Small Batch Cooking

 

Suzanne Cope is a Brooklyn-based author and food studies scholar whose recent book, Small Batch: Pickles, Cheese, Chocolate, Spirits and the Return of Artisanal Food, gives a history of artisanal food in the United States and looks at the issues surrounding craft food production through conversations with over 50 food entrepreneurs. She talked to us about the inspiration for the book and the future of artisanal food, and gave us a recipe for Mediterranean greens that incorporates one of her favorite small batch foods.

 

(Join Suzanne for a conversation and tasting with local food artisans at the 92nd Street Y in NYC on Wednesday, June 3.)

 

--

 

JBF: How did you become interested in small batch food?

 

Suzanne Cope: Both of my gran... Read more >

Comments (0)

2015 Who's Who Inductee: Nathalie Dupree

 

The James Beard Foundation’s Who’s Who of Food and Beverage in America is a cadre of the most accomplished food and beverage professionals in the country. Though they represent a diverse cross-section of the food and beverage industry—from chefs to journalists to farmers to business executives to scholars—each has been identified by his or her peers as having displayed remarkable talent and achievement. Every member of the Who’s Who has contributed in some substantial way to America’s constantly evolving culinary scene.

 

NATHALIE DUPREE / COOKBOOK AUTHOR AND TELEVISION PERSONALITY / CHARLESTON, SC

 

Nathalie Dupree is the author of 14 cookbooks and the host of more than 300 national and international cooking shows that have aired on PBS, the Food Network, and the Learning Channel. She has earned wide recognition for her work, including three James Beard Awards and numerous other honors. Dupree is best known for her approachability and her deep... Read more >

Comments (0)

What We're Reading: May 26, 2015

 

With Memorial Day behind us, it's officially grilling season, so bust out your charcoal for these recipes. [Huff Po

 

Urban farms are giving away their fruit for free. [NPR

 

Make your food dreams a reality: a new site promises recipes from your favorite films, TV shows, and books. [The Kitchn

 

Hold onto your prosecco glasses: there might be a bubbly shortage. [Yahoo!Food

 

Would you fly for food? [... Read more >

Comments (0)

Happy Hour: Five Rosés to Drink for Memorial Day Weekend

 

Our love for the modern cocktails at the JBF Award–winning Bar at the NoMad is tried and true. But we also think that patrons would be remiss to overlook the restaurant’s globe-spanning wine list, tightly curated by sommelier Tom Pastuszak. Here, he shares some recommendations for what we all want to be drinking over the holiday weekend: rosérosé, and more ... Read more >

Comments (0)

On the Menu: Week of May 25

 

Here's what's coming up at the James Beard House and around the country:

 

Wednesday, May 27, 6:30 P.M.
Celebrity Chef Tour: Charlotte, NC
For reservations or more information, please visit jamesbeard.org/celebrity-chef-tour. For sponsorship opportunities, please contact Julie Marshall at 212.633.9145 or jmarshall@jamesbeard.org.

 

Wednesday, May 28, 7:00 P.M.
Lambs and Clams 
Lamb shepherd Craig Rogers is famous for the annual party he throws at his Virginia farm, where chefs gather to cook lamb, eat oysters, and let loose. For this Beard House reenactment, chefs Scott Crawford and John Critchley have designed a knock-your-socks-off menu featuring lamb from Rogers, bivalves from acclaimed oy... Read more >

Comments (0)

Sustainability Matters: May 22, 2015

 

School districts in six major cities have announced they are swapping Styrofoam lunch trays for compostable plates. [Mother Jones

 

Activist groups are protesting labor and ingredient sourcing policies in advance of McDonald’s annual shareholder meeting. [NPR

 

Whole Foods is known for helping food artisans achieve mainstream success, but those... Read more >

Comments (0)

Expo Milano: An In-Depth Video from Monacle

 

At Expo Milano, the first world’s fair that’s all about food, open now through October in Milan, 145 countries have assembled to celebrate cuisine and identify potential solutions to improve the global food system and feed the burgeoning world population. A showcase of national dishes, futuristic design and architecture, and other cultural assets, the fair is an unprecedented and ambitious gathering, and this video from Monacle captures its impressive and immense scope. See a cameo by Mitchell Davis, our executive vice president and USA Pavilion’s chief creative officer, at the 53-second mark. Glimpses of the USA Pavilion can be seen throughout the piece.

 

The James Beard Foundation and the International Culinary Center have led the production of USA Pavilion, themed "American Food 2.0," at Expo Milano. The global gathering launched May 1 and will remain open through October.

 ... Read more >

Comments (0)

Throwback Thursday: James Beard Takes It Outside

Photo by Ron Callvert

 

Pull out your grills and dust off your wicker baskets: it's almost Memorial Day. Here at JBF, we're always looking for an excuse to escape the confines of the kitchen and cook delicious food outside. For this TBT, we're honoring James Beard's own appetite for al fresco fare. Whether gallivanting off to a picnic or hosting an outdoor soirée, Mr. Beard was always game for a thermos of Bloody Mary, delicately charred scallops, or barbecued steak. With the grilling season upon us, we're taking his expert advice to heart:


"The delicate turning of a pit over, or in front of, a fire is certainly a most delectable way to roast a prime joint or a tender bird. The resulting crispness of skin and juiciness of flesh is inviting to the eye, tantalizing to the nose, and an unbounded joy to the palate."—James Beard's Treasury of Outdoor Cooking (Gallery Press, 1960)

Comments (0)

Bill Telepan, Part II: From Blubber Burgers to Boot Camp

Photo c/o Telepan

 

In part two of our interview with Bill Telepan (read part one here), the celebrated chef tells us how he addresses issues outside the cafeteria, how our Chefs Boot Camp for Policy and Change made him uncomfortable, and why his ultimate goal is to become obsolete. 


 --


JBF: Wellness in the Schools (WITS) covers more than just than the food served in school cafeterias. What else do you address? 

 

Bill Telepan: Right now, only about three-and-a-half to four hours per year are spent on food and nutrition education in schools. We started WITS Bits, which are 20-minute classes where we teach kids nutrition through real examples. Some things we do include are building a “blubber burger” to show with lard what goes into a fast food cheeseburger, and showing them how much sugar is actually... Read more >

Comments (0)

What We're Reading: May 21, 2015

 

Restaurants bring home the bacon when they add it to their menus, but those savings don’t extend to the customers. [FWF

 

Upgrade your fudgsicles with this recipe for a refined, homemade version of everyone’s favorite frozen treat on a stick. [NYT

 

Britain’s salt-reduction program has been heralded as highly influential, but its impact has been blunted by the election of a new parliament. [... Read more >

Comments (0)

Pages