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JBF Partners with the Children's Museum of Manhattan

by JBF Editors on January 09, 2012

CMOM

As part of its EatSleepPlay™ initiative, the Children's Museum of Manhattan has teamed up with JBF to produce the James Beard Foundation Family Chef Series, which include healthy-cooking demonstrations by popular chefs that provide families with fun ways to prepare simple recipes with fresh and affordable ingredients. Each session includes a demonstration, recipe tastings, and a question-and-answer period; the partnership's larger goal is to raise awareness of childhood obesity, which fits into the EatSleepPlay™ drive toward healthier lifestyles among kids. Bill Telepan and Alex Guarnaschelli (

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Market Haul: November 14, 2011

by Anya Hoffman on November 14, 2011



The seasonal parade of root vegetables begins with a CSA box filled with hardy, early winter offerings. Celery root, leeks, and potatoes are calling out to be made into soup, while the tiny leaves of red kale would be delicious rubbed with olive oil and served raw in a lemony salad.

The Haul: Leeks, sweet potatoes, russet potatoes, celery root, daikon radish, baby red kale, chioggia beets

The Menu Ideas:

Truffled Potato–Leek Pierogi with Chive Crème Fraîche [JBF]

Black truffles bring these easy-to-make dumplings into special-occasion territory. For an everyday version, substitute minced cremini mushrooms sautéed in butter.

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News Feed: June 27, 2011

by jbfauthor on June 27, 2011

tomatoesMyPlate interpretations from Eric Ripert, Lidia Bastianich, and Bill Telepan. [NYP] Restaurant rhetoric and philosophy: what does it all mean, anyway? [Guardian] What to do with cherries, pluots, and all of those other summer ingredients. [Chow]

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