Announcing the JBF Leadership Awards
The James Beard Foundation is widely known for honoring America's preeminent chefs and restaurateurs, and we've now expanded our reach to recognize the country's pioneers in the business, government, and education sectors who are working to change our country's food system. With our inaugural James Beard Foundation Leadership Awards on October 12, 2011, we will honor ten visionaries who are working tirelessly to create a more healthful, sustainable, and safe food world. Read our press release to learn more about the upcoming awards and the incredible recipients—including First Lady Michelle Obama.
Twitter Travelogue: Eating Across the Country in 140 Characters or Less
by Jamie Feldmar
@WanderingFoodie25 / 9 April
Gearing up for cross-country road trip. Bringing extra suitcase for edible souvenirs. Not looking to repeat Ferry Plaza fiasco of ’04.
@WanderingFoodie25 / 10 April
Hitting the road from NYC. East Coast send-off: bagels and lox from Russ & Daughters. Thanks @LoxPopuli! #illmissyou
@WanderingFoodie25 / 10 April
Side note: are there any good appetizing shops in Middle America? #doubtful
@WanderingFoodie25 / 10 April
Approaching first stop, Pittsburgh. Love @PrimantiBros sandwiches as much as the next, but anyone have any recs for something a little lighter? #nooffense
@PittsPicks / 10 April
@WanderingFoodie25: Try @BonaTerra on Main St—would tell you what to order but the menu changes so often I can’t #justdoit
@WanderingFoodie25 / 10 April
Great din @BonaTerra—quail with rhubarb compote, who would have thought?! Tx @PittsPicks!... Read more >
On the Menu: Kentucky Wine Estate
Jeanie and Ben O'Daniel; Justin Thompson
News Feed: August 9, 2011
The ups and downs of lobstering in Long Island. [NYT]
Websites for connoisseurs of menu design, candy bars, and more. [Grub Street]
We've read that eating bugs is now trendy, but is it also the new frontier in sustainable cuisine? [New Yorker via Grub Street]
Recipe: Crackling-Crusted Scallops with Tabasco Sauce and Tasso Ham Candy
In this Cajun-style recipe from Louisianan chef Scott Varnedoe, scallops are hugged in a porky crust of powdered cracklings, then napped with a buttery Tabasco sauce. Varnedoe plays up the porcine factor by adding candied shards of smoky tasso ham, a regional specialty that's woefully hard to come by beyond Bayou Country, but thick-cut sliced bacon or pancetta work well in its place. Get the recipe here, and don't forget to serve some of
Recipe: Jasmine Tea Sorbet
There's no better antidote to a humidity-cloaked day than this elegant and mellow sorbet from Ty Bellingham of New York's Kittichai. The icy treat gets its breezy, floral character from jasmine and Earl Grey tea leaves, while coconut milk adds a refreshing sweetness. Get the recipe here.
Looking for more ways to cool down? We've got more frozen dessert recipes here.
News Feed: August 8, 2011
A day in the action-packed life of Danny Meyer. [NYT]
Meet BakeBot, the chocolate chip cookie-baking robot. [The Kitchn]
Tomato recipes that make the most of those farmers' market heirlooms. [Chow]
The science behind adding eggs to cake batter
On the Menu: August 8 through August 11
In the mood for Southern American, Japanese, or Latin American? Your cuisine of choice is on the menu this week at the Beard House.
Monday, August 8, 7:00 P.M.
A Salute to Chile Peppers
Calling all hotheads: don’t miss this spectacular salute to the chile pepper prepared by Nicholas Farina, the chef and owner of Verdad, a Latin American tapas bar. An alum of some of the Northeast’s top kitchens, Farina will explore all the nuances of the mighty chile by incorporating different varieties into each course of this flavor-packed menu.
Tuesday, August 9, 7:00 P.M.
Southern Flavors Meet Oregon Wines
A 2011 JBF Award semifinalist, Lee Richardson trained at revered New Orleans restaurants like Nola
Recipe: Pork Dumplings with Soy, Chile, and Cilantro Sauce
Jehangir Mehta's turmeric and cinnamon–peppered pork dumplings arrive at the table with a fiery sauce that will tempt even the most self-restrained eater to double dip. Get the recipe here.
On the Menu: A Salute to Chile Peppers
Nicholas Farina and Mixologist Pablo "Papi" Hurtado
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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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