Awards Watch: Nominees Revealed!
In case you weren't following us on Twitter this morning, here are the JBF Awards nominees—including chefs, restaurants, cookbooks, and journalism—all in a plain old-fashioned PDF. We're only six weeks out from the big event (see more details about the ceremony and reception here), so you've got plenty of time to make your predictions and place some bets. (Hopefully you'll fare a tad better than you have in March Madness.)
News Feed: March 22
The next season of Top Chef will be filmed in Washington, D.C. [Slash Food]
Chinese winemaking is on the up and up, but still murky for consumers. [WSJ]
After creating a kerfuffle for serving whale meat, a Los Angeles sushi restaurant has closed for good. [LAT]
A few strums on the chitarra will give you some neatly sliced pasta. [Atlantic]
Eye Candy: Peeping Tom
Tom Colicchio keeps a watchful eye over the Beard House kitchen as chefs from his various restaurants prepare a tasting menu for diners. Click here to see more photos of our celebration of the Colicchio empire.
On the Menu: March 21 through March 27
Here’s what’s happening at the Beard House and around the country next week:
Sunday, March 21, 3:00 P.M.
Friends of James Beard Benefit
A once-in-a-lifetime gathering of New Orleans chefs. This walk-around tasting is a benefit for the James Beard Foundation, America's preeminent culinary Foundation.
Monday, March 22, 7:00 P.M.
Team Vermont
Writing about Vermont’s culinary renaissance in the New York Times, Mark Bittman raved that the state’s new locavore cuisine “can hold its own anywhere in the world.” Join us as the chefs at the forefront of this gastronomic movement treat Beard House diners to a taste of the
Awards Watch: Awards Nominee Announcement on Monday
Make sure that your computer screen is tuned into our Twitter feed, @beardfoundation, on Monday morning: we'll be live-tweeting the Awards nominations from the Palace Café, the acclaimed New Orleans institution from chef Dickie Brennan. Kick-off time is 10:00 A.M. EST.
News Feed: March 19
The U.N. has voted down a proposal to protect bluefin tuna. [Atlantic]
Signs that your citrus has already peaked. [LAT]
Bake your own Girl Scout cookies at home. [Chow]... Read more >
Food Matters: Artisan Meat for All
As we foresaw in our 2010 food trend predictions, CSAs aren't just for produce anymore. Take the Artisan Meat Share in Charleston: run by Craig Deihl of Cypress, the operation distributes quarterly shares of house-cured and -smoked meats to about 100 members. Customers get to enjoy fresh product at home, and the restaurant raises revenue and reduces waste. You can read more about Artisan Meat Share here.
(And check out
News Feed: March 18
Menu ideas for Passover, from Epicurious.com. [Epicurious]
A primer on prime rib. [Eat Me Daily]
Leftover Guinness from St. Patrick's Day? Use it as a substitute for wine in risotto. [Atlantic]
In an effort to please America's increasingly refined palate, corporate test kitchens are upgrading the recipes that appear on
Eye Candy: Brotherly Love
The Voltaggio brothers work together to plate a course of shima aji with salsify, quinoa, and morels. You can view more photos of the Top Chef finalists' thrilling dinner by clicking here.
(Click here to see our clip of Michael discussing his pigeon pastrami.)
The Bookshelf: The New Portuguese Table (and bonus recipe!)
Did you know that Portuguese cooking inspired Manhattan clam chowder? Or that the signing of the Declaration of Independence was toasted with glasses of Madeira? While historically overshadowed by Europe’s major cuisines, the food of Portugal is rich in history and surprisingly influential, and with the recent release of David Leite’s The New Portuguese Table, it may finally start to get a little respect. Leite, who has a trio of Beard Awards for his writing, discussed the new cookbook and the state of Portuguese cuisine at last week’s Beard on Books.
A first-generation Portuguese-American who grew up in the Portuguese ghetto of Fall River, Massachusetts, Leite spent his youth at a distance from his lonely heritage. But after his grandmother passed away—taking a memory vault of recipes with her—the author embarked on an
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@beardfoundation
The folks at Martin Yan's @MYChinaSF are holding a Friends of James Beard Benefit on 6/9! Menu and other info here: http://t.co/LAFpnmRoec
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
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