JBF to Explore the "Paradox of Appetite" at its 2013 Food Conference

The 2013 James Beard Foundation Food Conference

 

The James Beard Foundation will hold the fourth annual JBF Food Conference at New York City's Convene Conference Center on October 21 and 22. Co-hosted by Good Housekeeping, the conference will bring together a diverse group of thought-leaders and stakeholders in the food system for a unique conversation about the idea of appetite and the conflicts it creates. Appetite fuels ambition, feeds our economy, and encapsulates life, but it also presents challenges, such as obesity and unsustainable business practices. Chef Art Smith, Pulitzer Prize–winning reporter Michael Moss, New Yorker contributor Adam Gopnik, and many others are slated to participate.

 

For more details, including a list of topics and scheduled speakers, read the full press release... Read more >

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On the Menu: Week of August 4

Chefs in the James Beard House kitchen

 

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

 

Monday, August 5, 7:00 P.M.

Momofuku Collective

It’s been nine years since Momofuku Noodle Bar opened, setting off a fuse of inspiration that led to the creation of David Chang’s eclectic empire. At this can’t-miss event, the chefs at the helm of each of Chang’s seminal New York restaurants will join us for a dynamic dinner representing Momofuku’s signature concepts.

 

Tuesday, August 6, 7:00 P.M.

Rustic Farmhouse Feast

Agricola has the farm-to-table philosophy down pat: each day its affiliated Great Road Farm delivers just-plucked produce to the restaurant’s kitchen, where French Laundry alum Josh Thomsen spins it into irresistible cuisine. Join us when Great Road’s... Read more >

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JBF on the Air: Gabriella Gershenson

Gabriella Gershenson on Taste Matters with Mitchell Davis

 

On yesterday’s episode of Taste Matters, Gabriella Gershenson joined JBF’s Mitchell Davis in the studio to talk about her latest gig as food writer and editor for Every Day with Rachael Ray magazine. She talks about the evolution of food television and the magazine’s goal of creating a fun, easy read that appeals to home cooks. Her writing also appears in The New York Times, San Francisco Chronicle, The Boston Globe, Edible Manhattan, and several other publications. She also appears as a judge on the Food Network’s 24 Hour Restaurant Battle. Listen below to learn about Every Day with Rachael Ray’s upcoming September issue, her favorite cannoli recipe, and the restaurants on Gabriella’s radar:

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Recipe: Peanut Soup with Grilled Peaches

Recipe for Peanut Soup with Grilled Peaches, adpated by the James Beard Foundation

 

Customers may flock to Chicago's Lillie's Q with its superlative barbecue in mind, but they soon discover that there's also plenty to like about chef Charlie McKenna's refined interpretations of classic Southern comfort foods. We love his lightened take on peanut soup, a recipe with roots in Colonial Virginia. Peanut soup is typically served hot, but McKenna's version is thoroughly chilled. He lifts the soup's flavor with a drizzle of reduced sugarcane vinegar, then garnishes the dish with grill-stamped peaches, scallions, and toasted peanuts.

 

Get the recipe here.

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