On the Menu: Week of April 14

guests at the James Beard House

 

Here's what's happening in the JBF universe next week:

 

Sunday, April 14, 12:00 noon

Baker's Brunch

A Philadelphia fixture for 30 years, the Night Kitchen Bakery & Cafe is celebrated for its whimsical cakes, retro environs, and sustainable practices. Start off the week by joining us when its talented team prepares an extravagant brunch of sweet and savory dishes.

 

Sunday, April 14, 5:30 P.M.

Friends of James Beard Benefit: Memphis

Memphis may be the birthplace of rock ’n’ roll, but one of the city’s biggest attractions is Andrew Michael Italian Kitchen, a cozy Southern-inflected Italian eatery. For this benefit dinner, hosts Michael Hudman and Andrew Ticer will join forces with up-and-coming chefs from celebrated restaurants to... Read more >

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JBF on the Air: Andrea Petrini

Andrea Petrini

 

How do perceptions of the culinary world differ between the United States and Europe—and how are the two notions connected? On yesterday's forward-thinking episode of Taste Matters, JBF's Mitchell Davis was joined by international gastronomist Andrea Petrini, who equates food to performance and credits chefs with being cultural artists. He describes his latest project, GELINAZ, a collective culinary entity with a wild bunch of cutting-edge chefs and an intriguing manifesto. To learn more, listen below: 

 

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Q & A with Stuart Brioza and Nicole Krasinski of the JBF Award–Nominated State Bird Provisions

Anna Mowry interviews the chefs behind the 2013 James Beard Award nominee State Bird Provisions

 

When State Bird Provisions opened last New Year’s Day, it offered a novel vision of dining from husband-and-wife team Stuart Brioza and Nicole Krasinski. Instead of taking orders tableside, their staff wheeled around a cart, dim sum–style, piled with the couple’s intricate, globally inspired small plates. The format—and the Rubicon graduates’ exciting food—seemed to win over just about everyone in San Francisco and beyond. We spoke with Stuart and Nicole about their follow-up project, the versatility of pancakes, and where they eat on their days off.

 

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JBF: There's a section on your menu that's just pancakes, so we have to ask: why pancakes?

 ... Read more >

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Q & A with JBF Award Nominee David Posey

Anna Mowry interviews 2013 James Beard Award nominee David Posey of Chicago's Blackbird

 

Last winter, a four-star review from the Chicago Tribune gave Blackbird a ticket to join the city’s crème de la crème. The clincher? Chef de cuisine David Posey’s daring bill of fare, praised by critic Phil Vettel for its unusual ingredient combinations. Here, the first-time Rising Star Chef of Year nominee tells us about his formative work experiences, cooking philosophy, and memorable meals.

 

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JBF: You worked at Alinea before Blackbird, and you cite Grant Achatz as an important  mentor. What were your biggest takeaways from that experience?

 

DP: I had the pleasure of working with chef Achatz at both Trio and Alinea. My externship was at Trio. I was a much younger and less experienced cook, which meant it took far more effort for me to focus on discipline and attention to detail. Whether it was folding towels... Read more >

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Recipe: Braised Lamb with Cannellini Beans and Lavender–Mint Gremolata

Adam Mali's recipe for Braised Lamb with Cannellini Beans and Lavender–Mint Gremolata. adapted by the James Beard Foundation

 

As this week's forecast confirms, spring is still in its fickle phase. Like it or not, we're probably facing several more nights of sweaters-under-jackets weather, which is why our dinnertime docket now includes this well-timed recipe from chef Adam Mali of San Francisco's Brasserie S&P. Though the dish has the hearty soul of a braise, lavender gives it a springtime lilt: Mali uses the leaves as a braising aromatic, and he also combines them with mint and parsley to make a vibrant, Italian gremolata.

 

Get the recipe here... Read more >

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Q & A with JBF Award Nominee Garrett Oliver

Elena North-Kelly interviews Garrett Oliver (photo by Michael Harlan Turkell)

 

As brewmaster of the Brooklyn Brewery, author of The Brewmaster’s Table, and editor-in-chief of The Oxford Companion to Beer, Garrett Oliver is an undisputed authority on America’s favorite alcoholic beverage. We got in touch with the 2013 Outstanding Wine, Beer, or Spirits Professional award nominee to find out about what chefs and brewers have in common, the restaurant with the best beer selection in New York City, and the wildest brew he’s ever concocted.

 

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JBF: What is your favorite beer from Brooklyn Brewery’s current collection?... Read more >

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