On the Menu: Week of September 21

A Reception at the James Beard House

 

Here's what's coming up at the James Beard House and around the country:

 

Monday, September 22, 6:00 P.M
Friends of James Beard Benefit Dinner: Chicago 
If you’re interested in hosting a benefit or would like to learn more, please contact Diane Harris Brown at dhbrown@jamesbeard.org or 212.627.1128. Proceeds support the Foundation’s scholarships and culinary programs.

 

Monday, September 22, 7:00 P.M 
Modern Venetian 
After collecting résumé bullets from Eleven Madison Park, Morimoto, and Ai Fiori, to name a few, Chris Jaeckle teamed up with restaurateur Chris Cannon to open All’onda, a modern, Venetian-inspired hot spot with a bill of fare praised as “elegant” in a rave from the New York Times.

 

Tuesday, September 23, 7:00 P.M 
... Read more >

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Eat This Word: Daube

Daube

 

WHAT? "Daube might be called a more rustic cousin of boeuf à la bourguignonne, typically made with heartier red wine and perfumed with earthy dried cèpes," according to Saveur Cooks Authentic French. Daubes resemble many stews in that the meat is first browned over a high heat. Then aromatic vegetables and braising liquid (water, stock, or wine) are added, and the covered mixture is simmered for hours. Daubes are cooked in daubières, which can be made out of earthenware, stoneware, or copper. Daube de boeuf, traditionally affiliated with Provence, is the best-known daube, but every part of France has a variation, which may contain vegetables as varied as artichokes and celery, and other meats such as pork, goose, pheasant, and lamb. Originally, the cooking term daube referred to a meat dish that was braised and then served cold, but now they are almost all served hot.

 

WHERE? French Qua... Read more >

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Happy Hour: Persian Collins

Persian Collins

 

Summer Fridays may be over, but you can still take yourself on a virtual vacation with this Middle Eastern version of a classic Tom Collins. Packed with a citrus punch and the sweet-and-sour combination of Persian Senkanjabin syrup, this cocktail by Parallel 38’s owner/sommelier Justin Ross was the hit of the restaurant’s Beard House dinner. One sip and you’ll be miles away from desk lunches and to-do lists. 

 

Get the recipe here.

 

 

Maggie Borden is assistant editor at the James Beard Foundation. Find her on Twitter and Instagram.

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Sustainability Matters: September 19, 2014

 

An organic orange grower in Florida uses natural remedies to fight the blights of insects that are damaging groves across the country. [Civil Eats]

 

An algae bloom in the Arabian sea is disrupting the local fishing supply, and may give scientists a preview of the long term consequences for the aquatic food chain due to climate change.
[NY Times]

 

The Edward Jones Dome, home to the St. Louis Rams, becomes the first stadium in the NFL to offer sustainably-raised, Animal Welfare–Approved hot dogs and hamburgers. [Ecocentric]

 

Mission: Readiness, the organization of former military officials concerned about obesity... Read more >

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Throwback Thursday: State Bird Provisions at Taste America SF

 

James Beard Foundation's Taste America®

 

A sweet treat for today's TBT: the lemon–poppy seed ice cream sandwich prepared by the State Bird Provisions team at last year's Taste America San Francisco. (Those are hazelnuts and honey on top.) You can see the complete set of photos from that event here.

 

This year's Taste America tour heads to Seattle and Dallas next weekend. Check out the full ten-city schedule... Read more >

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Eye Candy: Chefs Boot Camp for Policy and Change

 

The James Beard Foundation's Chefs Boot Camp for Policy and Change

 

 

Here's our group photo from last week's Chefs Boot Camp for Policy and Change in Bentonville, Arkansas. At this installment of Boot Camp, 15 chefs from around the country attended policy and advocacy workshops through the lens of food access and affordability. They also visited Ewe Bet Farm, home to grass-fed, pastured-raised lambs and humane husbandry practices. 

 

Learn more about JBF's... Read more >

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What We're Reading: September 18, 2014

 

A new study finds a link between chocolate consumption and Nobel laureates. [First We Feast

 

The mash-up madness can’t be stopped: introducing the Ramen Donut. [Foodbeast

 

Starbucks is testing out a “mini” Frappuccino that’s only two ounces less than a “tall.” [Foodbeast

 

Is the free bread basket dead? [Yahoo!Food

 

A New Zealand wildlife expert thinks the best way to save endangered sp... Read more >

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Recipe: Sticky Date Pudding with Mascarpone

 

Sticky Date Pudding with Mascarpone, adapted by the James Beard Foundation

 

 

Like everything else we’ve seen from Vinny Dotolo and Jon Shook, this dessert is mind-numbingly indulgent, but its technique is sharp. Conventional toffee-pudding recipes tell you to fold soaked dates into a batter, but these guys blend the fruit into a smooth paste, which produces a cake with a more polished texture.

 

Get the recipe here.

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JBF in the News: James Beard Stamps and First-Day-of-Issue Ceremony

The official James Beard stamp

 

As reported earlier this month, our patron saint now appears in the new Celebrity Chefs set of commemorative stamps from the United States Postal Service. Along with author and television personality Julia Child, Southern-food champion Edna Lewis, Chinese-food expert Joyce Chen, and South American chef Felipe Rojas-Lombardi, James Beard was chosen for inclusion in the limited-edition series because he "revolutionized our understanding of food."

 

Next week, in Chicago, a first-day-of-issue ceremony will take place at Millennium Park's Park Grill restaurant... Read more >

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What We're Reading: September 17, 2014

 

How the humble meatball transformed Italian-American cooking. [Serious Eats

 

Scientists pursue a new direction in biotechnology with a focus on the microbiome of rice. [NYT

 

Heat rises: peppers may grow better on rooftops than on farms. [Food Republic

 

Brush up on your spice knowledge with this handy guide to seasoning. [The Kitchn

 

The complex internal life of cows. [Modern Farmer] ... Read more >

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