Sponsored Post: Five JBF Rising Star Chef Award Semifinalists Selected for Taste of Waldorf Astoria

 

The James Beard Foundation is excited to announce that it has partnered with Waldorf Astoria Hotels & Resorts for a second year on​ Taste of Waldorf Astoria, a global culinary program that pairs JBF Rising Star Chef Awards semifinalists with Waldorf Astoria master chefs for an exciting week of collaboration. The search for Waldorf Astoria’s next iconic dish continues with a fresh group of five hand-selected JBF Rising Star Semi-Finalist chefs dispatching to five new participating Waldorf Astoria destinations around the globe, including Amsterdam, New Orleans, Beijing, Jerusalem, and Orlando.

 

Taste of Waldorf Astoria will host five chef experiences at the following properties:

 

... Read more >

Comments (0)

Hit Me with Your Best Choc: JBF Award Winner Emily Luchetti's Chocolate Layer Cake


"You can have your molten lava cake; you can have your chocolate soufflé; just give me a classic, really, really delicious, moist, loaded-with-frosting chocolate layer cake, and that's all I need." Coming from a pastry guru like JBF Award winner Emily Luchetti, that's saying something. In her lauded career, Luchetti has worked at some of the most glitzy San Francisco restaurants (Farallon, Waterbar)—and she's now the chief pastry officer at the uber-popular Marlowe, ... Read more >

Comments (0)

Happy Hour: Wine Wisdom from Blackberry Farm's Andy Chabot

 

Nestled at the foot of the Great Smoky Mountains, Blackberry Farm is an American culinary mecca: an on-site creamery, bakery, and butcher supply the Barn's kitchen with cheese, bread, and meat; heirloom seedlings are carefully tended in the extensive gardens; and foragers harvest wild muscadine grapes and huckleberries from deep in the Tennessee woods. Add a James Beard Award to the bucolic bounty: in 2014 the dining destination also took home the national honor for Outstanding Wine Program. The 160,000-bottle collection is more than a decade in the making and includes older vintages and coveted verticals from some of the world's greatest wine estates, such as the Rhône Valley's famed Château Rayas... Read more >

Comments (0)

The Mindy Project: JBF Award Winner Mindy Segal Riffs on PB&J

 

Irwin Segal was a jazz guy back in the day. He played the upright bass and the accordion, and he hung out at Rick's American Cafe in Chicago, sipping vodka on the rocks and soaking in Tito Puente's hip-swinging tunes. And he often brought along his daughter, James Beard Award–winning pastry chef and chef/owner of beloved Mindy's HotChocolate in Chicago, Mindy Segal. "With their riffs and scatting, these Latin jazz stars were the kings of improvisation," Segal recollects in her new cookbook, Cookie Love. "Their brains seemed to be wired the same way as mine." Take, for example, her twist on the classic sandwich straight out of your elementary school lunch box memories—the simple, squishy peanut butter and jelly we all know, and... Read more >

Comments (0)

Ask a Chef: What’s Your Favorite Ice Cream Haunt?

 

We asked some of our past Outstanding Pastry Chef award winners to tell us about their choice scoops. 

 

Johnny Iuzzini (2006)
Sugar Fueled, Inc

I am lucky enough to live near Odd Fellows Ice Cream, which I consider to be one of the most creative and delicious ice cream shops in the world. Some of my favorites to date: lemon meringue pie, with chunks of lemon curd, bits of burnt meringue, and graham cracker streusel, all folded into a lemon-scented ice cream. Chorizo caramel uses rendered chorizo fat to flavor the caramel that’s swirled throughout the ice cream, which is infused with cooked chorizo. 

 

Michael Laiskonis (2007)
Institute of Culinary Education, NYC

My new favorite stop for ice cream is a relatively new discovery for me: Terre Adélice in Lyon, France. My favorite thing to order is a few scoops of ice cream and sorbet, pairing some of the... Read more >

Comments (0)

'Gram Worthy: Strawberries, Champagne Ice Cream, and Basil

 

If you love to see what happens behind the scenes in restaurants, drool over gorgeous food photography, and creep on your favorite chefs (we're majorly guilty of this!), then be sure to follow us on Instagram, where our editors deliver eye-catching dispatches from the Beard House and beyond. The photo above shows a stunning dessert from special project manager Anna Mowry's recent visit to 2015 Best New Restaurant award winner Bâtard: strawberries, Champagne ice cream, basil, and almonds​. For more tasty snaps, follow us

 

Elena North-Kelly is senior... Read more >

Comments (0)

Recipe: Lemon Rice Chiffon Cake (Plus a Cookbook Giveaway!)

Lemon Rice Chiffon Cake from the JBF Award–winning cookbook Flavor Flours

 

For years flour played an essential but somewhat inconspicuous role in baking, like the foundations of a building. Wheat flour was king, and the main options were “all-purpose” or “bread.” Then came the rise of the gluten-free diet, accompanied by the surge in “alternative” flours. While not new to the market, these products have been game changers for the growing wheat-avoidant ranks and have also helped gluten-free foods overcome their (often undeserved) reputation for being tough and bland bummers.

 

Thanks to Alice Medrich and her latest book, Flavor Flours, winner of the 2015 JBF Baking and Dessert Book Award, we might be seeing the dawn of yet another new age in baking, one that values the so-called alternatives not for what they lack, but for the unique and full... Read more >

Comments (0)

2015 Who's Who Inductee: Maricel Presilla

 

The James Beard Foundation’s Who’s Who of Food and Beverage in America is a cadre of the most accomplished food and beverage professionals in the country. Though they represent a diverse cross-section of the food and beverage industry—from chefs to journalists to farmers to business executives to scholars—each has been identified by his or her peers as having displayed remarkable talent and achievement. Every member of the Who’s Who has contributed in some substantial way to America’s constantly evolving culinary scene.

 

MARICEL E. PRESILLA / CHEF, RESTAURATEUR, AND COOKBOOK AUTHOR / HOBOKEN, NJ

 

Maricel E. Presilla is an award-winning author, chef, and restaurateur who is widely recognized as one of the nation’s pre-eminent experts on the cuisines of Latin America. In 2013 her magnum opus, Gran Cocina Latina: The Food of Latin America, was honored as Cookbook of the Year by the James Beard Foundation and Best General Cookbook by the IACP.... Read more >

Comments (0)

2015 Who's Who Inductee: Nathalie Dupree

 

The James Beard Foundation’s Who’s Who of Food and Beverage in America is a cadre of the most accomplished food and beverage professionals in the country. Though they represent a diverse cross-section of the food and beverage industry—from chefs to journalists to farmers to business executives to scholars—each has been identified by his or her peers as having displayed remarkable talent and achievement. Every member of the Who’s Who has contributed in some substantial way to America’s constantly evolving culinary scene.

 

NATHALIE DUPREE / COOKBOOK AUTHOR AND TELEVISION PERSONALITY / CHARLESTON, SC

 

Nathalie Dupree is the author of 14 cookbooks and the host of more than 300 national and international cooking shows that have aired on PBS, the Food Network, and the Learning Channel. She has earned wide recognition for her work, including three James Beard Awards and numerous other honors. Dupree is best known for her approachability and her... Read more >

Comments (0)

2015 Who's Who Inductee: Wylie Dufresne

 

The James Beard Foundation’s Who’s Who of Food and Beverage in America is a cadre of the most accomplished food and beverage professionals in the country. Though they represent a diverse cross-section of the food and beverage industry—from chefs to journalists to farmers to business executives to scholars—each has been identified by his or her peers as having displayed remarkable talent and achievement. Every member of the Who’s Who has contributed in some substantial way to America’s constantly evolving culinary scene.

 

WYLIE DUFRESNE / CHEF AND RESTAURATEUR / NYC

 

Wylie Dufresne is a celebrated chef, restaurateur, and pioneer of molecular gastronomy. Dufresne began his career at the International Culinary Center (formerly the French Culinary Institute) before working for Jean-Georges Vongerichten at JoJo and Jean Georges in New York and Prime Steakhouse at the Bellagio in Las Vegas. In... Read more >

Comments (0)

Pages

JBF Kitchen Cam