Giveaway: illy Francis Francis X7 Espresso Machine
Getting caffeinated is a treasured part of our day here at the Beard Foundation. Whether it’s the routine morning espresso or a mid-afternoon pick-me-up, we’re lucky to have illy espresso grace our cups.
We want to share the rich, smooth flavor and balanced taste of illy with our readers, so we’ve teamed up with our sponsor for a very special giveaway: a brand-spanking-new Francis Francis X7! This vibrant, stylish, and innovative machine (which retails for nearly $400) allows you to make a perfect espresso every time with illy’s iperEspresso capsules.
So how are we going to pick one lucky winner? With
News Feed: April 23
A new study on red wine justifies a glass or two a night. [VV]
The New Orleans po' boy was originally created to feed striking workers. [Salon]
Coffee culture brews in Beantown. [Boston Herald]
Wild rice is perfect for springtime salads. [LAT]
Eye Candy: Turkish Coffee Sundae
Haim Cohen—Israel's premier celebrity chef and cooking show host—spun a menu of reinvented Israeli cuisine at the Beard House last month. This Turkish coffee sundae, layered with puff rice and feathery halva, was a real crowd pleaser.
Click here to see more photos of chef Cohen's dinner.
(What's the deal with chefs pairing coffee with puffed rice in their desserts? Cohen's is the second one we've seen recently. Look at David Katz's here.)
News Feed: April 6
Strawberry lovers rejoice: prices hit an unusual low. [Seattle Times]
How to use that leftover pickle juice. [Food 2]
Buno: Ethiopian coffee brewed with coffee husks, not beans. [Atlantic]
Eye Candy: Coffee as Dessert
David Katz, chef and owner of the popular Mémé Restaurant in Philadelphia, treated Beard House diners to his beautifully crafted New American cuisine last week. We loved his playful, multitextured dessert: coffee gelée with almond cream, chocolate puffed rice, and orange powder.
See more photos of his marvelous menu here.
Recipe: Café Brûlot
Imagine starting your Monday with a cup of coffee like this: scented with citrus and cinnamon, spiked with liqueur, and... set on fire! While we don't recommend that you actually try making this popular New Orleans drink after rolling out of bed, we do think it would make for a eye-popping dinner party finale.
News Feed: March 24
Five must-have kitchen tools from the International Home + Housewares Show in Chicago. [Chicago Tribune]
Gardens reach new heights in Brooklyn. [Atlantic]
How will the freshly signed health care legislation impact the restaurant industry? [Nation's Restaurant News]
News Feed: March 10
Papaya may be a new cancer-fighting fruit. [news.com.au]
A T-bone steak, cheese eggs, and Welch's grape: what a rapper taught Francis Lam about food. [Salon]
A realistic take on trendy home canning. [Slate]
Does nose-to-tail cooking
News Feed: March 2
Macarons are poised to go mainstream, but some are not happy about it. [WSJ] Will Seattle export the next West Coast roast to New York City? [Seattle Times] Condé Nast Traveler predicts how we will be eating in a few years. [Condé Nast Traveler] Calas are New Orleans rice fritters, and you need to try them. [Salon] Cast your votes in Saveur's first annual Best Food Blog Awards. [Saveur]News Feed: February 4
Here are five creative way to cook with beer. [Hungry Beast] Valentine's Day and Chinese New Year will fall on the same day this year. Celebrate with dumplings. [CHOW] A guide to the various contraptions used to brew coffee. [Bon Appétit] These books are necessary reading for cooks. [Atlantic] The latest generation of vending machines features touch screen technology. [WP]Pages
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Thursday at the #jamesbeardhouse: Jason Barwikowski, formerly of PDX's Clyde Common and Olympic Provisions: http://t.co/RLwpLqOPU7
The @celebcheftour is coming to Sonoma's Gloria Ferrer Winery on June 1! Get your tickets now: https://t.co/LszcNhtQAf
By holding a Friends of James Beard Benefit, you can contribute to our scholarship program: http://t.co/tZVqUcRxvN
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