New JBF Shirts from Flavour Gallery

James Beard Foundation t-shirts from Flavour Gallery

 

When our partnership with Flavour Gallery debuted last summer, we gave you the opportunity to show some love for JBF by donning one of the food-themed attire company's "JBF Collection" t-shirts. (The company also produces clothing for top chefs like Chris Cosentino, Johnny Iuzzini, and Andrew Zimmern, our 2013 Chefs & Champagne® New York honoree.) Now, on the one-year anniversary of this collaboration, Flavour Gallery has unveiled two new JBF styles: the "Peace, Love, Champagne", and another shirt that features a quote about James Beard's affection for pork. Each is available in men and women's cuts. Best all, 15 percent of proceeds go straight to JBF.

 

Browse and buy all new and original shirts ... Read more >

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ShortDocs Challenge: Cast Your Vote for the People's ShortDoc Award Winner

The James Beard Foundation is partnering with the Third Coast International Audio Festival's 2013 ShortDocs Challenge

 

As we reported a few months back, we've partnered with the Third Coast International Audio Festival (TCIAF), a curator of "sound-rich stories", on its ShortDocs Challenge, an annual competition that invites storytelling enthusiasts to create a brief radio piece inspired by the theme of the 2013 JBF Food Conference, appetite. TCIAF encourages entrants to "interpret 'appetite' broadly, from the literal to the figurative. Consider stories of hunger and obesity, craving and satiety, profit and desire."

 

After some serious listening, the TCIAF team whittled... Read more >

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Recipe: Peach Tarte Tatin

Recipe for peach tarte tatin, courtesy of the James Beard Foundation

 

For a high-summer spin on classic tarte tatin, chef Corey Heyer of central New Jersey's Bernards Inn trades apples for juicy peaches. The variation doesn't stop there: instead of cooking the fruit over a layer of sugar and butter, Heyer makes the caramel separately, then adds the peaches and simmers them until puckery. The fruit is then transferred to a pie dish and draped with a sheet of puff pastry before baking. In keeping with tradition, there's still the swift drama of flipping the pan and the big reveal of the tarte's fruit-bejeweled face.

 

The recipe may not sit well with purists, but that just leaves more for us. (And sooner than we know it, there will be plenty of time for apples.)

 ... Read more >

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Recipe: White Chocolate–Lemon Verbena Panna Cotta with Raspberries and Pistachios

 

When the North Fork Table & Inn's Claudia Fleming teamed up with Godiva® to create a dish for JBF’s Chefs & Champagne® last year, she faced the challenge of fashioning a dessert that was anchored in chocolate and yet light on its feet. She found a dazzling solution in oft-maligned white chocolate, which proved to be a seamless enhancement to classic panna cotta. Infusing the cream-based dessert with heady lemon verbena added a summery vibe, which was boosted by a verbena-scented raspberry compote and sugar-slicked pistachios. 

 

Get the recipe here.

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Taste America Local Dish

This fall, participate in ‪#‎JBFTasteAmerica‬ by ordering a Taste America Local Dish at a restaurant near you!

 

Even if you don't live in one of the ten Taste America cities, you can still get involved with our cross-country food tour by ordering a Taste America Local Dish at a restaurant near you. Starting this fall, participating chefs will offer a special entrée on their menu that showcases the best of their local food scene. A dollar from every dish sold will be donated to JBF's Taste America Education Drive. 

 

Get more details and see a list of participating restaurants on the official Taste America website. Chefs can register their restaurants by filling out this form.... Read more >

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JBF on the Air: Gabriella Ganugi

Gabriella Ganugi on Taste Matters with Mitchell Davis

 

On this week's Italy-themed episode of Taste Matters, Mitchell Davis was joined by chef and educator Gabriella Ganugi, founder of the Palazzi Florence Association for International Education. With academic programs in culinary arts, food science management, interactive digital media, and more, students gain an intimate knowledge of Italian culture through field trips and first-hand experiences with traditional Italian cuisine. Gabriella and Mitchell discuss the differences between Italian and American culture, as well as how her school's unique curriculum teaches students about the history of food through the lens of Italian cuisine. Gabriella also holds a doctorate in architecture and has lectured extensively at hospitality schools around the world. Listen below to learn to more:

 ... Read more >

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