Photos: Friends of James Beard Benefit in Charleston
By now you've probably heard all about last week's JBF Award nominee announcement in Charleston, South Carolina. But the excitement didn't stop there: after the reading of the names, we headed over to the historic Fort Moultrie for a Friends of James Beard Benefit, which was hosted by our partners at the Charleston Area Convention & Visitors Bureau, Patrick Properties, and the BB&T Charleston Wine & Food Festival. Sean Brock, Mike Lata, Robert Stehling, Craig Deihl, and other local powerhouses collaborated on a multi-course menu that paid tribute to Lowcountry cuisine. You can see more photos from this lovely event... Read more >
Awards Watch: Next Week's Nominee Announcement
Let’s see: we’ve revealed the 2013 semifinalists, shared our latest batch of America’s Classics, and announced who’s hosting the ceremonies at Lincoln Center and Gotham Hall. What could be left to tell about this year’s James Beard Awards? Ah, yes: the final nominees!
To continue our annual tradition of unveiling the nominees in a vibrant food city, we’re bringing the Beard Awards show to Charleston on Monday, March 18. The announcement will take place at Lowndes Grove Plantation, and will begin at 11:30 AM... Read more >
News Feed: October 12, 2012
Campaign to reduce sugary drink consumption makes satire of obese Coca-Cola polar bears. [FoodRepublic]
Charleston quickly becoming a hotspot for food lovers. [Guardian]
Where the grand buffets of cruise ships come from. [CNTraveler]
The science behind the Maillard reaction. [NPR]
... Read more >
Awards Watch: Date and City Set for 2013 Nominee Announcement
Before everyone scurries off for summer's last hurrah, we have a bit of news: the 2013 James Beard Awards nominee announcement has been scheduled for March 13 in the great city of Charleston! What's more, our friends at the BB&T Charleston Wine + Food Festival® and the Charleston Area Convention and Visitors Bureau will be hosting a Friends of James Beard Benefit fundraiser at Fort Moultrie in nearby Sullivan's Island, and you can bet that many of Charleston's finest chefs will be there. The announcement of nominees will also be streamed live exclusively at Eater.com. Read the full press release about the 2013 nominee announcement and the fundraiser here.
Talking Sustainability and Scale in Charleston
In preparation for our 2012 JBF Food Conference, A Crisis in Confidence: Creating a Better, More Sustainable Food World We Can Trust, we're holding regional salons around the country to discuss the concept of trust in our food system. Our conference season officially kicked off on April 10 in Charleston, South Carolina, where we met with a diverse group of 18 insightful chefs, farmers, restaurateurs, educators, and other members of the Charleston food community. The participants were asked to consider the notion of trust through a variety of lenses—science, scale, and place. Last week, we shared the feedback on the concept of place, and yesterday, we shared the group's insights on science. Next up, we’d like to share what everyone had to say about the context of scale as... Read more >
Talking Sustainability and Science in Charleston
Last week, we filled you in on our recent regional salon, held in preparation for our 2012 JBF Food Conference: A Crisis in Confidence: Creating a Better, More Sustainable Food World We Can Trust. The salon drew a diverse group of 18 insightful chefs, farmers, restaurateurs, educators, and other members of the Charleston food community who shared their opinions on what’s happening in today’s food system. The participants were asked to consider trust through a variety of lenses, and yesterday’s post was devoted to the notion of “place.” Next up, we’d like to share what everyone had to say about the context of science as it relates to trust in our food system:
Science had both positive and negative connotations for our participants. According to... Read more >
Talking Sustainability and Community in Charleston
The JBF Food Conference season kicked off last week with our first regional “salon” held in Charleston, South Carolina, at the beautiful and historic McCrady’s Restaurant. Conceived as a way to engage food system stakeholders from around the country and to gather input on the themes for our annual conference, our salons spark fascinating discussions on the critical topics we face. The theme of this year’s conference (click here to learn more) is: A Crisis in Confidence: Creating a Better, More Sustainable Food World We Can Trust.
Facilitated by JBF executive vice president Mitchell Davis and food system consultant Karen Karp of Karp Resources, a diverse group of 18 insightful chefs, farmers, restaurateurs, educators, and... Read more >
News Feed: May 20, 2011
The 2013 Bocuse d'Or USA team is now accepting applications. [LAT]
Foods for the coming Rapture.
On the Menu: March 13 through March 19
Here’s what’s happening at the Beard House next week:
Sunday, March 13, 12:00 P.M.
The Tipsy Brunch
Julie Taras Wallach and Tasha Garcia Gibson have charmed New Yorkers with their refined comfort food at neighborhood favorites Little Giant and Tipsy Parson. Famous for their knockout brunches, this dynamic duo will bring their irresistible, Southern-inflected morning menu to the Beard House.
Monday, March 14, 7:00 P.M.
Channeling Charleston
Sean Daly recalls the charm and culture of Charleston at his Cincinnati hot spot, Hugo. With a menu that features Low Country crawfish boils alongside nuanced renditions of shrimp and grits, Hugo is an elegant homage to sophisticated Southern cuisine.
Tuesday, March 15, 7:00 P.M.
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@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
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