JBF on the Air: Daniel Boulud

 

JBF Award winner Daniel Boulud is a world-renowned restaurateur with over a dozen acclaimed restaurants around the globe, including Daniel, his flagship property in New York City. On today's episode of Taste Matters, the French-born icon joined JBF's Mitchell Davis to discuss his career trajectory, his upcoming cookbook, and the 20th anniversary of Daniel. Listen below to learn more!

 

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Q & A with JBF Award Nominee Merry Edwards

An interview with James Beard Award nominee Merry Edwards

 

One of California’s first female winemakers, multiple JBF Award nominee Merry Edwards is widely respected for her pioneering efforts in sustainability and for the exceptional pinot noir that she produces at her eponymous winery. Below, the 2013 Outstanding Wine, Beer, or Spirits Professional award nominee tells us about what she’s adding to her portfolio, the local producer she most admires, and why the 2012 vintage is known among local winemakers as the “Tsunami of Grapes.”

 

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JBF: Among your 2012 releases, what are you most excited about?

 

Merry Edwards: 2012 was an amazing harvest. In my forty years of experience, I have not seen quantity and quality come together like they did. We refer to it here as the “Tsunami of Grapes.” For every vintage, there is one vineyard that seems to shine, and in 2012 I think the Flax Vineyard pinot will be the best... Read more >

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Q & A with JBF Award Nominee Jimmy Bannos, Jr.

Anna Mowry interviews JBF Award nominee Jimmy Bannos, Jr.

 

We’d wager that Jimmy Bannos Jr. played with spatulas and tongs in his crib: as a fourth-generation chef and restaurateur, the man has known the hospitality-world hustle for his entire life. Below, the chef of Chicago’s Purple Pig and first-time Rising Star Chef of the Year nominee tells us about his favorite dish on his menu, where he’s eating in the Windy City, and the cookbook that set him on his path to success.

 

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JBF: You are a fourth-generation chef. How has your family's approach to cooking and restaurants impacted you the most?

 

JB: I always look at each generation and realize how their accomplishments grew through... Read more >

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JBF on the Air: The James Beard Awards

Emily Luchetti on Taste Matters

 

On yesterday's episode of Taste Matters, guest host and JBF's director of house programming Izabela Wojcik discussed desserts and the James Beard Awards with two-time JBF Award winner and our current Board of Trustees chair, Emily Luchetti. Listen below to learn about the road to prestige as a pastry chef, the JBF Awards process from the perspective of both a voter and winner, and how our dessert culture is evolving:

 

 

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Q & A with JBF Award Nominee Danny Bowien

Anna Mowry interviews JBF Award nominee Danny Bowien

 

When Danny Bowien moved to New York City last spring, he had Szechuan peppercorn–scented winds at his back. His pilot location of Mission Chinese in San Francisco was an undisputed triumph. Meanwhile, the upcoming Lower East Side sequel was already New York's most discussed opening of the year, well before the kitchen had sent out its first mapo tofu. Could the Oklahoma City native recreate his success in a town that doesn’t always warm to outsiders? We all know how the rest of the story goes. Below, the two-time nominee for our Rising Star Chef of the Year award tells us about his recent trip to Paris and reveals a surprising favorite movie pick.

 

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JBF: You recently got back from Paris. Where did you eat... Read more >

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Q & A with JBF Award Nominee Ken Forkish

Elena North-Kelly interviews Ken Forkish of Ken's Artisan Bakery in Portland

 

Most Pacific Northwest epicureans are familiar with the creative, crave-worthy baked goods at Ken's Artisan Bakery in Portland. They may not, however, know that the bakery’s owner (and 2013 Outstanding Pastry Chef award nominee), Ken Forkish, had a twenty-year career in the tech industry before trading in his suit and tie for an apron. Read on to learn about his JBF Award–nominated cookbook, favorite local eateries, and his early-onset obsession with doughnuts.

 

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JBF: Before you opened your wildly popular bakery, you had a twenty-... Read more >

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Q & A with Curtis Duffy of JBF Award–Nominated Grace

Elena North-Kelly interviews Curtis Duffy of Chicago's Grace Restaurant

 

After coming up the ranks in some of Chicago's most prestigious kitchens, Curtis Duffy opened his own restaurant, Grace, to rave reviews. A 2013 nominee for Best New Restaurant, Grace attracts diners from all over the country who are seeking a taste of Duffy's thoughtful, sophisticated cuisine. In our interview below, he fills us in on his progressive approach to cooking, the dish that took years to come to fruition, and the unconventional tasting menu devoted almost entirely to flora.     

 

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JBF: Can you tell us a bit about the inspiration and philosophy behind Grace?

 

Curtis Duffy: My inspiration for Grace... Read more >

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JBF on the Air: The Art of Fermentation

Sandor Katz on Taste Matters

 

On last week's episode of Taste Matters, JBF's Mitchell Davis explored all things fermentation with author, activist, and self-described "fermentation revivalist" Sandor Katz. The pair discussed the nature of the process, the growing trend of home fermentation, and the war on bacteria. Listen below to find out why fermented foods are so safe and learn about the history behind the transformative action of microorganisms:

 

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Q & A with JBF Award Nominee Sam Calagione

James Beard Award nominee Sam Calagione

 

When it first opened in 1995, Dogfish Head Craft Brewery was the smallest commercial brewery in the United States. Now, thanks to its line of quirky, small-batch beers, the company pulls in a cult-like following. We got in touch with Sam Calagione, Dogfish Head’s founder, president, and a 2013 nominee for our Outstanding Wine, Beer, or Spirits Professional award. Read on for his thoughts on collaborations between chefs and brewers, the ancient ale he cultivated with a molecular archeologist, and a beer that was like “tongue-kissing Mother Nature.”

 

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JBF: We’ve read that you strive to create beers so unique that they can’t be judged by ordinary standards. Can you tell us a bit more about the philosophy behind Dogfish Head?

 

Sam Calagione: We brew beers that are beyond stylistic borders and far outside the modern tradition of using just barley, water, yeast,... Read more >

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Q & A with Evan and Sarah Rich of the JBF Award–Nominated Rich Table

Evan and Sarch Rich of San Francisco's Rich Table

 

When Evan and Sarah Rich opened the doors at San Francisco’s Rich Table, they presented a refined sensibility gleaned from combined backgrounds at high-end restaurants like Bouley, Quince, and Michael Mina with a convivial, relaxed environment. We caught up with the husband-and-wife team behind the Best New Restaurant nominee to learn about the inspiration behind their concept, their favorite cookbooks, and the unusual recipe that launched a culinary career.

 

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JBF: What is your favorite item on the menu at Rich Table right now?

 

Evan Rich: Asparagus with pork belly and sorrel. I love this dish because it really represents what we do here. At first glance, it seems very simple but there's a lot of complexity of flavor and texture—and a great deal of work that goes into both the preparation and the pickup of the dish. It was inspired by sweet-and-sour... Read more >

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