Recipes from the Best of the Best: Wolfgang Puck's Pizza with Prosciutto and Arugula
Nothing captures Wolfgang Puck's legacy— a relaxed brand of fine dining with a commitment to the finest ingredients—like one of his signature pizzas. This one, topped with sharp arugula and satiny ribbons of prosciutto, has spawned countless imitations.
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JBF has recently released The James Beard Foundation’s Best of the Best: A 25th Anniversary Celebration of America’s Outstanding Chefs. This must-have book features delicious, signature recipes from every winner of the Foundation’s Outstanding Chef Award. When we went to press, space required that we omit some surplus essays and recipes, so we're sharing some of this bonus content with our readers every week. Think of it as an appetizer.
News Feed: February 27, 2012
Wolfgang Puck serves small plates at the post-Oscars governors ball. [LAT]
Celebrity chefs pick their favorite food-focused movies. [WSJ]
Latina chefs hit the food scene. [HuffPo]
News Feed: February 6, 2012
Cooking the perfect chicken breast by touch. [NYT]
YouTube looks to food "vloggers" to help organize content. [LAT]
Three steps to a better clam chowder. [GT]
Andy Ricker
Awards Watch: Wolfgang Puck to Receive 2012 Lifetime Achievement Award
The James Beard Foundation has named Wolfgang Puck as the recipient of its 2012 Lifetime Achievement Award. An accomplished chef and restaurateur, Puck has made an indelible mark on American cuisine and continues to set an example of excellence for generations of chefs. (Fun fact: he is the only chef to win our award for Outstanding Chef twice.) Read the full press release here.
News Feed: August 30, 2011
More research to encourage your daily chocolate fix. [Atlantic]
Quick-and-easy breakfast recipes to have on hand for the school year… [Saveur]
…along with brown-bag lunches to please even the pickiest eater. [Chow]
Ant dégustation, food microbiology, and hope for progress: notes from the MAD Foodcamp in Copenhagen. [Food Republic]
Arguing in favor of test tube burgers. [NPR]
News Feed: March 24, 2011
A food-themed elegy for Elizabeth Taylor. [Chicago Tribune]
Frito-Lay revamps chip recipes with natural ingredients. [WSJ]
Tips for flaky pastry dough, without the hassle. [LAT]
Readers divided over Myhrvold's Modernist Cuisine. [SMH]
Ask a Chef: Wolfgang Puck, where should we eat in Los Angeles?
Wolfgang Puck, a multiple JBF Award winner, co-host of the 2010 Awards, and California-cuisine pioneer, took a break from his busy schedule to tell us where we should dine in the City of Angels. Check out his suggestions below.
Late-night dining
AOC (323.653.6359, 8022 West 3rd Street)
“They serve everything in small portions, just the way I like it—especially for late at night.”
California cooking
Campanile (323.938.1447, 624 South La Brea Avenue)
“Mark Peel’s food tastes like the California sunshine.”
Special occasion
Valentino (310.829.4313, 3115 Pico Boulevard, Santa Monica)
“I love the exciting Italian cooking and fabulous wine list.”
Family dinner
Osteria Angelini (323.297.0070, 7313 Beverly Boulevard)
“Great for kids as well as grown-ups.”
Quick snack
“The best place
Awards Watch: Awards Theme and Hosts Announced
Italian maven Lidia Bastianich, fusion pioneer Wolfgang Puck, and kitchen science cognoscente Alton Brown will share the podium at this year's James Beard Foundation Awards, which will go down on Monday, May 3, at Lincoln Center. The theme of this year's ceremony is "The Legacy Continues," a nod to the lasting impact that James Beard and his successors have had on American cuisine. We're asking every chef who has won our Outstanding Chef award (Daniel Boulud, Thomas Keller, Grant Achatz, and others) to shine a spotlight on chefs whom they believe are extraordinary examples of excellence in our culinary world. The 2010 Awards Gala Reception will feature dishes from these established and emerging talents from around the country. (Some of our Outstanding Chef winners will be handing out this year's medals, so expect to see some of the big names in the house, too).
We've also tapped Kelly Choi, host of Eat Out NY and Top Chef
Q & A: Wolfgang Puck
He's opened countless restaurants, hosted one the earliest Food Network programs, and prepared the maiden Beard House benefit dinner in 1987. See what Wolfgang Puck—one of the first inductees into our Who's Who of Food and Beverage in America—has to say about his upcoming projects, America's "food revolution," and his mother's Wienerschnitzel.
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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
When you cook, you never stop learning. That’s the fascination of it.—James Beard
This week's Beard on Books features #jbfa winner John Sundstrom and his new book, "Lark: Cooking Against the Grain" http://t.co/7mDqOyQqcy
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