Expo Milano: Daniel Humm, Johnny Iuzzini, and More

The USA Pavilion at Expo Milano

 

On any given day at Expo Milano, the first-ever food-focused world's fair that's now open in Milan, visitors can experience a veritable buffet of international cuisine, state-of-the-art tech and design, and food-themed programming. Here's a sampling of what's happening at the USA Pavilion, which was produced by the James Beard Foundation and the International Culinary Center:

 

Terrace Talks: held on the roof of the pavilion, Terrace Talks is hosting speakers and panels on a variety of food topics. Tomorrow JBF Award–winning pastry chef Johnny Iuzzini will discuss trends in American pastry and his television career. Next week there's a talk on... Read more >

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Chefs Congregate at Glynwood for JBF’s Chefs Boot Camp for Policy and Change

Photo by Beall + Thomas Photography

 

More than a dozen chefs from around the country will convene for the James Beard Foundation's seventh Chefs Boot Camp for Policy and Change at Glynwood in Cold Spring, New York, from June 7 through June 9. This is the second time the multi-faceted program will take place at the agricultural nonprofit’s 225-acre farm. This series of workshops will provide chefs with the policy and advocacy skills they need to be effective champions for their chosen food-system causes. The intensive three-day session is programmed in partnership with the Chef Action Network (CAN) and made possible with founding support from the Osprey Foundation, with additional support provided by Glynwood.

 

The upcoming Chefs Boot Camp for Policy and Change will immerse participating chefs in sessions including:
 

Creating a Fair, Just, Sustainable, Nutritious, and Deliciou... Read more >

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2015 Who's Who Inductee: Maricel Presilla

 

The James Beard Foundation’s Who’s Who of Food and Beverage in America is a cadre of the most accomplished food and beverage professionals in the country. Though they represent a diverse cross-section of the food and beverage industry—from chefs to journalists to farmers to business executives to scholars—each has been identified by his or her peers as having displayed remarkable talent and achievement. Every member of the Who’s Who has contributed in some substantial way to America’s constantly evolving culinary scene.

 

MARICEL E. PRESILLA / CHEF, RESTAURATEUR, AND COOKBOOK AUTHOR / HOBOKEN, NJ

 

Maricel E. Presilla is an award-winning author, chef, and restaurateur who is widely recognized as one of the nation’s pre-eminent experts on the cuisines of Latin America. In 2013 her magnum opus, Gran Cocina Latina: The Food of Latin America, was honored as Cookbook of the Year by the James Beard Foundation and Best General Cookbook by the IACP. Sh... Read more >

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What We're Reading: May 27, 2015

 

Spring may already be on the wane, but you can preserve its bounty through some quick pickling. [Serious Eats

 

In Silicon Valley, coders are looking to fuel their bodies with minimal chewing. [NYT

 

Cracklin’ Oat Bran could be the secret weapon behind your next great dessert. [Food52

 

Could the Bruffin top the Cronut? [Fork in... Read more >

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Small Batch Cooking

 

Suzanne Cope is a Brooklyn-based author and food studies scholar whose recent book, Small Batch: Pickles, Cheese, Chocolate, Spirits and the Return of Artisanal Food, gives a history of artisanal food in the United States and looks at the issues surrounding craft food production through conversations with over 50 food entrepreneurs. She talked to us about the inspiration for the book and the future of artisanal food, and gave us a recipe for Mediterranean greens that incorporates one of her favorite small batch foods.

 

(Join Suzanne for a conversation and tasting with local food artisans at the 92nd Street Y in NYC on Wednesday, June 3.)

 

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JBF: How did you become interested in small batch food?

 

Suzanne Cope: Both of my gran... Read more >

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2015 Who's Who Inductee: Nathalie Dupree

 

The James Beard Foundation’s Who’s Who of Food and Beverage in America is a cadre of the most accomplished food and beverage professionals in the country. Though they represent a diverse cross-section of the food and beverage industry—from chefs to journalists to farmers to business executives to scholars—each has been identified by his or her peers as having displayed remarkable talent and achievement. Every member of the Who’s Who has contributed in some substantial way to America’s constantly evolving culinary scene.

 

NATHALIE DUPREE / COOKBOOK AUTHOR AND TELEVISION PERSONALITY / CHARLESTON, SC

 

Nathalie Dupree is the author of 14 cookbooks and the host of more than 300 national and international cooking shows that have aired on PBS, the Food Network, and the Learning Channel. She has earned wide recognition for her work, including three James Beard Awards and numerous other honors. Dupree is best known for her approachability and her deep... Read more >

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What We're Reading: May 26, 2015

 

With Memorial Day behind us, it's officially grilling season, so bust out your charcoal for these recipes. [Huff Po

 

Urban farms are giving away their fruit for free. [NPR

 

Make your food dreams a reality: a new site promises recipes from your favorite films, TV shows, and books. [The Kitchn

 

Hold onto your prosecco glasses: there might be a bubbly shortage. [Yahoo!Food

 

Would you fly for food? [... Read more >

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Happy Hour: Five Rosés to Drink for Memorial Day Weekend

 

Our love for the modern cocktails at the JBF Award–winning Bar at the NoMad is tried and true. But we also think that patrons would be remiss to overlook the restaurant’s globe-spanning wine list, tightly curated by sommelier Tom Pastuszak. Here, he shares some recommendations for what we all want to be drinking over the holiday weekend: rosérosé, and more ... Read more >

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On the Menu: Week of May 25

Photo by Max Flatow

 

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

 

Wednesday, May 27, 6:30 P.M.
Celebrity Chef Tour: Charlotte, NC
For reservations or more information, please visit jamesbeard.org/celebrity-chef-tour. For sponsorship opportunities, please contact Julie Marshall at 212.633.9145 or jmarshall@jamesbeard.org.

 

Wednesday, May 28, 7:00 P.M.
Lambs and Clams 
Lamb shepherd Craig Rogers is famous for the annual party he throws at his Virginia farm, where chefs gather to cook lamb, eat oysters, and let loose. For this Beard House reenactment, chefs Scott Crawford and John Critchley have designed a knock-your-socks-off menu featuring lamb from Rogers, biva... Read more >

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Sustainability Matters: May 22, 2015

 

School districts in six major cities have announced they are swapping Styrofoam lunch trays for compostable plates. [Mother Jones

 

Activist groups are protesting labor and ingredient sourcing policies in advance of McDonald’s annual shareholder meeting. [NPR

 

Whole Foods is known for helping food artisans achieve mainstream success, but those... Read more >

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