In the world of food journalism, it may be the writers who scoop up the book contracts and Beard awards, but behind the scenes, it's the editors who have the last word. So every year, the Beard Foundation holds a special, by-invitation-only dinner honoring one of the business's most influential figures. This year, we're happy to raise our glasses to Jane Bacon Ellis, food and entertaining editor of House Beautiful. And to make sure that we celebrate in fine style, Vincent Scotto, chef at the soon-to-open Scopa, will fête us with some of his fabulous fare.

Ellis is a 30-year veteran of the New York culinary scene. A transplanted Londoner, she began her career as a journalist on Fleet Street before making her way to New York in the mid-1960s. In 1968 House and Garden magazine snagged this gifted editor for its food and wine beat, a post that she held for a decade. Soon, Ellis found herself in the thick of things on the New York culinary circuit. She became a student and close associate of James Beard, broadening her gastronomic horizons in his classes while broadening his audience with articles about Beard's kitchen. In 1978 Ellis moved to the New York Post as food editor and, later, women's features editor. Nearly a decade ago, this dynamic editor was appointed to House Beautiful; from her desk there, she has been shaping the way we think about food ever since.

While Ellis has become an influential figure on the food journalism front, Scotto has been busy making his mark in the culinary world. Since earning serious critical kudos at Fresco, this gifted chef has been cooking with a vengeance over the past year or so. This Spring, Scotto consulted on Antonio, an elegant new eatery on 13th Street. Tom Steele of Our Town called him a "pasta-master," lauding "his absolutely legendary grilled pizza" and "his absolute ease with Tuscan and Venetian cuisine." Gael Greene of New York was equally effusive about Scotto's "delicious excess." But Scotto isn't the kind of chef who rests on his laurels. His temple to inimitable Italian fare, Scopa, is set to open in February. If his past successes are any indication, Scopa will be a New York favorite for years to come.