On the Menu: Week of March 31
Here's what's happening at the Beard House next week:
Tuesday, April 2, 7:00 P.M.
Jason Weiner’s unpretentious, ingredient-focused cuisine shines at the newly opened L&W Oyster Co., where Weiner serves spot-on clam-shack fare at lunch and an elegant seafood menu at dinner. As at Almond, Weiner’s beloved Hamptons and NYC farm-to-table mecca, the chef’s bold, locally sourced takes on classic dishes anchor this rising hot spot.
Wednesday, April 3, 12:00 noon
Beard on Books: Michael Romano
Each day the entire staff of Danny Meyer’s award-winning collection of Union Square Hospitality Group restaurants sits down to enjoy “family meal” together just before service begins. The dishes are simple enough to be... Read more >
Daily Digest: March 28, 2013
Fruit flies that feed on organic food are healthier fruit flies. [GlobalPost]
A glimpse into Panera's pay-what-you-want experiment. [LAT]
Red Sox fans are angered by reduced prices of Fenway concessions. [Time]
University of Colorado scientists itemize the microbial communities on produce. [NPR]
... Read more >
JBF on the Air: Glorious Greek Food
Get a taste of the Mediterranean from yesterday's episode of Taste Matters, when JBF's Mitchell Davis was joined by Diane Kochilas, one of the world’s foremost experts on Greek cuisine. The internationally acclaimed cookbook author, chef, media consultant, and teacher has written 18 books on Greek and Mediterranean food, and is the consulting chef at New York City's Pylos and Boukiés restaurants. Listen below to learn all about Mediterranean diets, the true meaning of "Greek yogurt", and the plant-based cuisine of Greece:
Daily Digest: March 27, 2013
Deviled eggs make the most of leftover eggs. [Philly.com]
For Easter, Newfoundland locals favor seal flipper pie. [Smithsonian]
Kimchi can spice up mac and cheese. [WP]
Despite what the alcohol industry may claim, food and drink are not interchangeable. [Atlantic]
Oral... Read more >
Photos: Friends of James Beard Benefit in Charleston
By now you've probably heard all about last week's JBF Award nominee announcement in Charleston, South Carolina. But the excitement didn't stop there: after the reading of the names, we headed over to the historic Fort Moultrie for a Friends of James Beard Benefit, which was hosted by our partners at the Charleston Area Convention & Visitors Bureau, Patrick Properties, and the BB&T Charleston Wine & Food Festival. Sean Brock, Mike Lata, Robert Stehling, Craig Deihl, and other local powerhouses collaborated on a multi-course menu that paid tribute to Lowcountry cuisine. You can see more photos from this lovely event... Read more >
The Bookshelf: The Country Cooking of Greece
In her new cookbook, The Country Cooking of Greece, Diane Kochilas offers vibrant recipes inspired by rustic tavernas, her own cooking school, and local artisans. We got in touch with the author to learn about her top picks for authentic Greek food in New York City, the distinct regional cuisines within the Mediterranean mecca, and an underlying philosophy of Greek cooking that everyone should master.
(Join Diane tomorrow at noon for a special installment of our Beard on Books series at the Beard House.)
JBF: What is your favorite aspect of Greek cuisine?
Diane Kochilas: There’s a tremendous variety of main-course vegetables and beans that sets Greek cuisine apart from other... Read more >
Daily Digest: March 26, 2013
Are the most commonly used insecticides killing bees? [NPR]
Single-serving wine goblets to be introduced at baseball stadiums. [NYT]
For chiliheads, Scoville-unit records are made to be broken. [WSJ]
As the market for kosher food grows, chefs bring an upscale spin. [CSM]
Daily Digest: March 25, 2013
More than just fresh eggs: backyard chickens also spread salmonella. [NPR]
For a perfect Passover, make your Seder more seasonal and more sustainable. [HuffPo]
An ancient Roman grape may be the next hot "new" varietal. [Chicago Tribune]
Homemade peeps are a delicious alternative to the Easter staple. [LAT]
For... Read more >
Photos: Sunday Supper at Chelsea Market
Last night we dusted off our communal tables and set up for the fifth annual Sunday Supper at Chelsea Market, a Friends of James Beard Benefit that raises funds for our Scholarship for Fulton Youth of the Future at Robert Fulton Houses, as well as for Wellness in the Schools. Check out our Instagram page for snaps from this fantastic family-style meal, which included dishes from Stephanie Izard, Dominique Crenn, and Bill Telepan.
On the Menu: Week of March 24
Here's what's on our calendar next week:
Sunday, March 24, 6:00 P.M.
Sunday Supper at Chelsea Market
Back by popular demand, this convivial Friends of James Beard Benefit will bring together a formidable group of chefs from both near and far to prepare the ultimate family-style feast at New York City’s iconic Chelsea Market. Sunday Supper at Chelsea Market raises funds for the James Beard Foundation's Scholarship for Fulton Youth of the Future at Robert Fulton Houses, as well as Wellness in the Schools.
Tuesday, March 26, 7:00 P.M.
If you’ve ever contemplated Passover’s fifth question—“Why on this night isn’t the food better?”—we hope to see you at our annual second-night Passover seder. We’ve enlisted the brightest stars of NYC’s new Jewish food... Read more >
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