Eye Candy: Beard House
Spiced pork belly on scallion pancakes, prepared by Tyler Anderson of the Copper Beech Inn in Ivoryton, CT.
April 27, The Beard House, NYC
(Photo by Geoff Mottram)
Recipe: Coconut–Cardamom Rice Pudding with Rhubarb and Kumquats
(Photo by Kent Miller)
Ask a Chef: Paul Bartolotta
On Monday night Paul Bartolotta took home the Best Chef: Southwest award for his outstanding cooking at Wynn Las Vegas. When he's not standing at the stove, he pays a visit to one of his favorite Sin City spots for a great meal.
(Photo by Kent Miller)
Awards Watch: Media Award Winners
On Sunday the James Beard Foundation held its annual media awards at the Hudson Theatre in New York City. Beard medallions were hung upon the best of last year’s culinary journalists as well as radio, television, and website producers. While their work spans a diverse range of subjects—sushi chef supremacy, masterful winemaking in Spain, the link between diet and the human mind—every winning piece demonstrates commitment to high journalistic, artistic, and technical standards and, of course, a passion for gastronomy. Click here to view and read a selection of this year's winners.
(Photo by Kent Miller)
Eye Candy: Media Awards
Stacked plates of pink peppercorns and salt awaiting chef Aleksandra Parada's chilled Orient Point petite oysters with cava granité.
May 3, JBF Media Awards, Hudson Theatre, NYC
(Photo by Eileen Miller)
Recipe: Sinatra Smash
One of the highlights of the Beard Awards reception was the vast assortment of festive cocktails. Among our favorites was this delicious blackberry and whiskey concoction from Patricia Richards of the Wynn Las Vegas. Here’s the recipe:
4 fresh blackberries
1 ½ ounces fresh sweet and sour mix
¼ ounce Sonoma Vanilla–infused simple syrup
½ ounce Briotett crème de cassis
1 ½ ounces Gentleman Jack Tennessee Whiskey
Muddle the blackberries with the sweet and sour. Add simple syrup, crème de cassis, and whiskey. Shake with ice until chilled, strain over cracked ice in an old-fashioned glass, and serve garnished with a mint sprig.
Happy Birthday, Mr. Beard
If alive today, Jim Beard would be celebrating his 106th birthday. We’re more than happy to carry on the celebration, and the excitement of the annual Beard Awards makes for a pretty great birthday party. As a child Beard would always celebrate his special day with an enormous picnic at the Oaks, a Portland amusement park. There were tongue and ham sandwiches, salads, and relishes, and a giant coconut cake. In Beard’s memoir he proclaimed these outings “the most successful birthday party of the whole year, because of the good food and the excitement of the park.”
Our friends at Culinate.com have written a lovely piece in honor of Beard’s birthday filled with remembrances from a number of Portlanders.
Happy Birthday, Mr. Beard
Portlanders celebrate James Beard
By Kim Carlson
May 5, 2009
Awards Watch: Winners
The day has dawned but last night's party is still going strong. Check out a complete list of winners of the 2009 James Beard Foundation awards.Pages
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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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