Interview with the Bar at the NoMad Hotel’s Leo Robitschek

Leo Robitschek of the Bar at the NoMad Hotel 

 

Step into the Bar at the NoMad Hotel, and you’ll be instantly transported to a time when New York City hotel bars were the pinnacle of glamour and mastery of craft. The 24-foot-long mahogany bar, leather chairs, and towering shelves of backlit Art Deco–era tomes evoke a timeless elegance, while proprietary cocktails are prepared using modern techniques and seasonal ingredients. Below, the Outstanding Bar Program Award nominee’s beverage director Leo Robitschek tells us about his ultimate food and drink pairing, how the impressive beverage menu is curated, and his favorite local haunts. 

 

JBF: How does the NoMad bar program differ from your first venture at Eleven Madison Park?

 

Leo Robitschek:​ The NoMad was our chance to take what we did at EMP... Read more >

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Sponsored Post: Win Tickets to the Rioja Wine & Tapas Festival on May 3

Take Home a Rioja Cellar Contest

 

We've already filled you in on the fabulous chefs, wines, and bites that will be on offer during the upcoming Rioja Wine & Tapas Festival, which is conveniently taking place in Brooklyn on May 3, the same weekend as our own Beard Awards hoopla. Now we're giving you a chance to attend for free, with VIP-status to boot.

 

Our friends at the Rioja Wine & Tapas Festival are generously giving away two VIP tickets to the event, along with six bottles of reserve wine. This privileged entrée will give you access to exclusive VIP areas, as well as the opportunity to sip more than 200 vibrant Rioja wines from 60+ wineries, meet top Rioja winemakers, attend expert-led seminars, and taste delicious tapas from 25 nationally-renowned chefs. What's more, the winner of this giveaway will automatically be entered... Read more >

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Passover Seder

 

Make sure the second night of Passover truly is different than all other nights by preparing a feast that combines traditional, Bubbe-approved favorites like wine-braised brisket with outside-the-macaroon-box dishes like halvah pots de crème. 

 

Fennel and Arugula Salad 

Add a pinch of fennel pollen and smoked sea salt to bring fennel to the next level in this simple salad. 

 

Wine-Braised Friday-Night Brisket 

A mixture of port, dry red wine, and a head of garlic makes an aromatic braising liquid for this special-occasion brisket. 

 

... Read more >

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Interview with Maxwell Britten of Maison Premiere

Maxwell Britten of Maison Premiere

 

With its rigorous cocktail program, romantic environs, and dapper staff, Outstanding Bar Award nominee Maison Premiere is an oasis of Old World style in Brooklyn’s Pabst Blue Ribbon country. Below, beverage director Maxwell Britten tells us about his favorite drink on the current menu, the first recipe he mastered as a young barkeep, and how to make a great mint julep for your Kentucky Derby bash.   

 

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JBF: How would you sum up the Maison Premiere philosophy?

 

MB: I think the overall goal is to have a transporting experience for our guests. We try to do this through both visuals and the menu. As you walk in the door, the first thing you see is the horseshoe bar. You see the absinthe fountain made of green marble, and the pristinely dressed bartenders with suspenders and slicked-back hair. And then there's the menu, which is like an archive:... Read more >

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Daily Digest: April 14, 2014

buffet

 

​Should men have to shell out more cash at an all-you-can-eat buffet? [The Atlantic

 

What really causes skunky beer, and how you can steer clear of those unappealing flavors. [LAT]

 

Matzo may fall short on flavor, but it packs a hugely satisfying crunch. [NPR]

 

Coming to a supermarket near you: coffee flour, the latest in alternative baking products. [Discover Magazine]

 

What does our garbage say ab... Read more >

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The Architecture of the USA Pavilion at Expo Milano

The Architecture of the USA Pavilion at Expo Milano

 

How does architecture represent a country? Can a single building embody diverse American values? Is it possible to move 1,200 people an hour through a space not much wider than the Beard House and still give them something to think about? Can such a limited space be outfitted with enough equipment and storage to feed 7 million people top-quality food that represents the breadth and diversity of American cuisine? Is it possible to accomplish all of this and more in a semi-permanent structure that meets the highest standards of sustainability?

 

These are the sorts of questions that face James Biber, the architect designing the USA Pavilion at the next world’s fair, Expo Milano 2015. The theme of Expo Milano is “Feeding the Planet, Energy for Life” and every one of the 147 participating countries is creating an experienc... Read more >

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On the Menu: Week of April 13

Photo by Mitzi Morris

 

Here's what's happening on the Beard House calendar this week: 

 

Tuesday, April 15, 6:00 P.M. 
Second-Night Passover Seder
If last Passover you promised, “Next year at the Beard House,” here’s your chance to make good. We’ll be gathering for our now-annual second-night seder, hosted by the never-boring Billy Harris and the brightest stars of the new-Jewish food world, who have designed a meal that will give your Bubbie’s brisket a run for its money.

 

Wednesday, April 16, 7:00 P.M. 
Heading South
Now that a quality meal is within reach at many maj... Read more >

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JBF on the Air: Coffee with Dan Shafer

Dan Shafer of Crop to Cup on Taste Matters

 

On this week's episode of Taste Matters, JBF's Mitchell Davis perked things up with a show devoted to coffee, featuring Crop to Cup's Dan Shafer. As the company's director of operations, Dan sources high-quality, sustainable coffees for buyers who value authentic connections to the farm. To learn more about growing communities, direct trade models, how terroir affects flavor, and tips for buying, storing, grinding, and even roasting your own beans, listen to the full episode.

 

Taste Matters is a radio program dedicated to taste: as a sense, cultural construct, and culinary phenomenon. Ho... Read more >

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Daily Digest: April 10, 2014

General Tsos Chicken

 

There's a new documentary about the history of General Tso's Chicken. Check out where it's debuting. [Food Republic

 

With food allergies on the rise, restaurants are taking notes and being more accommodating than ever. [Boston Globe 

 

Could taking pictures of your dinner shrink your waistline? A new app tracks calories by scanning your food photos. [Time]

 

Here's a new remote control for ordering grocery, brought to you by Amazon. [... Read more >

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Letter from the President: If Music Be the Food of Love, Play On!

David H. Kock Theater, home to the 2014 James Beard Awards

 

Shakespeare had it right! For centuries the musical arts and the culinary arts have been linked. And a great chef, like a talented musician, plays all the right notes.

 

Long before he became television’s first foodie, James Beard pursued a career in music. After studying opera in London, he came to New York with the dream of making it at the Metropolitan Opera or on Broadway. But like many struggling actors, he ended up paying the rent through a career in food. And aren’t we all better for it?

 

Many of the chefs we know and love had earlier careers as musicians, or have been influenced by music in some way. Our dining experiences are enhanced by custom-made playlists, and chefs have achieved what many have called “rock star” status. This year the James Beard Awards theme is “Sounds of the City,” and it celebrates this enduring relationship between music and food. After the medals are handed out, the gala reception at Lincoln Center’s D... Read more >

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