MemorEATS: Joanne Weir

by jbfauthor on July 31, 2009

“My mother insisted on making me tomato sandwiches when all the other kids had peanut butter and jelly or tuna fish. My mother went into the garden, picked a ripe, red tomato warm from the sun, toasted homemade bread, spread it with homemade mayonnaise, and put a few slices of tomato on top. She sprinkled the tomato with salt, and as she did she said to me, “Tomatoes need salt, it brings out the acidity and sweetness.” –JBF Award Winner Joanne Weir, culinary tour guide, instructor, author, and host of Joanne Weir's Cooking Class

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What's in a Name: Per Se

by jbfauthor on July 30, 2009

“Per Se, quite frankly, was named because we were looking at the ampersand symbol and found that in the word ‘ampersand’ is the word ‘per se.’ We researched the definition of “per se” and found it meant something unique—something ‘in and of itself.’ It really personified what the restaurant was going to be. Despite the fact that its philosophical and culinary roots are based on the French Laundry, Per Se has its own personality; it is its own restaurant.” –JBF Award Winner Thomas Keller

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Recipe: Starker's Peach–Bourbon Milkshake

by jbfauthor on July 30, 2009

John McClure of Starker’s Restaurant in Kansas City served this luscious milkshake next to some fried peach pie at his recent Beard House dinner. It's a creamy, bourbon-spiked treat that makes for the perfect ending to a midsummer evening.

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News Feed: July 29

by jbfauthor on July 29, 2009

Are NYC restaurants bouncing back? [Crain's] Food on the silver screen is increasingly edible and tasty [NYT] Foodzie, an online community of producers and farmers, aims to increase interaction between consumers and the people who grow their produce [Chicago Tribune] Academics may be on hold until fall, but some communities are planting gardens on campuses and in school yards this summer [LAT]

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