Recipe: Red Cabbage Soup with Crispy Guanciale, Parmigiano-Reggiano, and Grapes

Recipe for Red Cabbage Soup with Crispy Guanciale, Parmigiano-Reggiano, and Grapes, adpated by the James Beard Foundation

 

"In this dish we have a surprising group of fall friends," says Kim Brookmire, whose fiancé and fellow chef, Lorenzo Polegri, found the inspiration for this comforting soup in a family recipe. "The purple and thick red cabbage, the pungent, chlorophyll-rich extra virgin olive oil, and the last grapes of the season, probably a little shrunken and sleepy. It’s a good soup to prepare on a lazy morning, one of those frosty autumn mornings." We'll wager that it's just as delicious for dinner.

 

Get the recipe here.

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Q & A with Rohini Dey, Restaurateur and "Women in Culinary Leadership" Program Partner

Rohini Dey of Vermilion Restaurant and cofounder of the JBF Vermilion Women in Culinary Leadership Scholarship

 

Like many industries, the world of restaurants suffers from a dearth of female leaders. In an effort to get more ladies into high-profile culinary roles, JBF has partnered with restaurateur Rohini Dey of Vermilion restaurants to launch the Women in Culinary Leadership Program, which includes a scholarship and the supporting Chefs for Women fundraiser. Read on to get Dey's perspective about this important initiative.

 

JBF: How did the Women in Culinary Leadership Program begin?

 

RD: I’ve worked in... Read more >

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