Dining + Design: A Conversation with Blue Hill about Narrative and Managing Expectations

Dan Barber, Mitchell Davis, Laureen Barber, Susan Ungaro, Peter Guzy, and Fabio Parasecoli (Photo by Clay Williams)

 

 

JBF Award winning chef Dan Barber, his sister-in-law and Blue Hill creative director, Laureen Barber, and JBF Award–nominated architect Peter Guzy gathered at the New School on April 22 for a conversation about the relationship between dining and design. Moderated by myself, the conversation was the first installment of Dining + Design, a joint series between the James Beard Foundation and the New School. (You can watch the panel on the New School's food site, Inquisitive Eater.) Guzy, who designed both the diminutive original Blue Hill on Washington Place in Manhattan and the stately Blue Hill at Stone Barns in Westchester County's Pocantico Hills, explained how the successful... Read more >

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JBF's Chefs Boot Camp Heads to Louisville in May

The James Beard Foundation's Chefs Boot Camp for Policy and Change

 

As the crisis of America's food system grows ever more urgent, we at JBF believe that chefs can be some of most effective voices for change and progress. That's why we established the Chefs Boot Camp, a series of regional programs that provide chefs with policy and advocacy training.

 

Our next gathering is taking place at Louisville's 21c Museum Hotel from May 12 to 14, and will be attended by more than a dozen chefs from around the country. Activities will include a tour of nearby Woodland Farm, known for its sustainable farming practices, heritage livestock breeds, and biofuel program; and a meeting with Louisville mayor Greg Fischer, whose policy agenda includes strengthening the role of local food in the city.

 

The Chefs Boot Camp was piloted at Walland, Tennessee's... Read more >

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JBF on the Air: Food Safety and Sustainability

Urvashi Rangan on Taste Matters

Buying natural, sustainable, and healthy food has become increasingly confusing in our hyper-marketed world. On yesterday's powerful episode of Taste Matters, JBF's Mitchell Davis got some straight facts from Urvashi Rangan, executive director of the Food Safety and Sustainability Center operated by Consumer Reports. Learn all about the truth behind "natural" labels, the dangers of food marketing, and the growing problem of "green noise" below:

 

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JBF on the Air: Andrea Petrini

Andrea Petrini

 

How do perceptions of the culinary world differ between the United States and Europe—and how are the two notions connected? On yesterday's forward-thinking episode of Taste Matters, JBF's Mitchell Davis was joined by international gastronomist Andrea Petrini, who equates food to performance and credits chefs with being cultural artists. He describes his latest project, GELINAZ, a collective culinary entity with a wild bunch of cutting-edge chefs and an intriguing manifesto. To learn more, listen below: 

 

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JBF on the Air: Cook It Raw


What happens when creative chefs and food producers come together to explore the possibilities of cuisine? Find out on yesterday's episode of Taste Matters, when JBF's Mitchell Davis was joined by Cook It Raw's Alessandro Porcelli. Cook It Raw provides an arena for exchange between avant-garde chefs and traditional food producers, encouraging innovation on the plate, while addressing environmental, social, and cultural issues. By sparking new personal and creative connections, the gathering helps preserve foodways in danger of extinction and influences the ideas and techniques of some of the world's most innovative chefs, advancing the very future of cuisine. Listen below to learn more:

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JBF on the Air: Glorious Greek Food

Diane Kochilas  

Get a taste of the Mediterranean from yesterday's episode of Taste Matters, when JBF's Mitchell Davis was joined by Diane Kochilas, one of the world’s foremost experts on Greek cuisine. The internationally acclaimed cookbook author, chef, media consultant, and teacher has written 18 books on Greek and Mediterranean food, and is the consulting chef at New York City's Pylos and Boukiés restaurants. Listen below to learn all about Mediterranean diets, the true meaning of "Greek yogurt", and the plant-based cuisine of Greece:

 

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JBF on the Air: New York Restaurants, Now and Then

Paul Freedman

 

What was it like to be at a New York dinner party in 1870? To find out, JBF's Mitchell Davis took a historical culinary trip with Paul Freedman, history professor at Yale University, on yesterday's episode of Taste Matters. The two revisited old menus and dining trends in the context of class and cultural status, talked about our nation's first restaurants and current groundbreaking establishments, and considered the cultural and historical importance of dining out in America. Listen below to learn more:

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JBF on the Air: A Gastronomic Event


What does it mean for food to be art? On today's episode of Taste Matters, JBF's Mitchell Davis explored this topic with Robert Valgenti, associate professor of philosophy and director of the College Colloquium at Lebanon Valley College. Listen below as Mitchell and Robert discuss the nature of art, the human experience with food, and the intersections between the two—from our obsession with celebrity chef culture to our individual responsibility as part of the larger food system.
 

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