JBF to Honor the Award-Winning Cast of Food Network’s Chopped at Chefs & Champagne® New York

 

For this year's Chefs & Champagne® New York, our annual summer party and fundraiser in the Hamptons, we’ve rounded up the fantastic JBF Award–winning cast of Food Network’s cutthroat cooking competition, Chopped, including its team of expert judges and the always entertaining host and author of In My Kitchen, Ted Allen. The event will feature flowing Champagne Nicolas Feuillatte and delicious tastings from a select group of more than 30 fine chefs, including several James Beard Award winners.

 

Read the full release about Chefs & Champagne New York and our honorees from Chopped here.
 

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Recipe Roundup: Pizza

 

The perfect weeknight dinner? Pizza. And not the kind that comes in a cardboard box. If you make the dough ahead of time, homemade pizza comes together very quickly: just crank up your oven, roll out the dough, throw on some toppings, and you'll be sitting down to a takeout-free meal in 10 to 12 minutes.

 

Quick Pizza Dough
This easy recipe can be made entirely in an electric mixer and yields enough dough for two 14-inch pizzas or four 10-inch individual pies.

 

Pizza with Prosciutto and Arugula
Lightly dressed arugula and salty prosciutto top this pie from Wolfgang Puck. The chef puts a teaspoon of honey in his dough, but the dish would work just as well with the dough recipe featured above.

 

Pizza Margherita... Read more >

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Recipe: Grilled Asparagus with Crispy Egg, Country Ham, and Truffle Vinaigrette

Paula DaSilva's recipe for grilled asparagus with crispy egg, country ham, and truffle vinaigrette, courtesy of the James Beard Foundation

 

After the steakhouse-inspired 1500° opened in Miami Beach's swanky Eden Roc Renaissance Hotel in late 2010, it quickly became an out-of-left-field destination for the farm-to-table set, thanks to Paula DaSilva's instinctive way with ingredients. The Brazilian-born chef debuted at the Beard House last week, wowing us with dishes like ahi tuna with compressed watermelon, peach upside-down cake, and this simple grilled asparagus starter. Use your fork to spear the golden egg and release its molten yolk, which bridges the salty ribbons of ham and the earthy,... Read more >

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JBF to be Next GREEN & BLACK’S Inspiring Expert

 

It’s no secret that the James Beard Foundation is fond of GREEN & BLACK’S chocolates. Aside from being completely irresistible (when our supply in the office runs out, it’s considered a serious emergency), the products are crafted from Fair Trade and organic ingredients from around the world, reflecting a visionary commitment to honest and responsible sourcing that took root when the company was founded over 20 years ago. This means that GREEN & BLACK’S  bars are not only delicious, but that there’s a special ingredient, an artisan, or a far-flung locale for their fans to discover behind every flavor. 

 

Now, thanks to our partnership with Green & Black’s, their fans will get to discover the James Beard Foundation. We’re excited to announce that we’ve been asked to be the next GREEN & BLACK’S Inspiring Expert. Starting today, June 11, 2012, you can visit the Green & Black’s USA Facebook page and submit a... Read more >

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On the Menu: Week of June 10

event at James Beard House

 

Here's what's happening at the Beard House and beyond next week:

 

Monday, June 11, 6:00 P.M.
The Darling of Raleigh
Mention the Raleigh food scene to anyone and one name stands out: Ashley Christensen. This influential chef turned retro-chic on its head at Poole’s Downtown Diner and her three other restaurants, where her thoughtful, ingredient-driven comfort food is at once nostalgic and thoroughly of this moment.

 

Tuesday, June 12, 7:00 P.M.
Hot New Moroccan
Marrakesh born chef Mourad Lahlou’s modern approach to Moroccan cooking has gained a loyal Bay Area following, while his restaurant, Aziza, has earned the first Michelin star ever awarded to a Moroccan restaurant. Now the author of a new cookbook, Mourad: New Moroccan, Lahlou... Read more >

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Recipe: Bresaola with Radishes, White Asparagus, and Baby Greens

 

We usually don't endorse buying an ingredient that's imported from overseas when so much good stuff is available locally, but we make an exception for white asparagus, the light-deprived, mild stalks that Europeans are wild about. They're delicious when simply boiled (peel their tough bottoms first) and tossed with a vinaigrette, or they can add an elegant, creamy foil to salads and other dishes. In this sophisticated starter from Nashville-based chef Charles Phillips, a horseradish-spiked white asparagus purée joins paper-thin sheets of bresaola (cured and air-dried beef) and a tangle of spring greens.

 

Get the recipe here

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