JBF on the Air: Southern Flavors & Foodways
On yesterday's episode of Taste Matters, JBF's Mitchell Davis hosted a variety of Southern food experts: Todd L. Richards, executive chef at the Shed at Glenwood in Atlanta; Katie Button, chef/owner at Cúrate in Asheville, NC; and the Atlanta Food & Wine Festival's COO Elizabeth Feichter and CEO Dominique Love. Learn about how diners define Southern fare, race and gender in the Southern food scene, and common misconceptions about Southern cuisine below:
News Feed: January 19, 2012
Mario Batali talks meatless Mondays. [Seattle Times]
An argument for the vegan diet. [Atlantic]
The importance of local cuisine south of the Mason-Dixon Line. [BA]
Celebrate the Chinese New Year with dim sum dumplings. [Saveur]
How to avoid common homemade-pizza pitfalls. [Slate]
News Feed: October 26, 2011
Soups, barbecue, and noodles: places to eat in Los Angeles’s Koreatown. [LAT]
The fight to label genetically modified food continues. [Chicago Tribune]
On the Menu: June 13 through June 19
Here’s what’s happening at the Beard House next week:
Monday, June 14, 7:00 P.M.
Willamette Wine Country Dinner
Inspired by the restored Victorian home in which it is housed, the Painted Lady restaurant seamlessly melds timeless techniques with stunning modern flourishes. Join chef and co-owner Allen Routt and vintner Josh Bergström of Bergström Wines for an inspired menu showcasing the food and wines of Oregon’s Willamette Valley.
Tuesday, June 15, 7:00 P.M.
Seasoned in the South
Described as “sacred ground for Southern foodies” by Bryan Miller in the New York Times, Crook’s Corner is a Chapel Hill institution known as the place
News Feed: March 10
Papaya may be a new cancer-fighting fruit. [news.com.au]
A T-bone steak, cheese eggs, and Welch's grape: what a rapper taught Francis Lam about food. [Salon]
A realistic take on trendy home canning. [Slate]
Does nose-to-tail cooking
The Bookshelf: The Lee Bros. Simple Fresh Southern: Knockout Dishes with Down-Home Flavor
After winning the 2007 JBF Award for Cookbook of the Year for the Lee Bros. Southern Cookbook, Matt and Ted Lee have returned with Simple, Fresh, Southern: Knockout Dishes with Down-Home Flavor, a compilation of unfussy recipes for the busy cook. We invited the Lee Brothers to discuss their new title and Southern cuisine at last week's Beard on Books.
When developing recipes for Simple, Fresh Southern, Matt and Ted found inspiration in their sprawling cookbook collection. Certain concepts emerged from serious meditation on a single ingredient, like buttermilk; others, like pimento cheese potato gratin and mint julep panna cotta, “hit like a thundercloud." Simple, Fresh Southern finds its balance between Southern food homage and the Lee brothers
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Could 3D printers end world hunger? Are insects the protein of the future? Our latest sustainability news roundup: http://t.co/MEJ8BGco83
15 usual ice cream flavors. Amazing crocheted food. Use a French press to add coffee to beer. Today's food reads: http://t.co/KLAGWbMdPz
Next week our own Mitchell Davis is moderating an @ATLFoodAndWine panel on trust in the food system. Full schedule: http://t.co/ZqtDDjYJD7
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