Ask a Chef: Jose Garces, where should we eat in Philadelphia?
After attracting local acclaim for his Philadelphia fleet of Latin-inspired eateries, Jose Garces rose to national prominence in the blink of an eye, medalling at the Beard Awards, publishing a cookbook, and winning The Next Iron Chef all within a single year. While the American–Ecuadorian chef may be on his way to becoming a household name, you can still find him at his favorite Philly haunts. See his top picks in the City of Brotherly Love here.
News Feed: March 31
A blogger asks, “Will it waffle?” [Chicago Tribune]
Virginia's burgeoning wine industry focuses on viognier grapes. [WP]
Florida fisherman are feeling the pinch. [NYT]
Asparagus assures us that spring has sprung. [SF Gate]
Will new innovations boost sales of the oft-ignored microwave oven?
Eye Candy: Beet Meringues with Crème Fraîche and Caviar
George Mendes, who has earned raves for his Iberian-inspired cuisine at Aldea, prepared these ethereal beet meringues at his recent Beard House dinner. Click here to see more photos of his gorgeous menu.
Eye Candy: Cheese Illustrated
We adored these cheese sketches (complete with accoutrements) that graced the cheese platters at Chelsea Market Sunday Supper. Diners referred to the illustrations to identify the various farmstead cheeses that were served during the meal. (JBF Award winner Anne Quatrano prepared the accompaniments.)
The folks at Metromix have put together a gorgeous slideshow of the event, which you can see here.
News Feed: March 30
How to make delicious cinnamon buns at home. [LAT]
Musings on the Chinese long bean. [Epicurious]
While underground supper clubs aren't so secret anymore, they can still be a special experience. [Atlantic]
Forget apples: how a daily raw egg can make you healthy. [Atlantic]
Recipe: Roasted Cauliflower Risotto
This flavorful, hearty risotto is perked up with sunny saffron and Capriole Mont St. Francis, one of artisan cheesemaker Judy Schad's signature goat cheeses. You can order her product from her website, or simply substitute another semi-hard goat cheese.
Eye Candy: Bombster Scallop Crudo
Chefs Richard Garcia and Matthew Maue prepared this gorgeous bombster scallop crudo—accompanied by whipped salsify, blood orange, caramelized pears, lime, and marcona almond gremolata—at their Beard House dinner earlier this month. Click here to see more photos of their celebration of Spanish cuisine.
News Feed: March 29
Independent farmers compete for dwindling slaughterhouse space. [NYT]
In a stunning move, Taylor's Automatic Refresher has been renamed. [SF Gate]
The best restaurants in São Paulo. [WSJ]
A writer complains about the high price of cooking for Passover. [Slate]
The green claims that food companies make about their products aren't
Recipe: Café Brûlot
Imagine starting your Monday with a cup of coffee like this: scented with citrus and cinnamon, spiked with liqueur, and... set on fire! While we don't recommend that you actually try making this popular New Orleans drink after rolling out of bed, we do think it would make for a eye-popping dinner party finale.
On the Menu: March 28 through April 3
Here’s what’s happening at the Beard House and around the country next week:
Sunday, March 28, 6:00 P.M.
Sunday Supper at Chelsea Market
Lined with grocers and charming eateries, Chelsea Market is New York’s one-stop shop for every gourmand’s needs. Back by popular demand, this convivial Friends of James Beard Benefit will feature a diverse group of talented chefs who will gather under its roof to prepare the ultimate family-style meal.
Wednesday, March 31, 7:00 P.M.
Kentucky Bluegrass Chefs
When you bring six of Kentucky’s top chefs and some of the best handmade bourbon money can buy up to the Beard House, the upshot is bound
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This week on "Taste Matters", JBF's Mitchell Davis sits down with Bonnie Stern, aka "Canada's Julia Child" http://t.co/qjcnzFPznm
Next month at the #jamesbeardhouse: 2012 #jbfa winner Chris Hastings of Birmingham's Hot and Hot Fish Club http://t.co/n0qagSR1Y4
QR code–bearing sushi. An ambassador for cheese in China. Pet bird–flavored ice cream in Japan. Today's food reads: http://t.co/Hg05mRFWXy
JBF Trip Planner: our senior editor @annamowry tells us where to eat in New Orleans these days: http://t.co/dwk9t9W0wW
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