Twitter | Search | |
Search Refresh
KCTS 9 Jun 16
Family-owned Los Hernández Tamales in Union Gap recently scored a prestigious 2018 James Beard Award. Have you tried their tamales?
Reply Retweet Like
James Beard Foundation Jun 10
“Just do hard work and keep reading books and keep learning,” said Dolester Miles. “That’s what I do every day because that’s my philosophy.” Read more about our Outstanding Pastry Chef winner (via )
Reply Retweet Like
James Beard Foundation Jun 16
"I think about all the hard work my mom did and the hard work my sisters put into it. Our mother’s spirit is what gets us up in the morning.” See what makes America's Classics winner Bertha's Kitchen so special (via )
Reply Retweet Like
Union Gap 2h
One of the highlights of for many was seeing the America’s Classics Award at the Los Hernandez booth. And of course-then enjoying some tamales.
Reply Retweet Like
James Beard Foundation Jun 14
The next big thing in alternative milks? Camel milk. 2018 winner gives it a taste test. See how it fares 🐪🥛 (via )
Reply Retweet Like
James Beard Foundation 54m
Best Chef: West winner shares her favorite SF spots, including this bar that's "always fun, creative and delicious” (via )
Reply Retweet Like
Chitra Agrawal 4h
Essays like this are vital: Y’all Weren’t Ready For Me: A personal look back at the 2018 awards by via
Reply Retweet Like
James Beard Foundation 5h
Getting in some last minute spring cleaning in the kitchen with sponsor 🍴
Reply Retweet Like
Cefas Lira 12h
RT TwitterFood "RT carlahall: The James Beard Awards are LIVE on Twitter! Watch right here, right now! "
Reply Retweet Like
Cefas Lira 12h
RT TwitterFood "RT andrewzimmern: I’m presenting at the James Beard Awards TONIGHT! The event is in Chicago, but you can join us live on Twitter. It starts at 7|6c! Use this link to watch the event live: beardfoundation"
Reply Retweet Like
Shawn Chitnis Jun 17
Loved seeing at the 2018 Food & Wine Classic in Aspen! Representing as a winner of two honors and Best New Restaurant from for ! His dish was delish! Cc:
Reply Retweet Like
James Beard Foundation Jun 16
Need a weekend cooking project? How about nom 's Jewish deli–inspired pastrami beef tongue with little gem lettuce and pickled onions
Reply Retweet Like
James Beard Foundation Jun 16
This super elegant seared fish from 's –nominated cookbook is fiery from chiles, zingy from loads of lemon juice, and gets plenty of zip from 10 cloves of garlic
Reply Retweet Like
James Beard Foundation Jun 15
! We’re ready to get this summer Friday started with a little SeaQuench Ale 🍺 from partner . What’s your favorite way to toast to the weekend?"
Reply Retweet Like
James Beard Foundation Jun 15
"I quickly realized it’s an advantage to be young in such a high position; it pushes people to be better" —2017 Rising Star Chef (via )
Reply Retweet Like
Emma Janzen Jun 15
Replying to @totc
People ask if I care about awards. That was never the end goal for the book, but I put everything I had into it + I didn't have any sense of whether it would be any good or not, so to have it nominated for a and actually does mean a lot. 🙏🏻
Reply Retweet Like
James Beard Foundation Jun 14
“I wanted to write the book that I never saw... people think that all Black narratives have been told, and they’re not, they’re woefully inadequate. We haven’t even scratched the surface." dishes on identity, his 2 wins, and more to
Reply Retweet Like
James Beard Foundation Jun 14
See you in the fall, ! We’ll be back September 28 to 30 for
Reply Retweet Like
All in the Industry Jun 10
On (46:33), solo lunches following eve. Hear about her lovely experience and this pretty Carrot Toast .
Reply Retweet Like
James Beard Foundation Jun 10
"If you are good to your people, they will be good to you, and the food that they make will taste better," says Rising Star Chef of the Year Camille Cogswell of . Hear from more of our 2018 noms (via )
Reply Retweet Like