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News Feed: April 27

by jbfauthor on April 27, 2010

Festive drinks and dishes for your Kentucky Derby party. [Chow] Amtrak introduces the first beef byproducts–powered biodiesel train. [Fast Company] Huitlacoche, the gnarly corn fungus, is tasty and nutritious to boot. [ABC News] Japan's ban on exporting Wagyu beef has hit American restaurants hard. [WSJ]

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Recipe: Mélange of Spicy Big-Eye Tuna with Mango, Avocado, and Crispy Shallots

by jbfauthor on April 27, 2010

Colorful and full of luscious textures, this easy-to-whip-up tuna dish from JBF Award winner Patrick O'Connell makes for a great weeknight meal.

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On the Menu: Marcus Samuelsson

by jbfauthor on April 26, 2010

While it remains to be seen if Marcus Samuelsson will carry the day in the champions round of Top Chef Masters, one thing about the JBF Award winner is certain: he's sure to put out a fantastic meal at his 18th (!) Beard House appearance this Wednesday. In a departure from his signature Scandinavian fare, Samuelsson will showcase surf-and-turf dishes from his first foray into Chi-Town dining, C-House Fish and Chops. Check out the menu below: Hors d’Oeuvre Quail Eggs with Deviled Ham Fingerling Potatoes with Pleasant Ridge Reserve Cheese Oyster Shooters with Spring Peas Sweet-and-Sour Bacon Dinner Rushing Waters Smoked Rainbow Trout Rillettes with Radish Salad and Cornmeal Crackers Werp Farm Speckled Romaine Salad with Pickled Rhubarb, Sweet

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News Feed: April 26

by jbfauthor on April 26, 2010

Restaurants, including chains and fine establishments, are reporting increased patronage. [WSJ] An Oregon distillery claims to have perfectly replicated Old Tom-style gin. [Chicago Tribune] Tips on pairing wine with vegetables. [SF Gate] Artisan soy sauces bring a load of umami to cooking. [Seattle Times]

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Giveaway: illy Francis Francis X7 Espresso Machine

by jbfauthor on April 26, 2010

Getting caffeinated is a treasured part of our day here at the Beard Foundation. Whether it’s the routine morning espresso or a mid-afternoon pick-me-up, we’re lucky to have illy espresso grace our cups. We want to share the rich, smooth flavor and balanced taste of illy with our readers, so we’ve teamed up with our sponsor for a very special giveaway: a brand-spanking-new Francis Francis X7! This vibrant, stylish, and innovative machine (which retails for nearly $400) allows you to make a perfect espresso every time with illy’s iperEspresso capsules. So how are we going to pick one lucky winner? With

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Kitchen Legacies: Exploring the Unique Chef/Mentor Relationship in Restaurant Kitchens

by JBF Editors on April 25, 2010

 

There is a saying in the food world: A chef is only as good as the cooks that come out of his or her kitchen.

 

The profession of cooking has always been based on an apprenticeship system. Even today, when a degree from a culinary program is often a prerequisite for kitchen work, new cooks still learn from more experienced cooks once they are on the job. Occasionally, in the heat of this environment, a relationship will form that goes beyond a simple transfer of skills. When an established chef takes a particular interest in another cook’s career—an interest based on mutual respect—both the chef and the cook grow. Once out in the world, whether in the kitchens of other chefs or in their own restaurants, these young cooks become a chef’s legacy.

 

This year, for the 20th anniversary of the James Beard Awards, we chose to celebrate these legacies by asking all of the previous Outstanding Chef Award winners to select a chef whom they mentored to cook at our gala reception. By... Read more >

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On the Menu: April 25 through May 1

by jbfauthor on April 23, 2010

Here’s what’s happening at the Beard House next week: Monday, April 26, 7:00 P.M. Sustainable Seafood Feast At the intimate Copper Beech Inn, acclaimed executive chef Tyler Anderson finds inspiration in the Connecticut River Valley, creating New England–inflected modern American dishes. An alum of Vermont’s Equinox and Colorado’s RockResorts, Anderson has designed a magnificent menu for this feast, pairing pristine local produce with the finest sustainable seafood. Tuesday, April 27, 7:00 P.M. Le Cirque Spectacular Though the recent multimillion-dollar reopening of Le Cirque marked a new era in the storied restaurant’s 30-

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News Feed: April 23

by jbfauthor on April 23, 2010

A new study on red wine justifies a glass or two a night. [VV] The New Orleans po' boy was originally created to feed striking workers. [Salon] Coffee culture brews in Beantown. [Boston Herald] Wild rice is perfect for springtime salads. [LAT]

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Eat this Word: Pain Perdu

by jbfauthor on April 23, 2010

WHAT? Leftover loaf. To make pain perdu, or "lost bread," stale slices of baguette or brioche are revived by a soak in an egg and milk bath and then browned in butter until crisp. We know it as French toast in the U.S., but versions of this custardy concoction can be found throughout most of Europe. In Portugal, the dish is called rabanadas; in Spain, families tuck into honey-coated torrijas; and in England the strangely named "poor knights of Windsor" has been a delicacy since the 17th-century (when it was often doused in wine and finished with almond milk). Pain perdu's origins are unknown, but a similar recipe appears in the writings of Roman chef Apicius from the first century A.D.. Today, New Orleans chefs have claimed pain perdu as their own, adding cinnamon and vanilla to the egg mixture and serving the dish with a sprinkling of powdered sugar and a dollop of jam

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Eye Candy: Mango and Pineapple Carpaccio

by jbfauthor on April 22, 2010

Pastry chef James DiStefano, who fashions balanced and stylish desserts at New York's Rouge Tomate, prepared this striking dish at a Beard House dinner earlier this month. It featured mango and pineapple carpaccio with matching sorbets, coconut tapioca, macadamia cake, and coffee molasses. Click here to see more photos from Rouge Tomate's event.

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