Secretary of State Hillary Clinton's Message to the Diplomatic Culinary Partnership Initiative

By now you've probably heard about our exciting collaboration with the State Department—the Diplomatic Culinary Partnership! To mark the launch of the program and its attendant American Chef Corps (a network of chefs from across the country who have agreed to serve as diplomatic resources), we headed down to Washington, D.C., on Friday for an event at the U.S. Department of State headquarters. While we were there, we were treated to this warm message from Secretary of State Hillary Clinton:

 

 

Stay tuned for some more highlights from Friday's gathering. Read the official press release about the Diplomatic Culinary Partnership here.

Comments (0)

Last Month's Best Recipes

Brian Roche's corn bisque with crema

 

Here are our recipe tester's favorite recipes from August:

 

Corn Bisque with Crema

Get your hands on some late-summer corn and make this flavorful, Mexican-inspired coup. 

 

Grilled Hanger Steak with Peperonata

Don't pack up your backyard grill just yet: this simple main of seared hanger steak and sautéed bell peppers and tomatoes will be delicious on one of the final hot days of the season.

 

White Chocolate–Lemon Verbena Panna Cotta with Raspberries and Pistachios

JBF Award–winning pastry chef Claudia Fleming created this elegant dessert for this year's... Read more >

Comments (0)

In Season: Tomatoes

tomato recipes, curated by the James Beard Foundation

 

Remember a few years ago, when tomato blight pretty much wiped out the harvest throughout the East Coast, and nary a Caprese salad was made the whole summer? This year is pretty much the opposite of that, tomato-wise. Our CSA box this week was loaded with six pounds of sweet red and yellow tomatoes, and apparently there are many more to come. Bring it, we say.

 

How to Store: Do not refrigerate tomatoes. We repeat: do not refrigerate tomatoes—keep them at room temperature. Refrigerating tomatoes damages the fruits’ membranes and their flavor-producing enzymes, rendering them mealy and tasteless. Fresh tomatoes stored in a bowl on the kitchen counter should keep for a few days to a week.

 

How to Cook: When tomatoes are at their peak, it feels like a shame not to eat them in their purest form: sliced, liberally drizzled with olive oil, and sprinkled with sea salt and a few torn basil leaves. But take advantage of this... Read more >

Comments (0)

U.S. Department of State to Launch Diplomatic Culinary Partnership with Help from JBF

 

From Michelle Obama’s vegetable garden to the recent release of her husband’s home-brew recipe, it’s clear that food has become a major player in the capital. And this week, food is spreading from the White House to the State Department, where it will become a diplomatic instrument under a new initiative known as the Diplomatic Culinary Partnership. The program, which was developed in a partnership with JBF, creates the American Chef Corps, a group of chefs who will act as food-focused statesmen, dispatched around the globe to promote American cuisine and ingredients. "By showcasing the best of American cuisine and creativity, we can show our guests a bit about ourselves," says United States chief of protocol Capricia Penavic Marshall. "Likewise, by incorporating elements of our visitor's culture, we can demonstrate respect and a desire to connect and engage. The connections formed over a shared meal can develop into some of the strongest bonds. Food has the unique ability to unite and energize."

 

Prior to this... Read more >

Comments (0)

On the Menu: Week of September 9

events at the James Beard House

 

The Beard House is back in high gear next week! Here's what's coming up:

 

Monday, September 10, 7:00 P.M.

A Celebration of Bitters

Drawing inspiration from bitters—a prized ingredient in the current cocktail renaissance—Marc Forgione will team up with spirits expert and JBF Award winner Brad Thomas Parsons to prepare a menu of the Iron Chef’s signature, globally influenced fare and bitters-centric cocktail pairings.

 

Tuesday, September 11, 7:00

The Group of 7 Chefs

Want to experience the best of Toronto’s rich food scene? Come to this dynamic dinner featuring the self-titled Group of 7 Chefs. Known for hosting incredible, forward-thinking dinners, this passionate crew of the Canadian city’s best and brightest culinary... Read more >

Comments (0)

JBF and Vermilion Link Up to Promote Women Culinary Leaders

 

If you've been following our president's latest appearances in the press, you'll know that JBF is committed to promoting the work of women in the culinary world. Now, thanks to an opportunity to collaborate with Vermilion restaurant, we're about to take some big steps to grow our work in this area. On September 18, we're joining Vermilion's founder and owner, Rohini Dey, to host an exciting panel discussion about the rarity of women in leadership roles in the industry. Some powerful female talent will join Ungaro and Rohini on the panel, including Martha Stewart, Lidia Bastianich, International Culinary Center founder and CEO Dorothy Hamilton, and Martha Teichner of CBS News. The event, which is open to the general public, will also include a five-... Read more >

Comments (0)

Pages