Eat this Word: Spoonbread

by jbfauthor on February 08, 2010

WHAT? "The apotheosis of cornbread." Or so said writer Redding Sugg. This Southern soufflé may take its moniker from suppon or suppawn, an Indian porridge. Perhaps the name stuck because this Southern comfort food is best eaten with a spoon. It's made from cornmeal, eggs, butter, and milk, sometimes enlivened with baking powder and a dash of sugar, and it's served across the South with country ham or rabbit stew or all on its own. Spoon bread is an any-meal kind of food: Jefferson, for instance, ate it for breakfast, lunch and dinner. Spoonbread, according to Southern Food author John Egerton, is "the ultimate, glorified ideal" of cornbread." True Grits author Joni Miller declares it "one of the most elegant and classic Southern dishes." An essential Southern savory, "a properly prepared spoonbread," Egerton writes, "can be taken as testimony to the perfectibility of humankind." WHERE?

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News Feed: February 8

by jbfauthor on February 08, 2010

Austin is home to more than just live music; the hip city also boasts a slew of great eateries. [Bon Appétit] Food friendly and flavorful, sherry is the perfect cocktail base. [Chicago Tribune] James Kent of Eleven Madison Park will represent America at the 2011 Bocuse d'Or. [Grub Street NY] Which food-related Super Bowl ad was your favorite? [SE] A look at San Francisco's weekly gathering of food carts. [Atlantic] With six more weeks of winter to go,

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On the Menu: February 7 through February 13

by jbfauthor on February 05, 2010

Here’s what happening at the Beard House next week: Tuesday, February 9, 7:00 P.M. Southern Roots An Alabama native who trained under Susan Spicer and Frank Stitt, Mike Davis has made his own mark on the Southern food tradition at Terra, where he turns out contemporary dishes accented with the flavors of the region. Taste the terroir in his palate-expanding cuisine at this homage to the South. Wednesday, February 10, 7:00 P.M. Seasonal Italian At Seattle’s Cantinetta, executive chef Brian Cartenuto serves up serious, soulful Italian food. Hewing to a style he describes as refined simplicity, Cartenuto has wowed critics with “assured cooking” that combines “a wonderful balance of flavors with an element of

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On the Menu: JBF at the Bocuse d'Or USA Finals

by jbfauthor on February 05, 2010

While most folks are counting down the days until the Vancouver Olympics, we're fired up for one of the most spectacular events in the wide world of food: the Bocuse d'Or USA Finals at the Culinary Institute of America. It all kicks off this morning with demonstrations, book signings, and panels on the school's Hyde Park campus. The official competition, where twelve finalists will cook and painstakingly plate several dishes for a chance to represent America at the 2011 Bocuse d'Or world competition in Lyon, starts at 8:00 A.M. on Saturday. JBF president Susan Ungaro will host demos by JBF Award winners Eric Ziebold and Charlie Trotter, and will also emcee tomorrow's main event. "I really think that this year's finalists represent the best of America's chefs," Ungaro says. "I'm very excited that JBF

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