News Feed: June 24, 2011

by jbfauthor on June 24, 2011

Our very own Mitchell Davis on yuba. [Saveur] The Food Lab tackles lobster rolls... [SE] ..and two ways to kindly kill those crustaceans. [Bon Appétit] Noma versus Alinea, with Jonathan Gold as judge. [WSJ] Why are comfort foods so comforting? [Gilt Taste]

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On the Menu: Virginia Summer Bounty

by jbfauthor on June 22, 2011

The Restaurant at the Patowmack Farm has been a farm-to-table fine-dining pioneer since its opening in the late 1990s, but the delicate touch of El Bulli–trained executive chef Christopher Edwards takes the concept to the next level. You can get a taste of his hyper-seasonal cooking when Edwards returns to the Beard House tomorrow night. Take a look at the menu below, then click here to make your reservation. Hors d’Oeuvre Pork-Fried Puffed Rice with Farm Egg Mimosa and Charcoal-Grilled Pork Barbecue Chilled Ajo Blanco with Asparagus and Virginia Surryano Ham Swiss Chard Marmalade and Cherry Glen Chèvre Doughnuts Pairings: Silvano Follador Prosecco 2008;

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Ice Cream, Sorbet, and Gelato Recipes

by jbfauthor on June 22, 2011

Grand Marnier–blueberry ice cream

Keep cool this summer with some of our favorite frozen treats. (But let's be honest, we'd lick up these delectable delights any season of the year.) Lemon Verbena Ice Cream This flavorful recipe from Ben Batterbury combines the bright, aromatic zip of lemon verbena with the lusciously thick texture of frozen custard. Cool and creamy, it strikes a perfect balance between refreshment and indulgence. Champagne Sorbet Celebrate summer with this light and tasty favorite of James Beard. Orange juice and zest give the sorbet a sweet, citrusy punch.

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Sodexo's Recipes for a Better Tomorrow Contest

by jbfauthor on June 21, 2011

Chef contestants in the Sodexo Recipes for a Better Tomorrow competition

As one of the largest foodservice companies in the world and one of the Founding Partners of the James Beard Foundation Annual Food Conference, Sodexo is committed to finding ways to maintain the high quality and nutrition of the 50,000,000-plus meals the corporation’s 15,000 chefs prepare daily. To that end, this May the James Beard Foundation hosted the final cook-off and judging for their Recipes for a Better Tomorrow culinary competition. The Beard House welcomed five finalists from the U.S. and Canada representing five divisions of Sodexo North America. We were joined by Sodexo’s culinary leadership within Sodexo and guest chefs like Sodexo’s Matthew Weingarten, chef of Manhattan’s Inside Park, and Barton Seaver, chef/owner of DC’s Hook and author

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