On the Menu: Tuesday, March 29, 2016

 

Here’s a taste of what’s on tap today at the Beard House.

 
Bay Area Buzz, 7:00 P.M.
Thomas McNaughton and Ryan Pollnow, Ne Timeas Restaurant Group, Aatxe, Café du Nord, Central Kitchen, flour + water, and Salumeria, San Francisco


 
Three-time JBF Rising Star Chef award nominee Thomas McNaughton and Mugaritz alum Ryan Pollnow of the hot San Francisco restaurant group Ne Timeas are joining forces to bring a taste of the Bay Area, their creative concepts, and their extensive travels to the James Beard House. Expect an ocean-hopping menu that draws from McNaughton’s and Pollnow’s passion for Italian and Basque cuisines while highlighting the elevated techniques that have won their restaurants such acclaim. Featuring dishes such as Cabbage Chips with Beef Tartare, Horseradish, and ChilesRamp–Ricotta... Read more >

Comments (0)

Next Week at JBF

 

Here’s what’s coming up at the James Beard House and around the country:

 

Tuesday, March 29, 7:00 P.M.

Bay Area Buzz

Three-time JBF Rising Star Chef award nominee Thomas McNaughton and Mugaritz alum Ryan Pollnow of the hot San Francisco restaurant group Ne Timeas are joining forces to bring a taste of the Bay Area, their creative concepts, and their extensive travels to the James Beard House.

 

Thursday, March 31, 7:00 P.M.

Southern Sophisticate

Get a taste of Jason McConnell‘s white-hot Southern cuisine when the esteemed chef heads north to the Beard House. He’ll celebrate a decade of spectacular service and exemplary food with a sophisticated menu that pays homage to McConnell’s Tennessee heritage. 

 ... Read more >

Comments (0)

Eat This Word: Speck

 

WHAT? Mrs. Sprat's preferred bacon. Writing in The Food of Italy about the Italian Alps region, Waverly Root called speck "the ultimate in pork preparation." Its preparation, incidentally, can't be hurried. The meat is slowly smoked over several months for a few hours a day. "The theory is that if the smoking were done all at the same time," Root writes, "only the outer layer of meat would be really smoked, whereas the slower process smokes it through and through." Cold temperatures and high altitudes also contribute to the process. Speck yields large quantities of fat when rendered. The fat is occasionally poured over bread or used to fry potatoes, and the speck itself is often used as a garnish. 

 

WHERE? Bay Area Buzz

 ... Read more >

Comments (0)

Gala Chef Q & A: Thomas McNaughton

Thomas McNaughton

 

Thomas McNaughton, Flour + Water, San Francisco

 

What’s your go-to guilty-pleasure food?

Pita chips and spicy hummus. Though when in Jersey, pork roll sandwiches.

 

Describe the last great meal you ate.

I finally took some days off and went to Sayulita, Mexico. Margaritas and tacos on the beach were exactly what I needed.

 

What’s the dish you’re most proud of?

It’s hard to say. We’re constantly trying to evolve our dishes, and they’re always changing. Perfection is a journey and not an end goal.

 

What’s your favorite movie snack?

Salumi and cheese at home.

 

What’s your earliest food memory?

It’s funny because I’m now obsessed with natural fermentation, but as a kid I hated pickles. If my burger came with a pickle and it was touching the fries, I wouldn’t even touch the fries.

 

What do... 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, Central Kitchen was a... Read more >

Comments (0)

Q & A with Thomas McNaughton of flour + water

The James Beard Foundation interviews Thomas McNaughton of flour + water

 

A repeat nominee for our Rising Star award, chef Thomas McNaughton channels an Old-World commitment to top-notch product and time-honored techniques at San Francisco's flour + water. Read on see what he has to say about nose-to-tail cooking and the East Coast food he craves.

 

JBF: We’ve read that you attribute some of your success to eight grandmothers at a pasta factory in Bologna, Italy. Can you tell us more about that?

 

TM: It was inspirational to see Old-World techniques and cuisine executed on a daily basis, and it was an honor to be in the presence of people who execute the craft they have been dedicated to for the past 40 years. For me that was the definition of finding refinement in simplicity.

 

JBF: You snagged your first restaurant job at age 14, working as a dishwasher. Did you already... Read more >

Comments (0)

JBF Kitchen Cam