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News Feed: September 24, 2012

by JBF Editors on September 24, 2012

slicing ham at the James Beard House

 

Trader Joe's recalls peanut butter. [NPR]

 

What farmers feed their cows when there's no corn. [CSM]

 

Why California chefs need to get over the foie gras ban. [LAT]

 

Vintage kitchen tools that fell by the wayside. [HuffPo]

 ... Read more >

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News Feed: September 21, 2012

by Betty Gold on September 21, 2012

Behind the scenes in the Beard House kitchen

 

Visualizing the famous food scenes of novels. [NPR]

 

The science behind our urges to binge on chocolate. [Smithsonian]

 

The best barbeque joints for tailgating. [Eatocracy]

 

Measuring spoons and cups guaranteed to add a hint of whimsy to your baking. [YumSugar]

 

Learning to cook... Read more >

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On the Menu: Week of September 23

by JBF Editors on September 21, 2012

Chefs assemble in the kitchen at the Beard House.

 

Here's what's on the JBF calendar next week:

 

Sunday, September 23, 12:00 noon

Let's Do Brunch!

Philadelphia diners flock to husband-and-wife duo Andrew and Kristin Wood’s Russet for their elegant, ingredient-focused fare—and on weekends, it’s tough to snag a seat for their deliciously rustic brunch. Set in a historic Rittenhouse Square townhouse, the intimate eatery offers a daily-changing menu of Italian- and French-inspired cuisine.

 

Monday, September 24, 7:00 P.M.

Friends of James Beard Benefit Dinner: Philadelphia

Join host chef Jon Cichon and some of his esteemed colleagues at the renowned Philadelphia eatery Lacroix at the Rittenhouse for a very special Friends of James Beard Benefit dinner. To celebrate ten... Read more >

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Recipe: Bacon Rillettes

by JBF Editors on September 20, 2012

John Folse's recipe for bacon rillettes, courtesy of the James Beard Foundation

 

Preparing rillettes can require tedious dicing or shredding, but a food processor makes quick work of this bacon-based version from John Folse of Restaurant R’evolution in New Orleans. Folse's unconventional use of tomato paste adds some sweet richness and balancing acid; he also includes a welcome pour of rye whiskey.

 

Get the recipe here.

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News Feed: September 20, 2012

by JBF Editors on September 20, 2012

 

Why it can be such a pain to peel hardboiled eggs. [Slate]

 

American Cheese Society offers new Certified Cheese Professional Exam. [Madison Magazine]

 

Five Oktoberfest festivals in the United States. [CNN]

 

Ben & Jerry's introduces cannoli flavor. [ABC News]

 ... Read more >

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Partnerships: The Emperor's Banquet in Times Square

by JBF Editors on September 20, 2012

 

Celebrate 5,000 years of Chinese culture and cuisine on September 27 at the Emperor's Banquet, a feast of the finest traditional Chinese cuisine hosted by New Tang Dynasty Television. The culmination of NTD's International Chinese Culinary Competition in Times Square, the Emperor's Banquet will feature a sumptuous, eight-course dinner showcasing Sichuan, Shandong, Cantonese, Huaiyang, and Northeastern Chinese cuisines. A portion of the proceeds will benefit the James Beard Foundation's NTD Chinese Culinary Scholarship for the Underprivileged. Click here to reserve your seat.

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News Feed: September 19, 2012

by JBF Editors on September 19, 2012

A visiting chef plates food in the James Beard House kitchen

 

Why buying stock in mac n' cheese is a wise investment. [Wired]

 

If you survive the nuclear apocalypse, your beer stash may still be safe to drink. [NPR]

 

New gadget catapults popcorn into your mouth. [Betabeat]

 

Food makers hawk products to kids via mobile games. [WSJ]

 ... Read more >

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Partnerships: The Las Vegas Wine & Food Festival

by JBF Editors on September 19, 2012

The Las Vegas Wine & Food Festival, benefiting the James Beard Foundation

Swinging through Sin City this weekend? Be sure to check out the Las Vegas Wine & Food Festival, which will take place at the Red Rock Casino & Resort Pool. The draw: oodles of local talent, flowing drinks, and Vegas-inspired entertainment. Best of all? The James Beard Foundation is the sole beneficiary of proceeds raised at the event.

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News Feed: September 18, 2012

by Betty Gold on September 18, 2012

A plated dessert at the Beard House.

 

The 20 greatest food and drink innovations of all time. [HuffPo]

 

Czech Republic bans hard liquor after scary poisonings occur. [WSJ]

 

Check out this blog dedicated to Wikipedia’s eccentric food photography. [WikiFood]

 

Eight inspirations to upgrade your brown bag lunch. [Food52]

 

Baltic restaurant chain launches pizza into space. [HuffPo]

 ... Read more >

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Recipe: Truffle–Ricotta Panna Cotta with Lamb's Lettuce

by Anna Mowry on September 18, 2012

Recipe for ricotta panna cotta, courtesy of the James Beard Foundation

 

We see a lot of chefs making panna cotta at the James Beard House. It's easy to see why: since the dish requires several hours of chilling in order for the gelatin to set, it's an obvious make-ahead dessert for a large crowd. At Sean Woods's recent Beard House event, he brought panna cotta over to the savory side, combining the requisite cream with a premium ricotta and some truffle oil. To offset the richness, Woods garnishes the starter with crisp lamb's lettuce and matchsticks of quick-pickled radishes.

 

Get the recipe here. 

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