Ask a Chef: Andrea Reusing, Where Should We Eat Around Chapel Hill, NC?

by JBF Editors on July 19, 2012

We asked 2011 JBF Award winner Andrea Reusing of Chapel Hill, North Carolina’s Lantern and author of Cooking in the Moment: A Year of Seasonal Recipes for her top restaurant picks.

Quintessential Carolina cooking
Scratch
Durham, NC

“Phoebe Lawless’s pieshop is also an evolving homage to seasonal Southern flavors. North Carolina apples and peanuts are stacked for sale alongside a bakery counter that dispenses fried baloney sandwiches, spicy collard slaw, and sugar pie.”

Special occasion
Poole’s Diner

Raleigh, NC


“Ashley Christensen designed Poole’s Diner with a cook’s night off in mind: cozy room, exciting cocktails, kind staff, and wonderful food that you wish you’d thought of.”

Quick snack
... Read more >

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Wild Food: Chefs on the Hunt for Native Ingredients

by JBF Editors on July 18, 2012

by Jessica Ferri and Alison Tozzi Liu

At one of the most revered restaurants on earth, the chef is almost as well known for the way he procures his ingredients as he is for how he cooks them. At Noma, which has held onto the coveted top slot on the World’s 50 Best Restaurants list for the third year in a row, chef René Redzepi doesn’t just serve foods native to his homeland of Denmark—he’s often found plucking local treasures from the soil himself.

In the years since Redzepi and his compatriots struck a culinary nerve by taking locavorism to the next level, many chefs—several Redzepi protégés among them—have helped launch a worldwide foraging trend that has begun to eclipse the modernist, technique-driven focus that dominated restaurant kitchens during the past decade.

On the Job

Though there are certainly chefs who like to go out into local fields and forests to gather ingredients themselves, some restaurants now employ professional foragers... Read more >

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News Feed: July 17, 2012

by JBF Editors on July 17, 2012

The definitive way to wash dishes. [Food52]

Writer Michele Humes' argument against sandwiches. [MicheleHumes]

Former soup snob Thomas Keller is humbled by the dish. [LAT]

Nine online marketplaces to buy artisanal and specialty foods. [theKitchn]

A peek inside Sun Noodle's Ramen Lab. [Eataku]

... Read more >

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JBF Names 2012 Leadership Award Recipients

by JBF Editors on July 16, 2012

Today JBF revealed its 2012 crop of Leadership Award recipients. These individuals, whose work focuses on creating a more healthful, sustainable, and safe food world, will be honored at our third annual food conference this October. Read up on the recipients below, then read the full press release here.

Wendell Berry, Author, Bringing it to the Table
For the brilliant insight he has brought to America's agrarian movement for more than six decades.

Dr. Jason Clay, Senior Vice President Market Transformation, World Wildlife Fund (WWF)
For his efforts to study and address the global social, environmental, and economic impact of a variety of commodities, and his cross-... Read more >

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