The 2009 James Beard Foundation Awards were announced last night at their annual Lincoln Center soiree, which was attended by chefs both famous and unknown, fawning media, and that class of recession-proof swells for whom fin de siècle is just an amuse-bouche. What's a James Beard, and why do you care? James Beard was a pioneering 20th century gourmet gastronome, and maybe you don't. But last night's awards—which honored chefs, food writers, and restaurateurs across America—are worth mentioning if only because Totonno’s pizzeria in Coney Island (pictured) was one of five restaurants to win the America’s Classics designation. You'll recall that it was closed after a serious fire last month, and the place has struggled to reopen, so the exposure that comes with the Beard Awards can't hurt. The rest of the NYC winners are basically a who's who of "him again?", with Jean Georges, Drew Nieporent (Nobu, Corton), and David Chang's Momofuku Ko all getting some desperately-needed attention. more ›

Plated delivers the origin story of a dish, as told by an establishment’s chefs and owners. Today's plate is from Get Fresh Table and Market in Park Slope. more ›

In spite of recently winning a James Beard Award for Outstanding Wine Service and earning a 5-star review in the New York Daily News and a 3-star review from Bloomberg, the team at Eleven Madison Park is stopping their Saturday brunch service and shuttering on Sundays beginning July 19th. Maybe the only brunch dish they'll continue to serve are scrambled eggs with truffles, but only when Daniel Boulud is in the house. The new hours will be lunch: Monday-Friday, 11:30 a.m.-2:00 p.m.; dinner: Monday-Thursday, 5:30 p.m.-10:00 p.m., Friday-Saturday, 5:30 p.m.-10:30 p.m. more ›

Despite the rain, the crowds poured in at Citymeals-on-Wheels Chef's Tribute fundraiser in Rockefeller Center last night. This year's theme -- Crème de la Crème, a tribute to the great French masters, many of whom were in attendance. As one might expect, honoring the world's best French chefs includes a large quantity of foie gras, caviar, duck, and truffles, and America's top chefs certainly put them all to good use. Each chef prepared two dishes: one classic dish as a tribute to a French master, and one of his/her own that was a variation on a French classic. more ›

On all counts, Michael Psilakis has been on quite a roll. Though his two-starred Dona was shuttered due to a real estate snafu, he went on to earn a Michelin star at Anthos, one of only two Greek restaurants with this honor, his to-die-for gnudi recipe was featured on the cover of Bon Appetit, was named Esquire's chef of the year, and opened up Mia Dona, which just yesterday earned two stars from Frank Bruni. Now, to top it off, he's been named as one of Food & Wine Magazine's Best New Chefs of the year. Congratulations! The list is definitely lacking in the New York department, though. Where's the love? more ›

You will never find Chef Bobby Flay too far away from an ancho chili pepper. Back in 1991, he opened Mesa Grill in New York, his shrine to the Southwestern flavors for which he is now famous around the world. In 1992, Mesa Grill won New York Magazine's Best New Restaurant, and the following year, Flay was given the James Beard Rising Star Chef award. Since then, he has created a mini-empire of six restaurants, including two other Mesa Grills, one in Las Vegas and another in the Bahamas. more ›

The experts at the Italian Wine Merchants can show you how to build up your wine collection beyond those bottles that were left over from your last party. During the course of the afternoon, you'll taste eight Italian wines including vintage Barolo, Brunello, Super-Tuscans, and more while sampling assorted antipasti. $125 per person. Reservations required and can be made online or by calling 212-473-2323 x106. 1:00 to 3:00 p.m., Italian Wine Merchants, 108 East 16th Street. more ›

was first published in 1974. This collection of Beard's favorite newspaper columns has been reissued to coincide with the 20th anniversary of the James Beard Foundation, the culinary haven and educational institution created in his honor. more ›

Oysters, Guiness, Irish music -- what more do you need, really. Head to Riverside Park for this free festival -- oysters and Guiness available for purchase. Hudson Beach Cafe, 103rd St, at Riverside Park, 4-9:30 PM, call (917) 370-3448 for more information. more ›

If you've never played petanque, head on down to Smith Street for North America's largest petanque tournament -- the two block stretch betweeen Bergen and Pacific will be shut down and covered with sand just for the occasion. While your'e watching the action, enjoy special cocktails from Ricard and other drink specials ($5-6), nibble on grilled merguez and chicken sandwiches ($5) and groove to Jazz band Blue Orchid will provide the entertainment throughout the day. 11:30am - 8pm, free admission, sponsored by Bar Tabac, Robin des Bois, Ricard and the South Brooklyn Local Development Corporation. 128 Smith Street at Dean Street, 718-923-0918. more ›

June 7 - June 11: Broadway Panhandler "Yard Sale" more ›

Join Saxelby Cheesemongers for a day trip to the Valley Shepherd Creamery in New Jersey to see a sheep dairy in action. Learn about the cheesemaking process from start to finish and end the day with a picnic on the farm. 11 am to 7 pm. Tickets are $75 and are available online. more ›

It must be the warmer weather: there’s been a lot posted on Gothamist this week about drinks, from limey gin fizzes to detox smoothies; from aguas frescas to wine made in Queens. Today, as part of our continuing summer beverage coverage, we present some strange and fancy sodas. more ›

Maybe it was just the red carpet, but most of the people we spoke to seemed particularly excited about the new digs for the James Beard Foundation Awards, black-tie affair held last night at Avery Fisher Hall to honor some of the country's best chefs, restaurateurs, and culinary professionals. Susan Ungaro, the President of JBF, noted that originally, James Beard had moved to New York to become an opera singer, but had to earn a living until he hit the big time. He started a catering company and the rest, as they say, is history, but she noted that he would have been pretty excited to be up on that stage. more ›

Photo courtesy of Eat for Victory more ›

On Monday night there will be a huge, star-studded, red-carpet event held at Avery Fisher Hall with men in tuxes, women in floor-length gowns, and paparazzi galore. Some swanky movie premiere? No -- the James Beard Awards, an annual event that is taking a grand step up in venue this year (in the past it had taken place at the Marriott Marquis). But many question the decision to glam up the awards. Not only did Anthony Bourdain scoff at the decision to have restaurant staff prepare food in a venue with no kitchen, but for an organization that was drowning in scandal as recently as 2004, was this really a good choice? more ›

Got a tidbit for us? Sent it to the feedbag. more ›

Join Denise Landis, recipe tester for The New York Times, as she shares recipes and expertise from her newest cookbook, Dinner for Eight. Free tasting and book signing to follow the demonstration. Broadway Panhandler, 65 East 8th Street (between Broadway and University), 3 PM, free. more ›

Yesterday morning, the nominees for the 2007 James Beard Foundation Awards were announced at the Beard House on West 12th Street. In additional to New York restaurant stalwarts David Waltuck of Chanterelle, Floyd Cardoz of Tabla, and Terrance Brennan of Picholine (which was rebooted in 2006 to impressive reviews, the nominees also include a bumper crop of young chefs including David Chang for Momofuku Ssam Bar, Daniel Humm for Eleven Madison Park (both for Rising Star Chef of the Year), and cut chemist Will Goldfarb of Room 4 Dessert (for Outstanding Pastry Chef). Three other nominees from San Francisco, Boston, and Chicago round out the Rising Star Chefs category; Goldfarb faces competition from four other nominees in the pastry category, including Michael Laskonis of Le Bernadin. more ›

ART: Running through March 7th at Gavin Brown's enterprise at Passerby is "Radical Living Papers". Some of the passionate writers of forty years ago will have their words become a part of this exhibit, which serves as a snapshot of the Vietnam War era and a history of counter-culture and alt press. Publications (all from the 60s and 70s) include Rolling Stone, The Black Panther, Freep, The Seed and the Los Angeles Free Press. more ›

February 3: James Beard House Cookbook and Culinary Tag Sale more ›

The 25 year old program was started by New York magazine restaurant critic Gael Greene, who also got James Beard involved, and Citymeals on Wheels supports agencies that provide "weekend, holiday, emergency and weekday meals to homebound elderly New Yorkers who can no longer shop or cook for themselves." Greene told NY1, "How can I as a restaurant critic, eating the way I eat, living the life I live, accept that there are people on my block who don't have enough to eat?"



You can donate to Citymeals on Wheels. (Earlier this week, the NY Times had a feature about Citymeals on Wheels.) NY1 also noted that 400 volunteers from God's Love We Deliver were working to bring holiday meals to men, women and children with HIV, AIDS, cancer and other illnesses - here's more information about GLWD.



And if you haven't gotten around to donating in some way, big or small, this season, don't worry, there are always opportunities. For instance, you can still donate a coat through NY Cares Coat Drive until December 31. City Harvest's canned food drive ends in mid-January. And here are some more ways to volunteer, via the city's volunteer website, Volunteer NYC.



more ›

Gotta love an event called "Gluttony," although we were sad to learn there wasn't any food involved. Atlantic food writer Corby Kummer pulls together chefs Mario Batali and Dan Barber (pictured), and James Beard Award winning writer Barbara Kafka to discuss whether the newest high-tech equipment glorifies or destroys the freshest low-tech ingredients. 1:00 PM in South Court Auditorium of The New York Public Library. Arrive early for best seat selection; doors open 30 minutes prior to event. $15 general admission and $10 library donors, seniors and students with valid identification. Tickets available online; use discount code LIVE2 for $5 off the ticket price. more ›

November 3: Chocolate and Dessert Wine Seminar more ›

October 21: Halloween Cupcake Decorating and Book Signing more ›

Fromagers Waldemar & Nadia team up with Telepan Restaurant for the third in a series of Saturday afternoon cheese and wine tastings. This time around they have paired summertime artisanal cheeses with wines from Telepan's list. You'll learn all about each pairing while you sip and taste. $65 per person, reservations are required. Call 212-580-4300 for reservations. 12:30 p.m. - 2:00 p.m., 72 West 69 Street, between Columbus Avenue and Central Park West. more ›

- As part of your National Hamburger Month celebration, make sure you eat these 20. The boys at A Hamburger Today revisit Alan Richman's GQ article from last summer. At least three are in New York -- you may have to travel a bit more for the others. more ›

A Voce is Italian for "word of mouth," and word is certainly spreading about this modern Italian restaurant, opened a few months ago on Madison and 26th Street. Andrew Carmellini, the chef, won numerous accolades in his previous position at Café Boulud, including the James Beard Award for Best New York Chef in 2005. Here he presents basic Italian food elevated by the incorporation of the freshest ingredients available. more ›

Sunday and Monday nights were the James Beard Awards annual gala events, and the results are now in. Sunday night focused on the journalists, highlighting books, broadcast media, and even websites (a new category), while Monday was all about the chefs and restaurants. The excitement was palpable in the food world, so much so that Ed Levine decided to liveblog Monday's Awards dinner, an extravagant black tie affair, for those of us not "in" enough to snag an invitation (thanks, Ed!). more ›