News Feed: September 30
How to find great coffee while you’re on the go. [SE]
The right time to get rid of a cookbook. [Epilog]
Chefs’ tips on making the most of scraps. [Seattle Times]
For a more interactive dinner gathering, try a stylish crush party. [F&W]
London's must-have food experiences. [Guardian]
Eye Candy: Granola and Fruit Parfait
This is what we wish we were having for breakfast this morning: a berry parfait with housemade granola, Ward’s Berry Farms honey, and housemade yogurt. The multilayered dish was served by the team at Boston's Tremont 647 at a recent Beard House brunch.
See more photos from the brunch here.
News Feed: September 29
Michelin Guide announces its 2011 NYC Bib Gourmand picks. [Eater]
50 restaurants most "fit for foodies." [OpenTable]
A coffee cupping to celebrate National Coffee Day. [TIME]
Brooklyn chefs take over the Beard House. [Brooklyn365]
Create your own hot-sauce tasting. [SE]
Recipe: Grilled Loup de Mer with Braised Fennel
Also known as branzino and sea bass, loup de mer is a white, delicately flavored fish that works well in a variety of preparations. In this recipe from Robert Sisca, the fish is quickly grilled and joined by braised fennel and a citrus sauce.
News Feed: September 28
Eater's list of San Fran restaurants to watch. [Eater]
Directions on making duck confit. [Ruhlman]
An old-time dish from the coast of Ireland: Irish moss. [Smithsonian]
The beer style you've never heard of. [Atlantic]
Eye Candy: Beets and Berries
Matthew Lightner, chef of Castagna in Portland, Oregon, and one of Food & Wine's 2010 Best New Chefs, served this unique and texturally playful dessert at his recent Beard House dinner. It was composed of dehydrated beets, Oregon berries, salted meringue, and tarragon.
See more photos of his menu here.
News Feed: September 27
NYC Vendy Awards recap. [SE]
The oft-forgotten price of the locavore movement. [WSJ]
Lessons learned from a summer on the farm. [Atlantic]
Celebrate the Mid-Autumn Festival with Taiwanese moon cakes. [ZesterDaily]
Remembering classic candy. [Saveur]
Awards Watch: Calling All Opinionated Foodies
It seems our little item about the location of the 2011 Beard Award nominees announcement set off a flurry of questions about online voting and submissions. Well, we have one answer: nominations voting and entry forms will be available on October 15 at jamesbeard.org/awards. That gives you a few weeks to think long and hard about who deserves a nomination for cooking, journalism, food media, and restaurant design.
On the Menu: September 26 through October 2
Here’s what’s happening at the Beard House and around the country next week:
Sunday, September 26, 6:00 P.M.
JBF Greens: Brooklyn Cooks
For one night only we’re bring the best of Brooklyn to the Beard House. Join us for a special multi-course menu prepared by the chefs, wine experts, butchers, ice cream makers, and bakers that make Brooklyn the city’s most creative food borough.
Tuesday, September 28, 7:00 P.M.
Las Vegas Luxury
Known for setting new standards for luxury in Las Vegas, Steve Wynn has outdone himself with his latest property, Encore. Join the talented chefs from Wynn’s empire for a meal that will span the culinary stratosphere, from innovative pan-Asian to Sinatra-inspired modern Italian.
Tuesday, September 28, 7:00 P.M.
Eye Candy: World Champion Ribs
At a mid-September Beard House event, lucky diners were treated to a slow-and-low feast prepared by IQUE BBQ, an award-winning team of chefs that has claimed victories throughout the competitive barbecue circuit. Their menu included these pecan-smoked ribs—a rack that helped them win the "Grand Champion" title at the 2009 Jack Daniel's World Championship Invitational Barbecue.
Feast your eyes on more photos here.
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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
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
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