On the Menu: The 3rd Annual NYC Food Film Festival

by jbfauthor on May 19, 2009

Just in time for the warm weather, Water Taxi Beach owner Harry Hawk and burger aficionado George Motz are bringing us the 3rd annual installment of their awesome NYC Food Film Festival. The festivities kick off with an Opening Night Gala at the Astor Center on June 13th and alfresco screenings continue until the 19th at both Water Taxi Beach locations

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Q & A: Dan Barber

by jbfauthor on May 18, 2009

Dan Barber, who took home this year's Beard Award for Outstanding Chef (his third medal in three years), is clearly no stranger to the JBF Awards: last year he co-chaired the event, when the theme was "Artisanal America." Back then we spoke to the ambitious chef about a huge hog, how lucky Northeasterners have it, and his appreciation for artisanal products. Below is the interview in full. James Beard Foundation: What would you eat for your last meal on earth? Dan Barber: It would have to be Boris, a 900-pound boar from Stone Barns, who was slaughtered last February. I've never seen fat marbling like that before. JBF: What's your earliest food memory? DB: My aunt's scrambled eggs—whisked over a double boiler and finished with pounds of butter and herbs. I remember how they slid down my throat. JBF: What's your favorite regional

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At the Beard House: May 17 to May 23

by jbfauthor on May 15, 2009

Here’s what happening at the Beard House next week: Tuesday, May 19, 7:00 p.m. Taste of Luxury Brendan McHale, Jack’s Luxury Oyster Bar, NYC Wednesday May 20, 7:00 p.m. Tel Aviv’s 100th Anniversary Meir Adoni, Catit, Tel Aviv, Israel For details and reservations, visit www.jamesbeard.org or call 212-627-2308. (Photo by Krishna Dayanidhi)

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Eat this Word: Sea Beans

by jbfauthor on May 14, 2009

WHAT? Nautical haricots verts. Popeye may have had spinach, but a seafaring vegetarian's delight is the sea bean. The American sea bean is a type of samphire [SAM-fy-uhr] known as salicornia. Its other aliases are glasswort (it was used to make glass at one time), marsh samphire, and sea pickle. Sea beans proliferate on both the Pacific and Atlantic coasts. Some have spiky green leaves that make the plant look like a skinny miniature cactus without the needles. Others look surprisingly similar to Chinese long beans. The crisp leaves and stems smell and taste like sea salt. Fresh sea beans can be found from the summer through the fall, and are best when used fresh or pickled. When cooked, sea beans have a tendency to taste salty and even fishy. WHERE? Dominic Zumpano's Beard House dinner WHEN?

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