Interview with Outstanding Chef Award Nominee David Kinch

David Kinch of Manresa

 

Critically acclaimed for his inventive, Michelin-starred California cuisine at Manresa, David Kinch has followed his 2010 Best Chef: Pacific win with three straight Outstanding Chef semifinalist nods. Here, the 2014 JBF Award nominee tells us about his new cookbook, a recent food-filled jaunt to Japan, and where he finds his inspiration to continue evolving as a chef.

 

JBF: What’s your favorite item on the current Manresa menu?

 

David Kinch: Our menu changes before you can get really comfortable with any particular item. However, at the moment, we have these tiny, sweet carrots served in an Asian-style beef broth with toasted buckwheat and breadcrumbs that I’m very fond of.

 

JBF: Can you tell us about... Read more >

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JBF on the Air: Foie Gras with Michael Ginor

Michael Ginor on Taste Matters

 

On this week's episode of Taste Matters, JBF's Mitchell Davis welcomed Michael Ginor into Heritage Radio Network's Brooklyn studios to delve into the, er, rich topic of foie gras. As co-founder, co-owner, and president of Hudson Valley Foie Gras and New York State Foie Gras, the most comprehensive foie gras producer in the world, Michael is an expert on the details of foie gras production, consumption, and culinary history. In addition to the fatty-liver delicacy, Michael and Mitchell also discuss each part of the duck as it relates to food, why duck fat is so revered among chefs, and how the foie gras industry actually has lower mortality rates than any other operation. Click here to listen to the full episode.... Read more >

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Interview with Outstanding Chef Award Nominee Sean Brock

Sean Brock is a nominee for the 2014 James Beard Award for Oustanding Chef

 

For the second year in a row, the well-rounded Sean Brock, whose obsessions stretch from fine-tuning burgers and fried chicken to resurrecting heirloom seeds and studying Senegalese cookery, is nominated for the JBF Award for Outstanding Chef. Below, Brock tells us about his sprawling cookbook, an upcoming Charleston concept, and much more.

 

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JBF: Let's start with a subject that's near and dear to your heart: burgers. You do such an admired one at Husk. What are some other chef-driven burgers that have you have tried and really loved?

 

SB: For me, burgers are an enormous passion. But anything that's an icon like that is going to result in some really bad versions of it. For every ten bad ones, there's a half-good one. People try to do too much to it. You have to keep it simple. So, my favorite burgers? The one at... Read more >

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Interview with JBF Award Nominee Blaine Wetzel of the Willows Inn on Lummi Island

 

Tucked away in an archipelago off the coast of Washington lies the elegant Willows Inn on Lummi Island, where chef Blaine Wetzel helms the nationally renowned kitchen. Here, the four-time nominee for Rising Star Chef of the Year tell us about his formative culinary experiences, how he draws inspiration from the Pacific Northwest’s terroir, and the ubiquitous food trend he hopes will disappear.

 

JBF: How would you describe your culinary style? 

 

Blaine Wetzel: My culinary style is determined by geography. The Pacific Northwest offers an abundance of beautiful ingredients that shape the way we cook. Whether it’s wild salmon, our garden's cherry blossoms, or the first nettles of the season, we just try to showcase that particular item. 

 

JBF: The tagline for your... Read more >

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Interview with the Bar at the NoMad Hotel’s Leo Robitschek

Leo Robitschek of the Bar at the NoMad Hotel 

Step into the Bar at the NoMad Hotel, and you’ll be instantly transported to a time when New York City hotel bars were the pinnacle of glamour and mastery of craft. The 24-foot-long mahogany bar, leather chairs, and towering shelves of backlit Art Deco–era tomes evoke a timeless elegance, while proprietary cocktails are prepared using modern techniques and seasonal ingredients. Below, the Outstanding Bar Program Award nominee’s beverage director Leo Robitschek tells us about his ultimate food and drink pairing, how the impressive beverage menu is curated, and his favorite local haunts. 

 

JBF: How does the NoMad bar program differ from your first venture at Eleven Madison Park?

 

Leo Robitschek:​ The NoMad was our chance to take what we did at EMP... Read more >

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Interview with Maxwell Britten of Maison Premiere

Maxwell Britten of Maison Premiere

 

With its rigorous cocktail program, romantic environs, and dapper staff, Outstanding Bar Award nominee Maison Premiere is an oasis of Old World style in Brooklyn’s Pabst Blue Ribbon country. Below, beverage director Maxwell Britten tells us about his favorite drink on the current menu, the first recipe he mastered as a young barkeep, and how to make a great mint julep for your Kentucky Derby bash.   

 

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JBF: How would you sum up the Maison Premiere philosophy?

 

MB: I think the overall goal is to have a transporting experience for our guests. We try to do this through both visuals and the menu. As you walk in the door, the first thing you see is the horseshoe bar. You see the absinthe fountain made of green marble, and the pristinely dressed bartenders with suspenders and slicked-back hair. And then there's the menu, which is like an archive... Read more >

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JBF on the Air: Coffee with Dan Shafer

Dan Shafer of Crop to Cup on Taste Matters

 

On this week's episode of Taste Matters, JBF's Mitchell Davis perked things up with a show devoted to coffee, featuring Crop to Cup's Dan Shafer. As the company's director of operations, Dan sources high-quality, sustainable coffees for buyers who value authentic connections to the farm. To learn more about growing communities, direct trade models, how terroir affects flavor, and tips for buying, storing, grinding, and even roasting your own beans, listen to the full episode.

 

Taste Matters is a radio program dedicated to taste: as a sense, cultural construct, and culinary phenomenon.... Read more >

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JBF on the Air: Nancy Harmon Jenkins

Nancy Harmon Jenkins

 

On this week's episode of Taste Matters, JBF's Mitchell Davis chatted with Mediterranean cuisine expert Nancy Harmon Jenkins. The cookbook author and New York Times writer offered insight on olive oil, pasta, health benefits of the Mediterranean diet, and even ancient Egyptian maritime technology. Click here to listen to the full episode.

 

Taste Matters is a radio program dedicated to taste: as a sense, cultural construct, and culinary phenomenon. However much we talk about where our food comes from, how it’s produced, who prepares it, or what sorts of socio-cultural-political implications our food choices and eating behaviors have, taste is fundamental... Read more >

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JBF on the Air: Miriam Arond

Miriam Arond on Taste Matters

 

On last week’s episode of Taste Matters, JBF’s Mitchell Davis was joined by Miriam Arond, director of the Good Housekeeping Research Institute. Founded in 1900, before there was an FDA, GHRI is the foremost consumer products evaluation laboratory in the country. To learn how GHRI tests products and recipes, the history of Good Housekeeping magazine and its work in food advocacy, and how the roles of women and food have changed over the past century, listen to the full episode.

 

Taste Matters is a radio program... Read more >

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JBF on the Air: Hasia Diner

Hasia Diner on Taste Matters with Mitchell Davis

 

On this week's episode of Taste Matters, JBF's Mitchell Davis spoke with Hasia Diner, author and professor of Hebrew and Judaic studies and history at New York University, about the food culture of Irish, Italian, and Jewish immigrants. The pair discussed assumptions about American cuisine, authenticity, and the cultural, social, and economic practices relating to the production and consumption of food in the 19th and early 20th centuries. Click here to listen to the full episode.

 

Taste Matters is a radio program dedicated to taste: as a sense, cultural construct, and culinary phenomenon. However much we talk about where our... Read more >

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