Ask a Chef: Cristian Rebolledo

 

Coming up on Wednesday, May 6th, you have the chance to sail away to the impossibly serene Turks and Caicos Islands thanks to chef Cristian Rebolledo. Every bite of his vibrant island fare will transport you to this tropical wonderland of white-sand beaches and turquoise seas. Below, some of our favorite quotes from an exclusive interview with Rebolledo of Alexandra Resort, Blue Haven, and Kitchen 218 at Beach House:

 

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What is your inspiration behind the menu for this Beard House event?
I use creativity, inspiration, and the freshest ingredients while paying attention to the latest technologies and trends to get the best results. I use artistic presentation to create a connection between the food and the guest.

 

What's a dish on your Beard House event menu that you're especially excited about or proud of, and why?
The red ceviche... Read more >

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Ask the Chefs: How Did You Celebrate Your Beard Award Win?

David Chang

 

The hushed silence, the acceptance speeches clutched tightly in sweaty palms, the bright lights and cheers as the names are announced and the winners bound onstage: receiving a Beard Award is a dream come true for most chefs. So, what happens after the last medal is handed out? We asked some of the gala chefs for the 2015 JBF Awards how they celebrated their wins (hint: it involved a lot of bubbly).

 

Justin Aprahamian / Sanford, Milwaukee
With a big hug to my parents and wife, and a glass of Champagne.

 

Dave Beran / Next, Chicago
I went to Pouring Ribbons with a bunch of friends and sabered Champagne with my award.

 

Ashley Christensen / Poole’s Diner, Raleigh, NC
We ordered 36 Shake Shack... Read more >

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Ask a Chef: Michael Vignola

 

Michael Vignola of New York City hot spot Strip House will be cooking up a meat lovers' dream this Saturday, April 18. You don't want to miss this juicy affair at the Beard House coming up faster than you can grill a steak. Here are some of our favorite lines from an interview with this carnivore king:

 

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What's your earliest food memory?
Some of my earliest food memories are Sunday dinners at my grandparents' house. Papa Jim and Nana Shirley always had a feast, whether it was Papa's baked clams or Nana's sauce. I was always around great fresh food that was cooked with love. My grandfather was the only man I knew who would be outside... Read more >

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Ask a Chef: Make or Buy Bread?

While it may seem that the scale has tipped toward housemade everything, even top toques will admit that the best option sometimes lies outside the restaurant kitchen. We asked chefs from around the country to spill about what they source in and out of house. They share their thoughts on bread in our final installment.

 

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JBF Award Winner John Besh, Besh Restaurant Group, New Orleans: 

“I always said I would not make bread in my restaurants until I could make it as well as the bakers down the street. Now I have chefs that are able to do that, and I'm even opening a bakery, Willa Jean, with Kelly Fields and Lisa White.”

 

 

JBF Award Winner Ashley Christensen, Beasley’s Chicken + Honey, Chuck’s, Fox Liquor Bar, and Poole’s Downtown Diner, Raleigh, North Carolina:

“Bread is currently a split for us. We supplement house-baked breads with Tribeca Oven par-baked baguettes. We have a very talented pastry chef... Read more >

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Ask a Chef: Make or Buy Charcuterie?

While it may seem that the scale has tipped toward housemade ​everything, even top toques will admit that the best option sometimes lies outside the restaurant kitchen. We asked chefs from around the country to spill about what they source in and out of house. Today we hear their stances on charcuterie.

 

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JBF Award Winner John Besh, Besh Restaurant Group: 

“We started raising hogs, and even went to the extent of buying a slaughterhouse, so that we would have access to the best pork to use for the sausage we make in our restaurants. “

 

 

JBF Award Winner Ashley Christensen, Beasley’s Chicken + Honey, Chuck’s, Fox Liquor Bar, and Poole’s Downtown Diner, Raleigh, North Carolina:

“We make all of our fresh sausages in-house. It’s a really neat means of harnessing specific flavors and bringing out unique characteristics in the various meats by way of ingredients, grinds, textures, and fat content. And... Read more >

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Ask a Chef: Make or Buy Pickles?

 

While it may seem that the scale has tipped toward housemade ​everything, even top toques will admit that the best option sometimes lies outside the restaurant kitchen. We asked chefs from around the country to spill about what they source in and out of house. In our first installment, the pros dish on their pickling preferences.

 

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JBF Award Winner Ashley Christensen, Beasley’s Chicken + Honey, Chuck’s, Fox Liquor Bar, and Poole’s Downtown Diner, Raleigh, North Carolina: 

“We make all kinds of pickles in-house. At Chuck's, we do dill cucumber burger pickles, at Beasley's we pickle green tomatoes for the fried chicken thigh biscuits, and at Poole's we have our pickled spring ramps and the fermented beet tops that we use to spike relishes and mayos. With all of the bounty of North Carolina, it’s not a question of to pickle or not, it’s what to pickle next.”

 

 

JBF Award Winner Maria... Read more >

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Ask the Chefs: What's Your Favorite Holiday Dessert?

crème caramel

 

It’s no secret that chefs tend to have a sweet tooth. Here, some of our 2014 regional Best Chef award winners share their all-time favorite desserts, and where to get them. From Paris to Boston, we’ve got your cravings covered.

 

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Justin Aprahamian / Sanford, Milwaukee

One of my favorite desserts is the simplest: my grandfather always ate brick cheese and watermelon for dessert. The refreshing, sweet melon and the salty cheese is an enduring taste memory.

 

 

Dave Beran / Next, Chicago

It’s a tie. Jordan Kahn did a carrot, yogurt, and violet dessert at Red Medicine in Los Angeles that was incredible. Each bite brought more to life. And last year at Alex Stupak’s Push Project, Lauren Resler made a traditional apple pie. It was one of the most perfect pies I have ever had: flaky crust, delicious, not too sweet, and the filling had great structure. I could eat a slice of it for breakfast every day.

 ... Read more >

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Chef Op-Ed: How to Feed the World, Hari Pulapaka

 

From health professionals and farmers to chefs and activists, it seems like the food system is on everyone's minds lately. How can we channel this widespread concern into meaningful action? Below, Katherine Miller of Chef Action Network, our partner organization behind our Chefs Boot Camp for Policy & Change, and chef and Boot Camp alum Hari Pulapaka propose a more collaborative approach to debating policy.

 

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Can every person in the world be fed? Yes. But only if the conversation and actions about food are realigned.

 

Later this week, leaders from over 190 governments will gather at the International Conference on Nutrition in Rome to debate, consider and, hopefully, commit to finding ways to provide healthy, delicious, sustainable and just food for all.... Read more >

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Eat Your Vegetables Twitter Chat on Wednesday, November 5

Swiss Chard

 

Want to learn more about cooking vegetables from some of the world's most renowned culinary icons? To celebrate our recently launched recipe app, we're hosting a live Twitter chat to discuss everything from inspiring recipes to helpful techniques to seasonal tips with a panel of some of the JBF Outstanding Chef award winners featured in the app. Join us on Wednesday, November 5th at 2:00 P.M. EST and ask the experts for advice! 

 

Panelists: 

 

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Ask the Chefs: Healthy Eats

 

For kitchen pros, it can’t be all foie and filet mignon all the time. Below, attendees at our recent Chefs Boot Camp for Policy & Change share their favorite healthy eats. 

 

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What’s your favorite healthy snack?

 

Anthony Lamas,  Seviche Restaurant, Louisville, KY
“I love to make a Mexican fruit salad of watermelon, jicama, and pineapple seasoned with a squeeze of lime, chile powder, and salt."

 

Jordan Lloyd, Bartlett Pear Inn, Easton, MD
“Anything fresh from the garden or sliced charcuterie—I feel that feeding the soul is a healthy decision.”
 

Ana Sortun, Oleana, Boston
“My favorite organic, sugar-free chocolate bar with a spoonful of sunflower butter, or a frozen banana and almond milk in the blender to make a quick soft-serve.”

 

 

When you give in to an... Read more >

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