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.
Apply for JBF's Jean-Louis Palladin Professional Work/Study Grant
You can study up on classic or cutting-edge technique all you want, but many chefs will attest that one of the most valuable aspects of cooking is an intimate knowledge of ingredients and the people who produce them.
To help bring cooks and producers closer together, each year we award our Jean-Louis Palladin Professional Work/Study Grant—named after the French chef whose dedication for mentorship matched his legendary talent—to qualified, professional chefs who are looking for hands-on experience with farmers or artisans. Candidates may apply for a pre-arranged internship (such as a stint at the Chef's Garden in Huron, Ohio, or an apprenticeship with a winemaker in France) or draft an original plan and curriculum.
Applications for this year's grant are due Friday, June 15. Click here to download the form.
News Feed: June 5, 2012
Comics and cookbooks, together at last. [CreativeLoafing]
Which food publications do you subscribe to? [theKitchn]
The man behind the beloved Kraft Single. [NYT]
John T. Edge discusses his new book on modern American street food. [Eater]
Video: hyperdecanting wine with a blender. [Chow]... Read more >
JBF Introduces Event Booking with Urbanspoon Rezbook
We're excited to announce that Urbanspoon Rezbook, a reservation system built to run on the iPad, is now the official online reservation service of the James Beard House. If you visit any of the "at the Beard House" events in our events section, you'll now find an Urbanspoon widget near the upper right corner of the page, allowing you to secure seats at our fantastic events quickly and seamlessly.
Read the full announcement here.
News Feed: June 4, 2012
Mango jingoism in India. [NYT]
Everyday objects fried into art. [VV]
A handy visual glossary to your coffee. [SE]
Step away from the Heinz and embrace these fancy cookout condiments. [NY Mag]
Hit the beach with Bon Appetit's summer reading list. [BA]... Read more >
Green News Feed: June 4, 2012
New Haven food trucks will provide hungry kids with free summer meals. [NPR]
Radioactive tuna: the connection between food, water, and energy systems. [Ecocentric]
Maryland is the first state to ban arsenic in poultry feed. [Civil Eats]
How a nine-year-old's food blog inspired healthier school lunch options. [GOOD]
Recipe: Spring Pea Bissara
Our favorite pea recipes are the ones that keep the vegetable's freshness in tact, so we're happy to have gotten our hands on Ana Sortun's vibrant bissara, a North African dip, just as pea season is taking off. Sortun pulses straight-from-the-pod peas with assorted herbs, onions, walnut oil, and smoky Aleppo pepper, resulting in a delicious spread that's at home on pita or on crackers. Get the recipe here.
News Feed: June 1, 2012
Taste of Chicago announces its restaurant lineup. [Chicago Tribune]
Twelve summer soup recipes, no heat required. [NYT]
One food editor's New York bucket list—what would yours be? [SE]
How to properly measure flour if you don't have a scale. [Saveur]
The best new barbecue joints across America. [F&W]... Read more >
On the Menu: Week of June 3
Here's what's happening at the Beard House and beyond next week:
Sunday, June 3, 6:00 P.M.
More than 15 of Washington, D.C.'s most renowned chefs will host the first annual Sunday Supper at Union Market, an evening for food lovers to experience a private, family-style dinner in the newly re-opened Union Market. This event will benefit the James Beard Foundation and FoodCorps.
Monday, June 4, 9:30 A.M.-12:00 P.M.
The Legal Smörgåsbord: All You Can Eat!
Join us for the premier of The Legal Smörgåsbord: All You Can Eat! with Brian Mencher and David Beame of Beame & Mencher LLP. At this new and exciting seminar, Brian and David will delve into a variety of industry topics, including food... Read more >
Pages
Archive
- May 2013 (74)
- April 2013 (54)
- March 2013 (45)
- February 2013 (37)
- January 2013 (41)
- December 2012 (34)
- November 2012 (38)
- October 2012 (54)
- September 2012 (45)
- August 2012 (51)
- July 2012 (50)
- June 2012 (49)
- May 2012 (88)
- April 2012 (56)
- March 2012 (35)
- February 2012 (46)
- January 2012 (40)
- December 2011 (40)
- November 2011 (47)
- October 2011 (44)
- September 2011 (48)
- August 2011 (59)
- July 2011 (50)
- June 2011 (49)
- May 2011 (124)
- April 2011 (54)
- March 2011 (60)
- February 2011 (54)
- January 2011 (52)
- December 2010 (39)
- November 2010 (48)
- October 2010 (59)
- September 2010 (52)
- August 2010 (56)
- July 2010 (57)
- June 2010 (65)
- May 2010 (168)
- April 2010 (68)
- March 2010 (68)
- February 2010 (63)
- January 2010 (59)
- December 2009 (61)
- November 2009 (74)
- October 2009 (83)
- September 2009 (74)
- August 2009 (81)
- July 2009 (66)
- June 2009 (48)
- May 2009 (122)
- March 2009 (2)
@beardfoundation
We held our Chefs Boot Camp in #Louisville this week, where chefs received food-policy training and more. Learn more: http://t.co/UCCoFxPbiY
Need some recipe inspiration? Try these Ricotta, Sugar Snap Pea, and Pine Nut Granola Crostini from @IlBuco_AV: http://t.co/L08eJPSJhS
Weekend reading: a letter from JBF president Susan Ungaro about our new Women in Culinary Leadership program http://t.co/6l9sbf5nQc
A quarter order of "mild" hot chicken from Prince's. Next time we'll see if we can handle "medium". #jbfa http://t.co/L3XSJptq7Q
Paying a visit to Nashville's Prince's Hot Chicken, one of our 2013 America's Classics! #jbfa http://t.co/QaDM1bb68c
Blogroll
- Atlantic Food Channel
- Chow
- Cook and Eat Better
- Daily Dish/Los Angeles Times
- Diner's Journal/New York Times
- Eater
- Foodspotting
- Grub Street
- Hungry Beast
- Immaculate Infatuation
- Insatiable Critic
- JBF Awards
- JBF Awards Press Room
- Michael Ruhlman
- Savory Cities
- Serious Eats
- The Feed
- The Stew/Chicago Tribune
- Zester Daily
Recent Comments