To have the opportunity to celebrate Mardi Gras under the fine exquisite hospitality of Alex and Miles Pincus of the wonderful Crew team, plus add the perfect setting of the James Beard Foundation at Pier 57, one couldn't ask for more of a truly genuine sublime experience. From the beginning of passed Hors d'oeuvres, whilst imbibing potent libations. Put on your Mardi Gras beads and listen to the band playing! Seated at the sumptuous 3 course dinner, a menu with much acclaim. In the end we were looking for the baby in our King Cakes. Pray tell, mon chéri Laissez les bon temps rouler Wishing you y'all a very happy Valentine's, President's weekend, followed by a tremendous Mardi Gras (aka "Fat Tuesday"). Merci beaucoup! Looking forward to next year's celebrations already. read more

See all

What an incredible experience. Once you try dinner here once, you'll be hooked for more. James Beard is known as the first "foodie" in America who championed American cuisine, and inspired a new generation of chefs. Now his heritage lives on in this very house hosting chefs from around the globe, and the James Beard Awards aka the Oscars of the culinary world. It's an incredible honor to be invited as a chef here, and the menu obviously varies based on the chef, specialties, type of cuisine, but the calibre and nature of the event really blew me away. The opportunity to have a personalized meal from a chef, his/her favorite dishes, and the story behind the chef is special and unmatched. I was really impressed by the quality of the food, wine pairings, and the unparalleled dining experience from the moment you walk in. A few things to keep in mind for first-time visitors: 1. You can go upstairs to your table even during champagne & appetizers. It can get kind of crowded so I would actually recommend going up sooner rather than later. 2. Come with a friend who you can talk to for hours on end, and truly enjoy the meal together from start to finish. Be prepared for 3+ hours for food, LOTS of drinking, and conversation. 3. Keep an open mind, take in the entire experience, and try everything. Also, join the JB Foundation if you haven't already. Looking forward to many more meals in this amazing establishment! read more

See all

Great comfortable, homey space with a great backyard covered area, and a mirrored wall bathroom on the top floor that I stayed in way too long, adjusting my outfit at all angles. The event I attended was well done, with awesome food and wines, and I'd definitely go back. read more

Events in this space don't disappoint. Phenomenal chefs putting up some of their best work. All done in one of the best dining room settings in the city read more

See all

What a terrific venue for the classic wine and food event. You have to pass through the kitchen to enter the dining areas, which helps transport you into the event itself Our hosts this evening (Favia Wines and chefs from Oenotri in Napa) and the staff was fantastic in executing the five course meal and wine pairing. A tribute to its history and the award! read more

The James Beard Foundation - Napa's Oenotri chefs in the house! - Community Service/Non-Profit Near Me - New York, New York

See all

We have been coming to the James Beard House for well over 20 years. In that time we have enjoyed amazing meals from star chefs from all over the world. Unique meals and great company. Last evening we had one of our very best meals ever, Angie Rito and Scott Tacinelli of Don Angie were the chefs for James Beard's annual Feast of the Seven Fishes Dinner. With at least a dozen different fishes, Scott and Angie truly outdid themselves. Simply an amazing meal from start to finish. Bravo! read more

Amazing place for a meal. You are dining in James Beard's house which is now a foundation. They invite different chefs to cook each night, so without leaving NY you get to sample cuisines from all around the country. Dinner starts with cocktails downstairs and passed h'orderves. Then you are seated at a table, often with strangers. There are usually 3-4 course paired with wine or cocktails. Often the chefs will give a talk and meet diners. It's always a wonderful unique experience but not over the top. Highly recommend a very NY experience. read more

See all

I had a great time at the James Beard House. As soon as I walked I was given champagne with absolutely unique delicious hors d'oeuvres served to all guest. The house is a New York gem. Allowing guest to enjoy the opportunity to try the best culinary talent by different chefs. The chefs theme of the night was Spain meets Israel. I was with a party of eight friends and I must say we had a great time enjoying fantastic dishes with wine pairings. My favorite dish was the paella with prawns absolutely amazing. From the wait staff to the chef who introduces himself at the end of the dinner for a little Q&A it was an amazing experience. I can't wait to attend another event here again. read more

See all

I stumbled upon the James Beard Foundation attending an event last night, "Modern Griots: Chefs and their Stories" which featured 3 incredible chefs who didn't just prepare an amazing meal, but told their impressive stories and struggles. The staff are all absolutely fantastic- super attentive, friendly and upbeat. And in all of my years of working hospitality in the past in various cities, and hosting and attending countless events, the GM Adam is one of the best I have ever seen! Yes it is an old building with tight quarters, but that is exactly it's charm-to have once been someone's home, and now a landmark building rich in history that still stands. The patio looked quite inviting and look forward to returning to enjoy it when the weather is warmer. Agree that because of the building's structure anyone with accessibility needs to call the house in advance so you can ensure your needed accommodations are available. read more

Just amazing place. Very New York and a definite place to visit. Go to the website and learn all about this. read more

See all

What a great meal experience at the Beard House. If you have the chance to go, GOOOO! Tagged along with a member one night. Started with cocktail hour, then a nice dinner. The events take place inside James Beard's actual house so the meal has an intimate vibe with historic undertones. My friend knew all about JB's house and life and had a lot of information to share. For dinner, we were seated at a communal round table which can be good and bad, although in this instance, the conversation went smoothly. A BBQ team were the guest chefs that night and it was awesome! The food was fantastic. Would love to go back for a different event! read more

I had the opportunity to attend a dinner here and was impressed. This is an amazing locale to mingle with foodies and sample meals from chefs all over the country. The chefs the night I went were Frank Stitt and Paul Yeck. My favorite dishes that night were the lamb neck ragu with carrot agnolotti/black truffles and the braised guinea hen with rice/Brussels sprouts. The wine pairings were spot on (primarily whites.) I highly recommend giving this place a try for any food lover. Just check on their website and pick a night that lines up with your tastes. read more

The James Beard Foundation - Lamb neck ragu with carrot agnolotti and black truffles - Community Service/Non-Profit Near Me - New York, New York

Oh James Beard, as you rest eternally your house is a nightly party for the food and wine obsessed. An accomplished lot who can afford the hundred plus tab for the feast prepared by visiting chefs in the kitchen. The James Beard foundation celebrates American chefs and regional American cuisines. In these recessionary times, I have to question my visit, though as the featured restaurant from Boston was Avila and spotlighted many Spanish ingredients which I love, so I forked and they fed me well. Saturday nights do bring in a visiting New York crowd, devouring the hor d'oeurves which icluded serrano with baby mache, tuna spoons with truffle cream, pork belly with an aged balsamic reduction all served with champagne. There was one group def. visiting that told one another to pretend the serrano was procuitto and the other stuff pasta- entertaining. The hor d'oeurves area is small and much more pleasant in warmer weather when the garden is open. A note to the service, which is absolutely impeccable, they are so professionally trained and they care about the patrons. Bravo to you all! I dined right next to the owner of the restaurant and luckily the food was super. Dishes included creamy corn soup with coriander and guanciale(pork jowl), tiny potato gnocchi with butter poached lobster, thyme crusted halibut with portuguese style braised bans and chorizo foam, roasted rack of lamb with sunchoke puree and olive jam and last though possibly the least was the walnut cake with roasted plums, plum sorbet and black muscat plum syrup. Each course was accompanied by a wine. The wines here are usually pretty amazing with a wide variety of type and origin. Super clever food all prepared by the visiting chefs in James's enhanced kitchen downstairs with the restuarant bringing their own local ingredients. read more

Had the opportunity to dine here with some friends in the restaurant industry. The experience i got in place place i will never forget. This place is really cool because they have different chefs from all over the world come to James Beard House to cook and showcase their food and techniques in cooking. The Decor & Staff: When walk in the place it looks really small but you get to walk through the kitchen to walk upstairs where they are big round tables for people that are dining in. Its great atmosphere and a unique experience to dine in. The Staff are friendly and super knowledgeable on whats in every dish that was presented. The Food: everything was amazing and awesome. The food presented was packed with flavors and awesomeness. all the flavors combine well with each other the food basically melt in your mouth yummy. this was hands down the best food i ever ate in my life (Sorry mom haha). Overall this place is awesome and whenever i get a chance to go back i will hop all over it and go again. If you guys get the chance of going to this place i suggest you go for the wonderful unique experience. read more

See all

2017 preview dinner to Harlem Eat Up events - always an amazing time . The dishes were original and artistic . I would certainly go back . A little pricey but definitely worth it !! read more

See all

I'm a bit biased because I was friends with one of the 4 Chefs but I loved my first dinner at the James Beard House for their first Vegan dinner. Started with a cocktail reception. A bit cramped a space but was still fun. Plenty of appetizers floating around surprisingly given the density of the crowd. Wine was flowing. When we got upstairs we had a delicious meal with dishes from each of the chefs. Loved a lot of it. Most dishes were very good or great. Few were just okay. But a ton of food. There was a wine tasting as well. I don't drink but plenty of wine if you do. Great experience. I look forward to coming back for another dinner in the future. read more

On April 13, 2015 the James Beard House held a special event titled "The Titanic Returns: Captain's Table" It was to commemorate the untimely demise of what was the greatest cruise ship ever built to date. We have supported the James Beard Foundation for years; yet never took the time to eat there. This year we decided to make it a priority. We love first class cruising and everything it has to offer. When we heard the theme was "Titanic", we immediately made reservations. After all, how could this be a disappointment? It should prove to be elegant and entertaining, right? We arrived a bit early so spent some time exploring the area and working up an appetite. I have never spent much time in that neighborhood but really enjoyed seeing what is happening there. Lots of new and old architecture with some exciting looking restaurants. The reception was held on the back patio of the house. To get there requires a short walk through a very small kitchen. It must be a real challenge to prepare a meal in such a space. An oyster bar was setup on the patio featuring four different styles from various regions. The oysters were fantastic but no plates were offered so it was a bit awkward. Two drink specials were offered. They featured one of the evening's sponsors, Macallan Distillery. White wine was also offered but you had to ask, it was not given openly. hors d'oeuvres were circulated but were not plentiful. I never was able to try the Bone Marrow with Potatoes, Fermented Pears, and Beet Reduction. However the Macallan 12-Year-Old Single Malt Scotch Whisky Spheres with Crispy Barley exploded in your mouth and the Wild Sturgeon Caviar with Crème Fraîche and Grapefruit and Beet-Cured Salmon on Foie Gras Blinis were delicious. Shortly after being seated the waiter brought a bowl with some ingredients at the bottom. We weren't sure at first if this was the chef's amuse bouche or part of the actual dinner. After consulting with the menu, we figured out that this was part of the soup course. The waiter offered no explanation. As a matter of fact, the wait staff was pleasant, but obviously overworked The soup was Consommé Olga with Sturgeon Marrow, Celery Root, Mushrooms, and Vegetable Garn. A lightly seasoned soup that many felt was bland and heartless. I found it to be somewhat of a palette cleanser for the rich meal ahead. Unfortunately, it was a precursor for the sinking dinner we would be having. The next course was Poached Wild Salmon with Cucumbers, Mousseline Sauce, and Crispy Salmon Skin. It was nicely prepared but served at below room temperature. As a matter of fact, we did not receive one hot entrée the entire evening. I found the salmon to be pleasant but instead of the "Crispy Salmon Skin" being like a chip, it was tough and inedible. The next course was Filet Mignon Lili with Potatoes Anna, Artichokes, Foie Gras, and Black Truffles. The Foie Gras was perfect but he Filet was cold and tough. Cutting it with my knife was more than a challenge. The dish was paired with a 15 year old Macallan. A strange combination to be sure. The Roasted Duckling with Barley, Cress, and Sous Vide Apples was overcooked and once again cold. Nobody at our table took more than three bites. We all volunteered to donate the dish to the pet cat of one of the patrons. I trust his animal might enjoy it more than we did. The desert was Waldorf Pudding with Olive Oil Cake, Apple-Walnut Crumble, and Smoked Sultana Grapes. It was tasty but dry. A small portion of vanilla ice cream or whipped cream would have complimented the dish perfectly. It was served with "Macallan Rare Cask" whiskey. At the end of the meal, the chef Rob McCue came out to give a small presentation and take questions from the dining room. Someone at our table told me he was on TV's Hell's Kitchen. We all quickly deduced he didn't last long on that show. He praised himself on his cooking abilities and became quickly obvious he knew absolutely nothing about the Titanic other than watching the Leonardo DiCaprio movie. Chef's should cook their passion, not use a theme to carry their mediocre talent. We never saw a head waiter and were never asked how we were enjoying the meal. I have had more attentive service at Chili's. I passed the Chef on three or four different occasions; the last time while leaving the building via the kitchen. I had to squeeze around him while making my way to the exit. He was too busy pouring himself a drink and "yuking it up" with his friends to say hello. Instead of being "A Night to Remember", this meal took all hands on deck down with it. Our dinner companions had all been to the restaurant on many occasions and were quickly to say that this was by far the worst meal they have ever had there. What a shame. We still fully support the mission of the James Beard Foundation and will continue to give. However, we won't run back for another evening soon. $130 per person for members and $170 for non-members. read more

Lovely evening at The James Beard House. I agree with other comments that the cocktail hour is tight but still had a nice time. If someone has standing issues they might need to ask for assistance but all in all the place is lovely. Parking lot is very close. Food was terrific and the presentations were terrific. The House Speaker was warm and inviting. Everyone at our table enjoyed themselves. read more

This review is for a dinner I had here (JBF hosts dinners prepared by up-and-coming chefs). We came here for May 8, 2010 event Italian Chic, which hosted a Chicago chef Todd Stein for an Italian influenced 7 course meal, hors d'oeuvre, and wine-pairing. Overall, the entire meal was excellent and very cohesive. The entire staff (executive chef, sous-chefs, pastry chef, sommelier, etc.) comes to each table and gives you a chance to ask any questions. The chef and menu change per event, so I guess I shouldn't bore the folks reading the review with the details. read more

My one and only issue with The James Beard Foundation is that the first event I attended was so amazing that I'm afraid it's going to ruin any future trips here. I attended The Butcher and the Chef event on Thursday, February 12th, for a delicious tasting prepped by John Vitale - head chef of Caffe Anello in Westwood, NJ. His team was joined by Salvatore Petruso from Prime Meats in showcasing some butcher-shop favorites. The first hour of the event, from 7-8pm, was a social hour filled with delicious Hor d'Oeuvres of homemade Italian meatball lollipops, maple-glazed calf's liver with bacon, knockwurst, drunken gin-cured gravlax and aged beef sliders. An endless stream of Prosecco and Pinot Noir served to wash down the food and loosen your inhibitions. Following the social hour, guests were seated accordingly as we all eagerly awaited the food. The menu consisted of the following, with a glass of hand-selected fine wine to accompany each: Wild Mushroom Soup - rich and creamy, yet light enough to taste every individual component of the soup. Long Island Duck Breast with Sweet Pinot Noir Chestnut Reduction - there's nothing better than a well cooked duck breast, and chef John knocks it out of the park with this tender, juicy interpretation. Fresh-cut Fettuccini with Rabbit Ragù - probably my favorite thing from the menu. The freshly made fettuccini done al dente paired extremely well with the rabbit ragù, as the flavors meshed to form the perfect combination. Bacon-Wrapped 35 Day-Dry-Aged Rib-Eye Loin - the ribeye is among my favorite cuts of steak, and this 35 day aged ribeye was one of the richest and smoothest cuts I've ever had. Tiramisù - by this point, I was hit by the food and alcohol coma pretty hard, and wanted nothing more than to go home and sleep. However, the moment my eyes caught their tiramisù, my stomach complied and seemingly made more room. The layered dessert was a perfect ending to everything else and helped satisfy my sweet tooth in the process. Aside from all the delicious food, my favorite part of the evening was observing the open kitchen and seeing everyone do their part. It was a real pleasure seeing John's team hard at work, as their passion for high quality, yet down-to-earth food translates into their preparation of each and every dish. Every menu item was handled with the utmost attention to detail, from the carefully picked fresh ingredients to the cooking methods to the presentation. A wonderful night filled with delicious food, amazing company and great conversation - what more can one ask for? read more

What a great institution -- and how lucky are you New Yorkers to have this as a resource. Every great chef in the US has cooked a meal here. This is one of the best places in the country to sample the cuisine of up-and-coming chefs as well as contemporary legends without traveling to their home cities. As a chef, it is a great honor to be asked to cook a meal here. I had the good fortune of cooking here when I worked for a restaurant in Atlanta. My executive chef asked me along as his pastry chef. The folks who run the James Beard House are kind and helpful, and enabled us to put on an unforgettable meal. Every dollar we earned that night went to the foundation, which supports food education, food journalism, chefs, and aspiring chefs. Additionally, all ingredients used in the preparation of the meal were provided free of charge by our restaurant. Having a meal at the Beard House is a great way to meet and mingle with chefs you may have a celebrity crush on, passionate foodies, and food professionals. read more

Had a chance to dine here on a recent Saturday evening. The food was pretty good. Obviously it's different each night so I won't go into details other than to say I was a little disappointed most of the appetizers were sweet and not savory. I like dessert at the end of my meal not at the beginning. The good: Great atmosphere, very fun to dine with other foodies. Unique experience unlike any others in NYC. The bad: The wine that was pared with the first corse "didn't arrive on time". That being said they decided just to serve us more champagne from the appetizer session. I'm not a big champagne and was craving red wine. I can't believe they didn't have a substitute (even if it wasn't paired correctly...it's not like they champagne was paired either). Not only this, but all night they were stingy with the wine pouring and hardly would allow a second glass. I'd almost rather them charge extra and let us actually buy or bring our own selections. The only other thing that was disappointing was the very packed cocktail reception in the rear room. In the summer months they use the outside patio which would be great. That being said, going in the winter means you will be crammed into a room shoulder to shoulder with other guests. As they pass our hors d'oeuvres if you are in the back of the room you literally only get about 50% of what those in the front near the kitchen get to try. You find yourselves fighting with other guests to grab something off the plates as they are passed around. Since you don't know who you are sitting with for dinner it can create a bit of an awkward experience later on when you find yourself sitting next to the lady you shoved out of the way to grab the last macaroon. Overall it's worth going once to see his house or if there is a particular guest chef cooking. They need to get better wine options (and quantities) and desperately need to allow people to spread out into other rooms during the cocktail reception (which only had champagne). The food on my visit was just pretty good. I didn't expect to like everything but it was sadly lacking flavor and the portions were so tiny that the good stuff just left you wanting more. read more

I have been a member for years - and a staunch supporter. Great food related events, mostly in NYC. The e-newsletter and recipes are great - and membership, while pricey, is well worth it - especially if you live in NYC. Event prices are much less expensive for members. Food is always great (often prepared by "new" up and coming chefs as well as "star" or established chefs. read more

Absolutely Amazing. If you are privileged enough to attend this critiquing paradise, then I highly recommend you take the opportunity, regardless of when, and what you will be eating. I was fortunate enough to attend The James Beard Foundation for the release of "Down Home: Downtown" seasonal recipes from two Sonoma wine country restaurants. This wonderful cook book was written by Jeff Mall, of Zin & Josh Silvers of Syrah Bistro. The entire night was a dedication to these wonderful dishes; both restaurant owners flew out from California, some with their own farm raised produce, all the way down to the hen, which boarded the plane with them. Rodney Strong provided the wine selections for pairing... Absolutely incredible, and will never forget the experience. Get there.. Until Next Rhyme, PW read more

You come to James Beard House for dinner, not because it is the trendiest place, or the fanciest space in the city. You come here because it keeps alive the tradition of showcasing wonderful chefs and their craft in a private-club-like setting. Come here because of James Beard, the crazy, eccentric, food lover he was. Come here because you love the wonder of food. Come here with a group of friends, get a table together, talk with the chef, the sommelier, those who have come from miles around to share their art with you. An all inclusive price for food, wine and tip (little cheaper if you are a member, but open to non-members as well), which normally includes a reception to begin with (wine and canapes), followed by a move upstairs in this West Village brownstone to the dining rooms (haha I dare you to get the elevated seating area in James' bedroom space, inclusive of the mirrored ceiling haha kinky). It's a little more of a "mature" crowd, yet in the end its all about what you make of it. Be who you are - mingle and meet new people - bring fresh blood of enthusiasm here, and hey if you have a favorite chef from around the world, send James Beard House a lobbying note - you never know, they may just invite the chef to cook. Check out the website, there are so many evenings with different chefs and themes. read more

I really hate to write a bad review for a non-profit but given the price, I figured I may as well warn others about the downfalls of attending an event here. We came for the Valentine's Day dinner and were quite disappointed. First, you walk through the kitchen to get to 'cocktail hour' in which 80 people are squashed into about a 150 sq foot room. Honestly, it is so awkward, there is no where to sit and the servers can't even maneuver through the people because it is so cramped. You can then go upstairs and take a look at the event space. In our case, we went upstairs only to be told that our table would be downstairs and wouldn't be set up until everyone else took their seats and moved from the happy hour space. After waiting another 15 minutes while everyone else was eating, our table was finally set up downstairs away from the rest of the group and not in the nicely decorated space upstairs. The food was just okay - nothing to write home about but I suppose the quality of the food all depends on the chef who is cooking that night. (Note that they do give you as much alcohol as you want.) Because we were right next to the kitchen, we had servers passing by us the whole night running food back and forth. We had the impression that this was going to be an intimate, high end experience when really it seemed like it was just a machine to turn out food and get it served to the most amount of people in the shortest amount of time as possible. For $220+ per person, I would go to a restaurant where you can sit at your own table and get more personalized service. Overall, it just wasn't what we were expecting but I suppose it would be nice for people who are looking for the experience of sitting with others at large tables and trying a bunch of new food. read more

Further to my review of a few years ago, I still love the Beard House as much as ever, BUT they have many fewer lunches than when I first wrote about it. Instead of two lunches a month, they now have one every other month. This is very disappointing to the gang of foodies who enjoy delicious, unusual lunches but who don't want to stagger out late at night after imbibing all that delicious wine and stuffing themselves on scrumptious food. Are you listening, Beard execs? read more

What a cool NYC experience! My friend who writes for a national magazine invited me as her guest to a dinner here hosted by Triomphe located here in Manhattan. The set-up is really interesting since you have to walk through the kitchen after you arrive to get to a small room for cocktails and appetizers. It was a little crammed which made it uncomfortable, but the amazing drinks and food made up for it! They had really great mixologists that prepared some pretty interesting and unique drinks. Not to the mention that the low ball glasses had GIANT (and I meant giant) ice cubes in them - which is just brilliant because it (obviously) keeps the drink cold without attacking your face when you take a sip. The appetizers came out frequently and were all delicious though I loved the lobster dumpling the most. They moved us upstairs for the meal where there were several large tables set up which I believe was JB's former bedroom and living room. The meal was also amazing with about 5 courses and a wine pairing for each dish. It was hard not to please me at this point because of my alcohol intolerance. The most memorable dishes was the smoked salmon starter with lovely mousse and touch of caviar as well as the dessert - the lightest mini chocolate cake I'll ever have with a mini cookie ice cream sandwich. Be warned that if you go to an event here - don't eat all day because I was SO stuffed afterwards. One of the most memorable nights I've had in the city. read more

Always a fun and delicious experience. Great to see the crowd changing, younger, interesting people...one of my favorite things about dining here is the variety of people you meet. Get yourself on the mailing list and you will always have something interesting to do in NYC. And if you don't already, you will readily appreciate how hard chefs and their crews work to put great food in front of you. read more

I love the idea of eating in someone's home, especially when his name is James Beard. We enjoyed champaign with appetizers of pressed pig ear salad and octopus bites. We then went into the upstairs dining rooms which are just small rooms in the house. It's a very intimate setting. Chef April Bloomfield was sitting at the next table over. The chef from her restaurant in San Francisco was the star chef of the evening. He prepared amazing rustic Italian dishes such as summer minestrone soup, melt in your mouth meatballs and the best short ribs I have ever had. They served us a walnut liqueur with the tiramisu. This was a great dining experience and one I hope to enjoy again one day. I highly recommend this experience for anyone into good food. read more

I helped a friend out with an event here, or else I probably would have never even heard of this place. I loved it! The staff, chefs, patrons- all were wonderful. The event I attended was a tasting event for 10 or so local restaurants. Each vendor had 3 samples of popular dishes and you were able to walk around and try everything. The venue is a beautiful brownstone and it feels historic and comfortable. I am not a member, but had a great experience here. I would highly recommend any event at this location. read more

I was fortunate enough to visit the James Beard House during a Food Bank for NYC event. Very nondescript from the street, I walked in to a small foyer, through the kitchen, and into the back patio. After the cocktail hour, we moved upstairs to a small, dimly lit room where dinner is usually served. My event was just for passed plates, and we brought our own chef. But based on recommendations from friends, I am very much looking forward to coming back for an actual meal here! read more

I was a guest of my friend who was a recipient of a college scholarship. The visiting chef Preston Clark prepared a beef inspired dinner that was divine. The flavors and combinations were absolutely incredible. I cant wait to visit again. I was so extremely inspired. read more

I love the concept of JBF, and enjoyed the food from our chef David Shim of Cote Steakhouse. It was great trying 28, 55 and 110 day aged steaks and i liked the Korean influence across all the dishes served. The cocktails were also lovely. Unfortunately the experience was marred quite significantly by the cramped quarters we were in. Cocktail hour was unbearable - felt like 80 people were squeezed into a 200sf space. The servers couldn't even move through to pass out hors d'oeuvres. It was insanity. When we got to our table, it wasn't much better - we were cramped in a corner and were told to move closer so the waiter could pass through. I was eating with zero space to move my chair back. Such a pity as this is a great concept and has so much potential to be a more pleasurable experience overall. read more

The James Beard foundation does a lot of charity work and hosts guest chefs, so talking about the food is kind of pointless since it is different on any given event night. It is a fun experience (cheaper if you are a member) because you are in a converted house and could be sitting in any part. It is a beautiful townhouse, although they might be trying to fit a few too many people into the space. Appetizers are passed around downstairs, where the space can get tight. The meal I went to had wine during this cocktail hour and 5 more pairings with each dinner course. You sit with your guests, but also some strangers, which can me for a very entertaining, interesting night. The staff is always ready to refill your glass and the guest chef shared a few words, which makes for a very personal dining experience. read more

Review for dinner event on July 19, 2012 I don't even know where to begin on this one, the whole event was FABULOUS! A family friend, Adam Keough, is the executive chef at Absinthe Brasserie in San Francisco, and he had the honor of hosting a 5 course dinner complete with wine pairings, passed appetizers and desserts a The James Beard Institute in New York. To set the scene for you a little....the institute is housed in a stately old brownstone in Greenwich village and as you walk through the front door you are treated to an open kitchen where you can see the chef and his team in action. Cocktails and appetizers were served in a beautiful garden out back and the meal was served upstairs in a formal but intimate dining room. Everything was amazing from the food and drinks to the service and atmosphere, I highly recommend going to one of their events. Some of the food and beverage highlights for me were: Hors d'Oeuvre *Crispy Wild Nettle-Potato Rolls with Black Truffle Aïoli and Piment d'Espelette *Big-Eye Tuna Tartare with Niçoise Olives, Farm Egg, and Haricots Verts *Galapagos Cocktails: Pisco With Kaffir Lime-Pepper Syrup, Lemon-Lime Juice, Grapefruit Juice, And Sunken Brandied Cherries Dinner *Warm Garlic Pretzel with Vermont Cheddar Mornay Sauce *Sake and Seaweed-Cured Red Sea Bream with Shaved Scallions, Fried Dulse, and Citronette *Hawaiian Blue Prawns with Local Corn, Porcini, Roasted Radishes, Wild Arugula, and Benton's Bacon Vinaigrette *Domaine Pavelot Pernand-Vergelesses 1er Cru Rouge 2009 read more

Came here for the annual cook book sale. While I didn't really find cook books that were to my liking, I was able to snag a few food writing books that I'd been dying to read for a few dollars (much cheaper than strand!). Will definitely have to come by here one of these days for one of their more food related events. read more

If you are ever invited or have the opportunity to attend a tasting at the James Beard House - Don't think twice, GO! I work for a new york city based non-profit organization. We are hosting our international conference in Denver CO this year. I was invited by a VISIT DENVER sales exec to attend a Denver tasting at the James Beard House and it was phenomenal. My husband and I walked into this house of culinary greatness and were greeted with very tasty glasses of bubbly. We literally walked around this old "house" and enjoyed every minute of it. The reception was in the outdoor "backyard" and it was charming. We watched the chefs prepare a five course meal that was seriuously the best food I have ever tasted. The menu is below... Appetizers -duck fat confit pueblo fingerling potato, monroe farms nectarine, ashed chavroux, radish salad, agave nectar -handmade coriander prosciutto, palisade peach, organic olive oil, verde farms micro basil Five Course Tasting Menu Troy Guard - Crossings Sauv. Blanc 2009 crispy skin alamosa striped bass, heirloom carrots, avocado, zucchini blossom, jalapeno ponzu gelee Villa Wolf Riesling 2008 -stranahan's whiskey, foie gras and pork sausage, home fries, preserved cherry mustard, Brussels sprouts kraut and peach jus Caldaro pinot nero, Saltner vinyard, 2007, alto adige -haystack mountain goat cheese stuffed spinach pasta, with marjoram butter and heirloom tomatoes Ironstone Reserve 2007 -halibut veracruz, heirloom tomato confit, pickled fennel and jalapeno, sweet corn bocadillo Bodegas Tradition 30 year old Oloroso Sherry-Spain t-hyme grilled colorado lamb loin, olathe corn succotash, smoked corn braised lamb fritters, charred local onion lamb jus Dessert -palisade peach tart with boulder vanilla honey / spearmint -chocolate peanut butter cup with herbed mallow -warm chocolate chip cookies, and oatmeal cookies -crema tequila sopapillas, western slope apples, canella syrup -colordao peach panna cotta Very cool. Very New York City. read more

Last night I paid my first visit to the Beard House in Greenwich Village. The occasion was a meal prepared by Chef Michael Kelly of the Liberty Street Bistro in Newburgh, New York. Formerly the residence of James Beard, the house regularly has highly regarded guest chefs showcase their culinary skills. My wife and I are regulars at the Liberty Street bistro, so we were thrilled that Michael Kelly would be doing the dinner. Before opening his own restaurant he had worked with many of the top chefs in New York City, so I was eager to see what he would prepare. If you've never been to the Beard House, once you've come through the entryway, you actually walk through the kitchen to get to what was the greenhouse, where cocktails are served. There is no cooking demonstration but you can watch the meal being prepared The cocktail last evening was called the Hudson, which was made with a mottled ginger with cucumbers, gin and green chartreuse. Other drinks were available including sparkling wine. The hors d'oeuvres that were passed around included Beausoleil oysters, New Brunswick parsnip-vanilla soup and cheese puffs stuffed with pigs' tails. Dinner featured number of entrées, including pan-seared foie gras with. pickled chard . There was a wonderful chestnut filled ravioli. It was marvelous. Maybe the best ravioli I've ever had. That was followed with grilled octopus with crispy quinoa, The finale was roasted duck breast with spaetzele. Every course was accompanied by a wine pairing.. I particularly liked the Baron Patrick de Ladoucette Les Deux Tours Sauvignon Blanc. Desert was hazelnut madeleines with praline ice cream---and sparkling red dessert wine.When we left, we each got a small box of chocolate truffles. I was enjoying myself so much, I forgot to take pictures of most courses. read more

See all

I enjoyed my first visit to the Beard House, which was the West Village brownstone home of the late James Beard that now houses the cookbook author and champion of American cuisine's posthumous foundation, to attend the Beard on Books discussion. Beard on Books is an ongoing monthly literary series featuring readings and discussions with some of the food world's most celebrated authors. The brownstone is beautiful and it feels going back in time and witnessing a bit of history upon entering. This Beard on Books seminar welcomed James Beard Foundation Award winner Maricel Presilla and her latest book Gran Cocina Latina. It is a 901 page book that encompasses the diverse cuisines of South America, Latin America and the Caribbean. She is an extraordinary historian and author and has spent years and years working on this book. It is an encyclopedia of ingredients and dishes and I look forward to delving into this book (once it is on the Kindle!) It was great visiting the Beard House and getting the opportunity to hear a lecture on food and cooking from such an interesting woman in the culinary world. There was even coffee and snacks from Three Tarts Bakery provided. Couldn't have asked for a better lunch break! I will definitely be attending more of these in the future! read more