Interview with Alon Shaya of JBF Award–Nominated Shaya in New Orleans

 

The phrase “New Orleans cuisine” may not conjure images of crispy halloumi with caramelized celery root and pomegranate molasses; shakshuka with chermoula and Jerusalem artichokes; or matzoh ball soup with escarole and slow-cooked duck. Yet one of the most coveted tables in the Crescent City is at Alon Shaya’s eponymous eatery, Shaya, a 2016 JBF Award nominee for Best New Restaurant. Shaya and his team blend the indigenous flavors of Israel with locally sourced ingredients and Louisiana culinary traditions, and their efforts have garnered acclaim from all corners of the industry. We caught up with last year's Best Chef: South award winner to learn about his love affair with wood-roasted cabbage, how Hurricane Katrina changed the course of his life, and his favorite Big Easy eats.

 

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JBF: What does modern Israeli cuisine mean to you?

 

Alon Shaya:... Read more >

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On the Menu: December 19 through December 25

Beard House dining roomHere’s what’s happening at the Beard House next week: Sunday, December 19, 12:00 P.M. Latin Brunch Fiesta Julian Medina and the culinary team behind his growing pan-Latin/Spanish restaurant empire are coming to the Beard House to serve our favorite meal of the week, brunch. Known for bold flavors and fab cocktails, Medina’s eateries have earned raves from critics ranging from Sam Sifton of the New York Times to Gael Greene of New York magazine. Monday, December 20, 7:00 P.M. Festive Mexican Christmas At Zahav, Michael Solomonov did for Israeli food what David Chang has done for Asian food, according to the New York Post. Now Solomonov, along with his partner Steve Cook and executive chef Lucio Palazzo, have modernized

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On the Menu: March 21 through March 27

Here’s what’s happening at the Beard House and around the country next week: Sunday, March 21, 3:00 P.M. Friends of James Beard Benefit A once-in-a-lifetime gathering of New Orleans chefs. This walk-around tasting is a benefit for the James Beard Foundation, America's preeminent culinary Foundation. Monday, March 22, 7:00 P.M. Team Vermont Writing about Vermont’s culinary renaissance in the New York Times, Mark Bittman raved that the state’s new locavore cuisine “can hold its own anywhere in the world.” Join us as the chefs at the forefront of this gastronomic movement treat Beard House diners to a taste of the

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Recipe: Beet and Pomegranate Salad

beet and pomegranate salad

Rosh Hashana, the Jewish New Year, begins this Friday at sundown. And if you are tired of the same old sweet dishes like tzimmes, apples, and honey cake, you might want to look to the East…to Israel, that is, where the influences of Jews from around the world meld into a Middle Eastern culinary melting pot. We’ll be adding this beet and pomegranate salad from celebrated Israeli baker and chef Erez Komarovski to our holiday menu. Komarovski created an artisanal bread revolution in Israel with his chain of bakeries called Lehem Erez—they continue, but he no longer owns them. Now he spends a large part of his time in self-exile on a beautiful hillside in the Upper Galilee near the Lebanon border teaching, inventing, and cooking dishes that draw on the local produce and his vast gardens.

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JBF Kitchen Cam