Happy Hour: Champion of the Sun Cocktail by 2016 Beard Award Semifinalist The Olde Bar

 

To honor this year’s Beard Awards, we asked each of our 2016 Outstanding Bar Program semifinalists to create a cocktail inspired by a television show. Inspired by It’s Always Sunny in Philadelphia, Chris Mann and his team at the Olde Bar concocted this cheeky tippler because the characters poke fun at “fancy” gin cocktails. Featuring two local Philly products—Bluecoat American Dry Gin and Yards Brewing Co. IPA—the Champion of the Sun cocktail is steeped in the City of Brotherly Love's culture. Get the recipe.

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Interview with JBF Award Nominee Jenner Tomaska of Chicago's Next

JBF Award nominee Jenner Tomaska of Next in Chicago

 

For Jenner Tomaska, it's already been an eventful year in a still-young 2016: the Next chef earned a Rising Star nomination in March, then a promotion to executive chef following the departure of JBF Award winner Dave Beran. Tomaska's debut service at Next will take place this Saturday, just two days before the 2016 James Beard Awards. Below, find out what you can expect from his forthcoming "South America" menu and more. 

 

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JBF: The last menu at Next was inspired by the Alps. What was one of your favorite dishes on this menu? We’d also love to hear more about how the menu was developed. 

 

Jenner Tomaska: We developed the menu to reflect traveling through the Alps, starting in the outskirts of France and Germany, ascending to the "top of the mountain" for a vantage point of all the countries, and then... Read more >

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Interview with Jen Hidinger and Ryan Smith of Atlanta's JBF Award–Nominated Staplehouse

 

One of Atlanta’s hottest seats to snag is at Staplehouse, a neighborhood restaurant known for its warm hospitality, locally sourced ingredients, and thoughtful menus. In addition to their expertly crafted fare, another standout feature of the 2016 Best New Restaurant nominee is the fact that it contributes 100 percent of its post-tax profits to the Giving Kitchen, a nonprofit that provides emergency assistance grants to metro Atlanta restaurant workers facing unanticipated hardship. We spoke with business manager Jen Hidinger and head chef Ryan Smith about Staplehouse’s history, their favorite places to eat out, and why their goal is to make memorable food.

 

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Interview with Ravi Kapur from San Francisco’s JBF Award–Nominated Liholiho Yacht Club

 

With appearances on best-of lists from Bon Appétit, Food & Wine, Eater, and the San Francisco Chronicle, Liholiho Yacht Club has taken the Golden Gate City by storm. Lauded for its heritage-driven, Hawaiian-inspired fare, the menu also pulls from Northern Californian, Japanese, Chinese, Korean, and Indian culinary traditions with inventive dishes like pork belly with pineapple and Thai basil; and beef tongue steam buns with kimchi. We spoke with chef Ravi Kapur about the inspiration behind the restaurant’s concept, where to get the best noodle soup in the Bay Area, and how spam has been woven into Hawaii’s culinary fabric.

 

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JBF: How would you describe Liholiho Yacht Club’s culinary style? What do you hope to share with your diners?

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Overheard at the 2016 JBF Book, Broadcast & Journalism Awards

JBF Award winners Steven Cook and Michael Solomonov

 

Put a bunch of writers, producers, journalists, and media hosts in a room together, and you’re bound to get a few worthy bon mots. Here are some of our favorite quotable lines from last night’s Book, Broadcast & Journalism Awards, which capped a celebratory evening with hilarious and inspiring sentiments.

 

“I thought you had to grow a beard for this event.”—Steven Cook, International Award and Cookbook of the Year Award winner with Michael Solomonov for Zahav: A World of Israeli Cooking

 

“A toast to my wife, who as a female computer scientist faces some of the same struggles as female chefs, and to all the... Read more >

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Interview with JBF Award Nominee Angela Dimayuga of Mission Chinese Food

Angela Dimayuga of Mission Chinese Food in New York City

 

At Danny Bowien's second incarnation of Mission Chinese Food, executive chef Angela Dimayuga presides over one of New York City's most ambitious and idiosyncratic menus. (Where else can you find both caviar service and "hot cheese pizza" on offer?) But the 2016 Rising Star Chef nominee and her team's throw-it-at-the-wall-and-see-what-sticks approach goes beyond the kitchen: Dimayuga is also an advocate for work-life balance and effective management, and she's willing to think creatively in her pursuit for a better workplace culture. Below, find her tips for fostering a healthy and productive kitchen staff, her recommendations for ordering off the current MCF menu, and her highlights from a recent trip to South Korea. 

 

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JBF: We read your piece on Grub Street... Read more >

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The 2016 Book, Broadcast, and Journalism Awards: Complete Winner Recap

 

Thanks for joining us for the 2016 Book, Broadcast, and Journalism Awards! Here's the full list of tonight's winners. Congratulations to all! 

 

2016 Book, Broadcast & Journalism Award Winners

 

The JBF Book, Broadcast & Journalism Awards are presented with leading support from Breville®, Goose Island Beer Co. and Lenox Tableware and Gifts. 
 

Book Awards   

 
American Cooking 
 
The Beetlebung Farm Cookbook
Chris Fischer with Catherine Young
(Little, Brown and Company)
 
 
Baking and Dessert  
 

Sourdough: Recipes for Rustic Fermented Breads, Sweets, Savories, and More
Sarah Owens
(Roost Books)
 
 
Beverage  
 
The Oxford Companion to Wine 
Jancis Robinson and Julia Harding
(Oxford University Press)... Read more >

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The 2016 JBF Publication of the Year: Lucky Peach

The rapid flowering of food writing over the last couple of decades presents a cultural moment: why food, and why now? We know why we want to eat it: we’re hungry, and it tastes good. But why do we want to complicate matters and tell stories about it? When so much writing about the cultural products we consume—film, music, the fine arts—has begun to contract and wither, why has food writing flourished to an unprecedented degree?

 

It’s more than just the food. Sure, we’re obsessed with food and restaurants and cooking and ingredients and sourcing—each of these obsessions spawning its own set of political obsessions in turn. But we’re also language-obsessed. We tell stories about food because food gives us the opportunity to tell stories we haven’t told about ourselves, in a language that’s as elemental as anything on our plates.

 

And that’s where Lucky Peach comes in. Since 2011, when David Chang, Peter Meehan, and Chris Ying... Read more >

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2016 JBF Cookbook Hall of Fame: Deborah Madison

 

This award is given to a cookbook or body of work that has had a significant and enduring impact on the way we cook and understand food.

 

In an age when cookbook buyers shop with their eye trained on pretty pictures, it is a testament to Deborah Madison’s evocative writing that her most vaunted cookbook, the encyclopedic Vegetarian Cooking for Everyone (1997), has very few. The revised edition, The New Vegetarian Cooking for Everyone (2014), has no photographs at all. 

 

Madison is exacting in her scholarship and generous in her wisdom, a kitchen guide whose intention is to impart the knowledge that sets home cooks free from written recipes and instills the confidence to improvise according to the seasons or what’s at hand. Over the years, hundreds of readers have emailed her to extol the virtues of Vegetarian Cooking for Everyone, and she has seen “utterly destroyed copies in restaurants and monasteries, books with

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Recipe: Mint Pappardelle with Morels from Marc Vetri's JBF Award–Nominated "Mastering Pasta" Cookbook

Photo: Ed Anderson

 

JBF Award winner Marc Vetri has a noodle for noodles. The pasta professional has won accolades and leagues of fans for the vibrant regional Italian cooking at his Vetri Family restaurant group in Philadelphia, and recently divulged his dough dos and don’ts in his new cookbook, Mastering Pasta: The Art and Practice of Handmade Pasta, Gnocchi, and Risotto, which was written with David Joachim and nominated for the JBF Award for Cookbook: Single Subject. Covering over 30 types of pasta dough from egg yolk to flavored pastas like this perfect-for-spring Mint Pappardelle with Morels, Vetri’s tome traverses the Italian culinary landscape, providing both traditional and innovative takes to ensure that home cooks always have a pot of boiling water on the stove.... Read more >

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