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On the Menu: Mention the JBF Blog, Eat April Bloomfield's Food for Less

by jbfauthor on October 28, 2009

Just in case a glimpse of April Bloomfield's Beard House menu wasn't enough to make you sprint to the phone, we're sweetening the deal with a special offer: we'll take $40 off we'll take $65 off the general public price if you mention Delights & Prejudices when you call to reserve (212.627.2308), or you can type it in the "Special Requests for the Maitre D'" field when booking on OpenTable. That's $125 $100 for five courses, including hors d'

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JBF News: Wining and Dining in the Saveur Test Kitchen

by jbfauthor on October 28, 2009

Saveur Adored by readers for its adventurous journalism, authentic recipes, and stunning photography, Saveur reigns as one of the world's most popular food titles. As part of our online auction, we've got a priceless, too-good-to-be-true package that hands you the key to the heart of the magazine: the test kitchen! The winning bidder and five friends will join the Saveur editors for a private cooking lesson and wine tasting in the space, followed by an intimate lunch. Last, but not least, you'll get a year-long subscription. To view even more exciting gourmet packages, click

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News Feed: October 28

by jbfauthor on October 28, 2009

Dates at restaurants don't have to include white linens and fine wine anymore [NYT] When it comes to Thomas Keller's cookbooks, "accessible" is a relative term [WSJ] Is quince the next big thing? [LAT] Or is it chicken potpie? [Chicago Tribune] A look at chefs who will run in the New York Marathon [TONY]

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Ask a Chef: Maria Hines

by jbfauthor on October 28, 2009

Maria Hines Now in its fourth year of operation, Seattle's Tilth continues to get high marks for its sustainable practices and delicious food. Executive chef and owner Maria Hines obviously has a clear vision of what great cooking can be, and that's why we knew she would give us fantastic recommendations for dining in the Emerald City.

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Eat this Word: Huitlacoche

by jbfauthor on October 27, 2009

huitlacocheWHAT? Fancy fungus. A bulbous grey or black fungus that grows on ears of corn, huitlacoche used to be considered a nuisance by American farmers, who routinely destroyed crops "infected" with the blight and lobbied to make imports illegal. But in the late 1980s, chefs like Josephina Howard of NYC's Rosa Mexicano began promoting huitlacoche for its earthy, smoky flavor and its role in traditional Mexican cuisine. On September 12, 1989, Howard headlined a celebratory All Huitlacoche Dinner at the James Beard Foundation. Today, the delicacy is so savored that it is commonly referred to as the Mexican truffle. WHERE? Margaritte Malfy and Barbara Sibley’s Beard House brunch WHEN? November 1, 2009 HOW?

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On the Menu: April Bloomfield, Pork, and Malt

by jbfauthor on October 27, 2009

April Bloomfield When the Michelin Guide revealed its latest list of starred restaurants earlier this month, we saw that the Spotted Pig garnered a star for the fifth year in a row. The dedicated April Bloomfield undoubtedly has her fingerprints all over  the gastro-pub's ongoing success, and we'll be jockeying for seats at the Breslin when it starts serving lunch this week. We're also beyond excited that she's swinging by the Beard House next week to prepare an all-out pig-out. Here's a look at the menu: Hors d’Oeuvre Radishes with Pesto Jerusalem Artichoke Soup Cheese Beignets Sea Bream with Pomegranate Dinner For the table > Potato

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News Feed: October 27

by jbfauthor on October 27, 2009

Creative, eye-popping candy art [Saveur] The new "Meatless Mondays" program in Baltimore's public schools has the beef and pork industries up in arms [Atlantic] The truth about stout beers [NYT] San Francisco chefs strive to build better sandwiches [SF Gate]

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Recipe: Pumpkin Seed Brittle

by jbfauthor on October 27, 2009

Pumpkin seedsThis sweet and spicy brittle is wrapped in the colors of fall. Cumin lends it a warm, smoky dimension, while pumpkin seeds give the confection a touch of crunch. Best of all, it's quick and easy to make.

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JBF News: NYC Deli Tour with Save the Deli author David Sax, Now Open for Bidding

by jbfauthor on October 26, 2009

Save the DeliThe packages in our online auction are getting better and better! We recently added a custom tour of New York City's finest delicatessens with Save the Deli author David Sax. A connoisseur of pastrami and knishes, Mr. Sax is the perfect personality to lead a culinary tour through the epicenter of Jewish American deli tradition and culture (we know it's no coincidence that countless delis across the country have "New York" in their name). Using your favorite deli foods as a guide, he will design an itinerary that's both fascinating and delicious. Read more about this one-of-a-kind package here. Want to see more exciting lots and support JBF? Visit www.jbfauction.cmarket.com to see the ever-growing selection of gourmet packages, all part of our upcoming

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Eat-Q: Halloween Tricks and Treats

by jbfauthor on October 26, 2009

jack-o-lanterns Halloween brings out everyone's love of candy (some of our favorite chefs can't even settle on just one of the holiday's saccharine standards). Think you're a candy cognoscente? Take a crack at this bit of trivia: According to Tootsie Roll Industries reports, what is the average number of licks it takes to get to the center of a Tootsie Pop?
A. 100-200 B. 600-800 C. 3,000-4,000 D. Over 5,000
To see if you picked the right range, click here—you can also check out the rest of our Halloween questions!

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