On the Menu: Week of February 2

 

Here's what's coming up at the James Beard House and around the country:

 

Monday, February 2, 7:00 P.M.
The Mighty Virginia Shack
Dubbed “the Incredible Restaurant that Nobody Knows About” by Josh Ozersky, the Shack—a tiny, 16-seat phenomenon—is run by pedigreed chef and JBF Award semifinalist Ian Boden. The chef’s ambitious tasting menu is usually served on weekends only, but he’s bending the rules for this not-to-be-missed Beard House event.

 

Tuesday, February 3, 7:00 P.M.
Bottega: Italy to Spain with a Southern Accent
Don’t miss this incredible opportunity to experience JBF Award winner Frank Stitt’s legendary cooking. A local-food pioneer and Southern culinary stalwart, Stitt brought exceptional, Italian-inflected cuisine to Alabama with the opening of Bottega in 1988.... Read more >

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Expo Milano: USA Pavilion Announces Dream Team of Chef Participants

USA Pavilion at Expo Milano

 

The word is out: the James Beard Foundation and the International Culinary Center are leading the conception and buildout of the USA Pavilion at Expo Milano 2015, the first world’s fair to focus exclusively on food. Yesterday, over at the official USA Pavilion website, the planners announced the project's "dream team" of culinary talent, which includes Tom Colicchio, Barbara Lynch, Rick Bayless, David Chang, Naomi Pomeroy, and many others. The chefs, many of whom are JBF Award winners, will serve in a variety... Read more >

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Our Favorite Quotes from Enlightened Eaters: What the Fork Are You Eating?

Stefanie Sacks at the James Beard Foundation's Enlightened Eaters event

 

Last Wednesday JBF relaunched its Enlightened Eaters program, an educational series of readings, workshops, discussions, and other events that focus on health, nutrition, sustainability, and the environment. Our first event of 2015 featured Stefanie Sacks, author of What the Fork Are You Eating? At the standing-room-only gathering, Sacks offered some guidance on how the average consumer can best navigate the grocery store and make the right choices to lead a healthier lifestyle.

 

Here are some of our favorite insights from Stefanie:

 

1) You will, in the end, pay a little bit more for healthier food. But do you want to pay on the front end or the back... Read more >

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On the Menu: Week of January 26

 

Here's what's coming up at the James Beard House and around the country:

 

Monday, January 26, 7:00 P.M.
The Butcher and The Chef
As a young apprentice butcher at Jefferson Market, Salvatore Petruso delivered meats to James Beard at the icon’s Greenwich Village townhouse. Now at the helm of Westwood Prime Meats, Petruso is teaming up with chef John Vitale of Tuscan-inspired Caffe Anello for an evening that will showcase some of Beard’s butcher-shop favorites.

 

Tuesday, January 27, 7:00 P.M.
New York Meets Copenhagen
At Noho hot spot Acme, well-heeled urban locavores clamor for a reservation to sample Noma co-founder Mads Refslund’s world-renowned Nordic fare. For this can’t-miss Beard House event, the Danish chef will bring his farm-to-table, hyper seasonal ethos to our diners with a winter menu... Read more >

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Expo Milano: SXSW Panel Goes Live; New York Times Travel Show

 

 

 

Two updates from the Expo Milan/USA Pavilion department this week:

 

Expo Milan and USA Pavilion have snagged some space at this weekend's New York Times Travel Show. From Friday through Sunday, head to the Jacob Javits Center to get to know the team behind USA Pavilion, themed "American Food 2.0: United to Feed the Planet" in accordance with the expo's overarching focus on sustainability, nutrition, and cuisine. The three-day convention will represent 150 countries through more than 500 exhibitors. Expo Milan/USA Pavilion can be found at booths 178 and 180.

 

Then, mark your calendars for our South by Southwest panel on Saturday, March 14. Chosen from more than 80 food-related panels submitted for consideration, our conversation is slated for the festival's new... Read more >

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Announcing the Enlightened Eaters Relaunch

JBF is pleased to announce the relaunch of Enlightened Eaters, an educational series of readings, workshops, discussions, and other programs that focus on health, nutrition, sustainability, and the environment. For this year's events, we've enlisted the support of two fitting partners: Slow Food NYC, the organization that works for a food system that's "good, clean, and fair," and the Natural Gourmet Institute, the leader in health-supportive culinary education.

 

Enlightened Eaters events will take place during evenings at the Natural Gourmet Institute and other venues in New York City. Guests will also enjoy refreshments courtesy of the Natural Gourmet Institute. These gatherings are open to the general public and free of charge. ... Read more >

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On the Menu: Week of January 19

 

Here's what's coming up at the James Beard House and around the country:

 

Tuesday, January 20, 6:00 P.M.
Friends of James Beard Benefit  Dinner: NYC
Indulge in an evening of food, drinks, and music throughout all three floors of SD26! From pizza in the prep kitchen to salumeria in the bar and lounge or never-ending fresh pasta in the dining room, it will be a celebration to remember.

 

Wednesday, January 21, 7:00 P.M.
Enlightened Eaters: What the Fork Are You Eating?
With grocery store aisles overflowing with products claiming to be “low-fat,” “gluten-free,” or “natural,” it can seem almost impossible to know what’s actually good for you. That’s where certified chef and nutritionist Stefanie Sacks comes in with her new book, What the Fork Are You Eating?, a straightforward blueprint on how to shop... Read more >

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On the Menu: Week of January 12

 

Here's what's coming up at the James Beard House and around the country:

 

Monday, January 12, 7:00 P.M.
Eating the African Diaspora
One of the country’s hottest of-the-moment dining experiences, the Cecil is riding into the New Year on a wave of adoration, having just been crowned Esquire magazine’s restaurant of the year for 2014. Created by chef/owner Alexander Smalls and rising culinary talent JJ Johnson, the Harlem brasserie’s exciting menu uses African inspiration to create a global table.

 

Tuesday, January 13, 7:00 P.M.
Winter's Expression of Maine
Cooking exclusively with ingredients from Maine, where blizzards can strike from October to April, is no easy feat. But chef David Levi, who trained at the imaginatively resourceful Noma and Fäviken, has crafted a vibrant and... Read more >

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Expo Milano: USA Pavilion (and More!) from Above

 

If you've been following our previews of this year's Expo Milano, the first world's fair to focus exclusively on food, you're already familiar with the ambitious scope of the USA Pavilion. Now it's time for a bird's-eye view of the full, nearly three-kilometer-long Expo site. In the above drone-captured video, you'll see the astounding breadth and variety of Expo Milano's pavilions and facilities, which include the Future Food District and a Fruits and Legumes Cluster (1:10). The in-progress USA Pavilion appears at 2:40.

 

The James Beard Foundation, along with the International Culinary Center, is leading the conception and buildout of USA Pavilion, whose theme will be American Food 2.0. More on all of that... Read more >

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Our Favorite Beard House Dishes in December

Chefs at the James Beard House

 

 

Looking back on our final Beard House meals of 2014, a trend emerges: surprising details in otherwise familiar dishes. Below, our editors' picks for December's standouts.

 

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Chicken Wings, Feet, and Cockscombs at the James Beard House

 

Chicken Wings, Feet, and Cockscombs / Mediterranean Winter Feast

 

I have never seen so much care given to a chicken foot. Beard Award winner Jimmy Bannos, Jr. saves these oft-discarded extremities to accessorize his excellent, sous-vide wings. The method for cooking them is something of a grim spa treatment: clip the talon-like nails, make a few... Read more >

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