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Recipe: Wild Mushroom, Shoyu, and Goat Cheese Truffles

by JBF Editors on November 30, 2012

Recipe for wild mushroom, shoyu, and goat cheese truffles, adapted by the James Beard Foundation

 

These mushroom and risotto–based truffles may look like regular old fritters, but one bite exposes their umami-rich cores of shoyu and goat cheese. (Shoyu is just the name for soy sauce in Hawaii and Japan, so if you have a bottle of soy sauce in your pantry, you're covered.) Enlist some friends to help you churn out a few batches at your holiday gathering.

 

Get the recipe here.

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News Feed: November 30, 2012

by Betty Gold on November 30, 2012

A lineup of beers at the Beard House.

 

3,500-year-old microbrewery unearthed in Cyprus. [HuffPo]

 

Top chefs dish on the meaning of their own restaurants' dress codes. [Forbes]

 

Eight things to fry in oil this Hanukkah. [Food52]

 

The iconic New York Stage Deli has closed. [NYT]

 

Increase in greenhouse growing yields tomatoes... Read more >

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On the Menu: Week of December 2

by Betty Gold on November 30, 2012

Wine glasses ready at the Beard House.

 

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

 

The 11th Annual Holiday Party

Sunday, December 2, 6:00 P.M.

Join the James Beard Foundation Greens (foodies under 40) as we celebrate the holidays at our 11th Annual Holiday Party. Don't miss this chance to explore our muse's home and sample culinary delights from some of the city's most exciting chefs. A special scotch tasting by The Glenlivet, a selection of fine wines from Sequoia Grove Winery, and beers from Stella Artois will be served to keep everyone in good spirits. A goodie bag and heaps of holiday cheer are guaranteed.

 

Delmonico Decadence

Monday, December 3, 7:00 P.M.

Ever since its 1837 opening as America's first fine-dining restaurant,... Read more >

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News Feed: November 29, 2012

by JBF Editors on November 29, 2012

chefs plating in the James Beard House kitchen

 

Abandoned breweries get a new purpose. [Smithsonian]

 

Sotheby's to auction off the elBulli wine cellar. [LAT]

 

U.S. Patent and Trademark Office denies Dunkin' Donuts a "best coffee in America" trademark. [Chicago Tribune]

 

An ultrasound spa may help curb dangerous microbes in salad greens. [NPR]

 ... Read more >

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Recipe: Poached Pears with Bitters–Almond Ice Cream and Caramel

by Anna Mowry on November 28, 2012

Marc Forgione's recipe for poached pears with bitters–almond ice cream and caramel

 

If you've sauntered into a proper bar sometime during the past five years, you've likely noticed an outbreak of bitters, the high-proof cocktail ingredients that come in pint-sized bottles but offer intensely bitter flavor. Only a few drops will enliven any drink.

 

Just as they animate cocktails with extra depth and dimension, bitters can also inject complexity into food. When Marc Forgione explored the culinary potential of bitters at a Beard House dinner earlier this fall, he served a soulful ice cream flavored with almonds and Angostura (the workhorse in the bitters world), accessorized with Riesling, citrus, and winter spice–poached pears and a pear juice–sweetened caramel.... Read more >

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News Feed: November 28, 2012

by JBF Editors on November 28, 2012

petits fours at the James Beard House

 

Cures for the common cold from around the world. [NPR]

 

Cadbury's latest chocolate can withstand temps up to 104 degrees. [LAT]

 

Sushi: The Global Catch fosters new discussions about aqua farming. [Chicagoist]

 

Forget microbrews: pass the nanobrew. [Globe and Mail]

 ... Read more >

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News Feed: November 27, 2012

by Betty Gold on November 27, 2012

Gravy fries

 

Where to find the best French fries in the U.S. [Travel and Leisure]

 

The French respond to a proposed 160 percent beer-tax increase. [NYT]

 

Starbucks to open 800 new stores in China in the next three years. [WSJ]

 

Great cookbooks to gift this holiday season. [Ruhlman]

 

The less-than-innocent history of nutmeg. [NPR]... Read more >

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Three Weeks Left to Submit Entries for the 2013 James Beard Book Awards

by Anna Mowry on November 26, 2012

2013 James Beard Book Award entries

 

Resuming the old grind after an extended weekend is never fun, but our adjustment was easier than most: we got to come back to ceiling-high stacks of absorbing food books.

 

We've been receiving entries for the 2013 James Beard Book Awards for several weeks now, and with almost 150 titles already on the shelves, we're all guilty of abandoning our to-do lists for some browsing. When we can thumb through a cookbook devoted entirely to cookie dough, an encyclopedic guide to sherry, or a history of Japanese coffee culture, can you really blame us?

 

The deadline for 2013 Book Award submissions is December 17. You can submit entries here. Reacquaint yourself with all of our award categories here.

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News Feed: November 25, 2012

by JBF Editors on November 26, 2012

Plating dinner in the James Beard House kitchen

 

Jonathan Gold made Thanksgiving dinner for the first time last week. [LAT]

 

Citrus scientists administer paternity tests to determine the father of sweet oranges. [LAT]

 

Profile: Danny Bowien's next moves. [NY Mag]

 

How did Pabst get its blue ribbon? [Smithsonian]

 

Real chefs swear by the mortar... Read more >

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Recipe: Pumpkin–Cranberry Brioche

by Anna Mowry on November 21, 2012

Antonio Campolio's pumpkin–cranberry brioche, adapted by the James Beard Foundation

 

Growing up in a restaurant family, Antonio Campolio could always expect a freshly baked loaf to appear on the holiday table. His mother, Jelema, is a seasoned baker, and has been working the ovens at West Virginia's Greenbrier Resort for over 16 years.

 

These days, Campolio has his own foothold in the industry: he works as executive chef at the Marcus Whitman Hotel in Walla Walla, Washington; he's also been invited to headline a Beard House dinner next month. But when he's on the hunt for a special bread recipe, he still consults his mom. During some discussions about his event's menu via phone, they settled on this pumpkin–cranberry... Read more >

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