What We're Reading: March 17, 2015

cocoa

 

An unassuming greenhouse in England specializes in preserving the world’s cocoa supply. [The Salt

 

Q&A: Eric Ripert identifies the next kale and the one food he just won’t eat. [Yahoo

 

At Blue Hill, Dan Barber launches a pop-up focused on food waste, where guest chefs will prepare dishes out of the trimmings that are usually discarded. [Grub Street

 

Dine like the First Lady: a roundup of Michelle Obama’s restaurant favorites. [... Read more >

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On the Red Carpet: The Next Big Trend?

Bio charred bones...the Next Big Trend?

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On the Red Carpet: Summer Vacation

Barcelona, Shanghai, Italy, Norway, Denmark, Sardinia, Blue Hill at Stone Barns...where to find all the big chefs this summer.

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On the Red Carpet: Espresso or French Press?

Jennifer Leuzzi asks the parade of food celebrities which is their preferred coffee: espresso or French press?

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On the Menu: American Icons Gala Auction and Dinner

American Icons More than 35 years after James Beard wrote American Cookery, American chefs have transcended their underdog status. Among those chefs who have achieved celebrity in their own right, some have even become icons. At this year's gala dinner and auction we're celebrating American cuisine and the icons who helped create it. And what better way to do so than a fantastic multi-course menu? Here's a preview of what will grace the tables at Wednesday's sold-out event at the Four Seasons Restaurant: Reception JBF Award Winner Fabio Trabocchi, The Four Seasons Restaurant, NYC Otoro with Fennel Pollen Kumamoto Oysters with Cauliflower and Lobster Aspic Parsnip Cappuccino with Périgord Black Truffles Foie Gras Sandwiches on Pain d'Epice Nantucket Bay Scallops with Parsley and Piment d'Espelette Dinner JBF Award Winner Dan Barber

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