Awards Watch: 2011 Restaurant and Chef Awards Semifinalists
2011 James Beard Foundation Awards Restaurant and Chef Award Semifinalists
BEST NEW RESTAURANT ABCNews Feed: January 10, 2011
A cupcake chain goes public. [NPR]
Soba and salmon are a natural pair. [NYT]
Get in touch with your inner caveman and cook over open flame. [Atlantic]
Thirteen bread pudding recipes. [LAT]
There's no excuse to not make your own yogurt. [Salon]
News Feed: December 22
Craft distilleries proliferate throughout the Northeast. [NYT]
A historic look at the sugar plum. [Atlantic]
Serious Eats's best restaurants reviewed in 2010. [SE]
Gift wines under $15. [HuffPo]
Ask a Chef: Sean Brock, Where Should We Eat in Charleston?
We asked 2010 JBF Best Chef: Southeast award winner Sean Brock of McCrady’s in Charleston to tell us the best places to eat in his hometown.
1. Late-Night Dining
Tattooed Moose
843.277.2990
1137 Morrison Drive
“This place is a favorite of all the employees at McCrady’s for after-work snacks. They use duck fat in their fryers!”
2. Quintessential Charleston Cooking
Hominy Grill
843.937.0930
207 Rutledge Avenue
“Chef Stehling is using great products to replicate the iconic dishes of the Low Country. One of our favorite places to take out-of-town guests.”
3. Family Dinner
Monza
843.720.8787
451 King Street
“It’s always a lot of fun to relax with a bunch of different pizzas and pitchers of beer at this great little spot. I love the smell of the woodburning oven.”
4. Date Night... Read more >
News Feed: November 12
Mangalitsa pork is the new kobe beef. [Food Curated]
Spice up your Thanksgiving dinner. [SE]
Single-malt education. [WSJ]
Butter's emergence in Asian restaurants. [WSJ]
The simplicity and craftsmanship of Japanese cuisine. [Atlantic]
News Feed: October 20
When searching for local produce, some hotels look up. [NYT]
The 20 best new restaurants of 2010. [Esquire]
Dairy farmers find a new livelihood in artisan cheese. [LAT]
A down-to-earth restaurant brings
News Feed: October 13
René Redzepi gives Eater 42 minutes during his book tour. [Eater]
Customer behavior that is bound to piss off the chef. [Eatocracy]
Jean-Luc Naret reveals what it takes to become a Michelin inspector. [SE]
Six new books that put ethical eating on the table. [SF Gate]
News Feed: October 7
Foraging in the wilderness of San Francisco Bay. [WSJ]
Award season: Michelin vs. Zagat. [Grub Street]
Zagat reveals Brooklyn as foodie hotspot. [Daily News]
What happens to the leftovers when restaurants shutter. [Atlantic]
A discussion on Nordic cuisine with Rene Redzepi. [The World]
News Feed: October 6
Food & Wine reveals their 40 Big Thinkers 40 & Under. [Eater]
After reluctance, New York chefs now welcome Michelin stars. [NYT]
The cast of Gourmet, one year later. [Grub Street]
Pop-up restaurants give chefs full control in London. [NYT]... Read more >
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@beardfoundation
We held our Chefs Boot Camp in #Louisville this week, where chefs received food-policy training and more. Learn more: http://t.co/UCCoFxPbiY
Need some recipe inspiration? Try these Ricotta, Sugar Snap Pea, and Pine Nut Granola Crostini from @IlBuco_AV: http://t.co/L08eJPSJhS
Weekend reading: a letter from JBF president Susan Ungaro about our new Women in Culinary Leadership program http://t.co/6l9sbf5nQc
A quarter order of "mild" hot chicken from Prince's. Next time we'll see if we can handle "medium". #jbfa http://t.co/L3XSJptq7Q
Paying a visit to Nashville's Prince's Hot Chicken, one of our 2013 America's Classics! #jbfa http://t.co/QaDM1bb68c
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