News Feed: August 18, 2011
The tonkatsu sauce that created "an intoxicating union of culinary cultures" at a recent Beard House dinner. [Saveur]
Some drinking wisdom from 17th-century England. [The Awl via Grub Street]
Forks: the key to perfectly dipped caramels. [SE]
Marcus Samuelsson lets you in on the secret to Red Rooster's famous Fried Yard Bird. [F
News Feed: August 4, 2011
Hyper-realistic food-themed covers for iPhones. [Toxel]
A handy map that explains the world food crisis—and shows how you can help. [Bon Appétit]
Honey pairings for everything from onions to milk to chocolate chip cookies. [Saveur]
On the Menu: August 29 through September 4
Here’s what’s happening at the Beard House next week:
Tuesday, August 31, 7:00 P.M.
Mediterranean Reflection
The carefully curated menu at Adrian Richardson’s La Luna Bistro in Melbourne, Australia, reflects the chef’s Mediterranean heritage as well as his restraint and precision. Though his popular cooking show has made him a national celebrity, Richardson says he’s still most comfortable in the kitchen.
September–October 2010
Greenhouse Gallery: Mushrooms
Gloria Cunnick’s “Mushrooms” series evokes the mysterious and magical nature of fungi. With a BFA from Long Island University, Cunnick has shown her work in local, national, and international settings, and has been mentioned in the New York Times,
News Feed: August 13
Food words rejected by the Oxford English Dictionary. [HuffPo]
The youngest foodie you'll ever meet. [Esquire]
The intersection of molecular gastronomy and terroir. [WSJ]
Are traditional wine corks disappearing? [Fast Company]
Farmers' market inspiration for upside-down cakes. [LAT]
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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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