What We're Reading This Week

 

Hannah Cheng of Mimi Cheng’s takes us through the seemingly intimidating process of making dumplings. [First We Feast]

 

A new study shows that the ability to hear your food while you eat can contribute to the amount you consume. [MUNCHIES]

 

Momofuku’s JBF Award–winning chef David Chang is expected to expand his brand this spring with delivery-only restaurant, Ando. [Grub Street]

 

Is it okay for chefs of differing nationalities to cook other cultures’ foods? [NPR

 

From frozen to roasted to torched, the humble banana is muc... Read more >

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On the Menu: Friday, March 25, 2016

Photo by Ken Goodman

 

Here’s a taste of what’s on tap this weekend at JBF.

 

Saturday, March 26, 2016
Celebrity Chef Tour / St. Helena, CA, 6:30 P.M.
Host Chef Josh Schwartz / Matthew Accarrino, SPQR, San Francisco / Jeff Cerciello, Farmshop, Larkspur, CA / JBF Award Winner Larry Forgione, The Culinary Institute of America at Greystone, St. Helena, CA / Gregory Short, San Francisco / Ken Tominaga, Pabu, San Francisco

 

Our national Celebrity Chef Tour dinner series is stopping in St. Helena, California, where a blockbuster team of chefs, including JBF Award winner Larry Forgione and JBF Award semifinalists Matthew Accarrino and Jeff Cerciello will come together for a not-to-be-missed, one-night-only meal. 


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Enlightened Eaters: Mike Anthony in Praise of Produce

 

Gramercy Tavern’s chef Mike Anthony is a two-time JBF Award winner, JBF Chefs Boot Camp for Policy and Change alum, and a passionate advocate known for his work with God’s Love We Deliver and City Harvest. But beneath all that is a man who loves vegetables, pure and simple. His ardor for the garden is on proud display in his new cookbook, V is for Vegetable, which just earned Anthony another nomination for our 2016 JBF Books, Broadcast, and Journalism Awards

 

Last week, our Enlightened Eaters program hosted Anthony for a tasting and talk-back about the book at the brand-new home of God’s Love We Deliver. Guests enjoyed sea... Read more >

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Eye Candy: Bavette Steak, Salt-Roasted Celery Root, Fried Herbs, and Carrot Bordelaise

Photo: Fortunato M. Ramin

 

Sarah Simmons has won many admirers through the elevated Southern dishes at her lauded hot spots City Grit and Birds & Bubbles in New York City, and late last year expanded her reach to South Carolina with the opening of City Grit Farmhouse and Rise Gourmet Goods and Bakeshop in Columbia. Beard House guests were treated to a preview of the new eateries’ fare when Simmons and partner Aaron Hoskins prepared a Southern sweetheart feast last month. Amongst a menu of regional staples from a wedge salad with cauliflower, broccoli, white anchovies, brown butter, fines herbs, and hazelnuts to a lowcountry boil with spicy fermented shrimp, corn cake, crab butter, potato es... Read more >

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On the Menu: Thursday, March 24, 2016

 

Here’s a taste of what’s on tap today at JBF.

 

Friends of James Beard Benefit Dinner / Scottsdale, AZ, 6:00 P.M.
Host Chef Chris Masco, The Westin Kierland Resort & Spa, Scottsdale, AZ / Host Chef JBF Award Winner Michael Ginor, Hudson Valley Foie Gras, Ferndale, NY; and Lola, Great Neck, NY / Floyd Cardoz, The Bombay Canteen, Mumbai, India / Roberto Madrid, Deseo at the Westin Kierland Resort & Spa, Scottsdale, AZ / Lenny Messina, Lola, Great Neck, NY / JBF Award Winner Alon Shaya, Domenica, Pizza Domenica, and Shaya, New Orleans / JBF Award Winner Celina Tio, The Belfry and Julian, Kansas City, MO

 

Join us for a Friends of James Beard Benefit in Scottsdale, Arizona. An all-star team of chefs including JBF Award winners Michael Ginor, Alon Shaya, an Celina Tio are visiting the luxurious Westin Kierland Res... Read more >

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Recipe: Cauliflower with Tandoori Chicken Skin from Chicago's Parachute

 

The team from Chicago's Beard Award–nominated Parachute shows us how perfectly browned cauliflower is a blank canvas for flavor, which in this case comes from crisp spiced chicken skin and a bright herbaceous and tangy raita spiked with cilantro. We know, chicken skin in a recipe with no chicken? Yes, because you can always use chicken a million other ways. Call your butcher and ask for the skin, because they most often have extra. Maybe even ask for enough to make a double batch—because after you've rubbed it with tandoori masala and baked it until deep brown and crunchy, you might want to make more to throw on salads, sandwiches and even pasta. Watch the video below to learn how to make this tantalizing cauliflower dish from Beverly Kim and Johnny Clark​.

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America's Classics: Rick Tramonto on the Berghoff

 

The Berghoff
​Chicago

 

I love the history and atmosphere at the Berghoff. The first time I went was in the ’80s—it was our hangout because it was close to where I worked. I liked the traditional German ambience and the Berghoff beer. The food is delicious, from the sauerkraut to the bratwurst. My single favorite thing on the menu is the sauerbraten. They also have an excellent wiener schnitzel, and a tasty pork shank. Anyone who goes should know to go hungry and try the root beer.

—Rick Tramonto, JBF Award Winner

 

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Our new America's Classics coo... Read more >

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On the Menu: Wednesday, March 23, 2016

 

Here’s a taste of what’s on tap today at the Beard House and around the country.
 

Celebrity Chef Tour/ Charlotte, NC, 6:30 P.M.

Our national Celebrity Chef Tour dinner series is stopping in Charlotte, North Carolina, where a cadre of top toques is teaming up for an unforgettable meal. Hometown heroes like Blake Hartwick of Bonterra Dining & Wine Room and Rocco Whalen of Fahrenheit join culinary comrades from across the region for a one-night-only collaborative feast.
 
Check out the event listing for the chef lineup and to book your seat.
 

 
 
Maple Run, 7:00 P.M.
Christine Flynn, iQ Food Co., Toronto / Matt Jennings, Townsman, Boston / Mike Poiarkoff, Vinegar Hill House, Brooklyn, NY / Pastry Chef

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Beard House Recipe: Duck Fat Popcorn with Foie Gras Butter and Truffle Salt

Photo by Philip Guerette

 

In the mood for a truly luxurious movie night? Desperate for a way to add glitz and glam to your dinner party? Look no further than this decadent duck fat popcorn from Aksel Theilkuhl of New York City's Uncle Jack’s Steakhouse. He coats the kernels in duck fat to fry, then tosses the finished product in grated truffles, salt, and a lavish foie gras butter. Theilkuhl served this unctuous hors d’oeuvre at his recent Beard House dinner exploring the cutting of edge of chophouse fare, but you’re only a few ingredients away from sumptuous snack thanks to his straightforward recipe. Get popping.

 

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Eat This Word: Speck

 

WHAT? Mrs. Sprat's preferred bacon. Writing in The Food of Italy about the Italian Alps region, Waverly Root called speck "the ultimate in pork preparation." Its preparation, incidentally, can't be hurried. The meat is slowly smoked over several months for a few hours a day. "The theory is that if the smoking were done all at the same time," Root writes, "only the outer layer of meat would be really smoked, whereas the slower process smokes it through and through." Cold temperatures and high altitudes also contribute to the process. Speck yields large quantities of fat when rendered. The fat is occasionally poured over bread or used to fry potatoes, and the speck itself is often used as a garnish. 

 

WHERE? Bay Area Buzz

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