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Daily Digest: February 11, 2013

by JBF Editors on February 11, 2013

 

Guatemala is the latest South American country to declare a coffee emergency. [Daily Meal]

 

“Snow Cuisine” is a possible use for Nemo’s extra snow. [NPR]

 

Fast food advertisements are focusing on freshness.  [Slate]

 

Pizza Hut releases “Eau de Pizza Hut” perfume in the US. [HuffPo]

 

Atlantic City prepares for its annual King Cake competition. [nj.com]... Read more >

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News Feed: March 8, 2011

by jbfauthor on March 08, 2011

Beard House dining room2011 IACP finalists announced. [Eater] Americans are learning to love sherry. [NYT] Spanish chefs make the sturdy garbanzo bean an art form. [LAT] Mardi Gras recipes from the Los Angeles Times test kitchen. [LAT] The best po'boys in New Orleans. [WSJ]

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Mardi Gras Menu

by jbfauthor on March 07, 2011

crayfish Let the good times roll on Fat Tuesday with this celebratory Mardi Gras menu. Crayfish à la Bordelaise This classic Creole recipe is the perfect starter to any Emerald City homage. If you can't find crayfish, substitute shrimp and adjust the cooking time accordingly. Old-School Chicken and Sausage Jambalaya JBF Award winner Donald Link, chef and owner of Cochon and Herbsaint, prepares this Cajun-style jambalaya by caramelizing the meat and onions and cooking the rice in a rich, reduced stock. Orange Blossom Beignets Orange blossom water adds a hint of Basque flavor to this quintessential New Orleans dessert. Café Brûlot End the meal with

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On the Menu: March 6 through March 12

by jbfauthor on March 04, 2011

On the Menu Here’s what’s happening at the Beard House next week: Tuesday, March 8, 7:00 P.M. Mardi Gras Seafood Celebration Let the bons temps roll this Fat Tuesday when Tenney Flynn and the GW Fins team join us at the Beard House to celebrate Mardi Gras. The renowned restaurant has been serving its globally influenced seafood in the heart of New Orleans’s French Quarter for the past ten years. Wednesday, March 9, 12:00 P.M. Beard on Books: Grant Achatz's Life on the Line Join us in the dining room of the landmark James Beard House for the next installment of Beard on Books, a literary series featuring readings and discussions with some of the food world’s most celebrated authors. Wednesday, March 9, 7:00 P.M

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News Feed: February 16

by jbfauthor on February 16, 2010

Confusion abounds over the closing of El Bulli. [Eater] Food and Wine has a menu for Mardi Gras. [F&W] Rachel Ray proclaims Pizza Bianco's pies to be the best. [NYT] The first LA Street Food Fest fed thousands on eaters on Saturday. [LAT] Calorie counts may not help people eat better after all. [Slate] The USDA has issued a new rule: organic milk must come from pasture-fed cows. [Atlantic]

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Recipe: Orange Blossom Beignets

by jbfauthor on February 16, 2010

orange blossom beignets Today is Mardi Gras, and we've got a recipe for your celebration: these airy and addictive beignets from San Francisco chef Gerald Hirigoyen. He's serving them with a turrón mousse cake and candied almonds at tonight's Beard House dinner, but we think these fritters are delicious on their own. You can find orange blossom water at your local specialty food shop or a Middle Eastern grocery store.

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