Tweet Eats: David Wondrich's Colbert Bump Cocktail
The winner of our Twitter Cook-Off will get to taste some of David Wondrich's delicious cocktails at our Jack Daniel’s Birthday Party. But last night the JBF Award winner appeared on the Colbert Report, where he mixed up a signature cocktail for Colbert. Check out the video and get the recipe, courtesy of Serious Eats.
Tweet Eats: David Wondrich's Colbert Bump Cocktail
The winner of our Twitter Cook-Off will get to taste some of David Wondrich's delicious cocktails at our Jack Daniel’s Birthday Party. But last night the JBF Award winner appeared on the Colbert Report, where he mixed up a signature cocktail for Colbert. Check out the video and get the recipe, courtesy of Serious Eats.
News Feed: August 5
How do you transform a vacant lot into a community garden? [Slate] Health groups are pressuring the federal government to regulate caffeinated alcoholic drinks [WSJ] If great works of literature were restaurants... [New Yorker] What does it mean when a wine is "easy to drink?" [LAT] Massachusetts is now promoting its own "Wine and Cheese Trails" [Boston Globe]Eye Candy: The Boar Hunt in the Greenhouse Gallery
Located where diners meet and mingle before meals, the Greenhouse Gallery at the Beard House exhibits the works of up-and-coming and established artists who work with culinary themes.
Currently on display is The Boar Hunt, a photo series by Peter Frank Edwards that documents the hunting, butchering, and cooking of a wild boar in the wilderness of South Carolina's Santee River Delta. "The premise was to get a great chef and put him with some great hunters and let them learn and experience different things from each other," says Edwards.
The great chef? Brad Farmerie of NYC's Public, Double Crown, and the Monday Room. "Brad has a passion for pork, but had never hunted and harvested a pig," says Edwards. "We had a great and challenging time working on the project together. Chest-deep swamp water, long hikes through the swamp, listening for the pigs."
The work was commissioned by Men's
Eye Candy: Luncheon Aboard the Queen Mary 2
Last week JBF members and friends dined in the opulent Britannia restaurant aboard the Queen Mary 2. The stunning ocean liner's kitchen, which employs 230 people, prepared a grand luncheon featuring dishes like Jerusalem artichoke and white truffle velouté and espresso semifreddo with sabayon and Marsala gelée.
Click here to see more images from this one-of-a-kind event.
July 30, 2009, The Queen Mary 2
(Photo by Philip Gross)
Q & A: David Wondrich
2008 JBF Award winner and Imbibe! author David Wondrich will be mixing up cocktails at our exclusive Jack Daniel’s birthday party at the Beard House on September 9 (want a taste of his genius? Enter our Twitter recipe contest!). But where does this master mixologist go when he wants someone else to make him a drink?
JBF: Where do you like to go for a great cocktail?
DW: A few current favorites: Clover Club, Pegu Club, and PDT in New York, Beretta and Alembic in San Francisco, the Teardrop Lounge in Portland, Green Street in Boston, and the Edison in Los Angeles. But there are many more places, almost all of them new. It’s an exciting time for the discriminating barfly.
Click here to read more of our Q & A with David Wondrich
News Feed: August 4
Food-related iPhone apps [Endless Simmer] Robots making ramen in Japan (video) [Reuters] Which chain brews the best cup of coffee? [Slate] JBF Master Class instructor Toshio Suzuki (slideshow) [The Feedbag]Eat This Word: Succotash
WHAT? Daffy's favorite side dish. ("Suffering succotash!") Indians introduced colonists to this mix of beans and corn (the Indian version sometimes included bear meat) and gave the dish its name, which derives from msickquatash, Narraganset for boiled kernels of corn. In A Tramp Abroad, Mark Twain listed succotash (along with possom, coon, and cobblers) among the food from home that he most craved while he was traveling. Ronald Reagan once used the word as a substitute for "Podunk" to mean a backwater place; in so doing, he incensed the 600 residents of Succotash Point, Rhode Island. Sadly, so many Americans were raised on loathsome frozen succotash vegetable mix, they've written off what food writer John Thorne has described as "a quintessential summer dish...with a wonderfully delicate flavor."
WHERE? Will Gilson's Beard House dinner
WHEN? August 4, 2009
Scholarship Spotlight: The Vilcek Foundation
As most food lovers know, many of the delicious dishes we eat can be credited to the diverse influences and skills that foreign-born chefs and cooks bring to their craft. In recognition of this vital part of our culture, our friends at the Vilcek Foundation, an organization that honors and supports immigrants who have made outstanding contributions to American society, have chosen to award its 2010 Vilcek Prize for Creative Promise to a foreign-born chef, artisan, or culinary innovator. The Vilcek Foundation will award a $25,000 prize to a young professional who has made notable contributions to the field at an early stage in his or her career. In addition, four finalists will each be awarded $5,000.
Applicants must be foreign born and be 38 years old or younger. Only naturalized U.S. citizens or green card holders are eligible to apply. The deadline for application submission has been extended to August 17th, 2009.
News Feed: August 3
The history of beer drinking at the White House [WSJ] A survey of Chicago's ethnic markets [Chicago Tribune] Hot sauces hurt so good [Hungry Beast] Nora Ephron's day on a plate [Gourmet]Pages
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Need some recipe inspiration? Try these Ricotta, Sugar Snap Pea, and Pine Nut Granola Crostini from @IlBuco_AV: http://t.co/L08eJPSJhS
Weekend reading: a letter from JBF president Susan Ungaro about our new Women in Culinary Leadership program http://t.co/6l9sbf5nQc
A quarter order of "mild" hot chicken from Prince's. Next time we'll see if we can handle "medium". #jbfa http://t.co/L3XSJptq7Q
Paying a visit to Nashville's Prince's Hot Chicken, one of our 2013 America's Classics! #jbfa http://t.co/QaDM1bb68c
Don't miss our next Dining + Design panel, featuring #jbfa winner @andrecarmellini, on Monday, May 20 @TheNewSchool! http://t.co/CRfBNcPoEp
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