Expo Milano: Join the American Chef Rally in July

The future USA Pavilion at Expo Milano

 

Calling all chefs: are you interested in participating in the USA Pavilion at Expo Milano 2015, the largest global gathering about food in history? The pavilion's theme is American Food 2.0, and since chefs have had a large part in shaping the evolution of food in America, we're giving them a special place in the festivities.

 

If you're a chef who would like to join us for this once-in-a-lifetime occasion, be sure to mark your calendars for the American Chef Rally at the USA Pavilion at Expo Milano on July 21, 2015. We're inviting chefs from across the country to meet us in Milan for a special day to celebrate their role in influencing American cuisine. We're in the process of creating some exclusive programming just for these attendees, such as private USA Pavilion tours and field trips to Milan-based artisans and producers.

 

Want to attend? Please complete... Read more >

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Giveaway: Win Two Tickets to Sunday Supper at Chelsea Market

The James Beard Foundation's Sunday Supper at Chelsea Market

 

The sixth annual Sunday Supper at Chelsea Market, one of our favorite events of the year, is on for Sunday, March 22, in New York City! Our fantastic chef lineup, which includes a number of 2015 semifinalists, will be taking over this historic market's concourse and preparing an epic family-style meal. What's more, we're giving away two tickets! Here's how you can enter to win them:

 

1. Make sure you’re following @beardfoundation on Twitter if you’re not already.

 

2. Tweet the bolded text from your Twitter account: I'm tweeting for a chance to go to the @beardfoundation Sunday Supper @ChelseaMarketNY! http://bit.ly/1DdQmNa #JBFSundaySupper (Make sure to include the hashtag!)

 

-or-

 

Simply retweet... Read more >

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What We're Reading: February 23, 2015

 

How do you justify a $22 Manhattan? [Washington Post

 

A beer enthusiast claims he has found the next beer meccas of America. [Yahoo! Food

 

According to the Dietary Guidelines Advisory Committee, our real archenemy should be added sugar. [NYT

 

A death row inmate's last meal request includes two Burger King Whoppers, and tops 4,000 calories. [Thrillist

 

Is good service in restauran... Read more >

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Happy Hour: Luca Mano Freddo

 

Gabe and Katherine Thompson’s intimate restaurants offer discerning New York City diners soulful Italian cuisine with a modern spin. For this week's Happy Hour column, we tapped their talented partner and beverage director, Joe Campanale, for one of his innovative cocktail recipes. This light, herbaceous libation shines with its bright notes from fresh mint, the refreshing flavor of muddled cucumbers, and the warm, slightly spicy complexity from Velvet Falernum, a sugarcane-derived syrup that contains hints of almond, ginger, cloves, and lime. The drink is featured in the trio's gorgeous new cookbook, Downtown Italian. But don't fret if you can't get your hands on a copy in time... Read more >

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On the Menu: Week of February 23

 

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

 

Monday, February 23, 7:00 P.M.
Belgian Chic
Former Top Chef contestant Bart Vandaele is the recipient of the prestigious Mastercook of Belgium award and owner of the popular Belga Café and the contemporary B Too, where he delights diners with his creative takes on the elegant cuisine of his homeland.

 

Tuesday, February 24, 7:00 P.M.
Palladio: 15 Years of Food and Wine
Located in the rolling hills near the Blue Ridge Mountains, Palladio at Barboursville Vineyards has been one of the finest Italian restaurants in the U.S. since its opening 15 years ago. To celebrate this anniversary, the chefs and winemaker have designed a memorable milestone menu.

 

Wednesday, February 25, 7:00 P.M.... Read more >

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Sustainability Matters: February 20, 2015

 

Thailand is one of the major suppliers of shrimp for the U.S., but new revelations about its labor practices mean we may be trading human rights abuses for low prices. [Politics of the Plate

 

Readers respond to the recent New York Times exposé on the caloric content of Chipotle burritos. [NYT

 

An Australian beekeeper has invented a honey "tap" that avoids direct interaction with the hive, opening up the possibility for safer urban beekeeping. [Grubstreet

 

Nestle USA has announced it is removing artificial flavors and colorings from all of its chocolate candy by the end of 2015. [... Read more >

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Throwback Thursday: Semifinalist Smiles

 

What’s got JBF Award winner Jonathan Waxman so happy? Maybe it’s our 2015 James Beard Restaurant and Chef Awards semifinalist announcement. For the fourth year running, he’s on the long list for Best Chef: NYC. With such a consistent track record, it seems only fitting for a little nostalgic indulgence via the photo above. What’s on your mind, chef Waxman? Already thinking about that nominee announcement on March 24?

 

See the full list of semifinalists here.

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Video: Make Dan Dan Noodles for Chinese New Year

dan dan noodles

 

We're excited to announce our partnership with Simmer, a new app that allows you to generate step-by-step recipe videos that you can create, watch, and share from your very own kitchen. In the coming weeks and months, we'll share instructional videos that will teach you how to create tantalizing dishes from JBF Award winners, Beard House chefs, and even Beard himself, all prepared in James Beard's historic New York City kitchen.

 

This week's video comes just in time for Chinese New Year, which is traditionally marked by elaborate ceremonies, festive parades, and a large banquet in honor of one’s ancestors.​... Read more >

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Staff Picks: Noble Handcrafted Tonic 05 XO Refined Finishing Vinegar

 

Searching for the best small-batch, artisanal products to add to your pantry? Our staff scoured the market for you, and we'll be featuring their picks all month long. Here, director of house programming Izabela Wojcik tells us about her favorite all-purpose vinegar

 

“I love this fancy finishing vinegar from Noble Handcrafted. It’s their XO sauce, which is essentially sherry vinegar that’s been aged in oak bourbon barrels that once had maple syrup in them. The whole process leaves behind hints of bourbon, caramel, and maple, and the finished product reminds me of an aged balsamic. I just sear flounder, cod, swordfish, or halibut and garnish it with a few drops to brighten the flavor.”

 

 

Noble products can be purchased through many online purveyors, such as... Read more >

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What We're Reading: February 19, 2015

 

New science looks into the physics of popcorn. [NYT]

 

Treat your guests like Oscars royalty by serving these dishes from the Governors Ball menu. [Food52]

 

Could fast food really be better for you than Chipotle? [The Atlantic]

 

Defy cuppa conventions and try out some new teas. [Serious Eats]

 

A new NYC bakery is serving up sweets and social action at the same time. [Fork in the Road]

 

A glimpse... Read more >

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