News Feed: September 21, 2011
The L.A. Beer Float Showdown goes down this weekend. [LAT]
Food & Wine now taking nominations for the 2012 People's Best New Chef. [F&W]
The Oxford Companion to Beer shows how far we've come from the age of mass-produced lager. [NYT]
Eye-opening recipes from the Saveur editors. [Saveur]
Foodspotting: Live Stream in the Works
A quick snapshot of the JBF Awards live stream team hard at work interviewing folks back stage. Here, with Michael Solomonov of Zahav in Philadelphia, winner of Best Chef: Mid-Atlantic, in the Mercedes-Benz Victory Lane lounge. - Fiona
On the Menu: December 19 through December 25
Here’s what’s happening at the Beard House next week:
Sunday, December 19, 12:00 P.M.
Latin Brunch Fiesta
Julian Medina and the culinary team behind his growing pan-Latin/Spanish restaurant empire are coming to the Beard House to serve our favorite meal of the week, brunch. Known for bold flavors and fab cocktails, Medina’s eateries have earned raves from critics ranging from Sam Sifton of the New York Times to Gael Greene of New York magazine.
Monday, December 20, 7:00 P.M.
Festive Mexican Christmas
At Zahav, Michael Solomonov did for Israeli food what David Chang has done for Asian food, according to the New York Post. Now Solomonov, along with his partner Steve Cook and executive chef Lucio Palazzo, have modernized
Eat this Word: Sea Urchin
WHAT? A no brainer. If you’ve stepped on one of these spiny creatures while strolling along the beach you’re not likely to forget the pain. Similarly memorable is the sea-kissed, faintly iodine taste of the custardy roe—when fresh. Sea urchins are brainless echinoderms that live on the ocean floor. Their hard shells (called tests) are covered with pointed spines that they use for locomotion, food gathering, and protection. Evidently, their unfriendly exterior is effective; in 2003 BBC News reported that sea urchins can live for over 200 years. To the urchins’ human predators, the saffron-colored roe (the only edible part) is considered a delicacy. Most sea urchins harvested in the United States are exported to Japan, where the roe, called uni, is used extensively in sushi and other dishes.
WHERE? Michael Solomonov's Beard House dinner
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@beardfoundation
A quarter order of "mild" hot chicken from Prince's. Next time we'll see if we can handle "medium". #jbfa http://t.co/L3XSJptq7Q
Paying a visit to Nashville's Prince's Hot Chicken, one of our 2013 America's Classics! #jbfa http://t.co/QaDM1bb68c
Don't miss our next Dining + Design panel, featuring #jbfa winner @andrecarmellini, on Monday, May 20 @TheNewSchool! http://t.co/CRfBNcPoEp
In this week's sustainability news: SNAP benefits and nutrition, the Supreme Court rules for Monsanto, and more: http://t.co/66FtLumMQ3
Chocolate-dipped catmint leaves, courtesy of Eddy Leroux of Daniel #jamesbeardhouse #latergram http://t.co/vlayX8lvND
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