Foodspotting: Live Stream in the Works

Michael Solomonov backstage 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

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On the Menu: December 19 through December 25

Beard House dining roomHere’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

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Eat this Word: Sea Urchin

Sea UrchinWHAT? 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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JBF Kitchen Cam