Hanging with Harris at the Beard House, Part 5

 

For the fifth installment of our Hanging with Harris at the Beard House series, host Billy Harris meets up with Shem Blum, brand ambassador for Reyka Vodka, who shakes up a New Orleans–inspired cocktail in the Beard House dining room. A twist on the Corpse Reviver, Blum's variation is made with Reyka Vodka, Cointreau, Lillet blanc, and an Herbsaint rinse.

 

Reyka Vodka's Shem Blum with Billy Harris

 

After getting schooled on the classic hair-of-the-dog cocktail, Billy heads down to the kitchen to chat with New Oreans–based chef Daniel Causgrove of the Grill Room at Windsor Court Hotel. For his New Orleans Mystique dinner, chef Causgrove whips up a L... Read more >

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What We're Reading: June 3, 2014

Bagel with cream cheese

 

Better than Philadelphia? The little-known cream cheese winning over Calvin Trillin and Ruth Reichl. [NYT]

 

A tribute to Maya Angelou’s poetry in the kitchen. [NYT]

 

Panera pledges to drop all artificial additives by 2016. [USA Today]

 

Vetting wine through gamma radiation. [... Read more >

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JBF and Vermilion Present Women in Culinary Leadership All-Star Dinner & Panel Discussion

JBF and Vermilion Present  Women in Culinary Leadership All-Star Dinner & Panel Discussion

 

On Wednesday, June 25, the James Beard Foundation and Vermilion will host the second-ever Women in Culinary Leadership All-Star Dinner & Panel Discussion at Vermilion in New York City. Reservations can be made by calling 212.871.6600 or emailing socialny@thevermilionrestaurant.com.

 

Moderated by Food & Wine’s Editor-in-Chief Dana Cowin, the evening will feature thought-provoking conve... Read more >

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Daily Digest: June 2, 2014

Mushrooms

 

North Korean scientists suggest mushroom-based drinks could be the next Gatorade. [NY Daily News

 

As the economy improves, the number of food stamp recipients drops. [NPR

 

Los Angeles's Chinese American Museum unveils an exhibit dedicated to hot sauce. [NPR

 

Domestic versus imported: which Nutella is better? [Washington Post

 ... Read more >

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2014 Who's Who Inductee: Food Writer Edward Behr

 

The James Beard Foundation’s Who’s Who of Food and Beverage in America is a cadre of the most accomplished food and beverage professionals in the country. Though they represent a diverse cross-section of the food and beverage industry—from chefs to journalists to farmers to business executives to scholars—each has been identified by his or her peers as having displayed remarkable talent and achievement. Every member of the Who’s Who has contributed in some substantial way to America’s constantly evolving culinary scene.

 

One of our six 2014 Who's Who inductees, Edward Behr is the editor and publisher of the quarterly food magazine, The Art of Eating. First published as an eight-page newsletter in 1986, it has grown to become one of the most respected magazines about food and wine.

 

Watch the short video below, which celebrates Behr's work and aired at the 2014 James Beard Awards. Stay tuned for videos about our other 2014 inductees.

 

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Sustainability Matters: May 30, 2014

expiration date

 

In an effort to reduce food waste, European Union proposes removing “Best By” labels from items with long shelf lives. [Sustainable America via Good]

 

The U.S. House Appropriations Committee votes to advance a spending bill with a rider that would allow schools to opt-out of the latest nutrition regulations. [Politico]

 

Foodie Fashion: a design consultancy based in the U.K. has developed an organic material for shoes and clothing; it can be created with basic kitchen ingredients. [Modern Farmer]

 

USDA data reveals that SNAP enrollment is in decline as the unemployment rate falls and economy improves. [... Read more >

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Sounds and Tastes of the City

What to eat and listen to in music's top towns.

 

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On the Menu: Week of June 2

James Beard House

 

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

 

Tuesday, June 3, 7:00 P.M 
Foraged Along the Way
Forget about grocery stores—this group of talented chefs will be gathering ingredients for their Beard House dinner along the drive to NYC from Florida. Diners at this one-of-a-kind event will sit down to a meal prepared with the sustainable and artisanal edibles procured during the chefs’ East Coast excursion.

 

Wednesday, June 4, 7:00 P.M
Duck, Duck, Duck
In his three-star review of Blue Duck Tavern in the Washington Post, Tom Sietsema raved about classically trained chef Sebastien Archambault’s hearth-inspired American food, describing it playfully as “James Beard channeling Martha Stewart.” In homage to the restaurant’s name, Archambault will be preparing a d... Read more >

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Daily Digest: May 29, 2014

bacon

 

The American Chemical Society explains the science behind the smell of bacon. [NPR

 

Meet the most expensive drink at Starbucks: the Sexagintuple Vanilla Bean Mocha Frappuccino. [LAT

 

Hazy beer isn't always a bad thing. [LAT

 

Experimental ocean-aged wine yields interesting results. ​[SF Weekly]

 

​World Cup participants beware: Brazilian authorities find expired food in hotels hosting soccer teams. [... Read more >

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Daily Digest: May 28, 2014

Ice

 

The ice diet sounds crazy, but could it actually make sense? [The Atlantic]   

 

Sabra asks FDA to standardize requirements for hummus recipe. [LAT

 

Despite Republican opposition, the First Lady continues fight for healthy school meals. [NPR]

 

As veterans overcome the challenges of transitioning into civilian life, culinary school helps one solider bridge the gap. [PRI

 ... Read more >

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