Daily Digest: May 16, 2013
Are hops enthusiasts ruining craft beer for the masses? [Slate]
Boston chefs raise money for bombing victims. [HuffPo]
Can star power make a New Orleans food desert bloom? [NPR]
Daily Digest: April 24, 2013
Researchers identify Europe’s oldest Medieval cookbook. [io9]
Bostonians take their stress to the kitchen. [Boston Globe]
Instead of counting those calories, contemplate the exercise equivalent. [NPR]
How to order pizza from your XBox. [LAT]
America's Classic Update: Charlie's Sandwich Shoppe
For more than 15 years, the James Beard Foundation has honored some of the country’s most beloved regional restaurants with its America’s Classic Award. These establishments, often family-owned, are treasured for their quality food, local character, and lasting appeal.
To coincide with our announcement of the 2013 inductees, we’re unlocking the America’s Classics vault and checking in on some past winners. Today's update: Boston's Charlie's Sandwich Shoppe, which received the award in 2005.
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Since Charlie’s Sandwich Shoppe opened more than 80 years ago, a member (or four) of the Manjourides family has manned its counter. The restaurant still proudly owns a secondhand icebox from 1927, and the same historical memorabilia lingers on its walls. As co-owner Arthur... Read more >
News Feed: July 6, 2012
Highlights from the MAD2 food symposium in Copenhagen. [LAT]
A leaner Taste of Chicago begins next week. [Chicago Tribune]
When times are tough, bakers make do with desperation pies. [NPR]
The gimmick that secured Nathan's place on Coney Island nearly a century ago. [Smithsonian]... Read more >
News Feed: December 1, 2011
Take your morning fix to the next level by roasting your beans at home. [LAT]
Thanks to baking soda, you'll never spend hours polishing your silver ever again. [LAT]
The Chicago Tribune gives four stars to the "Childhood" menu at Next. [Chicago Tribune]
Boston
News Feed: October 28, 2011
What you dreamed of having when you were ten: a Lucky Charms sifter. [LA Weekly]
Tiny cheeses, big flavor. [WSJ]
Behind-the-scenes photos at Sean Brock's Husk. [BA]
Why there's no such thing as a "bad year" for wine. [Chow]
Avocado wood gives bacon a kinder, gentler smokiness. [LAT]
News Feed: October 5, 2011
Get to know merkén, a Chilean, copper-hued spice that's new to America. [LAT]
Affinage, the art of cheese ripening, has its defenders and skeptics. [NYT]
Eight recipes that went majorly viral. [Saveur]
Tipplers at this year's Oktoberfest drank almost two million gallons of beer. [NPR]
Denmark, home to some of
News Feed: September 26, 2011
The man who introduced Mirza, Obinovot, and other Central Asian melons to Southern California. [LAT]
Ruth Reichl talks Gilt Taste and the future of food media. [LAT]
Boston's best dive bars. [Boston Globe]
Care for a maple–cranberry facial? Local and organic foods find their way into spa treatments. [WSJ]
Interview with Menton's Barbara Lynch
Opening a luxe restaurant in a former industrial zone that’s experiencing a gradual rebirth sounds like a hazardous venture, but Boston chef and restaurateur Barbara Lynch beat the odds last year with her latest project, Menton. With chef Colin Lynch (no relation) manning the kitchen, the establishment earned a spot on many 2010 “Best New Restaurant” lists, and it’s up for another accolade at the JBF Awards on May 9. Read on for our interview with Barbara Lynch about Menton's risks and rewards.
JBF: Menton is named after a small French village that’s very close to the Italian border. How is that specific place expressed in the food?
BL: Many of my restaurants are influenced by my sense of nostalgia for places I've been to. Menton is one of them. It’s a beautiful place and very French, but it shares a border with Italy so you can't help but feel that Italian soul.
On the Menu: Boston Meets Provence
Housed in the former setting of the storied Charles Street Jail, Clink is one joint to which serious diners would happily be sentenced. Executive chef Joseph Margate—an Eleven Madison Park alum—has developed a modern French approach to seasonal cooking that has made him one of Boston’s breakout culinary stars. At tonight's Beard House dinner, chef Margate will be joined by vintner Valérie Rousselle-Riboud for an evening of contemporary cuisine française and Provençal wines. If you're tempted by the menu below, click here to make your reservation.
Hors d’Oeuvre
Pickled Island Creek Oysters
Grilled Quail with Rosemary and Boston Honey
Blue Ledge Farm
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Here's one of the many June #jamesbeardhouse events that we're stoked for: Tim and Nancy Cushman of Boston's O Ya: http://t.co/9IpOSvyQK5
It's the truth! RT @Food52: The secret to James Beard's Strawberry Shortcake? Hard-boiled eggs: http://t.co/2OB5L8EV3o
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