Food Matters: JBF's Who's Who at NYU
Yesterday, almost 25 years to the day after the Who’s Who of Food & Beverage in America was founded jointly by Cook’s and Restaurant Business magazines, our vice president, Mitchell Davis, participated in a panel at NYU Fales Library on the food world intelligentsia. (In 1990 the James Beard Foundation folded the Who’s Who into their annual awards program.) Organized and moderated by restaurant consultant and JBF Who’s Who member Clark Wolf (inducted in 2008), the panel addressed the changing role of elites in matters culinary. Wolf, who helped Cook’s publisher Christopher Kimball organize the Who’s Who group at its onset, asked panelists to describe how they think the food world has changed over the last 25 years. Davis, who completed his Ph.D. in NYU’s Food Studies department earlier this year, presented some of
Field Trip: An Afternoon at the StarChefs International Chefs Congress
Pork rinds made by the Spotted Pig team
StarChefs.com is currently holding its fourth annual International Chefs Congress in New York City, a three-day culinary symposium that's open only to industry professionals. We stopped by on Sunday—the first day of the program—to take in some demonstrations, listen to panel discussions, and eat. When we arrived around noon, attendees were taking their seats around the main stage to watch a keynote panel called "What is American Cuisine?" (A topic we know a thing or two about—click here for our white paper, "The State of American Cuisine.") Hosted by our friend, Clark Wolf, the panelThe Bookshelf: Marion Cunningham’s Empty Plate Mac & Cheese
Recently inducted into our Who’s Who of Food and Beverage in America, Clark Wolf learned many things from his friend James Beard, but perhaps the best lesson was this: “Food is the most important thing.” We couldn’t agree more.
Wolf's new book American Cheeses: The Best Regional, Artisan, and Farmhouse Cheeses, Who Makes Them, and Where to Find Them includes information about how cheese is made, how to store it, and how to serve it. He also traveled all over the country meeting cheesemakers and tasting an absurd amount of cheese. Rough life!
At Wednesday’s Beard on Books, where Wolf dished about American cheese, he left us with these final words of advice, "Live a life worth living, with lots of cheese." A sentiment Beard surely would have
The Bookshelf: Marion Cunningham’s Empty Plate Mac & Cheese
Recently inducted into our Who’s Who of Food and Beverage in America, Clark Wolf learned many things from his friend James Beard, but perhaps the best lesson was this: “Food is the most important thing.” We couldn’t agree more.
Wolf's new book American Cheeses: The Best Regional, Artisan, and Farmhouse Cheeses, Who Makes Them, and Where to Find Them includes information about how cheese is made, how to store it, and how to serve it. He also traveled all over the country meeting cheesemakers and tasting an absurd amount of cheese. Rough life!
At Wednesday’s Beard on Books, where Wolf dished about American cheese, he left us with these final words of advice, "Live a life worth living, with lots of cheese." A sentiment Beard surely would have
The Bookshelf: Clark Wolf on Cheese
Back when America's idea of cheese amounted to electric orange slices of, well, American cheese, Clark Wolf was stocking the shelves of his San Francisco shop with artisanal cheeses from around the country. These days small-scale American cheese production is something to be proud of, and Wolf continues to follow the transformed industry’s every move.
Wolf, who now owns his own consulting company, Clark Wolf Company, will stop by this week’s
On the Menu: July 13 to July 18
Here’s what happening at the Beard House and around the country next week:
Monday, July 13, 6:30 P.M.
Friends of James Beard Benefit: Chefs for Scher
Chef Laurent Tourondel of the BLT empire hosts a group of illustrious chefs—including Bobby Flay, Scott Conant, and Jean-Georges Vongerichten—at this exciting walk-around tasting event in celebration of late restaurateur Steven Scher. Proceeds will benefit the Steven Scher Memorial Scholarship for Aspiring Restaurateurs and the Beard Foundation.
Monday, July 13, 7:00 P.M.
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15 usual ice cream flavors. Amazing crocheted food. Use a French press to add coffee to beer. Today's food reads: http://t.co/KLAGWbMdPz
Next week our own Mitchell Davis is moderating an @ATLFoodAndWine panel on trust in the food system. Full schedule: http://t.co/ZqtDDjYJD7
Next week at the #jamesbeardhouse: Design #jbfa winner Juvia, plus a celebration of the bounty of Chesapeake Bay: http://t.co/X6hlxNU0kT
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