Sustainability Matters: September 26, 2014

 

The Alliance for a Healthier Generation and the American Beverage Association pledge to reduce beverage calories consumed per person nationally by 20% by 2025. [Food Politics]

 

Scientists across the country are testing the impact of ozone and carbon on crops to discover to what extent climate change will affect the global food supply. [NY Times]

 

Agriculture giant Cargill has pledged to protect forests in the company’s supply chains and endorse measures stated in the New York Declaration on Forests, part of the UN summit on climate change. [Grist]

 

Following the horse meat scandal that swept... Read more >

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James Beard Foundation's Taste America® Preview: Seattle

Marc Murphy and Tom Douglas

 

We’re headed to the Pacific Northwest for our next stop on James Beard Foundation’s Taste America® tour! This weekend we’re staking out Seattle for two days of culinary celebrations featuring Taste America All-Star and James Beard Award winner Marc Murphy, as well as local star and James Beard Award winner Tom Douglas. Join us Friday night for a reception with dishes from some of the city’s hottest chefs, followed by a unique four-course menu prepared by Murphy and Douglas. On Saturday Murphy will show off his skills with a cooking demo at Sur La Table, where you’ll also be able to sample local fare with free tastings from artisan vendors La Panzanella, Theo Chocolate, and Mt. Townsend Creamery.

 

For information about the chefs and vendors appearing in Seattle, check out... Read more >

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Ingredient Spotlight: Labneh

 

Greek yogurt is everywhere. In our granola bars, our hummus, even our shower gel. When a foreign health food becomes the official state snack of New York, you know it’s hit the mainstream. But one unexpected advantage of Greek yogurt’s ubiquity is the piquing of the American palate for thick, tangy spreads, and chefs are constantly looking to regional Mediterranean cuisines for similar ingredients. We noticed labneh, the Middle Eastern iteration of strained yogurt, popping up on Beard House menus this spring and summer, and realized that this spread is on the rise across the country.

 

It turns out that what we think of as "Greek Yogurt" is really just one member of the family of strained yogurts that grace most tables of Mediterranean, Middle Eastern, and North African countries. In Greece, it’s called straggistó giaoúrti, in Egypt, ... Read more >

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Ask a Chef: Jason Wilson, Where Should We Eat in Seattle?

Jason Wilson

We asked 2010 JBF Best Chef: Northwest Award winner Jason Wilson of Seattle’s Crush for his favorite places to eat in the Emerald City.

Late-Night Dining
Jade Garden
206.622.8181
424 7th Avenue South
“They have live tanks that are always full of spot prawns, which I get wok-fried with salt and pepper.”


Quintessential Northwest Cooking
Lark
206.323.5275
926 12th Avenue
“Chef Johnathan Sundstrom has a great connection with the Northwest producers, and his food really speaks to these connections.”


Special Occasion
Canlis
206.283.3313
2576 Aurora Avenue North
“It’s a legend and they just keep getting better; Jason Franey has really lifted the food there.”


Quick snack  ... Read more >

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On the Menu: August 15 through August 21

Guests enjoy dinner in the Beard House dining room. Here’s what’s happening at the Beard House and around the country next week: Monday, August 16, 7:00 P.M. American Artisan Dinner At their beloved cheese shop and bistro in Providence, Matt and Kate Jennings serve diligently sourced, honest, handmade food inspired by the seasons and their New England setting. The talented chefs conceived this exquisite dinner as an ode to American artisanal dairy products, which will be featured in each course. Tuesday, August 17, 7:00 P.M. Italian Gem Though some New Yorkers have a policy against eating anywhere north of 23rd Street, the Upper East Side’s Spigolo, which received two stars from Times critic Frank Bruni, has convinced many a

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