Eye Candy: A Badge of Honor
An invitation to cook at the James Beard House is an honor that chefs take very seriously. For chefs Michael Giletto and Alina Eisenhauer, who recently prepared a fête to fennel at the House, it was an experience they never wanted to forget. After their dinner these friends (they met while competing on Food Network's Chopped) decided to create a tattoo that would commemorate the night for all time. We think it's pretty cool.
Check out gorgeous shots of the dishes from their dinner here.
News Feed: February 4
Here are five creative way to cook with beer. [Hungry Beast] Valentine's Day and Chinese New Year will fall on the same day this year. Celebrate with dumplings. [CHOW] A guide to the various contraptions used to brew coffee. [Bon Appétit] These books are necessary reading for cooks. [Atlantic] The latest generation of vending machines features touch screen technology. [WP]Worth Waiting For: Pizzeria Bianco
To the despair of pizza lovers in Phoenix and beyond, Pizzeria Bianco's Chris Bianco recently revealed that he has stepped away from his flour and ovens due to health concerns. While the Neapolitan-style pies at his legendary restaurant may no longer bear his own touch, the JBF Award winner is staying active in the front of the house, ensuring that every pizza meets his exacting standards. If they're even half as magical as what JBF vice president Mitchell Davis waited three hours to taste in 2008, we know we can rest easy.
Eye Candy: Geoduck Crudo
Chef Ethan Stowell served this hors d'oeuvre of geoduck with basil–avocado mousse and sliced radishes at his Beard House dinner in late January. Aided by his wife, staff from his various restaurants, and even Top Chef contestant and fellow Seattleite Ashley Merriman, Stowell put out a fantastic tasting of seaworthy dishes. See more photos of the evening here.
(Photo by Michael Johnston)
News Feed: February 3
New restaurants are noisy, but there are ways to eat in peace. [WSJ] Vancouver gets the gold for its delicious, global eats. [NYT] This Superbowl Sunday you can watch your pigskin and eat it, too. [NYT] Sichuan buttons make mouths tingle—is this the new flavor tripping? [Salon] More observations on cooking with iPhones. [Slate]Recipe: Carolina Gold Rice Soup with Peanuts, Scallions, and Quail
Chef Shaun Doty’s creamy, porridge-like soup is made with heirloom Carolina Gold rice, enriched with fried quail eggs, and topped with sprinkles of crunchy peanuts and scallions. It's a satisfying bowl of Southern heritage that will warm you on the inside.
JBF News: School Food is Cool
Something special happened at the Beard House last Thursday night. There wasn’t a famous chef in the kitchen or wine waiting to be poured. Instead we welcomed a group of students from New York City’s public schools to help judge the ten final dishes in our NYC Public Schools Recipe Contest. Student judges came from Eagle Academy middle school in Brooklyn, Dewitt Clinton high school in the Bronx, and East Village Community School in Manhattan.
In addition to six students between the ages of 7 and 18, we had a number of important foodies and NYC school food bigwigs join us to help with the judging, including NYC Office of SchoolFood’s executive chef Jorge Collazo, top SchoolFood execs Stephen O’
News Feed: February 2
It's OK to skip washing those bagged salads, right? Think again. [NYT] The perks of being Miss America: fame, the tiara, and an IHOP partnership. [LAT] Say goodbye to açai and hello to aronia. [Atlantic] Michael Ruhlman simplifies salt. [Michael Ruhlman] Are kosher and halal meats more environmentally friendly and healthier? [Slate] Try these Belgian sugar waffles this weekend. [Chicago TribuneRecipe: Smoked Bluefish with Potato Pancakes, Greek Yogurt, and Dill
We love the sound of these rich, savory pancakes from chef Jason Weiner. Topped with smoked bluefish and tangy Greek yogurt, they also get some crucial bite from minced red onion and zesty lemon. Double or triple 'em up for a light brunch, or serve the pancakes individually as hors d'oeuvre.
Awards Watch: 2010 Humanitarian of the Year
We’re at it again! JBF Awards season has begun and we’ve just announced our first winner. This year’s Humanitarian of the Year is Taste of the NFL founder Wayne Kostroski. With the help of award-winning chefs from around the nation and football players from across the NFL, Kostroski has helped raise over nine million dollars for local and national hunger organizations.
Read our full press release here >>>
We’ve got lots more JBF Awards news on the horizon. Stay tuned to @beardfoundation on Twitter for real-time updates on the Chef and Restaurant Semifinalists, the Nominee Announcement on March 22, and the Award winners being
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