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News Feed: February 23, 2012

by jbfauthor on February 23, 2012

CrostiniReimagining school lunches starts at the lunch table. [GT] Liver and onions gets a second chance. [SF Chronicle] How to avoid these common pitfalls when preparing fish. [F&W] The growing backlash against food trucks. [Chow] Rediscovering family tradition in the kitchen. [WSJ]

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On the Menu: Chicago Hot Spot

by jbfauthor on February 23, 2012

Chris Pandel and Amanda Rockman When GQ gave the Bristol a coveted spot on its 2010 list of the 10 Best New Restaurants in America, Alan Richman praised its “laid-back and luscious” food. And with Balena opening its doors next month, we’d wager that chefs Chris Pandel and Amanda Rockman are destined for repeated acclaim. Help us welcome this Windy City team when they present their debut dinner at the Beard House tomorrow night. Click here to see the menu and make a reservation.

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Recipes from the Best of the Best: Judy Rodgers's Peach and Raspberry Gratin with Noyaux Cream

by JBF Editors on February 22, 2012

Peach and Raspberry Gratin with Noyaux Cream

Here's a recipe from our 2004 Outstanding Chef Award winner, Judy Rodgers, to keep on hand for summer: a sweet and tart gratin of peaches and raspberries, topped with bread crumbs soaked in brown butter. In a typical show of ingenuity, Rodgers breaks open peach pits to retrieve the inner kernels (noyaux in French), which she uses to infuse cream with silky, almond-like flavor. Is it July yet? Get the recipe here.


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In spring of 2012, JBF will publish The James Beard Foundation’s Best of the Best: A 25th Anniversary... Read more >

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News Feed: February 22, 2012

by jbfauthor on February 22, 2012

Kitchen GroupThe power of beef broth. [NPR] McDonald’s prepares for a transparent future. [BA] Celebrate National Margarita Day. [CNN] Black pudding makes a comeback in Great Britain, thanks, in part, to tight budgets. [Guardian]

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On the Menu: Along the Aegean

by jbfauthor on February 21, 2012

Maria Loi International television personality, cookbook author, and chef of NYC’s Loi restaurant, Maria Loi is Greece’s own culinary ambassador. This Thursday, join this master of Mediterranean cuisine for her Beard House debut and experience her signature modern interpretations of traditional Greek favorites. Take a gander at the menu below, then click here to make a reservation. Hors d’Oeuvre Htapodaki Marinated and Grilled Octopus Dakos Barley Rusk Slices with Tomatoes and Cretan Anthotiro Cheese Tirokeftedes Baked Goat Cheese Croquettes Horiatiki Skewers Tomato,

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News Feed: February 21, 2012

by jbfauthor on February 21, 2012

tarts A look inside the Mount Vernon kitchen. [NPR] Hercules: the story of George Washington’s enslaved personal chef. [GT] Bill Chait: Los Angeles's biggest restaurateur. [LAT] Exploring the versatility of the Manhattan cocktail. [WSJ]

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Awards Watch: The 2012 Restaurant and Chef Awards Semifinalists

by jbfauthor on February 21, 2012

James Beard Awards medallion

They're here! Our semifinalists for the 2012 JBF Restaurant and Chefs Awards are below. You can download a PDF of the list here. Be sure to swing by our Twitter page on March 19: we'll be announcing the narrowed down list of Restaurant and Chef Award nominees, as well as the nominees for our Book; Journalism; Restaurant Graphics and Design; and Broadcast and New Media Awards. 

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On the Menu: February 22 through February 25

by jbfauthor on February 17, 2012

On the Menu Here's what's happening at the Beard House next week: Wednesday, February 22, 7:00 P.M. Grande Dame of Charleston The elegant fare served in the dining room at the Peninsula Grill at the Planters Inn are proof that, at the hands of a masterful chef, the best local produce and seafood can be transformed into dishes that are greater than the sum of their parts. Thursday, February 23, 7:00 P.M. Along the Aegean International television personality, cookbook author, and now chef of NYC’s Loi restaurant, Maria Loi is Greece’s own culinary ambassador. Join this goddess of Mediterranean cuisine for her Beard House debut and experience her signature modern interpretations of traditional Greek favorites. Friday, February 24, 7:00 P.M.

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News Feed: February 16, 2012

by jbfauthor on February 16, 2012

ScallopsMars plans to cut size (and calorie count) of some candy bars. [NPR] Food & Wine’s inaugural list of the best new pastry chefs. [F&W] Haute wine glasses from Karl Lagerfeld. [BA] Prince Charles’ speech, On the Future of Food, now in paperback. [Food Politics] The

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Recipes from the Best of the Best: Larry Forgione's Shortcake

by JBF Editors on February 15, 2012

Jim's shortbread

Like the apple pie or malt-shop sundae, the shortcake has a rightful place in the canon of classic American desserts. Fittingly, it's also found among some of James Beard's most legendary recipes. After inheriting it from his mother, Beard later passed his shortcake recipe on to his friend Larry Forgione, the chef at An American Place in New York City. Charmed by the dessert's sublimely tender crumb, Forgione gave it a place on his menu; when Beard dined at the restaurant, he sampled the shortcake and declared, "There is no better dessert." Forgione went on to win the James Beard Foundation's Outstanding Chef Award in 1993, and today the shortcake can be found in St. Louis, on the menu at his second location of An American Place. ... Read more >

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