On the Menu: Week of May 26
Here's what's happening at the James Beard House next week:
Wednesday, May 29, 7:00 P.M.
Sexy standout Juvia, which recently won our 2013 Outstanding Restaurant Design award, offers guests a striking indoor/outdoor penthouse setting with stunning views of Miami Beach—but the real reason diners (and celebrities) flock to the restaurant is for its adventurous yet impeccably crafted menu. Experience the distinctive Japanese, French, and Peruvian cuisine of chef Laurent Cantineaux and his team.
Thursday, May 30, 7:00 P.M.
It’s well known for its sports teams and historic port—and your favorite television show may have even been filmed there. But Baltimore is also home to a thriving restaurant scene. Join Cha... Read more >
JBF on the Air: Bonnie Stern
Discover Toronto's food scene with Bonnie Stern, known as "Canada's Julia Child," on this week's episode of Taste Matters. Bonnie and JBF's Mitchell Davis (a fellow Torontonian) discuss Canada's culinary trajectory, Toronto's reception of new restaurants by David Chang and Daniel Boulud, and the differences between American and Canadian restaurant culture. Listen below:
Daily Digest: May 23, 2013
San Diego sushi spot uses edible QR codes to educate customers on sustainability. [National Geographic]
German brewers say fracking threatens beer purity. [Bloomberg]
The latest from Japan: pet bird–flavored ice creams. [HuffPo]
Texas Monthly barbecue editor ready to "declare war" on non-Texas barbecue. [Yahoo! News]
JBF Trip Planner: New Orleans
If you’re anything like us, the first thing you do when planning a trip—perhaps even before booking a plane ticket—is figure out where you’re going to eat while you’re there. Museums, sightseeing, and shopping are all well and good, but food is often the main attraction. To make trip planning a little easier, we’re compiling lists of our can’t-miss pit stops in some of our favorite places. JBF Award winners, hole-in-the-wall favorites, America’s Classics, and one-hit wonders—we’ll give you a quick rundown of our absolute must-eats in each featured location.
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New Orleans is currently sitting on a culinary sweet spot: the city’s signatures—beastly oysters, savory muffalettas, beignets as big as whoopee cushions—are as plentiful and as tempting as ever, while a new wave of seasonal, farm-cozy spots offers... Read more >
Daily Digest: May 22, 2013
Goodbye, Jerusalem artichoke: say hello to the sunchoke. [Table Matters]
Why not start your day with a “Saltwich”? [NPR]
Giant squid is one of many underutilized seafood choices. [LAT]
With grilling season around the bend, don’t forget to marinate. [Chicago Tribune]
Wines from Languedoc please the adventurous palate... Read more >
Recipe Roundup: Thai-Inspired Menu
Skip the takeout tonight and try this eclectic menu of reinterpreted Thai classics.
Hawaiian Hearts of Palm Pad Thai
Swap out rice noodles for finely sliced hearts of palm in this inventive take on the iconic Thai dish.
A squeeze of lime juice, a sprinkling of brown sugar, and a splash of fish sauce lend Southeast Asian flavors to this aromatic bowl of mussels.
Thai Curry with Chicken and Fresh Noodles
Mexican chilies are an unlikely addition to Thai cuisine, but they add flavor and body to the curry paste at the heart of this dish from JBF Award winner Ted Allen.... Read more >
Daily Digest: May 21, 2013
Dairy farmers head to Sacramento for a battle over the price of whey. [LAist]
For an ideal summer beer, look to the saison. [NYT]
Michael Bauer wonders where all the French restaurants have gone. [Inside Scoop SF]
California winery to retrieve its ocean-aged wine today. [Denver Post]
NASA is funding a 3D food printer for space voyages. [The Verge]
... Read more >
Daily Digest: May 20, 2013
Does spam deserve another taste? [Slate]
Today’s barbecue guru is part chef, part pit-master. [WSJ]
According to new research, your hair reveals your soda consumption. [NPR]
Chipotle rolls out tofu in Southern California. [LAT]
Flowers fall out of the vase and onto your plate. [Gua... Read more >
National Cooking Up Change Competiton Approaches
Cooking Up Change, the Healthy Schools Campaign–backed competition to improve school lunch, has held its final three regional qualifiers in the cities of Winston-Salem, NC; Anaheim, CA; and Memphis, fielding winners from Winston-Salem/Forsyth County Schools, Santa Ana Valley High School, and Craigmont High School, respectively. These student-led teams, along with the victors from five earlier qualifiers, are advancing to the national competition in Washington, D.C., where they will present their versions of healthy school lunch, prepared within the real-life constraints of limited ingredient lists and tight prep times. The James Beard Foundation is proud to be the official culinary partner of the competition.
Learn more about... Read more >
Sustainability Matters: May 17, 2013
Will Congress ever pass a new Farm Bill? [Grist]
Food reforms get little attention in Congress. [The Salt]
U.S. House of Representatives approves cuts for SNAP benefits. [The Guardian]
In related news, Marion Nestle discusses SNAP benefits and nutrition. [Food Politics]
Supreme Court rules for Monsanto in patent case. [NPR]
... Read more >
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@beardfoundation
The folks at Martin Yan's @MYChinaSF are holding a Friends of James Beard Benefit on 6/9! Menu and other info here: http://t.co/LAFpnmRoec
This week on "Taste Matters", JBF's Mitchell Davis sits down with Bonnie Stern, aka "Canada's Julia Child" http://t.co/qjcnzFPznm
Next month at the #jamesbeardhouse: 2012 #jbfa winner Chris Hastings of Birmingham's Hot and Hot Fish Club http://t.co/n0qagSR1Y4
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