Recipe: Bar Agricole's Turf Cocktail

 

Bartender Thad Vogler may have named San Francisco's Bar Agricole after his favorite spirit (rhum agricole), but he handles every major ingredient in the world of booze with equal finesse. Exhibit A: Vogler's interpretation of the Turf—a classic gin-based cocktail that's laced with absinthe, Maraschino, and orange bitters—shows great balance and has earned a place in our rotation of springtime sippers. Get the recipe here.

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Q & A with Joanne Chang of Flour Bakery

The James Beard Foundation interviews paste chef and JBF Award nominee Joanne Chang

 

At her three Flour Bakery locations, Joanne Chang gives Boston-area dwellers their sugar fix with her menu of wholesome, like-you're-a-kid-again cookies, tarts, cakes, and other baked goods. Chang took a break from her packed schedule to answer our questions about her favorite pastry, where she likes to eat in Beantown, and the childhood treat she misses most. 

 

JBF: What’s your favorite item on the menu at Flour right now?

 

JC: We just introduced our kouign-amann, which is my favorite pastry ever.

 

JBF: Your sticky buns famously won in an episode of Throwdown with Bobby Flay. Any other baked goods in your arsenal that you would confidently take into battle?

 

JC: Many things: our banana bread, our midnight chocolate cake, our carrot cake, pop tarts, blueberry... Read more >

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On The Menu: April 28 through May 4

The Beard House

 

Here’s what’s happening next week at the Beard House and around town:

 

Saturday, April 28, 7:00 P.M.
Portuguese Heritage, Refined
A professional chef for over 30 years, Guida Ponte frequently finds culinary inspiration in her vibrant Spanish and Portuguese heritage. This spring Guida and co-organizer Phyllis Kaplowitz are bringing fellow members of the Culinary Guild of New England to the Beard House, where they will prepare an elaborate menu that’s rich with Iberian influences. Presented by the Culinary Guild of New England.

 

Sunday, April 29, 6:00 P.M.
The Ultimate Pairing: A Tasting with Junior Merino
Join the JBF Greens, the James Beard Foundation’s community of foodies under 40, for the ultimate tasting experience!... Read more >

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Q & A with Thomas McNaughton of flour + water

The James Beard Foundation interviews Thomas McNaughton of flour + water

 

A repeat nominee for our Rising Star award, chef Thomas McNaughton channels an Old-World commitment to top-notch product and time-honored techniques at San Francisco's flour + water. Read on see what he has to say about nose-to-tail cooking and the East Coast food he craves.

 

JBF: We’ve read that you attribute some of your success to eight grandmothers at a pasta factory in Bologna, Italy. Can you tell us more about that?

 

TM: It was inspirational to see Old-World techniques and cuisine executed on a daily basis, and it was an honor to be in the presence of people who execute the craft they have been dedicated to for the past 40 years. For me that was the definition of finding refinement in simplicity.

 

JBF: You snagged your first restaurant job at age 14, working as a dishwasher. Did you already... Read more >

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Recipe Roundup: Spring Soirée

Chris DiMinno's recipe for wild mushroom stew with egg yolk, adapted by the James Beard Foundation

 

There's nothing like the arrival of the first spring vegetables to inspire us to get back into the kitchen. Take your cue from the market and plan a menu featuring the best of the season's offerings.

 

Crispy Baby Artichokes with Lemon Aïoli
Deep-fried to a light golden crisp and served with a tangy mayonnaise, these artichokes are addictive.

 

Wild Mushroom Stew with Egg Yolk
Chris DiMinno's hearty stew is made with the first mushrooms that peek out of the earth in spring.

 

Tom Colicchio's Spring Pasta
This rustic ravioli is filled with chervil-... Read more >

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JBF's Best of the Best Drop by The Martha Stewart Show

 

In case you missed it, several of our Outstanding Chef award winners, including Eric Ripert, Tom Colicchio, and David Bouley, hit the set of The Martha Stewart Show last week to discuss our book, The James Beard Foundation's Best of the Best, and also share some simple recipes to make at home. You can see highlights from the episode in the video above. All of the featured recipes are now available on Martha's website, and you can view a preview and order a copy of The James Beard Foundation's Best of the Best... Read more >

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Recipes from the Best of the Best: Lidia Bastianich's Grilled Tuna

Lidia Bastianich's recipe for grilled yellowfin tuna with beet salad and Humboldt Fog, adapted by the James Beard Foundation

 

When a dish is seemingly found on nearly every menu, we know it's because the flavor equation is a winner. But for the New American standard of tuna with beet salad, JBF Award winner Lidia Bastianich has added a touch that invites renewed appreciation. She coats the tuna in panko and Grana Padano cheese, which darkens to a umami-rich crust when the fish is seared on a piping hot grill. Get the recipe here.

 

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JBF has recently released The James Beard Foundation’s Best of the Best: A 25th Anniversary Celebration of America’s Outstanding Chefs. This must-have book features delicious, signature recipes from every winner of the Foundation’s Outstanding Chef Award.... Read more >

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