News Feed: March 10, 2011
Fraudulent health inspectors target LA restaurants. [LAWeekly]
Is espresso passé? The cone cup and other coffee-brewing contraptions are all the rage. [Slashfood]
Frat boys employ gourment chefs. [WSJ]
Charlie Sheen stirs his "cauldron of awesomeness" in online cooking show. [Eater]
Sam Talbot wants you to focus on his food, not his pretty
Awards Watch: 2011 America's Classics Award Honorees
Every year the James Beard Foundation inducts a handful of regional, characterful eateries into its America's Classics, a collection of restaurants known for quality food and lasting appeal. Whether it's the heart of a small community or a thriving vestige of a bygone era, every honoree has a treasured place in America's culinary culture. Today we're proud to announce the 2011 America's Classics inductees, which are listed below. You can read more about them here.
Chef Vola’s (111 South Albion Place, Atlantic City, NJ, 609.345.2022 – Owners:... Read more >
On the Menu: The Madison Club
Although it boasts more than 100 years of history, the Madison Club is anything but old-fashioned, thanks to its talented chefs. Daniel Fox and Jason Veal bring a passion for locavore practices and handcrafted artisanal products to this historical venue. You can get a taste of the duo's Wisconsin-focused cuisine at tomorrow night's Beard House dinner. Check out the menu below and click here to reserve your seat.
Hors d’Oeuvre
Crispy Pork Belly with Star Anise–Crusted Nairagi, Pineapple–Kumquat Marmalade, and Verjus Reduction
Petit Great Lakes Fish Fry
Housemade Wisconsin Cheddar Bratwursts
News Feed: March 9, 2011
Kimchi taste test. [SE]
Thomas Keller to be made chevalier of the French Legion of Honor. [LAT]
Oprah and staff go vegan. [Feast]
Reviewing Modernist Cuisine. [NYT]
The Bookshelf: Grant Achatz and Nick Kokonas
Grant Achatz, who is just 36, already has a staggering list of accomplishments: one Michelin three-star restaurant and two more venues, Next and Aviary, on the way; a groundbreaking cookbook and a moving memoir; a seemingly hopeless battle with cancer that he miraculously won. When we spoke with the so obviously driven chef and his business partner, Nick Kokonas, at the Institute of Culinary Education on Monday, we couldn’t help but wonder if this Beard Award winner was just getting started. Read on for the interview.
James Beard Foundation: In the book you talk about your activity on eGullet, the online forum for passionate chefs and food lovers, and how its
Recipe: Michael Reardon's Chocolate–Caramel Tart with Fleur de Sel
The beloved combination of salt and caramel is famously addictive—so addictive that eating a single cellophane-wrapped confection does little to dispel our cravings. Thankfully, chef Michael Reardon sent us his recipe for these indulgent tartlets, which are enriched with a layer of chocolate ganache. It's the perfectly portioned salt-meets-sweet treat. Get the recipe here.
News Feed: March 8, 2011
2011 IACP finalists announced. [Eater]
Americans are learning to love sherry. [NYT]
Spanish chefs make the sturdy garbanzo bean an art form. [LAT]
Mardi Gras recipes from the Los Angeles Times test kitchen. [LAT]
The best po'boys in New Orleans. [WSJ]
Ask a Chef: Alexander Roberts
Winner of the 2010 JBF Best Chef: Midwest award, Alexander Roberts of Restaurant Alma in Minneapolis told us about his favorite hometown eateries.
1. Late-Night Dining
Bar La Grassa
612.333.3837
800 North Washington Avenue
“Isaac Becker’s new Italian bar/restaurant is the perfect late-night stop. Big menu, a great variety of flavors, and set up for easy sharing. Truly in a league of its own.”
2. Quintessential Minneapolis Cooking
Piccolo
612.827.8111
4300 Bryant Ave S.
“Doug Flicker’s new restaurant combines the best local ingredients and an understanding of contemporary cuisine while uniquely showcasing the cooking style he developed during stints in Minneapolis kitchens for more than 20 years.”
3. Special Occasion
La Belle Vie
612.874.6440
510 Groveland Avenue
“The dining room and cooking
Making It: Food Entrepreneurs Turn Their Craft into a Career
After Kris Swanberg lost her job as a high school teacher in 2008, she spent the summer, as many of us might have, drowning her sorrows in ice cream. Except that she wasn’t just eating ice cream—she was making it, pint after pint, in a KitchenAid ice-cream maker she had received as a wedding gift.
Word soon spread among Swanberg’s friends and neighbors, and within a matter of months she was selling small batches of her ice cream to a local grocer. Two years later her product, Nice Cream, is available in 20 Chicago-area locations.
Though Swanberg’s story is singular in many ways, her decision to become a small-scale food producer is not. The recession and a surge of national interest in cooking and culinary crafting have prompted more and more people to start their own food businesses, according to Louise Kramer of the National Association for the Specialty Food Trade.
But exactly how do amateur food artisans take their passion from hobby to career? We interviewed three business owners to find out.
Nice Cream, Chicago
Kris Swanberg never set out to run a food business. When the owners of her... Read more >
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Thursday at the #jamesbeardhouse: Jason Barwikowski, formerly of PDX's Clyde Common and Olympic Provisions: http://t.co/RLwpLqOPU7
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