Scholarship Spotlight: Q&A with Semilla’s José Ramírez-Ruiz and Pam Yung

Photo by Signe Birck


José Ramírez-Ruiz and Pam Yung have set hearts aflutter at their Michelin-starred Brooklyn vegetable mecca, Semilla. Since opening its doors in 2014, the 18-seat restaurant has earned rave reviews from Eater and the New York Times, appeared on the Bon Appétit's “hot ten” list, and garnered two James Beard Award semifinalist nods: Best New Restaurant in 2015 and Rising Star Chef of the Year for Ramírez-Ruiz in 2016. Before Semilla broke onto the New York dining scene, however, the pair were recipients of our own Jean-Louis Palladin grants, traveling across the U.S. and the world to further their culinary knowledge. Yung explored grain and bread cultures with growers in Copenhagen, Sweden, and at Anson Mills in Columbia, SC, while Ramírez-Ruiz honed his craft at Els... Read more >

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Eye Candy: Grits, with the Volume on High

Blackberry Farm gritsAt last Saturday's Beard House dinner, chef Adam Cooke of the Barn at Blackberry Farm served these raw sheep’s milk cooked–Anson Mills grits, topped with an unctuous egg yolk, earthy Tennessee black truffles, and ham hock consommé jelly. (Doesn't this sound perfect for a blustery winter day?) Check out more photos from his farm-to-table tasting here. (Photo by Philip Gross)

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JBF Kitchen Cam