JBF Joins Dine Out Irene Fundraiser

Dine Out IreneWhile New York City was largely spared from Hurricane Irene's wrath, upstate New York didn't fare so well, with many of the region's farms getting hammered with extensive flooding and damage to crops. During a recent walk through the Union Square farmers' market, which is only a few blocks away from our publications offices, we noticed that a few regular vendors were absent, and we later learned that they were still recovering from the storm's devastation. To lend these farmers a helping hand, dozens of the city's restaurants are contributing to Dine Out Irene, a fundraiser that will benefit New York-area farms impacted by Irene. Participating eateries will donate up to 10 percent of sales rung up on Sunday, September 25. Diners can see the growing list of restaurants here. The James Beard Foundation will give a percentage of the proceeds

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August's Best Recipes

Fried Peaches with Cinnamon Ice CreamNicholas Farina's fried peaches with cinnamon ice cream

Here are our recipe tester’s favorite recipes from the past month:

Warm Sheep's Milk Feta with Apricot Tapenade If you can find it, use sheep's milk feta cheese in this unique starter from Israeli chef Erez Komarovsky. Its sweetness provides a strong foil to the puckery tartness of the roasted and dried apricots. Summer Ratatouille Bruschetta with Pecorino Yankee Stadium chef Kevin Harry rounds up the fleeting flavors of summer in this delicious recipe for classic bruschetta.

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Renovating the James Beard House Garden

James Beard House garden While summer in New York tends to encourage some kicking back, here at the James Beard Foundation we were rolling up our sleeves and getting to work on the renovation of our backyard garden. Beard House guests love to savor a cocktail and canapés in this intimate outdoor area during event receptions in the warmer months, so preserving its charming and cozy feel—including the beloved pig statue and bust of Beard that belonged to him—while also taking care of some much needed repairs and replanting, was our goal. Under the direction of the editors of Garden Design magazine, Paul Keyes of Paul Keyes Associates, and our manager of house operations and house events, Victoria Jordan, the garden slowly bloomed into a lush, efficiently redesigned space over the course of six weeks. Bluestone tiles were torn up and

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Urban Farming Takes Root

A report on urban farming by the James Beard Foundation

 

A new breed of farmer is cropping up in the most unlikely of places: city centers. Industrial rooftops, once-vacant lots, and the backs of eighteen-foot box trucks are now home to food-bearing farms—and their bounty can be spotted everywhere from farmers’ markets to top kitchens.

 

“Urban farming is one of the most exciting areas for new farmers because it’s happening in so many places, expanding so rapidly, and there is so much innovation and passion behind it,” explains Taylor Reid, founder of BeginningFarmers.org, an online database of urban farming opportunities around the country.

 

According to Liz Carollo, publicity manager for New York City’s Greenmarket program, urban farming and gardening has been on the upswing in recent years. “The more time urbanites spend at their desks and in front of their screens, the more inclination they have to give back and work in a more traditional way, to really get their hands dirty,” she says, “People are... Read more >

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On the Menu: September 8 through September 9

Beard House Ease yourself back into the school year with a Beard House feast of contemporary American fare. Thursday, September 8, 7:00 P.M. Exquisite Oregon There are few spots in Oregon as astoundingly beautiful as Cannon Beach, where majestic mountains give way to a dramatic coastline. Enjoy a taste of this exquisite area’s local cuisine when John Newman returns to the Beard House with this gorgeous menu, complete with Willamette Valley wines. Friday, September 9, 7:00 P.M. Colorado Chophouse Cuisine In the Mile High City, chef Tyler Wiard does chophouse cuisine the Colorado way: thick chops, aged steaks, and interesting cuts, featured in bold preparations. Join Wiard and his team as he brings his inspired steakhouse fare to the Beard House with this

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Dispatch from Copenhagen’s MAD Foodcamp

The MAD Foodcamp shuttle boatFestival attendees aboard the MAD Foodcamp shuttle boat

While many of us were huddled around our televisions following the path of Irene this past weekend, food lovers from around the world were braving similar elements as they gathered in Copenhagen for MAD Foodcamp, a two-day food festival and symposium that may have just officially launched the next food movement (coincidentally, a tropical storm tore through the region on Saturday). JBF vice president Mitchell Davis takes us inside the event.

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