Interview with Eric Johnson of Bar Agricole

Anna Mowry interviews Eric Johnson of Bar Agricole, a nominee for the 2014 James Beard Award for Outstanding Bar Program

 

At San Francisco’s Bar Agricole, ingredients are only used at peak condition and spirit producers are closely vetted. Even the bitters in the bar’s version of an Old Fashioned had to earn the team’s stamp of intensely discerning approval. We talked with Eric Johnson, bar manager and co-owner of this Outstanding Bar Program nominee, about his new spinoff, favorite watering holes, and more.  

 

--

 

JBF: How would you sum up Bar Agricole's approach to making drinks to someone who has never had one there? 

 

EJ: We are an ingredient-driven bar that uses traditional recipes as our inspiration. We look for spirits that have a sense of place and tradition in how they are made, without added flavors or colors to make them more appealing to the heavily commercial spirits market. A... Read more >

Comments (0)

James Beard Foundation’s Taste America® San Francisco Recap

James Beard Foundation's Taste America® San Francisco

 

The third weekend of James Beard Foundation's Taste America® is a wrap! Last Friday our team headed to San Francisco, where we enjoyed a spectacular meal prepared by local James Beard Award winners and other top chefs from the Bay Area. On Saturday we went to Sur La Table to watch cooking demonstrations by Taste America All-Star Wylie Dufresne and JBF board chair and seasoned pastry chef Emily Luchetti. You can view images from Friday's spectacular dinner here

 

We would like to extend our sincerest thanks to all our San Francisco participants! And don't forget: Taste America is still making stops in other... Read more >

Comments (0)

James Beard Foundation’s Taste America® San Francisco

James Beard Foundation's Taste America®

 

It's time for a look at this weekend's other James Beard Foundation’s Taste America® city: San Francisco!

 

On Friday, October 4, Taste America All-Star Wylie Dufresne will join an unrivaled crew of San Francisco chef talent, including a number of Beard Award winners (full lineup here), at the St. Regis Hotel. The team will collaborate on a menu of dishes inspired by a favorite James Beard story, inspiration, or dish. After dinner, guests will get to celebrate with the night's chefs at Sweet & Savory Indulgences: The After-Party, featuring bites from Outstanding Pastry Award winner Nicole Plue, Boulevard's Lisa Lu, and host chef Paul Piscopo.

 ... Read more >

Comments (0)

JBF on the Air: Joshua Skenes

 

On this week's episode of Taste Matters, host Mitchell Davis welcomed Joshua Skenes, executive chef and co-owner of San Francisco's Michelin-starred Saison. Skenes talked about his quest for finding inspiration in flavors and textures, his holistic approach to cooking, and how to tap into the origin of each ingredient in a dish. Known for his innovative culinary technique, Skenes has garnered widespread acclaim on a national level, and was named one of Food & Wine's Best New Chefs of 2011. Want to know more about Saison and the food scene in San Francisco? Listen below!

 

Comments (0)

Q & A with Evan and Sarah Rich of the JBF Award–Nominated Rich Table

Evan and Sarch Rich of San Francisco's Rich Table

 

When Evan and Sarah Rich opened the doors at San Francisco’s Rich Table, they presented a refined sensibility gleaned from combined backgrounds at high-end restaurants like Bouley, Quince, and Michael Mina with a convivial, relaxed environment. We caught up with the husband-and-wife team behind the Best New Restaurant nominee to learn about the inspiration behind their concept, their favorite cookbooks, and the unusual recipe that launched a culinary career.

 

--

 

JBF: What is your favorite item on the menu at Rich Table right now?

 

Evan Rich: Asparagus with pork belly and sorrel. I love this dish because it really represents what we do here. At first glance, it seems very simple but there's a lot of complexity of flavor and texture—and a great deal of work that goes into both the preparation and the pickup of the dish. It was inspired by sweet-and-sour... Read more >

Comments (0)

Q & A with JBF Award Nominee Thomas McNaughton

JBF senior editor Anna Mowry interviews JBF Award nominee Thomas McNaughton

 

Thomas McNaughton’s universe has expanded considerably since we last spoke with him: he and his team have added Central Kitchen and Salumeria to their San Francisco restaurant family, and he’s also started working on a cookbook that’s based on his first venture, flour + water. Below, the three-time finalist for our Rising Star Chef of the Year award brings us up to speed on the state of Central Kitchen, tells us what we can expect to see in his book, and shares his expert advice on making pasta at home. 

 

--

 

JBF: When we interviewed you last year,... Read more >

Comments (0)

Pages