News Feed: May 23, 2011
It's time for the cupcake craze to die. [WSJ]
Yuzu is a multitasker in the pantry. [WSJ]
Bloody Marys outgrow their hair-of-the-dog status. [WSJ]
JBF Editors Pick Their Favorite Food Apps and Sites
Yelp Monocle
We might not always count on the reviews, but the ability to hold up your phone to find out what restaurants are in the vicinity lets you weigh the best options based on where you are at that very moment.
Gourmet Live
Proving that you don’t need coated paper stock to offer exciting features and mouthwatering photography, Gourmet is getting a new life.
Oysterpedia
This app from NYC’s Mermaid Inn restaurant lets you read about all kinds of East and West Coast oysters and store info about your favorites to reference each time you hit up the raw bar.
YouTube
It’s not an app, but if you’re curious about a particular cooking technique, chances
On the Menu: May 22 through May 28
Tuesday, May 24, 7:00 P.M.
Relais & Châteaux Uncorked
Long before “housemade” and “local” joined the popular culinary lexicon, JBF Award nominee Ryan Hardy was leading the country’s budding sustainability movement at Montagna, located in the Relais & Châteaux–designated Little Nell. For this special Beard House dinner, Hardy’s tempting cuisine will be paired with boutique wines from Betts & Scholl.
Wednesday, May 25, 7:00 P.M.
Vermont Heirloom Farm Dinner
A native Vermonter committed to using local suppliers, chef Jason Merrill of the ultra-exclusive Quechee Club has designed an impeccable spring menu to showcase his favorite heirloom ingredients and growing practices. Each course will be accompanied by a biodynamic wine.
For details and
News Feed: May 20, 2011
The 2013 Bocuse d'Or USA team is now accepting applications. [LAT]
Foods for the coming Rapture.
Recipe: Strawberry Pavlova with Saffron Custard
Like an elaborate ballgown, this gorgeous pavlova from New Zealand chef Ben Batterbury surprises and delights with its many beautiful layers. A savory saffron custard anchors the meringue, creamy mascarpone cuts through its sweetness, and a generous topping of ruby red strawberries makes it a dinner-party showstopper. Get the recipe here.
Recipe: Buttermilk Panna Cotta with Rhubarb Consommé
In this striking dessert from Northern Spy Food Co.'s Nathan Foot, a disc of silky buttermilk panna cotta rests in a pool of vanilla-scented rhubarb consommé. Get the recipe here and serve it with some rosemary madeleines on the side.
News Feed: May 19, 2011
An interactive map of the world's food culture. [HartmanSalt]
New York City's best slices (of pie, that is). [SE]
Could the Los Angeles food-truck bubble pop? [NPR]
A report from the most obese county in the United States. [NPR]
When not to use your kitchen scale. [Slate]
Recipe: Braised Rabbit with Herbed Dumplings
This dish of succulent rabbit and choux dumplings from Steven Satterfield of Atlanta's Miller Union is as flexible as it is tasty: you can finish the hearty mixture with whatever looks good at the farmers' market, or with whatever is kicking around in your refrigerator. Get the recipe here.
Ask a Chef: Rob Evans, Where Should We Eat in Portland, Maine?
Though it is said that Maine is the way life should be, it can't hurt to know where to find the state's best eats. We asked 2009 JBF Award winner Rob Evans of Hugo's to tell us about the best restaurants in the budding culinary mecca of Portland.
Late-Night
Boda (207.347.7557, 671 Congress Street)
“They have one of the best late-night snack menus in town, serving food until 1:00 a.m. They serve Thai tapas and even have an industry discount night.”
Quintessential Maine
Fore Street (207.775.2717, 288 Fore Street)
“The cornerstone of Portland restaurants. Fore Street always serves fresh local farm ingredients in an atmosphere that is
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