What We're Reading: June 3, 2015

 

Have dim sum for dinner with these tips on frozen dumpling prep. [Food52

 

California’s drought means big business for Washington wineries. [NYT

 

Anheuser-Busch turned one of its facilities into a water-canning factory to help flood victims in Texas. [NBC

 

Do you know the genus of your morning cup of joe? [... Read more >

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Eye Candy: Egg Yolk Confit with Curry, Cauliflower, and Salmon Roe

 

Awarded a coveted Michelin star just four months after opening, the Musket Room has already left an impressive mark on the New York City dining scene. At the restaurant's recent Beard House dinner, guests enjoyed chef Matt Lambert’s dynamic fusion of American and New Zealand fare. One of the highlights of the event was this vibrant and decadent egg yolk confit with curry, cauliflower, and salmon roe—which enlisted the evening's guests to join the ranks of diners lining up at this Nolita hot spot. 

 

View this event's menu and details here... Read more >

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Sustainability Matters: January 16, 2014

 

Why no one is buying the hype of these GMO, bruise-free potatoes. [NPR]

 

Trying to eat more in season? Check out these useful apps. [Grist]

 

How mustard is helping to replace chemical pesticides. [Civil Eats]

 

Will Vermont be the first state to implement GMO labeling? [USA]

 

Almond growth boom means water supply bust for California. [... Read more >

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Eye Candy: Caviar Tacos with Hamachi and Santa Barbara Uni

caviar, hamachi, and uni tacos

 

Peek into Rose. Rabbit. Lie. and you’ll discover a revolutionary new supper club that’s redefining the Las Vegas social scene. At his recent Beard House dinner, the hotspot's chef Wesley Holton delighted guests with a taste of Sin City's opulence. During the reception hour, diners sipped Champagne and noshed on a bevy of bites like these miniature caviar tacos with hamachi and Santa Barbara uni tucked into Yukon Gold shells. Briny, luxe, and impossibly gorgeous, these canapés were anything but a gamble.

 

View this event's menu and details here. For upcoming Beard House dinners, check out our ... Read more >

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What We're Reading: August 5, 2014

 

Caviar poaching in the land-locked Midwest? [Medium]

 

A day in the life of a London food delivery cyclist. [Miracle of Feeding Cities]

 

Harvard scientists reveal the surprisingly diverse world of cheese rind microbes. [Wired

 

USDA expands the definition of “processed foods,” placing frozen fruit and Twinkies... Read more >

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Recipe Roundup: Recipes for a Celebration

champagne

You may have kicked your Christmas tree to the curb and sworn off cookies for the foreseeable future, but here at the James Beard Foundation we are keeping the jovial atmosphere alive as we gear up for a year of festivities in honor of our 25th anniversary. Here are some of our favorite recipes for a celebration. Oysters with Crisp Shiitakes, Scallions, and Roasted Shiitake Mignonette A duo of fried and roasted shiitakes offers a rich, earthy contrast against sweet and briny oysters. Blini with Caviar Use a domestic caviar like American sturgeon, paddlefish, or salmon to top these dainty Russian pancakes.

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Recipe Roundup: Holiday Hors d'Ouevre

Olympia biscuits


Nothing says it's the holiday season like a silver tray laden with decadent, bite-sized nibbles. In the spirit of James Beard, whose first cookbook was entitled Hors d'Ouevre and Canapés, here's a selection of some of our favorite little party-starters. Foie Gras Cuban Sandwiches [JBF] A touch of jalapeño pesto and spiced bananas add zip to this indulgent cousin of the Cubano. Oyster Mushroom Cappuccino with White Truffle Oil [JBF] This creamy, earthy soup looks extra-fancy when served in demitasse cups.

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Eye Candy: Beet Meringues with Crème Fraîche and Caviar

George Mendes, who has earned raves for his Iberian-inspired cuisine at Aldea, prepared these ethereal beet meringues at his recent Beard House dinner. Click here to see more photos of his gorgeous menu.

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