News Feed: February 21, 2012
A look inside the Mount Vernon kitchen. [NPR]
Hercules: the story of George Washington’s enslaved personal chef. [GT]
Bill Chait: Los Angeles's biggest restaurateur. [LAT]
Exploring the versatility of the Manhattan cocktail. [WSJ]
Ask the Winners: How Do You Celebrate?
Now that our 25th anniversary has arrived, we're in a celebratory mood, so we got in touch with some of last year's JBF Award winners to find out how they like to celebrate special occasions.“Dan Barber catered our wedding, so my husband and I like to celebrate our anniversary at Blue Hill—and sometimes Dan will serve us a dish or two from the wedding menu. It’s always amazing how flavors can bring back memories so crisply.”
—Amanda Hesser, author of the 2011 JBF Award–winning book The Essential New York Times Cookbook
“How do I celebrate? With dessert of course! No major occasion, holiday, or milestone is complete without it. The pleasure of cutting into a beautiful cake or taking a sweet-smelling pie out of the oven for friends and family always makes the moment feel festive and special.”
—Gail Simmons, Judge on the 2011 JBF Award–winning show Top Chef; and host of Top Chef: Just Desserts
“For about a month I celebrated the Beard win with Champagne toasts, home-cooked meals, and
Immaculate Infatuation: On the Green Carpet
Not sure who this guy in the hat is (anyone?), but so far he wins Best Dressed on this green carpet. Gail, lookin good, as always.
Editors' note: We've identified that gentleman as JBF Award winner Thierry Rautureau, chef of Rover's and Luc in Seattle.
Awards Watch: Book, Broadcast & Journalism Awards
The JBF Book, Broadcast & Journalism Awards are about to get started! Our hosts, Emmy Award winner Ted Allen and Top Chef’s lovely Gail Simmons, are about to take the stage. Stay tuned throughout the night for recaps of the winners, or follow us on twitter at @beardfoundation for up-to-the minute news.On the Menu: March 14 through March 20
Here’s what’s happening at the Beard House and around the country next week:
Monday, March 15 7:00 P.M.
A Schmaltz to Remember
Even if you don’t know your derma from your deckle, this celebration of delicatessen delights will not disappoint—and you won’t go home hungry. Save the Deli author David Sax, along with deli maven Gail Simmons, has assembled a team of talented chefs to transform once-pervasive deli classics into creative, contemporary cuisine. Eat. Eat!
Tuesday, March 16, 6:30 P.M.
The Elements of Tofu
We’re learning about the Japanese art of tofu making at this special JBF Greens dinner. Chef Hiroki Abe of EN Japanese Brasserie will create a five-course seated tasting menu that showcases the many forms of fresh tofu and its rich history and artistry
News Feed: December 10
Grub Street recaps the Top Chef finale. [Grub Street NY] Why not introduce tamales to your holiday eating traditions? [Chow] Gingerbread houses are a labor of love. [Chicago Tribune] Gail Simmons shows us how failed Top Chef dishes are done right. [F&W] New Orleans magazine gives props to the city's best chefs and eateries of 2009. [NO Mag]Jobs We Love: Gail Simmons
Each week, we’re profiling someone in the food and beverage industry with a fabulous food-focused job. Next up is Top Chef’s Gail Simmons, who had absolutely no idea what was in store for her when she accepted an established marketing position at Food & Wine magazine five years ago. We sat down with her to find out how she ended up there—and her advice for aspiring culinarians who wouldn’t mind ending up in her shoes.
(Watch Gail tonight on the season premiere of Top Chef Las Vegas!)
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Could 3D printers end world hunger? Are insects the protein of the future? Our latest sustainability news roundup: http://t.co/MEJ8BGco83
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
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