Ask a Chef: What’s Your Favorite Ice Cream Haunt?

 

We asked some of our past Outstanding Pastry Chef award winners to tell us about their choice scoops. 

 

Johnny Iuzzini (2006)
Sugar Fueled, Inc

I am lucky enough to live near Odd Fellows Ice Cream, which I consider to be one of the most creative and delicious ice cream shops in the world. Some of my favorites to date: lemon meringue pie, with chunks of lemon curd, bits of burnt meringue, and graham cracker streusel, all folded into a lemon-scented ice cream. Chorizo caramel uses rendered chorizo fat to flavor the caramel that’s swirled throughout the ice cream, which is infused with cooked chorizo. 

 

Michael Laiskonis (2007)
Institute of Culinary Education, NYC

My new favorite stop for ice cream is a relatively new discovery for me: Terre Adélice in Lyon, France. My favorite thing to order is a few scoops of ice cream and sorbet, pairing some of the... Read more >

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What We're Reading: May 7, 2015

 

Learn how to navigate the funky waters of stinky cheeses. [Food52

 

Daniel Maurer remembers Josh Ozersky and his role in the early days of food blogging. [Grub Street

 

Your mother's recipes can be more than just recipes. [NYT

 

The tyranny of pizza choice is making you fat. [MUNCHIES

 

Upgrade your midday meal with an office lunch swap. [Bon Appétit... Read more >

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Ask the Chefs: How Did You Celebrate Your Beard Award Win?

David Chang

 

The hushed silence, the acceptance speeches clutched tightly in sweaty palms, the bright lights and cheers as the names are announced and the winners bound onstage: receiving a Beard Award is a dream come true for most chefs. So, what happens after the last medal is handed out? We asked some of the gala chefs for the 2015 JBF Awards how they celebrated their wins (hint: it involved a lot of bubbly).

 

Justin Aprahamian / Sanford, Milwaukee
With a big hug to my parents and wife, and a glass of Champagne.

 

Dave Beran / Next, Chicago
I went to Pouring Ribbons with a bunch of friends and sabered Champagne with my award.

 

Ashley Christensen / Poole’s Diner, Raleigh, NC
We ordered 36 Shake Shack... Read more >

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What We're Reading: March 30, 2015

 

Innovation comes by the slice at the International Pizza Expo. [LA Times

 

An exclusive glimpse into the average day of a sugar maple tapper. [Huff Po

 

Are our fish being caught by Burmese slaves? [NPR

 

Give your Passover brisket some flair with a bright horseradish gremolata. [NYT

 

Use these key tools and never make a kitchen mistake again. [... Read more >

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Eat Your Vegetables Twitter Chat on Wednesday, November 5

Swiss Chard

 

Want to learn more about cooking vegetables from some of the world's most renowned culinary icons? To celebrate our recently launched recipe app, we're hosting a live Twitter chat to discuss everything from inspiring recipes to helpful techniques to seasonal tips with a panel of some of the JBF Outstanding Chef award winners featured in the app. Join us on Wednesday, November 5th at 2:00 P.M. EST and ask the experts for advice! 

 

Panelists: 

 

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Introducing Our Inaugural App: JBF Vegetables

The first-ever JBF app: James Beard Foundation Vegetables

 

Presenting the first-ever JBF app: James Beard Foundation Vegetables, a collection of innovative vegetable recipes conceived by Outstanding Chef award winners (including Daniel Boulud, Alice Waters, Thomas Keller, and many others), and based on the Foundation's Best of the Best cookbook. This stunner includes sharp high-definition videos, some of the most gorgeous and intuitive step-by-step photographs we've ever seen, shopping sections tailored to each dish, and other great features. It's available now in the Apple App store—and absolutely free for JBF members.

 

Learn more at jamesbeard.org/app. Read the full press release... Read more >

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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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