JBF IS SOCIAL

News Feed: April 5

by jbfauthor on April 05, 2010

Tasting the first 2009 Bordeaux. [WSJ] Marion Nestle applauds Michelle Obama's campaign against childhood obesity. [SF Gate] In rural America, Dairy Queen is more than just a chain. [Atlantic] Seattle Restaurant Week starts in two weeks. [Seattle Times] Are some salts more environmentally friendly than others? [

Comments (0)

Recipe: Gnocchi with Morels and Spring English Peas

by jbfauthor on April 05, 2010

Spring seems to have sprung for good, which means that seasonal staples like ramps, asparagus, and peas are all the rage. We're getting the freshness started with this homey recipe from Thomas Keller: gnocchi studded with sweet English peas and earthy morels.

Comments (0)

On the Menu: April 4 through April 10

by jbfauthor on April 02, 2010


Here’s what’s happening at the Beard House and around the country next week:

Monday, April 5, 7:00 P.M.
Best of Burke
Cook, entrepreneur, inventor: David Burke embraces each of these roles with an unmatched energy and passion. We’re thrilled to welcome the award-winning chef and the protégés who oversee his myriad restaurants for what’s sure to be an evening of showstopping, forward-thinking cuisine.

Tuesday, April 6, 7:00 P.M.
Farm to Table
Sure, plenty of restaurants use sustainable ingredients, but only a select few, including Harvest in Madison, Wisconsin, made it onto Gourmet’s list of... Read more >

Comments (0)

News Feed: April 2

by jbfauthor on April 02, 2010

How to cook with stinging nettles. [Chow] Save that hambone from Easter Sunday—it’s packed with flavor. [Chicago Tribune] Cynar—an artichoke-flavored liqueur—is not for the faint at heart. [Atlantic] California winemakers use milk byproducts, fish bladders, and egg whites to erase the unappealing ashtray notes from 2008 pinots. [WSJ]

Comments (0)

Recipe: Apple, Goat Cheese, and Country Ham Crostini

by jbfauthor on April 02, 2010

These unfussy crostini are a delicious addition to a cocktail party or picnic. While you can switch out the country ham for prosciutto, we think that the dry-cured and smoked product makes for the best contrast against the sweet goat cheese and apples.

Comments (0)

Eye Candy: Coffee as Dessert

by jbfauthor on April 01, 2010

David Katz, chef and owner of the popular Mémé Restaurant in Philadelphia, treated Beard House diners to his beautifully crafted New American cuisine last week. We loved his playful, multitextured dessert: coffee gelée with almond cream, chocolate puffed rice, and orange powder. See more photos of his marvelous menu here.

Comments (0)

News Feed: April 1

by jbfauthor on April 01, 2010

In case you hadn't noticed, macarons are really trendy right now. [LAT] Attention Chicagoans: consider these restaurants for Easter brunch. [Chicago Tribune] A look a Le Fooding, the Parisian festival that claims to represent a new generation of French cuisine. [New Yorker] The Chow editors are having a good laugh today. [Chow]

Comments (0)

Scholarship Spotlight: 2010 JBF Scholarship Applications Now Available

by jbfauthor on April 01, 2010

Are you eager to attend culinary school, but in need of a boost? Applications for James Beard Foundation scholarships and professional grants are now available online. You can visit the homepage of our scholarship program by clicking here. You'll find information about eligibility, a list of the scholarships we award, and all the necessary paperwork.

Comments (0)

Pages

Categories

Archive

James Beard Foundation's Best of the Best

Recent Comments

roma on Q & A with Seamus Mullen of Tertulia

Blogroll