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On the Menu: July 5 to July 12

by jbfauthor on July 02, 2009

Kitchen Here’s what happening at the Beard House and around the country next week: Thursday, July 9, 7:00 P.M. Georgia Peach JBF Award nominee Hugh Acheson made a name for himself with his genre-bending, Southern-inspired food at Georgia’s highly praised Five and Ten restaurant. Now also a partner at the National, Acheson and chef Peter Dale have created this elegant and intriguing homage to their state’s favorite fruit. Saturday, July 11, and Sunday, July 12 Legends of Wine IV Hosted by chef Ken Frank of La Toque at the Westin Verasa in Napa, this special weekend celebration will honor one of the most respected winemaking families in the world—the Barrett Family of the acclaimed Chateau Montelena. For details and reservations, visit

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News Feed: July 2

by jbfauthor on July 02, 2009

Popcorn seasoning recalled for possible salmonella contamination [Forbes] Pollan and Kenner on Food Inc. and whether the sustainable food movement is elitist [WP] The secret to homemade ice cream sandwiches [LAT] JBF Award winner Rick Tramonto, whose career started at a Wendy's, loves cooking for Oprah [Hungry Beast]

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Recipe: James Beard's Favorite Hamburger

by jbfauthor on July 02, 2009

Burger When you light your grill this holiday weekend, throw on James Beard’s version of the classic hamburger. In American Cookery (1972) he wrote, "I learned this recipe years ago from a magnificent cook named Jeanne Owen, who wrote deliciously about food and cooked even better than she wrote."

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Recipe: James Beard's Favorite Hamburger

by jbfauthor on July 02, 2009

Burger When you light your grill this holiday weekend, throw on James Beard’s version of the classic hamburger. In American Cookery (1972) he wrote, "I learned this recipe years ago from a magnificent cook named Jeanne Owen, who wrote deliciously about food and cooked even better than she wrote."

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News Feed: July 1

by jbfauthor on July 01, 2009

How to make the perfect burger [NYT] Garrison Keillor on potato salad [Salon] Organic doesn't necessarily mean delicious [LAT] EU allows imperfect vegetables back on the shelves [UKT] Restaurateurs' optimism waning [NRN]

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The Bookshelf: The Flavor Bible

by jbfauthor on July 01, 2009

The Flavor Bible Karen Page and Andrew Dornenburg, authors of the JBF Award–winning cookbook, The Flavor Bible, give us some exciting flavor combinations and tell us why they work. Bacon and chocolate Why it works: The balance of tastes. Bacon provides the saltiness and the crunch, while chocolate adds a bittersweet quality and creaminess. Blueberries and mushrooms Why it works: Tradition. You can almost imagine the Italians as they foraged for blueberries and mushrooms, deciding that “if they grow together, they go together” before tossing them both into risotto. Vanilla with shellfish Why it works: It brings out sweet undertones. Vanilla enhances the savory-sweetness of lobster, scallops, and other shellfish. Miso and steak Why it works: Umami. Umami, the fifth taste, is

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