The American Sandwich Landscape

The American Sandwich Landscape

From sea to shining sea, the U.S. is a country of sandwich lovers. Take a peek at the map below for a guide to some of the sandwiches known as beloved hometown favorites. Whether those picks are niche or known across the States, it’s safe to say we are citizens of one nation, under bread.

 

1.    Alaska > Reindeer sausage sandwich

Fresh reindeer sausage with caramelized onions, peppers, spinach, sharp cheddar, and Dijonnaise sauce on a hamburger bun

 

2.    Arizona > Indian (Navajo) taco

Distinct for its base of the Navajo frybread sopaipilla

 

3.    Arkansas > Fried bologna sandwich

“The sandwich of the South,” made on grilled white bread with bologna and cheddar cheese

 

4.    California (L.A.) > French dip

Shaved roast beef on French bread, served au jus

 

5.    Colorado > Denver... Read more >

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Wine Wisdom: Five Rosés to Drink Before Summer Ends

Wine Wisdom: Five Rosés to Drink This Summer

 

Our love for the modern cocktails at the JBF Award–winning Bar at the NoMad is tried and true. But we also think that patrons would be remiss to overlook the restaurant’s globe-spanning wine list, tightly curated by sommelier Tom Pastuszak. Here, he shares some recommendations for what we all want to be drinking this summer: rosé, rosé, and more rosé.

 

 

Ravines Pinot Rosé 2013, $15

"This delicate, aromatic, and super-fresh Pinot Noir–based rosé comes from New York’s up-and-coming, cool-climate Finger Lakes region. Beautiful strawberry and cherry aromatics lead to a citrusy-fresh character on the palate."

 

Chateau Musar Jeune Rosé 2012, $15

"Made from the Cinsault grape, this unique and exotic rosé hails from Lebanon’s high-altitude and... Read more >

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Nancy Silverton, Sandwich Hero

 

“One of the great American arts,” wrote James Beard, “is the art of sandwichmaking.” Were he alive today, Beard would be happy to find that one of his favorite culinary mediums is thriving. And he’d probably thank Nancy Silverton.

 

In the late 1990s Silverton, already well known for her work at La Brea Bakery and inspired by the abundance and creativity of the sandwiches she ate on a trip to Italy, started dedicating Thursday nights to sandwiches at Campanile, the seminal, high-end Los Angeles restaurant that she opened with chef Mark Peel.       

 

“I had always loved a great sandwich,” says Silverton. “But the trip to Italy was eye-opening. It was like, ‘Wow! Here is this great thing that nobody is doing in this country.’”

 

After returning to the States, Silverton launched the weekly sandwich night at Campanile. It was one of the first times that a four-star, award-winning chef had lavished so much attention on the humble... Read more >

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A World of Possibilities

Allan Karl’s three-year tour of five continents led to some delicious discoveries

 

In 2005 Allan Karl began a solo journey around the world by motorcycle. He left behind a successful career in marketing, sold nearly everything he owned (including a wine collection rich in Screaming Eagles, Shaffers, and Harlans), and packed what remained in twin panniers affixed to his bike. As he planned the trip, friends and family tried to dissuade him, fearing for his safety, but he persisted with a smile.

 

“It’s my nature to be open and curious and happy to meet people, and I worked from the perspective of  a goodwill ambassador,” says Karl. “I believed then, and I still believe, that the world is a safe place, full of curious people, open to learning and sharing with each other.” 

 

He left Newport, California, on Independence Day, and came home three years later, having traversed 35 countries on five continents, covering 62,000 miles in total. Drawing on his extensive notes and... Read more >

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Ingredient Spotlight: Labneh

 

Greek yogurt is everywhere. In our granola bars, our hummus, even our shower gel. When a foreign health food becomes the official state snack of New York, you know it’s hit the mainstream. But one unexpected advantage of Greek yogurt’s ubiquity is the piquing of the American palate for thick, tangy spreads, and chefs are constantly looking to regional Mediterranean cuisines for similar ingredients. We noticed labneh, the Middle Eastern iteration of strained yogurt, popping up on Beard House menus this spring and summer, and realized that this spread is on the rise across the country.

 

It turns out that what we think of as "Greek Yogurt" is really just one member of the family of strained yogurts that grace most tables of Mediterranean, Middle Eastern, and North African countries. In Greece, it’s called straggistó giaoúrti, in Egypt, ... Read more >

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Ingredient Spotlight: Green Strawberries

green strawberries

 

When strawberries arrive at markets in spring, brightening folding tables like rescue flares, they affirm the mantra of the seasonal eater: good things come to those who wait. But some chefs have intercepted the fruits before peak ripeness, and now green strawberries, more tart and acidic than their red elders, are showing up on menus at the Beard House and at high-end restaurants around the country.  

 

Whether it signals a new, more subtle shading on the palate of seasonality, or a more elastic idea of what's edible, the trend itself has been developing for a while: in the first season of The Mind of a Chef, aired in 2012, René Redzepi improvised a dish of raw scallops, pea juice, and raw green strawberry slices for David Chang.

 ... Read more >

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Hanging with Harris at the Beard House

 

For the second installment of our Hanging with Harris at the Beard House series, Billy is in the dining room with William Grant’s Freddy May as he creates an innovative Triple Happiness cocktail to pair with Peter Chang’s Chinese New Year feast, and then it’s down to the kitchen where Chang shows him the secrets to preparing his Sichuan-style crispy pork belly. 

 

William Grant’s Freddy May with Billy Harris

 

Next week: Tune in to part three of our Hanging with Harris series when Billy is joined in the kitchen by chef Billy Oliva of New York City’s legendary Delmonico’s.

 ... Read more >

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Guilty-Pleasure Tunes

The 2014 James Beard Awards

 

Just like food vices (curly fries, anyone?), everyone has a guilty-pleasure musical treat they indulge in when the mood strikes (and, shhh, more than a few of our staffers copped to Katy Perry). We asked some of this year’s JBF Awards gala chefs to fill us in on their own musical vices—whether closeted or unabashed. Here are their top picks:

 

Jonathan Benno, Lincoln Ristorante, NYC

Notorious B.I.G.

 

Dante Boccuzzi, Dante, Cleveland

Styx

 

Bill Corbett, The Absinthe Group, San Francisco

Kelly Clarkson’s “Since U Been Gone”

 

JBF Award Winner Brooks Headley, Del Posto, NYC

“The Monkees. God, I love the Monkees. But I don’t feel that guilty about it...”

 

Michael Hudman, Andrew Michael Italian Kitchen, Memphis

Queen’s “Somebody to Love”

 

Naomi Pomeroy, Beast,... Read more >

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Contractual Cravings

candy

 

What is it about celebrities and their eating habits that make such great tabloid fodder? Media empires have been built around the ridiculous rumors that abound about everyone from old-school crooners to pop princesses—but we couldn’t care less about who has had a nip or a tuck; we’re more interested in what they allegedly like to tuck into while in the greenroom.

 

Jumbo shrimp is an understandable enough request, and has supposedly turned up on the riders of Old Blue Eyes (in addition to an almost-full bar and some Life Savers) and the Beach Boys, who like their crustaceans with sides of fruit, alfalfa sprouts, and peanut M&Ms.

 

Members of Aerosmith reportedly have more internationally inspired cravings, including chicken tikka with yogurt and mint dip. At the other end of the spectrum, Britney Spears is said to request McDonald’s cheeseburgers (sans buns), and some say Axl Rose likes to pair... Read more >

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Hanging with Harris at the Beard House

 

If you’ve attended the JBF Gala auction in November in the past few years, you have been entertained by Billy Harris, our annual auctioneer and the host of the web program Hanging with Harris, in which Harris travels around the country and into the kitchens, bars, and restaurants of some of the country’s most talked-about chefs, bartenders, and restaurateurs. In a recent five-part series, Harris dropped in at the Beard House to visit a few of our featured chefs as they prepared their one-night-only dinners, and also chatted with visiting William Grant & Sons mixologists, who created cocktails inspired by the chefs’ menus.

 

Charlotte Voisey and Billy Harris mixing up an Asian Pear Fizz

 

In his first episode, Harris joins William Grant’s Charlotte Voisey... Read more >

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