News Feed: May 14, 2012
The butchering revival hits Los Angeles. [LAT]
Ruth Reichl's tips for better cheesecake. [GT]
The unexpected thrills of Australia's cuisine. [NPR]
Exploring Thomas Jefferson's ambitious vegetable garden. [NPR]
Roy Choi has given up meat. [New Yorker]... Read more >
News Feed: May 11, 2012
Are your pancakes ugly? There's a contest for that. [Boing Boing]
Climbing up to Southern California's loquat orchard. [LAT]
Recipes for a charming Mother's Day tea. [Saveur]
John Birdsall isn't bummed about the foie ban. [Chow]
Ten simple syrups for your cocktails. [The Kitchn]... Read more >
On the Menu: Week of May 13
Here's what's happening at the Beard House next week:
Tuesday, May 15, 7:00 P.M.
Pino Luongo’s Mediterranean Feast
A pioneer of modern Italian cuisine in America, Pino Luongo made his mark with Tuscan trattoria Il Cantinori and iconic restaurants Coco Pazzo and Le Madri. Luongo recently returned to the kitchen with the opening of Morso, where executive chef Tim Ryan (formerly of Picholine and Bouley) and sous chef Scott Burnett serve impeccably crafted Mediterranean fare.
Wednesday, May 16, 12:00 noon
Beard on Books: Hugh Acheson
When Ottawa chef Hugh Acheson settled in Georgia and opened the critically acclaimed Five and Ten restaurant, he became deeply connected to his adopted home state. His book, A New Turn in the South: Southern Flavors... Read more >
Green News Feed: May 10, 2012
This Saturday, the Brooklyn Food Conference (it's free!) will champion a healthy, sustainable, and fair food system. [BK Food Conference]
Thousands more farmers' markets to accept food stamps. [Grist]
HBO's plan to get kids psyched about veggies. [NPR]
Mythology and the raw milk movement. [Smithsonian]
Connecting the dots between BSE and pink slime. [Ecocentric]... Read more >
Recipe Roundup: JBF Award Gala Inspiration
To commemorate JBF's 25th anniversary, we asked each of the gala reception chefs to create a dish inspired by one of Beard's recipes. Here are a few of Jim's original dishes that were so artfully tweaked on Monday night:
Blini with Caviar
Gary Danko's crisp blini topped with smoked salmon and Pacific Plaza caviar was a riff on this classic Beard recipe.
Chicken with Tarragon
"I believe that if ever I had to practice cannibalism, I might manage if there were enough tarragon around," Beard once famously declared. Though the Awards were a cannibalism-free zone, Beard's version of Poulet à l'Estragon was the inspiration for Tre Wilcox's gala reception dish: seared shrimp served with tarragon–Parmesan grits.
Jim... Read more >
2012 JBF Award Winners
In case you missed last night's coverage, here's the complete list of our 2012 JBF Award winners!
25th Anniversary Cake!
In honor of the James Beard Foundation’s 25th Anniversary this year, our good friend Duff Goldman (aka Ace of Cakes) created this amazing cake!
Award Winner Recap
And the last of the Awards go to:
- Outstanding Restaurant Design: Bentel & Bentel Architects, Le Bernardin, NYC
- Outstanding Restaurant Graphics: Pandiscio Co., The Americano at Hôtel Americano, NYC
- America’s Classics: The Fry Bread House, Phoenix
- Who’s Who of Food and Beverage in America Inductees:
- Grant Achatz, Chef and Author, Chicago
- Mark Bittman, Journalist and Author, NYC
- Dana Cowin, Editor and Journalist, NYC
- Emily Luchetti, Pastry Chef and Author, San Francisco
- Marvin Shanken, Publisher, NYC
- Lifetime Achievement: Wolfgang Puck
- Outstanding Pastry Chef: Mindy Segal, Mindy’s HotChocolate, Chicago
- Best New Restaurant: Next, Chicago
- Outstanding Service: La Grenouille, NYC
- Outstanding Restaurateur: Tom Douglas, Tom Douglas Restaurants, Seattle
- Outstanding Restaurant: Boulevard, San Francisco
- Outstanding Chef: Daniel
Outstanding Chef: Daniel Humm
Outstanding Restaurant: Boulevard
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Here's one of the many June #jamesbeardhouse events that we're stoked for: Tim and Nancy Cushman of Boston's O Ya: http://t.co/9IpOSvyQK5
It's the truth! RT @Food52: The secret to James Beard's Strawberry Shortcake? Hard-boiled eggs: http://t.co/2OB5L8EV3o
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