On the Menu: Week of February 23

Photo taken by Max Flatow

 

Here's what's on the Beard House calendar this week:

 

Monday, February 24, 7:00 P.M. 

Charm City Common 

It's not called Charm City for nothing. Baltimore is home to a thriving and beguiling restaurant scene that features rising star-chefs like Espuma alum Cyrus Keefer. His menu at Fork & Wrench is rooted in the Chesapeake Bay region but inspired by global techniques and ingredients.

 

Tuesday, February 25, 7:00 P.M. 

Bay Area Bounty

San Francisco Bay Area chefs are famous for taking their farmers' markets seriously, and Kim Alter of Daniel Patterson's renowned Plum restaurant is no exception—she's been known to make five trips in a single day to get the freshest ingredients. Join us at the Beard House for a taste of Alter's masterful, market-driven California... Read more >

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Daily Digest: January 15, 2014

beer

 

Budding brewers and winemakers may want to consider a degree in fermentation science, now on offer at Appalachian State University. [Atlantic]

 

The latest in Instagram memes: farmer selfies, a.k.a. "felfies." [Modern Farmer]

 

In light of the looming Velveeta shortage, here's a comprehensive history of "Kraft's liquid gold." [Smithsonian]

 

Europeans are eating more chocolate, adding to global demand that's already outpacing supply. [WSJ]

 

Bartenders aren't spared from California's new food... Read more >

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JBF on the Air: Dave Arnold

Mixologist Dave Arnold on Taste Matters with Mitchell Davis

 

On this week's episode of Taste Matters, Dave Arnold, who presides over the forward-thinking mixology program at New York City's Booker and Dax, joined Mitchell Davis to discuss the true meaning of being a chef, mixologist, and food enthusiast. From finding inspiration in local ingredients to using high-tech equipment, chefs are inventing new dishes, techniques, and crafts to keep up with the rapidly expanding industry. Dave also explains how home cooks are evolving, as well—with the vast amount of information available online, people are learning to cook and bake through experimentation at home rather than from first-hand instruction. Listen below to learn more:

 ... Read more >

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Bocuse d'Or USA Now Accepting Applications for 2015 Competition

 

 

Applications for a spot on the Bocuse d'Or USA team are now being accepted

 

 

 

Think you have what it takes to represent America at the world's most prestigious culinary competition? The Bocuse d'Or USA Foundation is now taking applications for a coveted spot on Team USA, which will go on to compete at the next Bocuse d'Or in Lyon, France in 2015. The entry period ends June 30. 

 

Led by our friends Daniel Boulud, Thomas Keller, and Jerome Bocuse, the foundation will invite eight applicants to audition for the team this fall, with two possible outcomes: one competitor, along with his or her commis, may be chosen to advance directly to Lyon, or the directors could select four finalists to compete in a national competition in 2014. In the latter scenario, the winner of the national contest will go on to represent the United States at the Bocuse d'Or.... Read more >

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The Women in Culinary Leadership Cookoff

Judges Aarón Sánchez and Rohini Dey evaluate a competitor's dish

 

Last week we headed up to Vermilion restaurant to judge the Women in Culinary Leadership Cookoff. Part of the Women in Culinary Leadership Program, which was launched by JBF and Vermilion restaurateur Rohini Dey last year, the competition was created to identify driven and aspiring female cooks and to help them develop leadership and culinary skills. Entrants had to submit a resume, essay, and recipe for one contemporary Indian–Latin dish. Eight finalists executed their recipes in the cookoff, which was judged by Ms. Dey, JBF president Susan Ungaro, chef Aáron Sanchez, and Dorothy Cann Hamilton of the French Culinary Institute.

 ... Read more >

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