An extraordinary new chapter in Chinese cuisine arrives on the Lower East Side. Blue Peak Villa, located at 200 Allen Street, opens this May, introducing New Yorkers to rare and regionally inspired Chinese dishes deeply rooted in a culinary lineage that dates back to the Qing Dynasty.
Led by Executive Chef Jian Wu, whose family cooked for Empress Dowager Cixi, Blue Peak Villa offers a dining experience where the forgotten flavors of China’s past are revived with modern elegance. The restaurant occupies the lower level of a two-floor concept, while the street-level space, Zhong Guo Xiao Long Bao, delivers everyday Chinese comfort foods crafted with the same masterful techniques.
At Blue Peak Villa, diners encounter a menu unlike anything else in New York — a curated journey through China’s mountainous landscapes and river valleys.
Signature dishes include:
Golden Egg in Cast Iron Pot: A theatrical dish with roots over a century old, updated with premium ingredients and finished with a dramatic flame tableside.
Caramelized Pork Ribs with Black Vinegar: Featuring an unexpected rice-based “cheese pull,” nodding to traditional textures while surprising the palate.
Blue Peak Signature Fish: Delicate fillets stir-fried with egg directly at the table, creating a bone-free, melt-in-your-mouth experience.
Kweichow Sour Soup with Beef: A bold, palate-awakening dish featuring tender beef and a rare variety of intensely sour tomatoes native to the Guiyang region.
Yunnan Style Chicken: Aromatic, spicy, and served with silky mashed potatoes for an earthy, rich flavor.
Corn Ice Cream: A playful dessert layering sweet corn, fine bread shreds, and creamy ice cream.
Inspired by the natural beauty of China’s mountains and rivers, Blue Peak Villa’s atmosphere is intimate and elegant, blending natural materials with a contemporary aesthetic. The dining mood is best captured in three words: warm, adventurous, refined.
Chef Wu’s journey spans decades of study across China’s regions, distilling local techniques and traditions into a menu that balances authenticity with invention. His craftsmanship, passed down through generations, brings an unmatched depth to every dish.
Just upstairs, Zhong Guo Xiao Long Bao invites diners to enjoy freshly wrapped soup dumplings, spicy wontons, and signature noodle dishes — all priced around $10, making masterfully crafted Chinese cuisine accessible to all.
Blue Peak Villa is now accepting walk-ins and Resy reservations. Follow along at @bluepeakvilla.nyc for opening updates.
Chicago’s Middle Brow, nationally known for their pizza, beer, sourdough and local native wines, is opening a winery early in 2026. But for those who don’t want to wait, the Logan Square-based fermenters are popping up at PostBoy for an epic patio pour party onSunday, July 13th, starting at 12 p.m. ET. Join them for an afternoon of sipping, snacking and sun with servings of their bakery’s signature sourdough loaves paired with PostBoy’s Chef James Galbraith’s spreads, along with generous pours of their natural wine.
And, as an added extra, a selection of Middle Brow’s wine will also be available for retail purchase to take home, along with some PostBoy merch perfect for a beachgoing summer uniform.
About Middle Brow
Middle Brow makes their beer. wine. pizza dough. and bread. entirely from sources in Illinois, Michigan, Indiana, and Wisconsin. According to their website, “given that our beverage program is over 95% made, by us, from produce and other earth’m within 150 miles of home, our menu is likely more ‘local’ than any other restaurant in the country.”
About PostBoy
DATE: Sunday, July 13th
TIME: Beginning at noon ET
DETAILS: PostBoy is bringing Chicago’s beloved Middle Brow to New Buffalo for a patio pour party! Snack on signature sourdough loaves paired with PostBoy spreads, pours of their expressive natural wines by the glass, and a selection of bottles available for retail purchase to take home.
RESERVATIONS: Walk-ins welcome on a first-come, first-served basis. Reservations are optional and available on Tock, although outdoor seating is not promised.
“Vanilla” is often used to describe something considered basic or plain, but we’re here to announce that vanilla is never boring on our watch! For National Ice Cream Month this July, destinations are giving the classic vanilla a glow-up – think spices, swirls and surprising mix-ins that are anything but basic. Restaurants and ice cream shops are churning out creative takes on this beloved base flavor, making each vanilla variation worth melting for.
Vanilla goes full-on Southern indulgence here, because Cow Tracks Moo Pie is anything but understated. Chaney’s homemade Cow Tracks ice cream is the real star of the show, with a creamy vanilla base that’s then loaded with chunks of Snickers candy bars and a caramel swirl. As if that isn’t total perfection – brace yourself – it’s then scooped on top of a warm and gooey skillet chocolate chip cookie. What could make this concoction even sweeter? Being able to see the adorable Jersey cows that are on site, providing their fresh milk for the farm’s tasty ice cream. They’re just a moo away from the scoop shop, and visitors can meet the herd on a farm tour while seeing the cow-to-cone magic in action. Vanilla is never plain here … it’s pasture-raised perfection.
This National Ice Cream Month, take your vanilla to new heights … Smoky Mountain heights, to be exact, with the Bear Cone, a whimsical treat found at Dollywood theme park and its resorts, Dollywood’s DreamMore Resort and Spa and Dollywood’s HeartSong Lodge & Resort. This adorable cone, inspired by the black bears of the Smoky Mountains, pairs perfectly with Dollywood’s soft-churn vanilla ice cream. With several topping options available, the Bear Cone turns classic vanilla into a mountain-sized treat worth roaring about.
Queen City Creamery is serving up a birthday party treat you don’t have to share thanks to Cake in a Cup. Layers of house-made vanilla frozen custard, rich fudge, cookie crunchies, chocolate frozen custard and a sizable swirl of icing come together in one perfectly proportioned treat. It’s a creamy, crunchy celebration of vanilla that’s all about treating yourself … no candles required.
Known more for Louisiana’s famed snowballs than sundaes, Louisiana’s Cajun Bayou is serving up a tasty surprise at Central Sno. This treat starts with creamy vanilla ice cream that’s layered with crumbled Biscoff cookies and rich cookie butter, then topped with whipped cream. In a region where shaved ice usually reigns supreme, this twist on vanilla is a dish worth celebrating.
Pineapple Upside Down Cake Milkshake from The Yard
At the original Yard Milkshake Bar in Gulf Shores (the same sweet shop that scored a “Shark Tank” deal and launched a nationwide craze for wild milkshakes) this limited-time special starts with a scoop of vanilla blended with pineapple puree in a vanilla-iced jar rolled in crushed graham crackers. It’s piled high with whipped cream, more graham cracker crumbs, a pineapple puree drizzle, a scoop of Pineapple Upside Down Cake Cookie Dough and, of course, finished with a cherry on top. Born from a beachy brainstorm, The Yard is proving vanilla can go from basic to buzzworthy with the right mix of flavors and fruit.
Homemade vanilla bean ice cream takes the literal cake here at The Carriage House with a chocolate Matilda Cake inspired by the famous cake from the Matilda movie. Served with a luscious raspberry sauce, this dessert pairs a Southern classic with a touch of Hollywood magic, casting vanilla ice cream in the perfect supporting role.
Vanilla gets a bold wake-up call at Smiley’s with a house-made vanilla soft-serve custard affogato, served with a pour of velvety nitro cold brew. This cool, caffeinated combo is simple, sophisticated and sippable, proving that even the most classic flavors can be buzzworthy.
The James Beard Foundation® is proud to announce the winners of the 2025 James Beard Media Awards, presented by Capital One, honoring the nation’s top food authors, broadcast producers, hosts, journalists, podcasters, and social media content creators. The full list of winners, which includes Book, Broadcast Media, and Journalism, can be found below and on the James Beard Foundation website.
James Beard Award winner®, Emmy-nominated producer, TV host, and New York Times best-selling author Padma Lakshmi hosted the 2025 Media Awards ceremony on Saturday, June 14, 2025 at Columbia College Chicago. Presenters also included luminary food media personalities such as Nyesha Arrington, Molly Baz, Rose Levy Beranbaum, Dr. Jessica B. Harris, Francis Lam, Adam Richman, Alexander Smalls, Andrew Zimmern, and others.
“Congratulations to the 2025 Media Award winners, whose compelling narratives shape our food culture and set the standard of excellence in culinary storytelling and reporting,” said Clare Reichenbach, CEO, James Beard Foundation. “We’re honored to celebrate phenomenal work that will surely impact how people cook, think about food, and engage with our shared culinary landscape for years to come.”
2025 marks a notable milestone: the 35th anniversary of the James Beard Awards. This year’s ceremonies commemorate the transformative role the Awards have played in recognizing excellence and shaping the evolution of American food culture, while reaffirming the Foundation’s commitment to leading and supporting the industry for years to come.
“The Media Awards celebrate all those who expand our understanding of food through exceptional storytelling thateducates, entertains, and inspires,” said Dawn Padmore, VP of Awards, James Beard Foundation. “A heartfelt thanks to our subcommittee members and judges for their dedication and the thoughtful consideration they put into these awards. Their time and expertise are deeply appreciated.”
The James Beard Foundation began honoring excellence in food media more than 30 years ago, with the first Book Awards presented in 1990. This year’s Book Awards recognize cookbooks and other nonfiction food- or beverage-related books that were published in the U.S. in 2024. Books from foreign publishers must bear a 2024 U.S. copyright date and/or must have been distributed in the U.S. during 2024.
“Congratulations to this year’s winners, who have taken us on journeys through kitchens and communities worldwide,” said Genevieve Villamora, chair of the James Beard Foundation’s Book Awards program. “From technical mastery to cultural storytelling and preservation—these books represent the very best in culinary publishing, proving that great food writing comes in many forms.”
The 2025 James Beard Book Award winners are:
Baking and Desserts: Books with recipes focused on the art and craft of baking, pastries, and desserts, both sweet and savory items, including ingredients, techniques, equipment, and traditions
Beverage without Recipes: Books without recipes that focus on beverages, such as cocktails, beer, wine, spirits, coffee, tea, or juices; or books that cover these subject areas where recipes are not the focus of cooking, not just a single topic, technique, or region.
Bread: Books with recipes focused on the art and craft of making bread, including ingredients, techniques, equipment, and traditions.
Richard Hart Bread: Intuitive Sourdough Baking by Richard Hart, Henrietta Lovell, and Laurie Woolever (Clarkson Potter)
Food Issues and Advocacy: Books that focus on investigative journalism, food policy, food advocacy, deep dives, and critical analysis of the changing social landscape around food.
General: Books with recipes that address a broad scope of cooking, not just a single topic, technique, or region, and are accessible to a general audience.
International: Books with recipes focused on presenting cuisines of the world in their cultural context: their history, distinctive characteristics, and techniques.
The Balkan Kitchen: Recipes and Stories from the Heart of the Balkans, Irina Janakievska (Quadrille)
Literary Writing: Narrative nonfiction books, including memoirs, culinary travel, culinary tourism, biography, reflections on food in a cultural context, and personal essays.
Professional and Restaurant: Books written by a culinary professional or restaurant chef with recipes that may include advanced cooking techniques, the use of specialty ingredients and professional equipment, including culinary arts textbooks.
More information about the Book Awards eligibility and criteria can be viewed here.
BROADCAST MEDIA AWARDS
The Broadcast Media Awards were established in 1993 to recognize nonfiction works in English that exemplify excellence and keep with the mission and values of the James Beard Foundation. This year’s winners spotlight food and beverage topics appearing widely for the first time in the U.S. in 2024 across digital and terrestrial media—including radio, television broadcasts, podcasts, documentaries, online sites, and social media.
“We’re honored to recognize those whose thoughtful production and authentic storytelling bring our dynamic food culture to life,” said Cynthia Graubart, chair of the James Beard Foundation’s Broadcast Media Awards program. “Congratulations to the 2025 winners for offering a unique lens into the people, trends, and traditions that shape how we experience food and dining.”
The 2025 James Beard Broadcast Media Award winners are:
Audio Programming: This award recognizes excellence in a food- or beverage-related radio or podcast program.
Loading Dock Talks with Chef Preeti Mistry
“Cream Pie with Telly Justice” Airs on: Apple Podcasts, Spotify, and other podcast platforms
Audio Reporting: This award recognizes excellence in reporting and narratives about food and/or food issues in radio or podcasts. This work is issue or deadline-driven, investigative, topical, or timely in nature.
Post Reports
“Bacon: The Best-Kept Secret in Washington” Airs on: Post Reports
Commercial Media: This award recognizes excellence in food- or beverage-related media including video production, audio programming, or other media that is clearly developed and marketed with prominent visual branding, is sponsored or commercially funded, and/or contains paid advertising. It may be broadcast, streamed, accessed online, or through an app.
La Mera Mera Tamalera, Airs on: YouTube
Documentary Visual Media: This award recognizes excellence in a food- or beverage-related documentary that is at least 15 minutes long.
MARCELLA, Airs on: PBS American Masters
Docuseries Visual Media: This award recognizes excellence in a food- or beverage-related docuseries.
World Eats Bread, Airs on: National Geographic Channel
Instructional Visual Media: This award recognizes excellence in a food- or beverage-related video production with instruction and/or education as its primary intent, whether broadcast, streamed, accessed online, or through an app.
G.O.A.T., Airs on: MasterClass
Lifestyle Visual Media: New in 2025, this category honors excellence in food-centric talk shows and lifestyle programs that explore food or beverage alongside broader societal and cultural themes. Entries can range from interview-based shows featuring chefs and food personalities to those that delve into food history, science, and culture. This year, submissions to the Competition Visual Media category were included for consideration within the Lifestyle Visual Media category.
Relish, Airs on: PBS, Passport, TPT, TPT-2 and YouTube
Social Media Account: This award recognizes excellence in a food- or beverage-related social media account or platform.
Little Fat Boy, Airs on: Instagram, TikTok, Substack and YouTube
Travel Visual Media: New in 2025, this category celebrates excellence in food- or beverage-focused travel shows. Entries should showcase the unique culinary culture and traditions of a specific region or country, highlighting the connection between people, food, regions, and communities.
Drink: A Look Inside the Glass, Airs on: Apple TV, Prime Video, Tubi, and Roku
More information about Broadcast Media Awards eligibility and criteria can be viewed here.
JOURNALISM AWARDS
The Journalism Awards were established by the James Beard Foundation in 1992. This year’s Journalism Awards recognize works in English and cover food- or drink-related content which were published—or self-published—in 2024 in any medium.
“The reporting by the 2025 Journalism Award winners shows so poignantly how food plays an integral role in every aspect of our lives,” said Rochelle Oliver, chair of the James Beard Foundation’s Journalism Awards program. “Thank you to these journalists for their dedication to deepening the conversation around culture, history, community, and sense of identity from a culinary lens.”
The 2025 James Beard Journalism Award winners are:
Beverage: This award recognizes distinctive style, thorough knowledge, plainspoken prose, and innovative approach in a single article on alcoholic or non-alcoholic beverages.
“Want to Make Spirits in Thailand? Good Luck.” by Craig Sauers, Punch
Columns and Newsletters: This award recognizes the work of an individual or team/group that demonstrates thought-provoking opinion and a compelling style on food- or drink-related topics.
“The farm bill hall of shame”; “The essential workers missing from the farm bill”; “Tribal nations want more control over their food supply” by Teresa Cotsirilos, Bridget Huber, and Claire Kelloway, Food & Environment Reporting Network and Mother Jones
Craig Claiborne Distinguished Criticism Award: This award recognizes discerning criticism or commentary that contributes to the larger discourse on food, drink, and related topics. An entry consists of three pieces that can include restaurant reviews, cultural critiques, or analyses that demonstrate thought-provoking opinion and compelling style.
“New tasting menu dinners at Honeysuckle Provisions are provocative and delicious”; “The enduring, confusing, and always delicious Octopus Cart is still puffing along after 34 years”; “Loch Bar, a new high-end seafood spot on Broad, swings big and misses” by Craig LaBan, Philadelphia Inquirer
Dining and Travel: This award recognizes exemplary and comprehensive service journalism that relies on both critical voice and thorough research to bring a variety of dining options into perspective, whether in a single city, a region, or a country.
“Gastro Obscura’s Feast” by Anne Ewbank, Diana Hubbell, and Sam O’Brien, Gastro Obscura
Feature Reporting: This award recognizes excellence for engaging writing and in-depth reporting in food and/or drink features.
“We Need to Talk About Trader Joe’s” by Adam Reiner
TASTE
Food Coverage in a General Interest Publication: This award recognizes excellence in food and/or drink writing, reporting, and presentation in a general interest site or print publication. Judges evaluate each entry for overall breadth and depth of coverage.
The Bitter Southerner
Foodways: This award recognizes the importance of culture and history in food journalism. Entries in this category explore the connection between what we eat and who we are, with an emphasis on reporting.
“As Detroit sees a future in urban agriculture, some pushback harkens to a dark past” by Lyndsay C. Green, Detroit Free Press
Health and Wellness: This award recognizes excellence in food- and/or drink-related health and wellness coverage. Entries explore a variety of topics that may include (but are not limited to) addiction, aging, chronic disease, diet, mental health, mind-body connection, nutrition, and reproductive health.
“Florida Banned Farmworker Heat Protections. A Groundbreaking Partnership Offers a Solution.” Grey Moran. Civil Eats
Home Cooking: This award recognizes excellence in service journalism with a practical focus for the home cook. The award honors imaginative and substantive entries that use fresh, innovative approaches—both written and visual—to illuminate cooking methods, ingredients, and recipes.
“The Art and Science of Kimchi” by Andrea Geary, Cook’s Illustrated
Investigative Reporting: This award recognizes excellence in investigative reporting on environmental, political, business, or policy issues regarding food and/or drink.
“The North Koreans behind global seafood”; “The Whistleblower” by Ian Urbina and the Staff of The Outlaw Ocean Project, The Outlaw Ocean Project and The New Yorker
Jonathan Gold Local Voice Award: This award recognizes the work of an individual who engages readers through enterprising food and dining coverage in a specific region, which also displays versatility in form, including reviews, profiles, cooking, quick hits, and hard news reporting.
“Etta’s Five Bankruptcies Have Left a Collective Mess”; “White Sox Fans Came for the Losses, Stayed for the Milkshakes”; “Namasteak, USA” by Ashok Selvam, Eater Chicago
MFK Fisher Distinguished Writing Award: This award recognizes a single article of exceptional literary merit on the subject of food and/or drink published in any medium.
“The City that Rice Built” by Jeff Gordinier and George McCalman, Food & Wine
Narrative Photography: New in 2025, this award recognizes exemplary storytelling through the use of photography within food culture. An entry is composed of images from one published piece that captures a visual narrative with skill, perspective, and style.
“The Only Constant is Chuck’s” by Rory Doyle (Self-published)
