On the Menu: Week of July 15

by JBF Editors on July 13, 2012

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

Monday, July 16, 7:00 P.M.
Lobster Dégustation
At the exclusive and legendary ‘21’ Club, a Prohibition-era speakeasy turned New York institution, John Greeley’s tenure as executive chef has spurred an epicurean renaissance. Don’t miss Greeley’s signature blend of classic flavors and New American flair at this lobster lovers’ dinner.

Tuesday, July 17, 6:30 P.M.
West Village Social
Once a bohemian mecca for artists, writers, and musicians, this historic and quaint neighborhood is now home to some of the most lauded restaurants in New York City’s culinary landscape. Guests at this walk-around tasting and cocktail party will indulge in a variety of the West Village’s most... Read more >

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News Feed: July 12, 2012

by JBF Editors on July 12, 2012

event at the Beard House

Cool down with a hot tea on a hot day. [NPR]

Kitchen tricks: grating tomatoes, charcoal, butter, and more. [BA]

Kogi BBQ's Roy Choi makes a mean carne asada. [NYT]

Chefs divulge their best kitchen cleaning tips. [F&W]

A look at restaurant test kitchens around the world. [Eater]... Read more >

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Recipe: Fava Bean and Langoustine Crostini

by JBF Editors on July 12, 2012

An elegant opener for your next dinner party, these crostini from Jim Burke of New York's Caffè Storico are topped with sweet sheep's milk ricotta, creamy fava beans, and lightly breaded and lemon-spritzed langoustines. If langoustines aren't available, use jumbo shrimp.

Get the recipe here.

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Marion Cunningham, 1922–2012

by JBF Editors on July 11, 2012

The James Beard Foundation is saddened to hear of the loss of American culinary icon Marion Cunningham. Cunningham was a friend and colleague of James Beard, and was perhaps best known for her update of the classic Fannie Farmer Cookbook in 1979. She was a Beard Foundation Who's Who of Food and Beverage in America inductee in 1984 and was awarded our Lifetime Achievement Award in 2003. She was also a member of the Foundation's advisory board.

In honor of Cunningham's rich life, we're sharing Kim Severson's profile of her for the 2003 James Beard Awards program. You can read it here.

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Serving Up James Beard Continues!

by JBF Editors on July 11, 2012

Have you dined at a Serving Up James Beard participant yet? This campaign will continue through Labor Day weekend, so there's still plenty of time to enjoy food inspired by the dean of American cookery. Better still, a dollar of every purchased dish will go toward our our Silver Anniversary Scholarship Drive.

Remember to keep visiting the Serving Up James Beard page to see if any restaurants in your area are participating. We've also been tweeting photos of Beard-inspired dishes, which you can find by searching for #servingupjamesbeard.

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News Feed: July 11, 2012

by JBF Editors on July 11, 2012

event at the Beard House

A fast food visionary with roots in high-end cuisine. [Boston Globe]

The headaches of owning a food truck in NYC. [NYM]

How NASA prevents menu fatigue for astronauts. [NPR]

The worst bartending jobs. [SE]

What is Tanzanian cuisine? [The Daily Meal]... Read more >

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Recipe: Spicy Grilled Octopus and Watermelon Skewers

by Anna Mowry on July 11, 2012

We love the equal-opportunity aspect of grilling: the high-heat technique is happy to lend its smoky stamp to almost anything that graces the grates.

In this Asian-inspired canapé, Oceana's Ben Pollinger gives octopus some time over the coals. First the tentacles marinate in a bold mix of Korean chili paste, sesame oil, and soy sauce, then take a long steam until tender. After a couple minutes on a very hot grill, the lightly charred octopus is tossed in a Thai basil and kaffir lime vinaigrette, then coupled with juicy cubes of fresh watermelon.

Get the recipe here.

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News Feed: July 10, 2012

by JBF Editors on July 10, 2012

event at the Beard House

Don't leave Seattle without these five treats. [Saveur]

A tour of one of NYC's few Irish grocery stores. [SE]

A Q&A with Pok Pok chef/owner Andy Ricker. [FindEatDrink]

A taste of Shanghai at Hong Kong's Zhe Jiang Heen restaurant. [WSJ]

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JBF Holds Inaugural Chefs Boot Camp for Policy & Change

by JBF Editors on July 10, 2012

More than a dozen chefs from around the country, including Sean Brock, Michael Anthony, and Mike Isabella, gathered at the James Beard Award-nominated Blackberry Farm in Walland, Tennessee, this week for JBF's first Chefs Boot Camp for Policy & Change. The pilot program has been designed to provide chefs with the tools and support they require to become advocates for improving our food system. Activities included policy and media training by experts from Washington, D.C., a harvest from the sustainable garden and farms at Blackberry Farm, a collaborative dinner prepared by the participating chefs, issues education about the Farm Bill and antibiotic overuse in livestock, and strategic brainstorming about important and impactful next steps.

Read the full release here.

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