Get 15 Percent Off a JBF–Themed Tee from Flavour Gallery

JBF Tees from Flavour Gallery

 

Thanks to our friends at Flavour Gallery, a culinary-inspired apparel company, anyone can show their love for JBF by donning one of their JBF Collection t-shirts. Styles are available for men, women, and kids, and a percentage of every purchase from this special line is donated to JBF. What's more, enter the code JBF15 at checkout to receive a 15-percent discount off your Flavour Gallery order. Browse and buy here.

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Video: Taste America® All-Stars on American Cuisine

 

James Beard Foundation’s Taste America®, our two-month, ten-city epicurean tour, is kicking off next weekend in Atlanta and Phoenix! To celebrate, we asked some of our Taste America All-Star Chefs for their thoughts on the current state of American cuisine. Watch the above montage to see what they had to say.

 

Get details about Taste America and buy tickets here. Follow the festivities on Twitter with #JBFTasteAmerica. You can also follow the adventures of #bittybeard, our portable homage to James Beard, as he travels around the country. 

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What We're Reading: September 2, 2014

Coffee

 

Central American coffee farmers are putting "waste water" to good use. [The Daily Meal

 

Space-to-table: NASA researchers want to give astronauts real food. [National Geographic

 

Afternoons at Epcot taught one woman to be an adventurous eater. [Slate

 

Whisky and Haggis flavor is the latest unorthodox potato chip to hit the market. [Grub Street

 

To busy to walk to the staff kitchen? The BrainWave is a microwave for your desk. [... Read more >

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Happy Hour: Total Nonstop Action Cocktail

Total Nonstop Action Cocktail

 

Okay, so its name doesn't exactly conjure the long-weekend vibe you're probably going for, but we're still digging this cocktail from Hella Bitter co-founder Tobin Ludwig (who, thanks to Kickstarter funding, is getting ready to release a DIY bitters kit for aspiring concocters of these botanical-based ingredients). The tequila-anchored drink features a smoked saline solution (easily made by combining smoked salt and hot water), so it's going to play nicely at your Labor Day cookout.

 

Get the recipe, and happy Labor Day weekend, everyone!

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Sustainability Matters: August 29, 2014

 

Due to the frequency of inaccurate fish labeling, diners could be getting more mercury than they think. [Treehugger]

 

A handful of farmers across the country are using tanks of bacteria and microbes to turn the methane from cow manure into electricity. [Civil Eats]

 

Energy exploration in North Dakota has led to a delay in grain shipments, costing millions of dollars in losses. [NY Times]

 

Legislation to restrict the use of pesticides on GMOs in Hawaii has been overturned by a local judge. [... Read more >

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On the Menu: Week of September 1

Herbs

 

Here is what's happening at the James Beard House. 

 

Wednesday, September 3, 12:00 P.M 
Enlightened Eaters 
Choosing broccoli and brown rice over pizza and ice cream can be a struggle. In The 3-Day Reset, Pooja Mottl shows you ten simple ways to revamp your cravings and start eating whole, healthy, and delicious foods in just three days at a time. Packed with delicious recipes and nutritional information to support why you should choose whole over processed foods, The 3-Day Reset will set you on the path to healthy eating. 

 

Friday, September 5, 7:00 P.M 
Summer’s End in the Berkshires 
Inspired by meals he’s eaten at restaurants around the country, esteemed Red Lion Inn chef Brian Alberg has designed a menu that will offer his Berkshires-inflected interpretations of dishes he just can... Read more >

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Throwback Thursday: Marc Vetri, Pasta Machine

Marc Vetri at the 2014 James Beard Awards

 

At this past spring's James Beard Awards Gala, Marc Vetri worked up a flour and egg–induced sweat while feeding fresh pasta to the hungry masses, and we mean fresh: the Philadelphia restaurateur, who was also an Outstanding Chef nominee that night, rolled pasta dough by hand during the entire post-show reception. Read our pre-Awards interview with Vetri here, and keep an eye out for his seventh concept, Lo Spiedo, this fall.

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Recipe Roundup: Labor Day Menu

Grilled Hanger Steak with Peperonata

 

Pat yourself on the back for all your hard work this Labor Day Weekend with an al fresco feast that highlights end-of-summer bounty. Serve addictive starters with a juicy steak, lots of veggie sides, a refreshing cocktail, and an all-American dessert for a crowd-pleasing affair. Let this long-weekend playbook take the menu-planning off your plate (we are celebrating the labor movement, after all): 

 

Corn Fritters
These sweet-and-salty fritters celebrate a summertime staple, and are guaranteed to disappear faster than you can fry them.

 

Vadouvan-Spiced Deviled Eggs
James Beard's curried deviled eggs get a stylish updat... Read more >

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What We're Reading: August 28, 2014

mozzarella

 

Science confirms what we've known all along: mozzarella is the best cheese for pizza. [NPR]  

 

Swiss cheesemakers use DNA fingerprinting to fight counterfeit fromage. [Bloomberg]

 

The green bell pepper: a love story. [NYT]  

 

An extremely rare blue lobster has been caught off the coast of Maine [First We Feast]

 

The "Finger Nap," a innovation from South Korea, aims to make rib and fried chicken consumption less messy. [... Read more >

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Ask a Chef: What’s Your Favorite Sandwich?

sandwich

 

While we were pondering the art of sandwichmaking, it seemed only natural to tap our All-Star Chefs—who will be traveling around the country as part of the James Beard Foundation’s Taste America culinary tour this fall—for their picks. Below, our top toques fill us in on their favorite sandwiches.

 

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Grant Achatz (Chicago / October 17-18)
“A Potbelly sandwich works. I like the vegetarian with everything on it. It’s fresh, warm, delicious, and inexpensive.”

 

Daniel Boulud (NYC / October 10-11)
“My favorite is a Provençal pan bagnat. It’s focaccia-style bread with cucumbers, avocado, eggs, olive oil–poached tuna, tomatoes, lemon zest, basil, and olive oil, and then it’s pressed. With it I would drink rosé!”

 

Ludo Lefebvre (Boston / October 24-25)
“As a French chef, I think the croque monsieur is the king of sandwiches. It’s crispy,... Read more >

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