News Feed: April 29, 2011
Is shark fin soup on the decline? [Gothamist]
Learn the formula for great garam masala. [NPR]
Corby Kummer on pretzels. [Atlantic]
The cult of calf's liver. [WSJ]
Lunch options in downtown Los Angeles. [LAT]
Recipe: Grilled Chorizo and Potato Galette
Who says meat and potatoes should only be eaten at dinner? This satisfying tart will look beautiful on your brunch table—and it will also leave your guests full and happy. Get the recipe here.
On the Menu: May 1 through 7
Here's what's happening next week at the James Beard House. We hope to see you there!
Monday, May 22
Taste of St. Tropez
Transport yourself to the chic, luxurious beaches of St. Tropez at this French-inspired seafood dinner. St. Tropez native Dominique Filoni is the chef at the dramatic, oceanside Avenue, where he turns out impeccable brasserie cuisine infused with the flavors of the French Riviera.
Tuesday, May 3
Cuisine of the Black Forest
For his return trip to the Beard House, renowned chef Walter Staib of the historical City Tavern restaurant in Philadelphia has
Eye Candy: Michelle Bernstein at JBF LTD
Michelle Bernstein signs the Certified Angus Beef® brand bull in the JBF LTD dining room after serving the final course of her sold-out dinner. See more photos of her event here.
For more information about JBF LTD, our pop-up restaurant located in Chelsea Market, click here.
News Feed: April 28, 2011
Eatocracy compiles ways to help those devastated by storms across the South. [Eatocracy/CNN]
Thomas Keller on seasoning techniques. [LAT]
Recipe: Lavender Shortbread Cookies
Even if you're not planning on tuning in to tomorrow's hoopla across the pond, we're sure you'll find a reason to bake a batch of these sweet and floral shortbread cookies. Get the recipe here.
Recipe: Korean-Style Clams
We're loving this vibrant spin on steamed clams from Joe Isidori. The Long Island chef arranges littlenecks on a bed of soft cabbage and bacon lardons, then adds his bracing housemade kimchi and a scattering of fresh herbs. If you make the Korean condiment tonight, it will be ready for when you tackle the rest of the recipe this weekend.
Don't want to do all that work? You can enjoy this dish at tonight's Beard House dinner instead.
News Feed: April 27, 2011
Bon Jovi to open pay-what-you-wish Soul Kitchen in New Jersey. [New Times]
Meta Cookie gives us virtually augmented eating. [Slashfood]
Double-blind
Recipes: Mother's Day Tea
Shuna Lydon's rose petal–vanilla bean shortbread
Interview with Rising Star Nominee Sue Zemanick
Though she's already packed her knives and left the latest season of Top Chef Masters, we think Sue Zemanick of Gautreau's is doing just fine. After all, the New Orleans star has nabbed a nomination for our Rising Star Chef of the Year Award three years in a row. Read on to discover what she told us about her favorite eats in the Crescent City and more.
JBF: Gautreau's is the second restaurant you’ve worked at in New Orleans. What is it about working in that city that appeals to you?
SZ: I love the people and culture. Everyone in NOLA loves great food, music, and cocktails, and that’s basically all that we do—eat amazing food, listen to live music, and enjoy delicious drinks.
JBF: Have you felt any impact from the oil spill at your restaurant?
SZ: Yes. People were afraid to come to New
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Here's one of the many June #jamesbeardhouse events that we're stoked for: Tim and Nancy Cushman of Boston's O Ya: http://t.co/9IpOSvyQK5
It's the truth! RT @Food52: The secret to James Beard's Strawberry Shortcake? Hard-boiled eggs: http://t.co/2OB5L8EV3o
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