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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Meet the 2015 Individual Food Blog Journalism Award Nominees

 

We’re proud to highlight an all-female lineup of nominees for this year’s James Beard Journalism Award for Individual Food Blog. These powerhouses embody the idea of the multi-hyphenate: they are the writers, photographers, editors, designers, illustrators, and marketers of their creations, each one inviting readers to view the world through a new, unique lens.

 

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Orangette
Molly Wizenberg

Seattle-based restaurateur, author, and podcast host Molly Wizenberg can trace her success back to Orangette, the blog she created in 2004 as a way to break into food writing, and which is as fantastic as ever. [Shown above]

 

 

 

 

Poor Man’s... Read more >

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Meet the 2015 Group Food Blog Journalism Nominees

 

It’s 2015, which means that if you work at an office, you’ve probably spent some time perusing these blogs while on a conference call. 

 

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First We Feast
The winner of our 2014 Group Food Blog award is nominated again for its wry perspective on how food fits in to every aspect of our lives, from dining to travel to music to pop culture and more. [Image shown above]

 

 

 

Food52 
Food52 is based around creating a community of curious and adventurous home cooks, offering recipes and tips from essential go-to dishes to ambitious weekend projects to wet their readers’ literal and metaphorical appetites.

 

 ... Read more >

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Throwback Thursday: What We Ate at the First Annual JBF Awards

It's hard to believe that the 25th annual James Beard Awards are less than a month away, but we're already starting to pack our bags for the celebrations in Chicago. In honor of our anniversary theme of a quarter century of culinary excellence, we’re looking back at the very first Awards reception menu from 1991. Take a peek and you might spot some familiar names, along with a few ingredients that continue to capture dining culture to this day. What really drew us in, however, were the dishes just a little outside the ordinary, such as JBF Award winner Charlie Trotter’s "Smoked Eel Beggar’s Purse," and JBF Award–winning pastry chef Jacques Torres's “Mini Manhattan Buildings," which has us wondering what kind of culinary flights of fancy we'll find at this year's festivities.

 

Check out the full menu below, and read all our 2015 Beard Awards coverage... Read more >

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Sponsored Post: Meet the New Taste of Waldorf

 

Even if you’re unfamiliar with the culinary legacy of the Waldorf Astoria, you've surely tasted it. Many iconic dishes were invented at this legendary New York City hotel, with the very first eggs benedict, red velvet cakes, and Waldorf salads emerging from its kitchens.

 

Soon guests at Waldorf properties around the world will enjoy what's sure to become a new classic: Celery Risotto alla Waldorf, created for the Taste of Waldorf competition by 2013 and 2014 JBF Rising Star Chef of the Year semifinalist David Posey and Waldorf Astoria Master Chef Heinz Beck. The elegant "risotto"—celery root finely chopped to resemble rice, cooked in a creamy rice stock, and served with Granny Smith apple gelée and shaved truffle—was conceived and fine-tuned at the Rome Cavalieri... Read more >

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Throwback Thursday: JBF Award Winner Daniel Boulud

 

Last week JBF Award winner Daniel Boulud rang in his 60th birthday with an A-list celebration packed with decadent bites and endless toasts. For this week's TBT, we're tipping our hats to this superstar chef who has won his fair share of awards over the years. We're taking it back to a similarly festive moment: the 10th James Beard Awards after party where Boulud reveled with fellow JBF Award winners Tom Colicchio and Thomas Keller at NYC's Esca. Their smiles get us even more excited for the fast-approaching Awards ceremony in May. 

 

Take a look at the full list of 2015 James Beard Award nominees here

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Awards Watch: Our Three New JBFA Categories

baking

 

As American cuisine continues to evolve, the James Beard Foundation strives to recognize talent in every corner of the culinary world, from restaurant professionals to the ever-expanding realm of food media.

 

When our entry period opened for the 2015 Awards season, submitters saw a few new categories on the ballot. One was Outstanding Baker, which was introduced to honor professionals outside of the restaurant dessert camp. “JBF has long wanted to recognize the artisan baking movement that has reached every part of the country, with bakers milling their own heirloom grains, making their own sourdoughs, and bringing authenticity and variety that might never have existed here before,” says journalist and Restaurant and Chef Awards committee member Corby Kummer. “With the new Outstanding Baker award, we can now celebrate bakers and pastry chefs who work outside of restaurants or operate bakeries alone.”... Read more >

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Awards Spotlight: Jennifer McLagan's "Bitter"

 

Now that we've revealed the 2015 Beard Award nominations, it's time to familiarize yourself with the incredible culinary talent on this year's list. We'll be spotlighting our freshly minted nominees during the weeks ahead.

 

Today we start with Jennifer McLagan, author of the provocatively titled Bitter: A Taste of the World's Most Dangerous Flavor, one of three books nominated for this year's Single Subject Book award. "Bitter is a cultured, intriguing, and sophisticated taste, with a dangerous side," she writes in the book's introduction. "Who could be more fun to cook or to dine with?" A mix of cooking, science, and history, Bitter advocates for this oft-ignored flavor, with a recipe collection that brings more than just grapefruit and radicchio into the fold.

 ... Read more >

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The Complete 2015 JBF Award Nominees

The Complete 2015 JBF Award Nominees

Didn't catch today's nominee announcement? Don't fret: we've posted the entire list below. 

 

The 2015 James Beard Awards, hosted by Alton Brown, will be held at Lyric Opera of Chicago on Monday, May 4. Carla Hall will host our Book, Broadcast, and Journalism Awards Dinner, taking place at New York City's Pier Sixty at Chelsea Piers on Friday, April 24. Tickets to the main gala go on sale April 1, while BBJ ceremony tickets are now available online.

 

Questions about JBF Awards policies and procedures? Answers here.

 

 

Announcing the Nominees for the 2015 James Beard Foundation Awards, Presented by Lexus

 

2015 James Beard Foundation Book Awards

 

For books published in English in 2014. Winners will... Read more >

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Throwback Thursday: JBF Award Winner Sherry Yard's Crowning Achievement

 

A picture may be worth a thousand words, but after more than 20 years of Beard Awards ceremonies, some photos are just begging for a caption. This TBT we’re highlighting a snap of JBF Award winner Sherry Yard that has captured our collective imagination. Fortunately, at our recent Chefs Boot Camp on Avery Island, Yard spilled the beans on her regal attire and gave us a little insight into the inner monologue of a winner on awards’ night:

 

 

I had been nominated a bunch of times and I always brought my mom and dad with me. I was sitting in general admission with them instead of in the nominee seat the company had gotten me, so we were in the second to last row, all the way in the corner. Gale Gand had won the Outstanding Pastry Chef award the year before so she was presenting, and I hear her call my name. I was making my way through the row of seats and it was taking forever. I hear Gale say, "I'm not sure... Read more >

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