What We're Reading: July 28, 2014

Pizza

 

Five life lessons from a man who ate pizza every day for 25 years. [Esquire

 

Tour de Food: how the cyclists eat during this iconic race. [NPR

 

Lebron James apologizes with cupcakes. [Eater

 

Thomas Keller and All-Clad pair up to release some sleek cookware. [NYT

 

The right snack before bed could help you sleep more soundly. [TIME]... Read more >

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Happy Hour: James Beard French Seventy-Fives

 James Beard's French Seventy-Fives

 

In homage to tomorrow's Chefs & Champagne, we present to you James Beard's take on the French 75, the classic mashup of gin and bubbly. While some recipes skimp on the spirit, Beard's version features a two-to-one ratio of gin to Champagne. God bless him.

 

Get the recipe here.

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Sustainability Matters: July 25, 2014

 

The latest trend in humane dairy production, slaughter-free milk, may be great for cows, but could take a toll on the environment. [Grist]

 

A growing number of large food companies are quietly removing GMOs from their ingredients lists. [NPR]

 

What animal product has the greatest environmental impact? A new study compares beef, dairy, pork, poultry and eggs. [Treehugger]

 

Photographer Henrik Spohler uses art to explore the disconnected relationship between people and modern industrial agriculture. [Mo... Read more >

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On The Menu: Week of July 28

The James Beard House

 

Tuesday, July 29, 7:00 P.M 
Pushing the Frontier of Flavor 
Named after the Italian word for “rebel,” Ribelle lives up to its moniker with food that’s “startling, inventive, and smart,” as Devra First wrote in her rave four-star Boston Globereview. The eclectic, skillfully composed menu is overseen by Tim Maslow, a Momofuku Ssäm Bar alum and a 2014 Rising Star award semifinalist.

 

Wednesday, July 30, 7:00 P.M 
Tour of Eastern Provinces 
Long before loonies and Mounties were even a twinkle in Canada’s eye, the majestic nation boasted a rich culinary history rooted in bountiful natural resources. Join us at the Beard House when this talented group of Canadian chefs shows us how they do it up north.

 

 

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Throwback Thursday: Chefs & Champagne 1998

Chefs & Champagne 1998

 

Chefs & Champagne, our annual summer tasting party in the Hamptons, is a longstanding tradition at the James Beard Foundation. It's an opportunity to gather with friends (and celebrities!) in a spectacular setting, sample food from some of the nation's finest chefs, and, of course, indulge in flowing bubbly. In 1998, our Chefs & Champagne event honored Florence Fabricant, celebrated cookbook author and New York Times columnist. The party's roster was stacked with the most talented chefs from across the country, including: Marcus Samuelsson of Aquavit, who would receive the James Beard Award for Rising Star Chef just a year later; Laurent Gras of the Waldorf Astoria's Peacock Alley; and Michael Lomonaco formerly of Windows on the World. This year's Chefs & Champagne will take place on Saturday, July 26, and the guest of honor is the inimitable Bobby Flay. 

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Recipe: Lime Flan Parfait with Blueberries and Watermelon Granita

Lime Flan Parfait with Blueberries and Watermelon Granita

 

Extra layers are usually the last thing we want during summer, but we can't get enough of this creative parfait, which features multi-textural strata of lime flan, lime curd, watermelon granita, and fresh blueberries. Heather Carlucci served this unique dessert at a recent Chefs & Champagne fête in the Hamptons. 

 

Get the recipe.

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What We're Reading: July 24, 2014

Honey Bee

 

The story of the honey bee and nature's only manufactured food. [Serious Eats

 

Food-focused films are starting to dominate the big screen. [The Guardian

 

Beautiful Frankensteins: A New York City artist plants "Trees of 40 Fruit". [Food Beast

 

10 facts about America's favorite pretzel. [ABC]

 

A new law in France requires restaurants to own up to packaged food use. [... Read more >

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Eye Candy: Shrimp Toasts with Black Pepper Caramel

Shrimp Toasts with Black Pepper Caramel

 

Each spring the people of Thailand mark the beginning of the New Year by celebrating Songkran, an elaborate tradition named for the Sanskrit word meaning “passing” or “approaching.” To fête the occasion at the Beard House this past April, we enlisted a dynamic group of Thai talent to collaborate on a festive menu, which was paired with modern cocktails. During the reception hour, chefs Pichet Ong, Jet Tila, and Hong Thaimee served these delicate shrimp toasts with black pepper caramel to our guests. The canapés went fast and whetted everyone's appetites for the elaborate Thai feast to come.

 

View this event's menu and details here. For upcoming Beard House dinners, check out our events calendar. Photo by... Read more >

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What We're Reading: July 23, 2014

Sandwich

 

America’s favorite lunch item, the sandwich, was once considered unpatriotic. [History Channel

 

A mouthwatering tour of Brussels' chocolate scene. [USA Today

 

Americans are split over raw milk. [Huffington Post]

 

A Kentucky shoplifter orders pizza for cops, but still gets booked. [Food Beast

 

Rise 'n Shine: the best breakfast sandwiches across the country. [... Read more >

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Recipe: Food-Processor Sorbet

Recipe for Cantaloupe and Sun Tea Sorbet, adpated by the James Beard Foundation

 

A refreshing sorbet can be one of summer's greatest delights. Yanking the ice cream maker out of storage, playing freezer Tetris to make room for the bowl, and waiting hours for it to chill? Not so delightful. But it doesn't have to be that way. Thanks to a technique we've learned from Jeni Britton Bauer, frozen dessert whiz and founder of Jeni's Splendid Ice Creams, we can just reach for our food processors.

 

To make food-processor sorbet, start with granita: pour your base into a shallow baking dish and place it in the freezer. As the mixture crystallizes, rake with it a fork to break up the ice. (The pros call this still-freezing.) When it's completely frozen, transfer the granita to a food processor and blend until smooth. In the words of Bauer, "This will yield an exceptionally smooth sorbet."

 

Indeed it doe... Read more >

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