Recipe Roundup: Breakfast for Dinner

Ryan Poli's recipe for patatas bravas, courtesy of the James Beard Foundation

 

Patatas Bravas with Fried Eggs and Chorizo
Ryan Poli of Chicago's Tavernita adds pan-fried chorizo and eggs to this tapas-bar standard.

 

Smoked Bluefish with Potato Pancakes, Greek Yogurt, and Dill
Top crisp potato pancakes with smoked bluefish and a dollop of lemony Greek yogurt. Smoked trout makes a delicious substitute.

 

Piperade Basquaise
Like all scrambled eggs, this Basque version is best cooked just until soft curds form. Serve with crusty bread and thin slices of jamón serrano.... Read more >

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Q & A with Ignacio Mattos of Isa

Anna Mowry interviews chef Ignacio Mattos of Isa

 

After years of cooking faithful renderings of authentic Italian cuisine at Il Buco, chef Ignacio Mattos crossed the East River and introduced Brooklyn to his  "modern primitive" aesthetic at Isa. Now that the restaurant is up for a Best New Restaurant award, we caught up with Mattos to talk about his plating philosophy and cooking in Brooklyn.

 

JBF: Smoke and wood play a big role in Isa, from the food to the décor. What’s the weirdest ingredient you’ve ever smoked?

 

IM: One time I smoked some butter, but I can’t remember what it was for. At Isa we have smoked pretty much everything. 

 

JBF: Many of Isa’s desserts are rooted in vegetal and other unexpected flavors. What’s the thought process behind creating a dessert?

 

IM: Pam Yung, our very talented pastry chef, has a very refined and elegant... Read more >

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Outstanding Drinks Across America

A map of all James Beard Foundation Outstanding Bar Program award semifinalists

The next time you want to wet your whistle in one of these cities, check out the following restaurants and watering holes—all semifinalists for the new JBF Award for Outstanding Bar Program—for classic cocktails as well as innovative tipples (and beer, too!).

 

1. The Zig Zag Café Seattle
COME HERE FOR: The extensive selection of whiskies, rums, and cachaças, plus a rotating menu of more than 20 cocktails, such as the Sarah Law.

 

2. Clyde Common Portland, OR
COME HERE FOR: A Barrel-Aged Negroni (a traditional gin negroni aged for 2 months in used whiskey barrels) or a Kingston Club.

 

3. Beretta San Francisco
COME HERE FOR: Handcrafted cocktails like the Kentucky... Read more >

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Recipes from the Best of the Best: Crème Brûlée with Raspberries

Jean-Louis Palladin's recipe for crème brûlée, courtesy of the James Beard Foundation

 

Jean-Louis Palladin's fastidious recipe for crème brûlée may not be the most fitting symbol of his iconoclastic career and enduring impact on French cuisine in the United States, but it is one of the best versions we've tried. 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. When we went to press, space required that we omit some surplus essays and recipes... Read more >

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Q & A with Mark Liberman of AQ

 

At San Francisco's AQ, which is nominated for a Best New Restaurant award, chef Mark Liberman merges Northern California's hyper-seasonal style with a rigorous but discreet use of modernist techniques. We got in touch with him to discuss his cooking philosophy, the best dish on the current AQ menu, and his favorite American foods.

 

JBF: AQ is very devoted to seasonal cooking. Are there particular ingredients at the markets that you can’t wait to get your hands on each year?
 

ML: Right now we’re heading into spring; we’re at the strange seasonal place where it isn’t quite spring yet, but it isn’t winter anymore. I’m looking forward to cooking with purple artichokes and young fava beans.
 

JBF: AQ is clearly a disciple of the California philosophy of cooking, but you’ve also cooked in very technique-driven restaurants, like Daniel and L'Atelier de Joel Robuchon. How do you find a balance between the two? What guides you?

 

ML: I think it’s... Read more >

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Recipe: Pegu Club's Gin-Gin Mule Cocktail

Pegu Club's Audrey Saunders and her Gin-Gin Mule cocktail

 

This fresh and vibrant cocktail is one of Pegu Club’s signature drinks. “The trick is the homemade ginger beer, which is non-negotiable," says Audrey Saunders, who opened the bar in 2005. “Commercially produced ginger beer is laden with sugar, which suppresses the bright, bold flavor profile of this drink.” Thankfully, the accompanying ginger beer recipe yields a whole gallon, so your Gin-Gin Mules will only be a few shakes away for weeks to come. Get the recipe here.

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Bar Wisdom: Beverage Classes Around the Country

James Beard Foundation senior editor Anna Mowry reports on beverage classes around the country

 

Bars have always been dependable places to unwind, enjoy a drink, and get some therapy (or even plot a revolution). But lately some watering holes, including the below semifinalists for our new Outstanding Bar Program award, are also offering their customers an education. Here's what you can learn at the following spots.

 

Anvil Bar & Refuge, Houston (anvilhouston.com)
Located in a remodeled, half-century-old tire store, this establishment is owned and operated by a trio of professed “cocktail freaks.” You can sense their enthusiasm through the generous offerings at the bar’s monthly classes: guests typically get to taste up to eight spirits and three cocktails per session.

 

Rivera, Los Angeles (riverarestaurant.com)... Read more >

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