guard at 17 (and got cook's training); cooked in Scottsdale, Ariz.; traveled Mexico and studied cooking with Susana Trilling in Oaxaca; and was a chef at an Atlanta restaurant when a friend called from Sedona, Ariz. "He said...
  • Curtis Duffy to leave Avenues, open own restaurant in West Loop

    Curtis Duffy to leave Avenues, open own restaurant in West Loop
    “I want to have the best restaurant in the country. I want to obtain that third Michelin star.” If it isn’t clear chef Curtis Duffy wants to be uttered in the same breath as Thomas Keller, Daniel Boulud, and his former boss Grant...
  • Beyond brats, beer

    Beyond brats, beer
    You know that feeling of clarity that hits you on vacation, that moment when you decide you should just move to wherever you're visiting — sell the house, lose the job, relocate to where you're comfortable and happy right now, before you can...