What We're Reading: August 25, 2015

 

Ensure your heirloom tomatoes retain their peak flavor with this quick and easy tip. [Food52

 

A grocery store in Germany has completely eliminated packaging, asking customers to bring their own containers to help fight waste. [Curbed

 

Meet the humble buckle: a dessert designed to adapt for any season. [NYT

 

Researchers are working on “smart caps” for milk cartons, which would be able to warn drinkers of the presence of sour bacteria. [... Read more >

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What We're Reading: August 18, 2015

 

A California sushi chef is not only pushing boundaries through her menu, but also through her all-female staff. [MUNCHIES]

 

Shave off that milk mustache and try these dairy-free calcium sources. [Food Network

 

The rise and fall of food tech darling Good Eggs. [Food + Tech Connect

 

How did rosé go from guilty pleasure to luxury status symbol? [Vanity Fair

 

Heritage breeds, seeds, and menus: a new trend has chefs reaching back to colonial times for inspiration. [... Read more >

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Happy Hour: Q&A with Roman Roth of Wölffer Estate Vineyard

 
For the last 17 years, the postcard-perfect Wölffer Estate Vineyard, located in the Hamptons, has hosted our annual summer tasting, Chefs & Champagne®—which takes place tomorrow! We caught up with winemaker and partner Roman Roth to discuss his favorite summertime wines and what’s on the horizon for Wölffer.

 

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JBF: What are your favorite wines to drink in the summer?

RR: A dry rosé, riesling, or white blend is perfect for the beach or the pool. Our barrel-fermented (balanced and not overoaked!) Perle Chardonnay is a perfect match for fresh-caught local striped bass.

 

 

JBF: It’s no secret that rosé is a popular choice for summer. What do you like to eat with it?

RR: My ultimate rosé pairings are crabcakes and lobster rolls—especially when made with fresh, local seafood. I also love rosé... Read more >

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Sustainability Matters: July 24, 2015

 

California’s Salinas Valley suffers from the drought, threatening the salad green supply chain as we know it. [Mother Jones]

 

Organic, non-GMO, and fast casual: Amy’s Drive-Thru debuts in Sonoma County. [SF Gate]

 

Biodynamic farming in Bordeaux will lead to better soil, healthier vines, and higher quality wine. [WSJ]


The heated debate continues as House Republicans attempt to bar the FDA from requiring GMO labels. [Grist... Read more >

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What We're Reading: July 14, 2015

 

The Simpsons’ Duff Beer is making the jump from cartoon to craft brew. [FWF

 

Send in the clowns: the history of pie-throwing as comedy gold. [NYT

 

Make your first foray into the art of the icebox cake with this simple recipe, then branch out and add s’mores into the mix. [Food52

 ... Read more >

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What We're Reading: July 13, 2015

 

You don’t have to take a trip to the ballpark to have soft pretzels and beer cheese. [Food52

 

According to the CDC, four out of five Americans are not eating enough fruits and vegetables. [International Business Times

 

Obama may have opinions on guacamole, but he’s far from the first president to face a food-related scandal. [NY Magazine

 

Not all sparkling wine is white... Read more >

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Reel Food: Behind the Scenes at the Beard House with Palladio's Melissa Close-Hart, Spencer Crawford, and Luca Paschina

 

A quintessentially Italian restaurant in the heart of Virginia’s Blue Ridge Mountains, Palladio at Barboursville Vineyards has been drawing droves of diners for 15 years. To celebrate the anniversary, winemaker Luca Paschina and chefs Melissa Close-Hart and Spencer Crawford put on a lavish feast for Beard House guests, showcasing their trademark spin on Italian cuisine with a menu that infused classic dishes with Virginia's agricultural bounty, from fried Chesapeake oysters to house-cured prosciutto. Watch the video above to go behind the scenes at their recent Beard House dinner, discover how the food of the South connects with Italian cooking, how to grow wines meant for pairing, and where Palladio is headed next.

 

To learn more about upcoming events, view our full calendar... Read more >

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Happy Hour: Make Your Own Wine Jelly

 

Looking for another way to integrate wine into your daily routine? For some DIY advice, we turned to special projects manager Anna Mowry, who makes and jars her own gem-toned wine jellies. Follow this simple recipe, adapted from Canning for a New Generation by Liana Krissoff, and you’ll have a unique spread that’s perfect on toast, with cheese, or even in your morning oatmeal. It also makes for a sweet hostess gift for all those impending summer barbecues. 

 


Yield: 5 half-pint jars

 

Pectin stock:
3 pounds tart apples, such as Granny Smith
6 cups water

 


Jelly:
One 750-milliliter bottle wine... Read more >

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What We're Reading: June 15, 2015

 

Take your dinner routine to the Subcontinent with these Indian recipes. [Food52

 

Overwhelmed by your CSA? JBF Award winner Hugh Acheson is here to help. [Serious Eats

 

The reason why your home ice cubes are never as crystal clear as the ones at cocktail bars. [The Kitchn

 

Which grapes pairs best with bananas? Scientists have discovered that just like us, chimps go ape for a glass of Pinot. [... Read more >

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Ask a Sommelier: Amanda Danielson

 

Adventurous oenophiles know that Michigan's Old Mission Peninsula has a lot to offer, as shown by the multiple accolades showered on Trattoria Stella by Wine Spectator. The restaurant's team will bring their sophisticated interpretations of Italian food and Traverse City Wine Trail selections to the James Beard House on Thursday, June 11. We spoke to wine director Amanda Danielson about the diversity of the Great Lakes, her inspiration behind her Beard House menu, and her dreams of serving royals.

 

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What’s your earliest food memory?

1970s Detroit: going into my grandparents’ cellar to pull up jars of canned fruits and vegetables that my grandmother preserved from items grown in their city garden.

 

What is your inspiration behind the wine pairings for this Beard House event?

The wines of Old... Read more >

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