What We're Reading This Week

 

These easy-to-pack sandwiches will make lazy Sundays in the park even more enjoyable. [Bon Appétit]

 

Label design is the most popular deciding factor when it comes to choosing a bottle of wine. [MUNCHIES

 

Tampa Bay Times food critic Laura Reiley undertook a two-month investigation and uncovered the truth behind farm-to-table restaurants. [NPR Food]

 

From potstickers to a stir-fry, these recipes will put bok choy on your next grocery store list. [Saveur]... Read more >

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What We're Reading This Week

 

Italy aims to spread knowledge of its culinary heritage with a draft bill proposing wine education for elementary school students. [MUNCHIES]

 

It’s nearly asparagus season! Bake them in a frittata, blend them into a pesto, or shave them onto a salad. [NYT Cooking

 

Food Network is partnering with Yelp for a new show featuring chefs who confront negative reviewers. [Grub Street

 

The debate over GMO labeling has been a tough one to follow. Here’s a breakdown of what’s happening. [Modern Farmer]

 

This delicious chicken dish requires no recipe, only a bit of... Read more >

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On the Menu: Monday, March 7, 2016

 

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

 

Food and Wine Provocateurs, 7:00 P.M.
Chris Cosentino, Cockscomb, San Francisco / Co-Founder Robert Biale, Co-Founder Dave Pramuk, Winemaker Tres Goetting, and Marketing and Events Coordinator Maggie Pramuk, Robert Biale Vineyards, Napa, CA


Take one Top Chef Masters winner with an ardor for offal, add in a prestigious Napa Valley vintner, and you end up with a feast of the senses designed to delight and expand your palate. For this exceptional dinner, San Francisco superstar Chris Cosentino joins Robert Biale Vineyards, one of Napa Valley’s premier producers of Zinfandel and Petite Sirah, to commemorate their 25th harvest. Expect a menu highlighting the vast potential of nose-to-tail dining, from Olde Salt Oysters with Boccalone Blood Sausages and Serrano to Venison Heart... Read more >

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Wine Wisdom: Perfect Seafood Pairings

 

Who better to give guidance on what to pour with fish, crustaceans, mollusks, and more than the team from New York City’s iconic Grand Central Oyster Bar? Below, general manager Jeremy Gatto shares his pairing recommendations for all of your seafood needs. 

 

Oysters
Classically speaking, Muscadet pairs best. Stout beer and sparkling wine (especially Champagne) also work really well. West Coast oysters tend to be creamier, so I like flabbier wine, such as Chardonnay. East Coast oysters tend to be brinier, so wines that are high in acid pair well, like dry Rieslings and Muscadet.

 

Rich Shellfish (e... Read more >

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Happy Hour: Thanksgiving Wine Recommendations

 

With so many flavors on offer at Thanksgiving, the task of finding a bottle that plays nicely with all of them can make us even grouchier than our in-laws. Thankfully, we’ve enlisted Terroir's Paul Grieco, who won the 2012 JBF Award for Outstanding Wine, Beer, or Spirits Professional, to do the pairing for us. His suggestions, which range from values to splurges, will take you from stuffing to turkey and back to leftovers.

 

Hirsch Zöbing Riesling 2009 
"Because nothing needs good, bracing acidity and crunchy terroir like a plate full of turkey and all the fixings."

 

Argyros Assyrtiko Santorini 2009 
"This Greek wine’s salty tang and bright, lively flavors make it the perfect... Read more >

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What We're Reading: October 28, 2015

 

Once you pop, you just can’t stop: which white cheddar popcorn reigns supreme? [The Kitchn]

 

Pizza rat Halloween costumes are so last week: let us introduce you to bagel pigeon. [FWF

 

The only wine pairing guide you will need this Halloween. [HuffPo]

 

Looking for something else to carve during this spooky pumpkin shortage? Try some turnips. [MUNCHIES]

 

The National Restaurant Association is fighting  ... Read more >

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Happy Hour: Sustainable Winemaking with Merry Edwards

 

With the future of food and drink on our minds following our annual JBF Food Conference earlier this week, we caught up with Merry Edwards, a longtime champion of sustainable winemaking and our 2013 JBF Outstanding Wine, Beer, or Spirits Professional Award winner, to discuss her pioneering work at her eponymous Russian River Valley property.

 

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JBF: Can you give us a specific example of how a sustainable practice in your vineyards ultimately affects the quality of your wine?

 

ME: We use organic mushroom compost, a by-product from... Read more >

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What We're Reading: October 15, 2015

 

Protect yourself from diabetes with a glass of wine. [NPR]

 

The secret to perfectly cooked baked ziti: soaking your noodles. [Serious Eats]

 

Restaurateur Danny Meyer eliminates tipping for his fleet of restaurants. Is this the future of fine dining? [NY Times]

 

Looking for new ways to use your spices? Here are some tips to get the most out of your spice rack. [Bon Appétit]

 

Mexican chefs come together to protect their native corn species from... Read more >

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Happy Hour: Wine Wisdom from Blackberry Farm's Andy Chabot

 

Nestled at the foot of the Great Smoky Mountains, Blackberry Farm is an American culinary mecca: an on-site creamery, bakery, and butcher supply the Barn's kitchen with cheese, bread, and meat; heirloom seedlings are carefully tended in the extensive gardens; and foragers harvest wild muscadine grapes and huckleberries from deep in the Tennessee woods. Add a James Beard Award to the bucolic bounty: in 2014 the dining destination also took home the national honor for Outstanding Wine Program. The 160,000-bottle collection is more than a decade in the making and includes older vintages and coveted verticals from some of the world's greatest wine estates, such as the Rhône Valley's famed Château Rayas... Read more >

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What We're Reading: August 25, 2015

 

Ensure your heirloom tomatoes retain their peak flavor with this quick and easy tip. [Food52

 

A grocery store in Germany has completely eliminated packaging, asking customers to bring their own containers to help fight waste. [Curbed

 

Meet the humble buckle: a dessert designed to adapt for any season. [NYT

 

Researchers are working on “smart caps” for milk cartons, which would be able to warn drinkers of the presence of sour bacteria. [... Read more >

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