Q & A with Stuart Brioza and Nicole Krasinski of the JBF Award–Nominated State Bird Provisions

Anna Mowry interviews the chefs behind the 2013 James Beard Award nominee State Bird Provisions

 

When State Bird Provisions opened last New Year’s Day, it offered a novel vision of dining from husband-and-wife team Stuart Brioza and Nicole Krasinski. Instead of taking orders tableside, their staff wheeled around a cart, dim sum–style, piled with the couple’s intricate, globally inspired small plates. The format—and the Rubicon graduates’ exciting food—seemed to win over just about everyone in San Francisco and beyond. We spoke with Stuart and Nicole about their follow-up project, the versatility of pancakes, and where they eat on their days off.

 

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JBF: There's a section on your menu that's just pancakes, so we have to ask: why pancakes?

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Q & A with JBF Award Nominee David Posey

Anna Mowry interviews 2013 James Beard Award nominee David Posey of Chicago's Blackbird

 

Last winter, a four-star review from the Chicago Tribune gave Blackbird a ticket to join the city’s crème de la crème. The clincher? Chef de cuisine David Posey’s daring bill of fare, praised by critic Phil Vettel for its unusual ingredient combinations. Here, the first-time Rising Star Chef of Year nominee tells us about his formative work experiences, cooking philosophy, and memorable meals.

 

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JBF: You worked at Alinea before Blackbird, and you cite Grant Achatz as an important  mentor. What were your biggest takeaways from that experience?

 

DP: I had the pleasure of working with chef Achatz at both Trio and Alinea. My externship was at Trio. I was a much younger and less experienced cook, which meant it took far more effort for me to focus on discipline and attention to detail. Whether it was folding towels... Read more >

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Q & A with JBF Award Nominee Garrett Oliver

Elena North-Kelly interviews Garrett Oliver (photo by Michael Harlan Turkell)

 

As brewmaster of the Brooklyn Brewery, author of The Brewmaster’s Table, and editor-in-chief of The Oxford Companion to Beer, Garrett Oliver is an undisputed authority on America’s favorite alcoholic beverage. We got in touch with the 2013 Outstanding Wine, Beer, or Spirits Professional award nominee to find out about what chefs and brewers have in common, the restaurant with the best beer selection in New York City, and the wildest brew he’s ever concocted.

 

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JBF: What is your favorite beer from Brooklyn Brewery’s current collection?... Read more >

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Q & A with JBF Award Nominee Brooks Headley

Brooks Headley (photo by Glen E. Friedman)

 

When former punk rocker Brooks Headley took over the pastry department at New York City’s four-star Del Posto, it didn’t take long for his playful spirit to seep through the menu. We caught up with the Outstanding Pastry Chef award nominee to learn about his “buzzed Italian grandma” cookbook, the Del Posto dessert that was inspired by a Looney Tunes episode, and the childhood food memory that still haunts him.

 

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JBF: You were a drummer for many years before you were a chef. Do you like to listen to music while you’re in the kitchen?

 

BH: I still occasionally play drums in a crummy... Read more >

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Q & A with JBF Award Nominee Hedy Goldsmith

 

Pastry chef and author Hedy Goldsmith has garnered widespread acclaim for her innovative desserts at Miami’s chic Michael’s Genuine Food & Drink (and, more recently, the Cypress Room). We got in touch with the repeat Outstanding Pastry Chef award nominee to learn about her go-to cookbooks, her favorite places to eat in Miami and beyond, and her ultimate comfort food.

 

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JBF: We’ve read that you went to art school—what brought you from the world of fine arts into the culinary arts?

 

HG: Art school prepared me to become a more creative pastry chef. A blank canvas or blank dessert plate calls for the same creativity.

 

JBF: What is your current favorite item on the menu at Michael’s Genuine Food & Drink?

 

HG: It’s hard to single out a favorite because the menu often changes from week... Read more >

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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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Q & A with JBF Award Nominee Thomas McNaughton

JBF senior editor Anna Mowry interviews JBF Award nominee Thomas McNaughton

 

Thomas McNaughton’s universe has expanded considerably since we last spoke with him: he and his team have added Central Kitchen and Salumeria to their San Francisco restaurant family, and he’s also started working on a cookbook that’s based on his first venture, flour + water. Below, the three-time finalist for our Rising Star Chef of the Year award brings us up to speed on the state of Central Kitchen, tells us what we can expect to see in his book, and shares his expert advice on making pasta at home. 

 

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JBF: When we interviewed you last year,... Read 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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The Bookshelf: The Country Cooking of Greece

Diane Kochilas

 

In her new cookbook, The Country Cooking of Greece, Diane Kochilas offers vibrant recipes inspired by rustic tavernas, her own cooking school, and local artisans. We got in touch with the author to learn about her top picks for authentic Greek food in New York City, the distinct regional cuisines within the Mediterranean mecca, and an underlying philosophy of Greek cooking that everyone should master.

 

(Join Diane tomorrow at noon for a special installment of our Beard on Books series at the Beard House.)

 

JBF: What is your favorite aspect of Greek cuisine?

 

Diane Kochilas: There’s a tremendous variety of main-course vegetables and beans that sets Greek cuisine apart from other... Read more >

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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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