On the Menu: Week of February 9

Chefs at the James Beard House

 

Here's what's on the Beard House calendar next week: 


Sunday, February 9, 12:00 noon

Friends of James Beard Benefit Dinner 

Known for her signature blend of Middle Eastern, Armenian, and Mediterranean cuisines, Zov Karamardian runs an empire of restaurants, bistros, and bakeries in Southern California. For this special Friends of James Beard Benefit, Karamardian has crafted a vibrant menu of her legendary fare and will present it along with cooking demonstrations with featured guest and television star Carla Hall. The event will be emceed by JBF Award winner Sherry Yard.

 

Sunday, February 9, 4:00 P.M. 

Valentine's Tea

Treat your valentine to a romantic afternoon tea prepared by an incredible group of chefs and pastry chefs. The top talents collaborat... Read more >

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Daily Digest: February 6, 2014

Pizza

 

With Sochi 2014 around the corner, here are some surprisingly unhealthy foods that Olympians are eating. [HuffPo]

 

After a food blogger's urging, Subway will remove a questionable chemical from its bread. [NBC News

 

Witness the genesis of the McNugget in this new behind-the-scenes video from McDonald's. [NPR]

 

Feel like spending extravagantly for Valentine's Day this year? How about a dinner that costs $99,466? [LAT... Read more >

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Recipe: Grapefruit Posset

Kristin Butterworth's recipe for grapefruit posset, adpated by the James Beard Foundation

 

A British pudding of sweetened cream that's lightly curdled with acid, posset might be the most low-maintenance dessert we know. Posset is not a shopping-list generator: chances are you already have what you need to whip up a basic one. It's not a kitchen diva: making a batch doesn't require scrounging up multiple mixing bowls, lugging out your Kitchen Aid, or even turning on your oven.

 

At the Grill Room at Windsor Court in New Orleans, Kristin Butterworth's tasting menu concludes with a simple "citrus posset." She sent us a version that's flavored with grapefruit, but we think it would play nicely with any winter citrus, like tangerine, blood orange, or Meyer lemon. 

 

Get the recipe here.... Read more >

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Daily Digest: February 5, 2014

salt

 

When a recipe says "salt to taste," just how much salt are we talking about? It depends on whom you ask. [WP]

 

After Rodney Scott's cookhouse burned down last year, fellow pitmasters and chefs came together for a barbecue tour and fundraiser. [NPR]

 

Calling all chocolate fiends: get your fix at one of these chocolate factory tours. [USA Today]

 

How to have a Beyoncé-themed Valentine's Day dinner. [... Read more >

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Daily Digest: February 4, 2014

nutella

 

Could any of these "alternative" chocolate-hazelnut spreads topple Nutella? [Time]

 

Struggling rural pageants relax entry rules in hopes of attracting more candidates for Mrs. Asparagus, Beef Queen, and other royalty. [NPR]

 

John Markulis, baker of hamburger buns for In-N-Out, Original Tommy's, and others, has passed away at 83. [LAT]

 

In case of processed-cheese shortage, make your own at home. [LAT]

 ... Read more >

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Daily Digest: February 3, 2014

Chocolate milk

 

As the Olympics near, chocolate milk gets rebranded as a sports drink. [WP]

 

With food safety in mind, purveyors of marijuana-laced treats want their products to be regulated. [NPR

 

​What's inside your protein bar? More sugar and calories than you think. [NYT]

 

Processed-cheese apocalypse: first Velveeta, now product shortages from Kraft's Polly-O.  [Fox News]  ... Read more >

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Awards Watch: Matt Haley to Receive 2014 Humanitarian of the Year Award

Matt Haley will recieve the 2014 James Beard Award for Humanitarian of the Year award

 

The James Beard Foundation has named Matt Haley, a Delaware-based chef, restaurateur, and global philanthropist, as the recipient of the 2014 James Beard Foundation Humanitarian of the Year award. This esteemed award is given to an individual or organization whose work in the realm of food has improved the lives of others and benefited society at large. Matt Haley will be honored at this year’s James Beard Awards, the culinary industry’s most prestigious recognition program, on Monday, May 5, 2014 at the David H. Koch Theater at Lincoln Center in New York City.

 

Read the full press release here.

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Recipe: Pimento Cheese Fritters with Green Tomato Jam

Daniel Doyle's recipe for Pimento Cheese Fritters with Green Tomato Jam, adpated by the James Beard Foundation

 

We used to think that plastering pimento cheese over the nooks and crannies of a cracker was as good as it gets, but we were wrong. Daniel Doyle of Charleston's Poogan's Porch has given this beloved Southern condiment a greater purpose, packaging it inside addictive, gumball-sized fritters. “Pimento cheese is inherently Southern, so why not make it the focus of a dish?” he says. “And why not a fritter?” Who are we to argue?

 

Get the recipe here.

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JBF on the Air: Brady Lowe

Brady Lowe on Taste Matters

 

On this week's installment of Taste Matters, JBF's Mitchell Davis broadcasts from out on the road, where he meets up with Brady Lowe, founder of Cochon 555. Brady fills us in on the sixth annual traveling culinary competition and tasting event, which aims to promote the sustainable farming of heritage breed pigs and educate chefs and attendees about snout-to-tail cooking. Click here to listen to the full episode. 

 

Taste Matters is a radio program dedicated to taste: as a sense, cultural construct, and culinary phenomenon. However much we talk about where our food comes from, how it’s pro... Read more >

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Sustainability Matters: January 31, 2014

 

Cyborg plants could be the future in monitoring soil quality and air pollution. [Wired]

 

America's cheap food comes at a high price for low-wage workers in the industry. [Treehugger]

 

A new study finds that chances of returning to a healthy weight diminish yearly for obese children. [NYT]

 

California's drought: where food, water, and energy issues intersect. [Ecocentric]

 

Farmers' markets and crop insurance win, SNAP loses in the recently passed farm bill. [M... Read more >

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