The James Beard Foundation America's Classics Awards recognize restaurants with timeless appeal, beloved in their regions for quality food that reflects the character of their community. Calumet Fisheries, a stand-alone hutch located on the Calumet River in Chicago, has been frying and smoking seafood since 1948. Its smoked salmon, shrimp, chubs and trout have been drawing crowds since it opened 62 years ago.
As we noted in Tuesday's New Feed, a handful of adventurous chefs are experimenting with sichuan buttons, the yellow flower buds that tingle and numb the tongue when eaten. And sure enough, the unusual ingredient popped up in the Beard House kitchen that very same day. Check out this clip of Bryan Forgione, brother of Marc and son of Larry, discussing the effects of the sichuan button while he preps for their Beard House event:
Produced by Oregon Public Broadcasting, A Cuisine of Our Ownexamines the life of James Beard and his impact on cooking in his native Portland, Oregon, and the rest of America. Championing fresh, quality ingredients in the heyday of TV dinners, Beard laid the foundations for today's farm-to-table movement. Featuring interviews with Pacific Northwest–based historians, food writers, and chefs, this documentary proves that the spirit of the dean of American cookery is alive and well in Portland, where the community continues to embrace his approach to local, seasonal cuisine. Watch the full video online here.
There was plenty of excitement both on stage and off at this year’s Beard Awards. Everyone was in great spirits despite the bad weather, people cheered on their favorites, and the women chefs and mixologists put out an amazing spread that had folks clamoring for more.
Here’s a recap of some of the best coverage of the night out in the blogosphere. Ed Levine got serious about the emotions behind
Produced by Oregon Public Broadcasting, A Cuisine of Our Own examines the life of James Beard and his impact on cooking in his native Portland, Oregon, and the rest of America. Championing fresh, quality ingredients in the heyday of TV dinners, Beard laid the foundations for today's farm-to-table movement. Featuring interviews with Pacific Northwest–based historians, food writers, and chefs, this documentary proves that the spirit of the dean of American cookery is alive and well in Portland, where the community continues to embrace his approach to local, seasonal cuisine. Watch the full video online here.
Recent Comments