Video: Ludo Lefebvre's Favorite Sandwich

 

He may be the "King of Pop-Ups" on American turf, but Taste America All-Star Chef Ludo Lefebvre stayed true to his French roots, picking a quintessentially Gallic dish, when we asked about his favorite sandwich. Watch the video above for his answer, and stay tuned for more sandwich-related video content, as we continue to tap renowned chefs for their favorites during National Sandwich Month.

 

Lefebvre is also traveling to Boston in October for the final weekend of James Beard Foundation's Taste America®, our ten-city epicurean tour of exclusive dining events, cooking demos, artisanal tastings, and more. Get details about Taste America and buy... Read more >

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Eat This Word: Succotash

Succotash

 

WHAT? Indians introduced colonists to this mix of beans and corn (the Indian version sometimes included bear meat) and gave the dish its name, which derives from msickquatash, Narraganset for boiled kernels of corn. In A Tramp Abroad, Mark Twain listed succotash (along with possom, coon, and cobblers) among the food from home that he most craved while he was travelling. Ronald Reagan once used the word as a substitute for "Podunk" to mean a backwater place; in so doing, he incensed the 600 residents of Succotash Point, Rhode Island. Sadly, so many Americans were raised on loathsome frozen succotash vegetable mix, they've written off what food writer John Thorne has described as "a quintessential summer dish... with a wonderfully delicate flavor." ​

 

WHERE? Memphis Style 

 

WHEN? August 20, 2014 

 ... Read more >

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What We're Reading: August 18, 2014

 

A glimpse behind the scenes of Parmigiano-Reggiano cheesemaking. [First We Feast

 

Do you know how your groceries vote? [HuffPo

 

Your bottled water may come from areas of drought. [Mother Jones

 

Leave the oven off and give these stir-fried sweets a go. [Chicago Tribune

 

Roses in your Reese’s? The growing trend of edible flowers in desserts. [NPR... Read more >

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Happy Hour: Bar Agricole's Turf Cocktail

Bar Agricole's Turf Cocktail

 

We tapped the team from San Francisco's JBF Outstanding Bar Program award–nominated Bar Agricole for one of their innovative cocktail recipes, and they offered up this sultry riff on the classic martini. According to our research, there are several iterations of the Turf Cocktail, the oldest dating back more than 100 years. This gin-based variation turns up the volume with subtle notes of absinthe, maraschino liqueur, and orange bitters. Elegant, refreshing, and a cinch to prepare, it's the perfect libation to start your weekend... now. Get the recipe here.

 

Elena North-Kelly is senior editor at the James Beard Foundation. Find her on Twitter and ... Read more >

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On the Menu: Week of August 18

A cocktail at the James Beard House

 

Monday, August 18, 7:00 P.M 
Along the 38th Parallel 
From Napa Valley to Calabria, the Ionian Islands to Alicante, some of the world’s most renowned destinations for exceptional food and wine are situated upon the 38th parallel. Celebrating its own spot on the latitude, Parallel 38 in Charlottesville, Virginia, features topflight Mediterranean plates and an ambitious wine program. 

 

Tuesday, August 19, 7:00 P.M 
Renegade Wine Dinner 
What do you get when you put a wd~50 kitchen alum and former Gilt wine director together? The highly-praised Pearl & Ash. Throw in a Tuesday Renegade Wine Dinner Series, a limited-access email list, an abundance of wine, and you’ve got the makings of an epic night. Get on our list before this dinner is sold out!

 ... Read more >

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Sustainability Matters: August 15, 2014

 

An organic farm in California aims to change the way they do business with hatcheries, launching a campaign for a sustainable chicken breeding program that does not rely on the destruction of millions of baby male chicks. [Civil Eats]

 

Is that a bug in your food? Insect farms are slowly gaining momentum across the country, as more Western media outlets and restaurants recognize bugs as a healthier, more sustainable alternative to meat. [Good]

 

A judge in Mexico has revoked Monsanto’s permit to grow GMO soy in the country, stating that it would threaten the national honey industry’s sales in Europe. [... Read more >

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Throwback Thursday: Happy (Almost!) Birthday, Julia Child!

James Beard and Julia Child

 

Tomorrow, Friday, August 15, would have been culinary icon (and James Beard's dear friend) Julia Child's 102nd birthday. To mark the occasion, we're sharing the cover of the Summer/Fall 1998 issue of Beard House magazine—which happened to be the "Culinary Education Issue"—featuring the duo. After Beard's death in 1985, it was Julia Child who came up with the idea to preserve his townhouse in New York City. "We need such a place as the Beard House in New York, where we can meet and commune and dine and celebrate—and where we can honor our generous patron saint, James A. Beard," she said. For her brilliant idea to preserve her friend and mentor's home, and for her indelible mark on the American culinary landscape, we're grateful to the late chef, author, and television personality. Happy birthday, Julia! 

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Video: JBF Award Winner Barbara Lynch's Favorite Sandwich

 

JBF Award winner Barbara Lynch may be known for her Italian- and French-influenced Boston restaurant empire, but when we asked about her favorite sandwich, she immediately responded with an American classic. Watch the video above for her answer, and stay tuned for more sandwich-related video content, as we continue to tap renowned chefs for their favorites during National Sandwich Month.

 

Lynch is also traveling to Atlanta next month for the first weekend of James Beard Foundation's Taste America®, our ten-city epicurean tour of exclusive dining events, cooking demos, artisanal tastings, and more. Get details about Taste America and buy tickets here. Follow the festivities on Twitter with #JBFTasteAmerica.... Read more >

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What We're Reading: August 14, 2014

 

Vacation like a local with a stop at America’s best farmers’ markets. [Condé Nast Traveler

 

A straightforward guide to the shelf life of food. [HuffPo

 

Lab-treated cashews might be the key to solving nut allergies. [Yahoo! Food

 

Faced with climate change, Iowa corn farmers are starting to adapt. [NPR] ... Read more >

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JBF Hosts Fifth Chefs Boot Camp for Policy & Change

 

From September 7 to 9, 2014, more than a dozen chefs from around the country will convene for the James Beard Foundation’s fifth Chefs Boot Camp for Policy & Change at 21c Museum Hotel in Bentonville, Arkansas.

 

The multi-faceted program will instruct attendees policy and advocacy skills through the lens of access and affordability of food. The three-day intensive series of workshops, conducted in partnership with the Chef Action Network (CAN) and with support from the Osprey Foundation, the Walton Family Foundation, and JBF board member Eric Kessler, is designed to provide chefs with the tools they need to be effective advocates for food-system issues they believe in.

 

The intensive program will also feature content expertise from K. Rashid Nuri, one of the country’s foremost... Read more >

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