Ask a Chef: What Would You Eat for Your Last Meal on Earth?
"Cracklin' cornbread, crowder peas and pot liquor, pork roast, fried okra, panfried sweet potatoes, and mustard greens." –JBF Award Winner John Besh, Besh Restaurant Group, New OrleansNews Feed: June 1
The great salt debate rages on. [NYT]
John Besh speaks out on the BP oil spill. [Atlantic]
The 101 best sandwiches in New York City. [Grub Street NY]
A perfect Dark n' Stormy. [Chicago Tribune]
Marcia "The Tablehopper" Gagliardi: John Besh
The ever-charming John Besh is here, and cooked for the Beard Media Awards last night. He brought over 250 pounds of fish, and another 150 of crab for his dish. But here's the sobering thought (and what pained him to bring it): the dish he prepared (Redfish Courtbouillon with Brown Shrimp and Blue Crab Pearls) featured possibly the last bite of Gulf seafood for a while...
Awards Watch: Media & Book Awards, in Photos
While we wait for things to get going at Lincoln Center, here are some photos from last night's Media & Book Awards at Espace: (Photos by Kent Miller)
JBF President Susan Ungaro poses for a photo with
Kelly Choi, Andrew Zimmern, and friends
A row of reception cocktails
... Read more >
JBF News: JBF Award Winners Saddle Up for the World Equestrian Games
John Besh, Marc Vetri, and freshly enthroned Iron Chef Jose Garces are just a few of the JBF Award–winning toques who will join forces with the 2010 World Equestrian Games and the James Beard Foundation to put on Cookin’ in the Bluegrass, a 16-night dinner series in Lexington, KY. The program, taking place at the Kentucky Horse Park’s Farmhouse restaurant, will also feature local talent and strive to recreate the lavish events held at the historic James Beard House in New York City. Click here to find out more.Ask a Chef: John Besh
JBF Award winner John Besh, of Restaurant August, Besh Steak, Lüke, and La Provence, tells us where to eat in the Crescent City.
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@beardfoundation
When you cook, you never stop learning. That’s the fascination of it.—James Beard
This week's Beard on Books features #jbfa winner John Sundstrom and his new book, "Lark: Cooking Against the Grain" http://t.co/7mDqOyQqcy
Does spam deserve a second chance? Study says your hair hints at your soda consumption. Today's food reads: http://t.co/inNicv2WXj
An update on #CookingUpChange, the @healthyschools-backed high school competition for healthier school lunch: http://t.co/1l1e0eH0Sp
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