Expo Milano: Construction Update and Dining Previews

The future USA Pavilion at Expo Milano

 

With less than three weeks to go before the first food-focused world's fair begins its six-month run in Milan, the JBF-produced USA Pavilion is coming into sharper focus each day. As seen in the above photo, our construction team has just completed the structure's western facade, emblazoned with USA Pavilion's official logo.

 

Team USA Pavilion has also announced their plan to open the James Beard American Restaurant at Milan's Seven Stars Galleria. Modeled on the James Beard House in New York City, the restaurant will serve as the hub of the pavilion's culinary programming, and will feature a rotating lineup of acclaimed American chefs, ingredients, and dining formats. Visitors can also expect live jazz, gospel, and other classic entertainment on site, as well as one of our favorite gastronomic... Read more >

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Expo Milano: Announcing Feeding the Accelerator, a Food-Sector Development Program

When Expo Milano, the first world's fair devoted exclusively to food, opens to the public next month, the USA Pavilion will present American innovations at the crossways of cuisine, tech, business, industry, and culture. This showcase will include several promising food-sector newcomers, selected and nurtured by the pavilion's recently announced Feeding the Accelerator initiative.

 

A collaborative incubation program, Feeding the Accelerator will provide, per its website, "not just tech and business development, but innovation development." In practice, this includes workshops, lectures, and an Expo-based advisory board of chefs, academics, designers, and other food professionals. Up to 12 entrepreneurs will be selected for mentorship.

 

Details and applications are available at the... Read more >

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Expo Milano: Vertical Farm Installation

The vertical farm at the USA Pavilion

 

Over in Milan, the future USA Pavilion is inching closer and closer to completion. Our construction team recently installed the internal frame for the structure's state-of-the-art vertical farm, which will serve as an homage to America's farming history and to Expo Milano's commitment to a sustainable future. A variety of crops will grow on panels that rotate for maximum sunlight exposure and will be harvested for on-site dining events throughout Expo's six-month run. A rendering of the completed design feature is below.

 

 

The vertical farm at the USA Pavilion

 

As we’ve been reporting for several weeks now, we’re... Read more >

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Expo Milano: Meet Our Student Ambassadors

 

Over on the USA Pavilion blog, our planners have introduced the Pavilion's official Student Ambassadors, who will serve as docents and first points of contact for visitors to the site. These American students hail from 94 colleges and 34 states, and they collectively speak 28 foreign languages. Learn more about them and their enviable roles here.

 

As we’ve been reporting for several weeks now, we’re leading the conception and buildout of the USA Pavilion at Expo Milano 2015, the first world’s fair to focus exclusively on food. View... Read more >

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Expo Milano: Donut Casino Flashback

 

Don't you wish you could travel back in time and visit Doughnut Corporation of America's "Donut Casino" at the 1939 World's Fair? We sure do.

 

Here the next best thing: the next world's fair, also known as Expo Milano 2015, is coming to Milan this May. It's a safe bet that there will be plenty of food-themed marvels to explore.

 

As we’ve been reporting for several weeks now, we’re leading the conception and buildout of the USA Pavilion at Expo Milano 2015, the first world’s fair to focus exclusively on food. Construction of the pavilion is humming along, and we've booked a... Read more >

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JBF Hosts Sixth Chefs Boot Camp for Policy & Change

Partiicpants at the James Beard Foundation's Chefs Boot Camp in Bentonville, Arkansas

 

More than a dozen chefs from around the country will convene for the sixth Chefs Boot Camp for Policy & Change on Avery Island, Louisiana, home of the world-famous Tabasco Sauce. The three-day, multi-faceted program, taking place March 15–17, will provide chefs with the policy and advocacy skills they need to be effective champions for their chosen food-system causes. The chefs will participate in an intensive series of workshops programmed in partnership with the Chef Action Network (CAN), and made possible with support from the Osprey Foundation, the Irene W. and C.B. Pennington Foundation and Eric Kessler, JBF Board Member and Managing Director of Arabella Advisors.

 

The upcoming Chefs Boot Camp for Policy & Change will immerse... Read more >

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Expo Milano: Join the American Chef Rally in July

The future USA Pavilion at Expo Milano

 

Calling all chefs: are you interested in participating in the USA Pavilion at Expo Milano 2015, the largest global gathering about food in history? The pavilion's theme is American Food 2.0, and since chefs have had a large part in shaping the evolution of food in America, we're giving them a special place in the festivities.

 

If you're a chef who would like to join us for this once-in-a-lifetime occasion, be sure to mark your calendars for the American Chef Rally at the USA Pavilion at Expo Milano on July 21, 2015. We're inviting chefs from across the country to meet us in Milan for a special day to celebrate their role in influencing American cuisine. We're in the process of creating some exclusive programming just for these attendees, such as private USA Pavilion tours and field trips to Milan-based artisans and producers.

 

Want to attend? Please complete... Read more >

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What We Learned at Our Fleisher’s Culinary Lab

Butchery at Fleisher's Pasture-Raised Meats

 

That gorgeous, locally raised rib-eye on your plate? Preparing it required far more than butter and a screaming hot sear.

 

Last week, we brought our JBF Culinary Labs series to the Fleisher’s Pasture-Raised Meats retail facility in Red Hook, Brooklyn. Attendees, all members of the culinary industry, watched a deft demonstration of beef butchery and listened to talks about the complex economics behind the local-meat market. Here’s what the professionals had to say about their section of the supply chain, from farm pasture to in-restaurant processing.

 

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CEO Ryan Fibiger, Fleisher's Pasture-Raised Meats:

“Fleisher’s has been at it for ten years, but we're just figuring out this whole animal thing. We do know that purchasing whole animals is good for your bottom line. We've also come a long way in terms of how we source. We’re... 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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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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