Food Trends to Watch for in 2012
Predicting food trends is an inexact science (though some people are actually paid to do it). At any rate, here’s our stab at what we suspect will be crossing our plates in 2012.
Locavorism, Redefined
Taking his lead from the Cook it Raw crew, Charleston’s Sean Brock is striving to revive the cooking of the South's antebellum period, teaming up with foragers and historians to rescue heirlooms from obscurity or extinction. We’re hopeful... Read more >
News Feed: September 22, 2011
Decades after James Beard pioneered food television, The Chew brings food to daytime programming. [NYT]
Menu surcharges to support staff benefits aren't always used as promised. [WSJ]
Apéritifs bring a welcome pause after busy days. [LAT]
Seventeen recipes for Rosh Hashana. [LAT]
On the Menu: Tour of Thailand
Years of immersion in Thai cuisine, including extensive training under famed chef David Thompson of Sailors Thai in Sydney, Australia, made Ty Bellingham a natural fit to helm the kitchen at Kittichai in Soho’s swanky Sixty Thompson hotel. For tonight's Beard House dinner, Bellingham has designed an elegant menu that reflects Thailand’s diverse regional cuisines and traditions. Click here to make a reservation!
Hors d’Oeuvre
Crab with Caramelized Palm Sugar Dressing on Shiso Leaves
Salted Organic Chicken and Lychees on Crisp Wafers
Oysters with Crispy Shallots and Green Chile–Galangal Dressing
Pairing: Champagne Huré Frères Brut Réserve NV
Dinner
Lobster in Egg Nests with Shredded Coconut
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@beardfoundation
Thursday at the #jamesbeardhouse: Jason Barwikowski, formerly of PDX's Clyde Common and Olympic Provisions: http://t.co/RLwpLqOPU7
The @celebcheftour is coming to Sonoma's Gloria Ferrer Winery on June 1! Get your tickets now: https://t.co/LszcNhtQAf
By holding a Friends of James Beard Benefit, you can contribute to our scholarship program: http://t.co/tZVqUcRxvN
Cali's dairy farmers want more whey profits. NASA funds a 3D food printer. Saisons for summer. Today's food reads: http://t.co/KJ8iuHkYCk
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