Daily Digest: February 12, 2013
Limited-edition McDonald's France burgers to be made with Camembert and other classic cheeses. [HuffPo]
Belgium to release chocolate-flavored postage stamps. [Mashable]
Russia suspends American meat exports due to use of ractopamine. [NPR]
With too little product to meet demand, Maker's Mark plans to water down its bourbon. [NPR]
Daily Digest: December 19, 2012
Suspects arrested in Canadian maple syrup heist... [NPR]
...and in the Soldera wine-vandalism incident. [NYT]
Chopsticks. Fork and knife. Together in one set of utensils. [Business Insider]
The latest "it" ingredient: bourbon barrels. [Forbes]
... Read more >
News Feed: August 27, 2012
The history of popsicles, including eye-catching vintage ads. [Collectors Weekly]
Hot sauce producers pounce on used bourbon barrels. [NPR]
Drought-struck farmers commiserate via Twitter. [NPR]
Shio koji, a fermented rice product, is the latest "it" ingredient from Japan. [LAT]
Recipe: French Onion and Mushroom Soup with Bourbon and Swiss Cheese
At first glance, chef J. J. Kingery's version of French onion soup appears to be run-of-the-mill bistro fare. But there are some surprises lurking underneath that crunchy and golden blanket of cheese, like earthy mushrooms that have been cooked in sherry, as well as a generous splash of bourbon. Get the recipe here.
Q & A with JBF Award Winner Julian P. Van Winkle III
Winner of the 2011 JBF Award for Outstanding Wine and Spirits Professional, Julian P. Van Winkle III carries on a century-long tradition of producing premium bourbon at Old Rip Van Winkle Distillery in Louisville, Kentucky.
The James Beard Foundation: Rip Van Winkle is a four-generation family company. How did you get involved in the business?
Julian P. Van Winkle: I started working for my dad in 1977. At that time we were selling just one age of Old Rip Van Winkle. We also sold decanters filled with our whiskey. I took over the company in 1981 after my father passed away.
JBF: Can you describe your bourbon recipe and the impact it has on the flavor of your products?
JPVW: Bourbon must be made from at least 51 percent corn. Rye or wheat can also be used. My
News Feed: August 23, 2011
A comic book that's at the heart of Japanese wine culture. [Gilt Taste]
A new age in Colombian cuisine. [Atlantic]
Alice Waters on 40 Years of Chez Panisse, her love of grilled cheese, and more. [NPR]
A taste of the future, in Scandinavia. [Bon Appétit]
The customers: a restaurant's "last, uncontrollable variable." [Guardian]
News Feed: June 30, 2011
JBF President Susan Ungaro promotes Gulf Coast seafood on Morning Joe. [MSNBC]
Potato chips and Champagne: an unlikely pair, but crazy enough to work? [NYT]
Saucy tweets from Michelin's NYC reviewers. [Eater]
Grilling: the Argentinian way. [Chow]
Chefs weigh in on getting the most bang for your buck. [F&W]
Recipe: R. J. Cooper's Brown Butter–Bourbon Pound Cake
A pairing of bourbon and beurre noisette injects some soul into the classic tight-crumb cake. Make this on a cold winter evening, perhaps topped with a scoop of rosemary–brown butter ice cream.
The Perfect Saturday?
Having your fill of oysters, bourbon, cigars, and bluegrass sounds like a great way to spend a Saturday. Add a Virginia pig roast and, well, now you really have a party. These are just some of the highlights of The Vices That Made Virginia, a fundraiser to benefit the new partnership between Arcadia Center for Sustainable Food & Agriculture and the National Trust for Historic Preservation. All proceeds will go toward helping this innovative venture create a vibrant, secure, and equitable local food system in the national capital region.
WHEN? Saturday, November 6, 2010
WHERE? Woodlawn in Alexandria, VA
Eye Candy: Bluegrass State Dessert
Pages
Categories
Archive
- May 2013 (76)
- April 2013 (54)
- March 2013 (45)
- February 2013 (37)
- January 2013 (41)
- December 2012 (34)
- November 2012 (38)
- October 2012 (54)
- September 2012 (45)
- August 2012 (51)
- July 2012 (50)
- June 2012 (49)
- May 2012 (88)
- April 2012 (56)
- March 2012 (35)
- February 2012 (46)
- January 2012 (40)
- December 2011 (40)
- November 2011 (47)
- October 2011 (44)
- September 2011 (48)
- August 2011 (59)
- July 2011 (50)
- June 2011 (49)
- May 2011 (124)
- April 2011 (54)
- March 2011 (60)
- February 2011 (54)
- January 2011 (52)
- December 2010 (39)
- November 2010 (48)
- October 2010 (59)
- September 2010 (52)
- August 2010 (56)
- July 2010 (57)
- June 2010 (65)
- May 2010 (168)
- April 2010 (68)
- March 2010 (68)
- February 2010 (63)
- January 2010 (59)
- December 2009 (61)
- November 2009 (74)
- October 2009 (83)
- September 2009 (74)
- August 2009 (81)
- July 2009 (66)
- June 2009 (48)
- May 2009 (122)
- March 2009 (2)
@beardfoundation
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
Does spam deserve a second chance? Study says your hair hints at your soda consumption. Today's food reads: http://t.co/inNicv2WXj
An update on #CookingUpChange, the @healthyschools-backed high school competition for healthier school lunch: http://t.co/1l1e0eH0Sp
Blogroll
- Atlantic Food Channel
- Chow
- Cook and Eat Better
- Daily Dish/Los Angeles Times
- Diner's Journal/New York Times
- Eater
- Foodspotting
- Grub Street
- Hungry Beast
- Immaculate Infatuation
- Insatiable Critic
- JBF Awards
- JBF Awards Press Room
- Michael Ruhlman
- Savory Cities
- Serious Eats
- The Feed
- The Stew/Chicago Tribune
- Zester Daily
Recent Comments