Interview with Jen Hidinger and Ryan Smith of Atlanta's JBF Award–Nominated Staplehouse

 

One of Atlanta’s hottest seats to snag is at Staplehouse, a neighborhood restaurant known for its warm hospitality, locally sourced ingredients, and thoughtful menus. In addition to their expertly crafted fare, another standout feature of the 2016 Best New Restaurant nominee is the fact that it contributes 100 percent of its post-tax profits to the Giving Kitchen, a nonprofit that provides emergency assistance grants to metro Atlanta restaurant workers facing unanticipated hardship. We spoke with business manager Jen Hidinger and head chef Ryan Smith about Staplehouse’s history, their favorite places to eat out, and why their goal is to make memorable food.

 

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Interview with Ravi Kapur from San Francisco’s JBF Award–Nominated Liholiho Yacht Club

 

With appearances on best-of lists from Bon Appétit, Food & Wine, Eater, and the San Francisco Chronicle, Liholiho Yacht Club has taken the Golden Gate City by storm. Lauded for its heritage-driven, Hawaiian-inspired fare, the menu also pulls from Northern Californian, Japanese, Chinese, Korean, and Indian culinary traditions with inventive dishes like pork belly with pineapple and Thai basil; and beef tongue steam buns with kimchi. We spoke with chef Ravi Kapur about the inspiration behind the restaurant’s concept, where to get the best noodle soup in the Bay Area, and how spam has been woven into Hawaii’s culinary fabric.

 

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JBF: How would you describe Liholiho Yacht Club’s culinary style? What do you hope to share with your diners?

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Overheard at the 2016 JBF Book, Broadcast & Journalism Awards

JBF Award winners Steven Cook and Michael Solomonov

 

Put a bunch of writers, producers, journalists, and media hosts in a room together, and you’re bound to get a few worthy bon mots. Here are some of our favorite quotable lines from last night’s Book, Broadcast & Journalism Awards, which capped a celebratory evening with hilarious and inspiring sentiments.

 

“I thought you had to grow a beard for this event.”—Steven Cook, International Award and Cookbook of the Year Award winner with Michael Solomonov for Zahav: A World of Israeli Cooking

 

“A toast to my wife, who as a female computer scientist faces some of the same struggles as female chefs, and to all the... Read more >

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Interview with JBF Award Nominee Angela Dimayuga of Mission Chinese Food

Angela Dimayuga of Mission Chinese Food in New York City

 

At Danny Bowien's second incarnation of Mission Chinese Food, executive chef Angela Dimayuga presides over one of New York City's most ambitious and idiosyncratic menus. (Where else can you find both caviar service and "hot cheese pizza" on offer?) But the 2016 Rising Star Chef nominee and her team's throw-it-at-the-wall-and-see-what-sticks approach goes beyond the kitchen: Dimayuga is also an advocate for work-life balance and effective management, and she's willing to think creatively in her pursuit for a better workplace culture. Below, find her tips for fostering a healthy and productive kitchen staff, her recommendations for ordering off the current MCF menu, and her highlights from a recent trip to South Korea. 

 

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JBF: We read your piece on Grub Street... Read more >

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The 2016 Book, Broadcast, and Journalism Awards: Complete Winner Recap

 

Thanks for joining us for the 2016 Book, Broadcast, and Journalism Awards! Here's the full list of tonight's winners. Congratulations to all! 

 

2016 Book, Broadcast & Journalism Award Winners

 

The JBF Book, Broadcast & Journalism Awards are presented with leading support from Breville®, Goose Island Beer Co. and Lenox Tableware and Gifts. 
 

Book Awards   

 
American Cooking 
 
The Beetlebung Farm Cookbook
Chris Fischer with Catherine Young
(Little, Brown and Company)
 
 
Baking and Dessert  
 

Sourdough: Recipes for Rustic Fermented Breads, Sweets, Savories, and More
Sarah Owens
(Roost Books)
 
 
Beverage  
 
The Oxford Companion to Wine 
Jancis Robinson and Julia Harding
(Oxford University Press)... Read more >

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The 2016 JBF Publication of the Year: Lucky Peach

The rapid flowering of food writing over the last couple of decades presents a cultural moment: why food, and why now? We know why we want to eat it: we’re hungry, and it tastes good. But why do we want to complicate matters and tell stories about it? When so much writing about the cultural products we consume—film, music, the fine arts—has begun to contract and wither, why has food writing flourished to an unprecedented degree?

 

It’s more than just the food. Sure, we’re obsessed with food and restaurants and cooking and ingredients and sourcing—each of these obsessions spawning its own set of political obsessions in turn. But we’re also language-obsessed. We tell stories about food because food gives us the opportunity to tell stories we haven’t told about ourselves, in a language that’s as elemental as anything on our plates.

 

And that’s where Lucky Peach comes in. Since 2011, when David Chang, Peter Meehan, and Chris Ying... Read more >

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2016 JBF Cookbook Hall of Fame: Deborah Madison

 

This award is given to a cookbook or body of work that has had a significant and enduring impact on the way we cook and understand food.

 

In an age when cookbook buyers shop with their eye trained on pretty pictures, it is a testament to Deborah Madison’s evocative writing that her most vaunted cookbook, the encyclopedic Vegetarian Cooking for Everyone (1997), has very few. The revised edition, The New Vegetarian Cooking for Everyone (2014), has no photographs at all. 

 

Madison is exacting in her scholarship and generous in her wisdom, a kitchen guide whose intention is to impart the knowledge that sets home cooks free from written recipes and instills the confidence to improvise according to the seasons or what’s at hand. Over the years, hundreds of readers have emailed her to extol the virtues of Vegetarian Cooking for Everyone, and she has seen “utterly destroyed copies in restaurants and monasteries, books with

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Interview with JBF Award Nominee Matt Rudofker of NYC’s Momofuku Ssäm Bar

 

After rising through the ranks at Vetri, Daniel, and London’s Fat Duck, Matt Rudofker caught the eye of industry titan David Chang, who has given him executive chef duties at not one, but two anchors of the international Momofuku empire, Má Pêche and Momofuku Ssäm Bar in New York City. We chatted with the 2016 Beard Award nominee for Rising Star Chef of the Year about the most enticing new dishes on his menus, his favorite local haunts, and a precarious competition in the Ssäm Bar kitchen. 

 

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JBF: Your first cooking gig was at Vetri in your hometown of Philadelphia. Were there any great lessons from that experience that have shaped you as a chef?

 

Matt Rudofker: I learned quite a lot of great lessons there, but the two things that always stuck with me are:... Read more >

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Interview with Rene Ortiz, Laura Sawicki, and Margaret Vera of JBF Award–Nominated Launderette

Photo: Giant Noise

 

Rene Ortiz and pastry chef Laura Sawicki had already won over Austinites with their Mexican and Thai-inspired eateries La Condesa and Sway, so it should come as no surprise that their latest venture, Launderette, was a roaring success since its opening last year. With its far-ranging menu featuring “feel-good food” from across the globe, the Launderette team has created a neighborhood joint that extends far beyond East Austin. Read on for our conversation with Ortiz, Sawicki, and co-owner Margaret Vera about the restaurant’s genesis and how the menu reflects their overall philosophy.

 

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JBF: Can you tell us the story behind your restaurant's name?

 

Launderette Team: The property had been a laundromat for 50 years, and we wanted to carry on the tradition of neighbors and friends coming together. “Launderette... Read more >

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Happy Hour: The Juice Cocktail by 2016 Beard Award Nominee Cure

 

To honor this year’s Beard Awards, we asked each of our 2016 Outstanding Bar Program semifinalists to create a cocktail inspired by a television show. Neal Bodenheimer, partner at the stylish (and now JBFA-nominated) New Orleans establishment Cure, crafted this “sunrise-style” drink based on the highly publicized trial (and recent television series) The People v. O.J. Simpson. As he explains, the cocktail is irreverent, “because that’s the way we process controversy in New Orleans.” Get the recipe.

 

Learn more about the 2016 ... Read more >

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