Interview with JBF Award Nominee Ron Cooper of Del Maguey Single Village Mezcal

 

The revival of mezcal as a celebrated spirit was anything but an overnight success. Ron Cooper, nominated for the Award for Outstanding Wine, Beer, or Spirits professional, has worked tirelessly for the last two decades to bring the traditions of Oaxaca to the global market through his company, Del Maguey Single Village Mezcal. Read on to learn more about Del Maguey’s humble origins, Cooper’s devotion to tradition, and how the dedication to highlighting and supporting the local Mexican distillers has transformed mezcal into the darling of craft bartending. 

 

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JBF: It's written that your work as an artist is what led you to make mezcal. How does your background in art continue to inform your products?

 

Ron Cooper: For everyone at Del Maguey, these Single Village mezcals... Read more >

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Meet the 2015 Television Segment Broadcast Award Nominees

 

Food stories on the morning or evening news provide a crucial conduit between the culinary world and the larger broadcast audience. This year’s nominees for the James Beard Award in Television Segment serve as curators for the public, highlighting the latest openings, best local offerings, recipes, and national trends.

 

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CBS This Morning’s “The Dish”
Host: Anthony Mason and Vinita Nair
Producers: Brian Applegate, Greg Mirman, and Marci Waldman
Airs on: CBS

 

CBS This Morning’s “The Dish” gets the inside scoop on the food world, featuring wide-ranging coverage of the movers and shakers of the culinary scene, from peeks behind the curtain of producers like Pat LaFrieda Meat Purveyors, to interviews with chefs and cookbook authors sharing tried and true tips and recipes.

 


 ... Read more >

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Interview with JBF Award Nominee Harlen Wheatley of Buffalo Trace Distillery

 

Harlen Wheatley is an undisputed whiskey authority: at Buffalo Trace Distillery, one of America’s most acclaimed and historic bourbon producers, the man has worked on every aspect of the business, from sourcing raw materials to barrel-aging. We got in touch with the 2015 Outstanding Wine, Beer, or Spirits Professional award nominee to get the scoop on his standard drink order, how his chemistry background has informed his product, and the lowdown on the cult-like Pappy brand. 

 

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JBF: Buffalo Trace is one of the oldest distilleries in the county, having crafted bourbon whiskey for over 200 years and counting. How would you sum up the philosophy of the distillery and your products? 

 

Harlen Wheatley: The philosophy is to honor our legacy while embracing change.  We focus on delivering authentic products that consumers can have confidence in while balancing innovation... Read more >

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Meet the 2015 Television Program (on Location) Broadcast Award Nominees

 

Television allows viewers to travel across broad expanses, within cultural confines, or even inside of the mind of complete strangers. The nominees for the James Beard Award in Television Program, on Location use food as a medium to test the boundaries of human experience, from the cuisines of far-flung exotic locales to the ins and outs of a chef’s daily life, to normally unspoken motivations and influences that drive today’s top toques.

 

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Bizarre Foods
Host: Andrew Zimmern
Producers: Colleen Needles Steward, Shannon Keenan Demers, Andrew Zimmern, David Barksy, Tammy Bloom, Patrick Weiland, and Tye Schulke
Airs on: Travel Channel

 

Is there anything JBF Award winner Andrew Zimmern won’t eat? For fourteen seasons his chronically curious palate has roamed the globe, introducing viewers to cultures both exotic and close to home... Read more >

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Interview with JBF Award Nominee Sam Calagione of Dogfish Head Craft Brewery

 

 

Craft beers have never been hotter, but despite all the up-and-coming brewing bon vivants, the veteran Dogfish Head Craft Brewery continues to draw in hopheads with its quirky and innovative small-batch beers. This is due in no small part to the drive and creativity of Sam Calagione, founder and president of Dogfish Head and two-time nominee for JBF's Outstanding Wine, Beer, or Spirits Professional award. We sat down with Calagione to pick his brain on the latest trends in the brewing scene, his recommendations for Chicago suds, and more.

 

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JBF: When you were first nominated, you named Sixty-One as your favorite of Dogfish Head’s beers. Does it still hold that title, or do you have a new favorite?

 

Sam Calagione: I am still enjoying the heck out of Sixty-One, our Syrah grape–infused IPA, but now that the weather is warming up, I’m having a lot more of Namaste, which is our wheat beer brewed... Read more >

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Interview with Enrique Olvera of Best New Restaurant Nominee Cosme

Chef Chef Enrique Olvera of Cosme

 

At Cosme, located in New York City's Flatiron neighborhood, chef Enrique Olvera fuses Mexican and local ingredients, creating dishes that feel at once credible and novel. We spoke with Olvera about the past, present, and future of this Best New Restaurant nominee.

 

JBF: It’s been a huge year for Cosme. What’s your vision for the restaurant in the coming year?

 

EO: We are trying to get better every day and make customers and our staff happy. We want to earn the trust of our community and be active in our role.

  

JBF: Cosme is named after a Mexico City market you went with your grandfather. Why did you name the restaurant after that market? What was so memorable about those trips?

 

EO: I’ve always liked the name, so much that I even (unsuccessfully) tried to name one of my sons after it. At San Cosme I had some of my first... Read more >

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Ask the Chefs: How Did You Celebrate Your Beard Award Win?

David Chang

 

The hushed silence, the acceptance speeches clutched tightly in sweaty palms, the bright lights and cheers as the names are announced and the winners bound onstage: receiving a Beard Award is a dream come true for most chefs. So, what happens after the last medal is handed out? We asked some of the gala chefs for the 2015 JBF Awards how they celebrated their wins (hint: it involved a lot of bubbly).

 

Justin Aprahamian / Sanford, Milwaukee
With a big hug to my parents and wife, and a glass of Champagne.

 

Dave Beran / Next, Chicago
I went to Pouring Ribbons with a bunch of friends and sabered Champagne with my award.

 

Ashley Christensen / Poole’s Diner, Raleigh, NC
We ordered 36 Shake Shack... Read more >

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Enter Our #JBFSNACKS Contest to Win Dinner at the Beard House

 

We’ll be live-streaming the 2015 James Beard Awards on May 4. What will you be snacking on while you watch? Share your favorite party snacks with us between now and May 5, and you could win dinner for two at the Beard House! Here's how:

 

1. Follow @beardfoundation on Instagram

 

2. Post a photo of your favorite viewing-party snack and tag it with #jbfsnacks

 

3. You’ll be entered to win a FREE dinner for two at the Beard House in NYC​​

 

Happy snacking! 

 

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JBF Awards to Be Celebrated in Chicago for 3 Years

 

The James Beard Foundation, Chicago Mayor Rahm Emanuel, Choose Chicago, and the Illinois Restaurant Association announced today that the JBF Awards, which will take place in Chicago this year for the first time, will be returning to the city in 2016 and 2017. “We received a groundswell of enthusiastic support from chefs, restaurateurs, and sponsors all across the country when we announced that the silver anniversary of the Awards would take place in Chicago," said JBF president Susan Ungaro. "We are so proud to be welcoming this most prestigious of events for two more years,” added Mayor Emanuel. 
 
The 2015 JBF Awards will take place at Lyric Opera of Chicago on May 4, 2015, and will be live streamed at jamesbeard.org/awards. As previously announced, on Friday, April 24, 2015, the James Beard Foundation Book, Broadcast, and Journalism Awards Dinner, an exclusive event honoring the nation’s top cookbook authors... Read more >

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Interview with Dan Barber of Oustanding Restaurant Nominee Blue Hill at Stone Barns

 

Located just 30 miles north of New York City, Blue Hill at Stone Barns feels worlds away, sourcing its ingredients from the vast surrounding landscape and spinning them into dishes served in an idyllic, rustic-chic setting. Beyond the acclaimed cuisine, this Outstanding Restaurant nominee is also a staunch advocate for better food-system choices. We recently caught up with co-owner and executive chef Dan Barber for a look at what’s happening at the restaurant this season, his team’s experimental pop-up featuring food waste, and how we should rethink farm-to-table fare.

 

JBF: Can you tell us about a dish or two currently on your menu at Blue Hill at Stone Barns that really speaks to the restaurant’s perspective or philosophy?

 

Dan Barber: The farm director at Stone Barns Center, Jack... Read more >

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