Sustainability Matters: August 21, 2015


Oyster week education: learn how your favorite bivalves benefit our shoreline. [Edible Brooklyn]


Celebrated Seattle chef Renee Erickson talks climate change, sustainable seafood species, and ocean acidification. [Grist]


It’s time to give your organic fruits and vegetables a second rinse: they could be covered with fracking wastewater. [Mother Jones]


Rising amounts of organic foods are being recalled because of bacterial contamination. [... Read more >

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Eye Candy: Yonsei Oysters with Uni, Ikura, and Ponzu


Chef Kyle Itani honed his skills at Yoshi’s in San Francisco before moving across the Bay to open Hopscotch Oakland, where he serves simple but artfully conceived American fare with Japanese touches. The cozy restaurant earned a three-star review from San Francisco Chronicle food critic Michael Bauer, who raved that Hopscotch “deserves a huge following.” And after his recent Beard House dinner, you can count us in as one of his many fans. We were wowed by his signature Yonsei oysters with creamy uni, briny ikura, and citrusy ponzu. A hit amongst many, chef Itani's regional American fare was replete with surprising and inviting Asian flavors.


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Sustainability Matters: June 26, 2015


Western grocery chain, Raley’s, is taking steps to tackle our food waste problem. [NPR]


Is buying locally grown produce actually beneficial to our food system? [HuffPost Food]


Sustainable Seafood Week marks a glorious start to the summer. [Edible Manhattan]


British celebrity chef and champion of healthy eating Jamie Oliver, will tax sugary drinks... Read more >

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What We're Reading: October 21, 2014


Discover the history of the doughnut in honor of National Doughnut Month. [Zester Daily]


A guide to fall's most grill-worthy vegetables. [Serious Eats


You’ll never guess the secret ingredient behind perfectly chewy chocolate chip cookies. [WaPo


The green tomato gets a culinary makeover: new recipes and ideas on how to use this underrated ingredient. [NYT


Skip the candy aisle and make these DIY Halloween treats. [... Read more >

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Sustainability Matters: October 3, 2014


Several years after the threat of “colony collapse” to honeybee populations, today’s beekeepers are more concerned about small, persistent hive decimation than mass colony deaths. [NY Times]


Ocean acidification, an effect of climate change, could cause oyster prices to skyrocket as shellfish farms are forced inland. [Grist]


The U.S. Centers for Disease Control and Prevention have announced that almost ninety percent of school-aged children are getting too much salt in their diets. [Huffington Post]


American and European representatives debate chlorinated chicken in negotiations over the... Read more >

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Eye Candy: Oysters with Horseradish Ice and Caviar

Oysters with Horseradish Ice and Caviar


New York City epicureans flock to Brooklyn's Maison Premiere for its innovative cocktail program, sumptuous seafood offerings, and sultry, Belle Époque–inspired atmosphere. At our recent Chefs & Champagne®, JBF's annual summer tasting party in the Hamptons, Maison Premiere chef Lisa Giffen served these elegant oysters with horseradish ice and caviar. Our guests at the outdoor fête paired Giffen's refreshing oysters with flowing Champagne Taittinger​ and the wines of Wölffer Estate Vineyard for a perfect summer bite.


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Recipe Roundup: Oysters


Cold, briny oysters are an early summer treat. Enjoy them on the half shell, in an eye-opening shooter, and crisp-fried in cornmeal.


Chilled Oysters with Cucumber Water

Small, sweet Kumamoto oysters from the Pacific are perfect for this dish.

Oyster Shooters with Tomato, Lime, and Chiles
This bracing seafood shooter delivers a one-two punch of ginger and minced serrano chile.


Oysters with Crisp Shiitakes, Scallions, and Roasted Shiitake Mignonette
Adding roasted shiitakes to a simple mignonette transforms this simple starter.

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Eye Candy: Beausoleil Oysters with Santa Barbara Uni, Ikura, Tobiko, and Ponzu Crème Fraîche


The brainchild of Japanese chef Ken Tominaga and JBF Award winner Michael Mina, PABU has introduced Baltimore to Japan’s version of the gastropub, or izakaya, where soulful small plates are the name of the game. At his recent Beard House dinner, executive chef Jonah Kim shared his take on this unique dining tradition with these elegant and eye-catching Beausoleil oysters with Santa Barbara uni, ikura, tobiko, and ponzu crème fraîche. Served by the spoonful during the cocktail reception hour, these passed canapés were a perfect one-bite flavor bomb. 


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Daily Digest: June 2, 2014



North Korean scientists suggest mushroom-based drinks could be the next Gatorade. [NY Daily News


As the economy improves, the number of food stamp recipients drops. [NPR


Los Angeles's Chinese American Museum unveils an exhibit dedicated to hot sauce. [NPR


Domestic versus imported: which Nutella is better? [Washington Post] ... Read more >

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Daily Digest: May 15, 2014


wine labels


U.S passes France in annual wine consumption. [NPR]


USDA-proposed beef imports from Brazil give American ranchers cause for concern. [NPR]


Fast food protests go global as workers push for higher wages. [NYT]


After a devastating forest fire, morels find new life. [ABC


American apples are overwhelming the Mexican market. [... Read more >

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