Triar Seafood Donates Proceeds to JBF Scholarship Drive

shrimp

One of the James Beard House's most valued suppliers, Triar Seafood has provided chefs with pristine quality, responsibly sourced seafood for over 20 years. And for the next month, this fine purveyor is also giving support to the next generation of chefs. From now until the end of February, a percentage of every purchase of sustainably harvested Royal Red shrimp from Triar Seafood will be donated to the James Beard Foundation Silver Anniversary Scholarship Drive. This beautiful, coral-red species is sought after by discerning chefs for its delicate flavor, superior texture, and numerous culinary applications. Collected off the coast of St. Augustine, Florida, these prized shrimp are delicious as sashimi, ceviche, in salads, sautéed, and more. While chiefly a wholesale supplier, Triar Seafood will also deliver to home

Comments (0)

Recipe: Brown Butter Cauliflower

brown butter cauliflower

When JBF Award winner Charlie Palmer decided to open his first steakhouse concept, Charlie Palmer at the Joule, he installed longtime protégé Scott Romano to head up the kitchen. It didn't take long for the young chef (who has since moved on to pursue other projects) to prove to Dallas diners that he had absorbed his mentor's deft touch with vegetables. To wit: this nutty and lightly crispy cauliflower dish, which Romano serves with arctic char. Tiny florets are swiftly sautéed in brown butter, then finished with a fistful of chives, creating a light but full-flavored side that shines next to even the most muscular entrées.

Comments (0)

Awards Watch: Wolfgang Puck to Receive 2012 Lifetime Achievement Award



The James Beard Foundation has named Wolfgang Puck as the recipient of its 2012 Lifetime Achievement Award. An accomplished chef and restaurateur, Puck has made an indelible mark on American cuisine and continues to set an example of excellence for generations of chefs. (Fun fact: he is the only chef to win our award for Outstanding Chef twice.) Read the full press release here.

Comments (0)

Giveaway: Win a Lenox Chip n Dip Set!

Lenox Chip n Dip
Even if you couldn’t care less about football, chances are you’re totally game for this weekend’s other popular ritual: getting your annual fill of wings, nachos, and beer. And now that the Super Bowl is under a week away, it’s time for game-day hosts everywhere to start mapping out what their spreads will offer.

To get into the football spirit, we’re giving away a Scoop Chip n Dip Set from Lenox, one of our generous house purveyors. This space-saving, two-piece service set guarantees that your guests will enjoy plenty of effortless dipping between plays. For a chance to win it, tell us your favorite chip-and-dip combo in the comments section of this blog, on our Facebook page, or on Twitter (use hashtag #jbfsuperbowl) by the end of the day on Monday, January 30. We’ll pick a winner at random on Tuesday, January 31.*

UPDATE:

Comments (0)

On the Menu: January 28 through February 4

Beard House Monday, January 30, 7:00 P.M. Chinese New Year Celebration For years in-the-know food lovers (Calvin Trillin among them) have been in hot pursuit of Peter Chang, the exceptionally talented chef who famously flits among restaurants. Now we’re in luck, for Chang will cook his renowned Sichuan cuisine at this special celebration of the Chinese New Year, which will also feature wines from Jefferson Vineyards. Tuesday, January 31, 7:00 P.M. A Celebration of Southern Cuisine Join us as four-time JBF Award nominee Linton Hopkins returns to the Beard House with a third helping of his contemporary Southern fare. The chef’s ingredient-based approach celebrates the rich bounty of Georgia by

Comments (0)

Recipes from the Best of the Best: Rick Bayless's Tortilla Soup



Rick Bayless, who won our Outstanding Chef Award in 1995, uses the earthy, smoldering heat of the pasilla chilies to build the foundation of flavor in his take on Mexican tortilla soup. First the dried pepper is blended with tomatoes and sautéed onions and garlic; the resulting purée goes in a hot pan, where it cooks down to a concentrated, sweet paste. After the addition of two quarts of chicken broth and a quick simmer, the soup is done, ready to be piled high with shredded cheese, chunky avocado, and tortilla shards for a filling meal. Get the recipe here.

---

In spring of 2012, JBF will publish The James Beard Foundation

Comments (0)

Pages