News Feed: November 30, 2012
3,500-year-old microbrewery unearthed in Cyprus. [HuffPo]
Top chefs dish on the meaning of their own restaurants' dress codes. [Forbes]
Eight things to fry in oil this Hanukkah. [Food52]
The iconic New York Stage Deli has closed. [NYT]
Increase in greenhouse growing yields tomatoes... Read more >
Q & A with Dave Beran of Next
Among Chicago’s strong showing in the JBF Award nominations, Grant Achatz’s massively popular Next boasts two nods: the restaurant itself is up for Best New Restaurant, while its executive chef, Alinea alum Dave Beran, is nominated for our Rising Star Chef of the Year award. We chatted with chef Beran about Next’s future, inspirational cookbooks, and his favorite meal of the past year.
JBF: We’ve heard that there are Sicily and Kyoto menus in the pipeline for Next. Have you guys done any brainstorming about other periods in history or cuisines that you’d like the tackle this year or beyond?
DB: So far those are the only historical menus planned for 2012. I’ve been interested in a menu pertaining to pre- and post-Imperialist India—sort of a compare and contrast thing. There... Read more >
News Feed: December 1, 2011
Take your morning fix to the next level by roasting your beans at home. [LAT]
Thanks to baking soda, you'll never spend hours polishing your silver ever again. [LAT]
The Chicago Tribune gives four stars to the "Childhood" menu at Next. [Chicago Tribune]
Boston
News Feed: July 20, 2011
New York food trucks get creative with their parking spots. [NYT]
Grant Achatz on his "Next" three months of Thai food. [Gilt Taste]
... Read more >
News Feed: April 14, 2011
Planning a Passover or Easter celebration? There's an App for that. [NYT]
National Food Day to be held in October. [SE]
Chain restaurants are selling more low-calorie meals. [USA Today]
The Bookshelf: Grant Achatz and Nick Kokonas
Grant Achatz, who is just 36, already has a staggering list of accomplishments: one Michelin three-star restaurant and two more venues, Next and Aviary, on the way; a groundbreaking cookbook and a moving memoir; a seemingly hopeless battle with cancer that he miraculously won. When we spoke with the so obviously driven chef and his business partner, Nick Kokonas, at the Institute of Culinary Education on Monday, we couldn’t help but wonder if this Beard Award winner was just getting started. Read on for the interview.
James Beard Foundation: In the book you talk about your activity on eGullet, the online forum for passionate chefs and food lovers, and how its
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Here's one of the many June #jamesbeardhouse events that we're stoked for: Tim and Nancy Cushman of Boston's O Ya: http://t.co/9IpOSvyQK5
It's the truth! RT @Food52: The secret to James Beard's Strawberry Shortcake? Hard-boiled eggs: http://t.co/2OB5L8EV3o
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