Daily Digest: May 10, 2013
Tampa restaurant's lion tacos incite uproar. [Telegraph]
David Chang and Traci Des Jardins taste test food for astronauts. [Atlantic]
José Andrés: "Food trucks and restaurants can coexist successfully." [WP]
Pastry chef Dominique Ansel unveils the cronut, a doughnut-croissant hybrid. [Grub Street NY]
... Read more >
Daily Digest: February 6, 2013
Cheese is the most stolen food in the world. [Toronto Star]
A peek inside José Andrés's new cocktail lab. [WP]
Customized Pez heads and other culinary adventures in 3-D printing. [NPR]
New Hampshire relaxes laws in favor of microbrew sales. [NPR]
... Read more >
JBF's Best of the Best: José Andrés Bonus Chapter!
Our recently released book, The James Beard Foundation's Best of the Best: A 25th Anniversary Celebration of America's Outstanding Chefs, profiles the winners of the Foundation's Outstanding Chef award from 1991 to 2010, and also offers several delicious recipes from each one. When we went to press in 2011, the always charming José Andrés had just nabbed that year's Outstanding Chef award, so author Kit Wohl got to work on a bonus chapter. We decided to make it available to everyone, so download the PDF now. It includes four delicious recipes, including Andrés's oddball spin on the Philly cheesesteak and a shrimp and grapefruit salad that comes together in minutes. If you like what you see, order a copy of the full book.
Stay tuned for... Read more >
News Feed: April 18, 2012
Get outside this spring with these five cuts of meat that are great for grilling. [CNN]
Time includes José Andrés and René Redzepi in its annual list of the 100 most influential people. [Eater]
A new column highlights the process and creativity of cooking. [WaPo]
Building the ultimate calzone starts with the perfect dough. [NYT]... Read more >
News Feed: May 25, 2011
A look at the company that fashions New York's gourmet food trucks. [NYT]
A crop of new eateries in Queens suggests that the borough is the next hot destination. [NYT]
Food brands are dusting off and recycling vintage logos. [WSJ]
A website for forgetful waiters, designed by a forgetful waiter. [WSJ]
News Feed: September 15
Buggin' out: insect eaters try to earn some respect. [WSJ]
More restaurants are offering their wine lists on iPads. [NYT]
Elk burgers get a chance to go mainstream. [Slate]
It's real: the doughnut ice cream sandwich. [Salon]
The city of Los Angeles may start giving letter grades to food trucks. [LAT]
News Feed: September 9
A new bakery from JBF Award winner François Payard is about to open. [WSJ]
The San Francisco Foodshed Project tries the strengthen the farm-to-table connection. [WSJ]
What our inner child has always wanted: buying cereal marshmallows in bulk. [Cereal Marshmallows]
Farm internships are on the rise. [NYT]
José Andrés makes the case for school lunch
News Feed: July 13
Salmon may be the first FDA-approved genetically modified animal. [Fast Company]
José Andrés on what Spaniards will eat to celebrate their World Cup victory. [NPR]
Milk: to drink or not to drink? [LAT]
How to make sushi rice. [SE]
Eye Candy: José Andrés and Co.
James Beard Award–winning chef José Andrés and the chefs who steer his various restaurants pose for a group photo in the Beard House kitchen. The entire crew worked together to prepare a menu of Andrés's signature, forward-thinking Spanish cuisine, which was paired with Spanish wines and selections from the Glenlivet portfolio.
Click here to see more photos from the evening.
On the Menu: May 23 through May 29
Here’s what’s happening at the Beard House next week:
Sunday, May 23, 12:00 P.M.
Blue Ribbon Book and Brunch
The chef-owners of the longtime haunt of NYC chefs and in-the-know foodies, Blue Ribbon Brasserie, have met success with their every undertaking, which now number eight restaurants and a new cookbook. We are excited to welcome them to the Beard House for a brunch that’s sure to please their many devotees.
Monday, May 24, 7:00 P.M.
Cookin’ in the Bluegrass
It ain’t called the Bluegrass State for nothin’: Kentucky’s verdant lands nourish exceptional produce, plump livestock, and a burgeoning local-food movement. For a preview of our
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@beardfoundation
The folks at Martin Yan's @MYChinaSF are holding a Friends of James Beard Benefit on 6/9! Menu and other info here: http://t.co/LAFpnmRoec
This week on "Taste Matters", JBF's Mitchell Davis sits down with Bonnie Stern, aka "Canada's Julia Child" http://t.co/qjcnzFPznm
Next month at the #jamesbeardhouse: 2012 #jbfa winner Chris Hastings of Birmingham's Hot and Hot Fish Club http://t.co/n0qagSR1Y4
QR code–bearing sushi. An ambassador for cheese in China. Pet bird–flavored ice cream in Japan. Today's food reads: http://t.co/Hg05mRFWXy
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