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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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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JBF on the Air: Southern Flavors & Foodways

 

On yesterday's episode of Taste Matters, JBF's Mitchell Davis hosted a variety of Southern food experts: Todd L. Richards, executive chef at the Shed at Glenwood in Atlanta; Katie Button, chef/owner at Cúrate in Asheville, NC; and the Atlanta Food & Wine Festival's COO Elizabeth Feichter and CEO Dominique Love. Learn about how diners define Southern fare, race and gender in the Southern food scene, and common misconceptions about Southern cuisine below:

 

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JBF on the Air: Taste Matters


Have you heard our executive vice president, Mitchell Davis, on the airwaves? Each week on Heritage Radio Network, he hosts Taste Matters, an exciting 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. 

 

In one of our favorite episodes, Mitchell talks with Francis Lam (food writer, Top Chef Masters judge, and editor-at-large at Clarkson Potter Publishers) about culture and authenticity as it relates to food. Why do American chefs cooking immigrant cuisines tend to be more celebrated than actual immigrants cooking... Read more >

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The Bookshelf: Mastering the Art of Southern Cooking

Nathalie Dupree and Cynthia Graubart

 

In their new cookbook, Mastering the Art of Southern Cooking, JBF Award winner Nathalie Dupree and Cynthia Graubart share their expert guidance on classic Southern cuisine and traditions. We caught up with the authors to learn about their go-to restaurants for authentic Southern fare, their favorite food city in America, and the advice that every home cook should take to heart.

 

(Join Nathalie and Cynthia today at noon for a special installment of our Beard on Books series at the Beard House.)

 

JBF: Nathalie, you've been quoted as saying: "Southern cooking is the mother cuisine of America." Can you tell us a little bit more about that?

 

Nathalie Dupree: The Southerners took the lead. The Southern ports were active since the earliest days of the colonies, with many new food... Read more >

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