JBF on the Air: Food Safety and Sustainability
Buying natural, sustainable, and healthy food has become increasingly confusing in our hyper-marketed world. On yesterday's powerful episode of Taste Matters, JBF's Mitchell Davis got some straight facts from Urvashi Rangan, executive director of the Food Safety and Sustainability Center operated by Consumer Reports. Learn all about the truth behind "natural" labels, the dangers of food marketing, and the growing problem of "green noise" below:
Q & A with JBF Award Nominee David Wondrich
After Prohibition virtually extinguished America’s rich cocktail culture, mixology entered a bleak age of sour mix, cranberry juice, and abuse of the “-tini” suffix. But thanks, in part, to cocktail historian David Wondrich, many of the recipes from bartending’s Golden Age are alive and well once more. Below, Wondrich, who is a nominee for our Outstanding Wine, Beer, or Spirits Professional award, tells us about his latest project, favorite new bars, and first non-liquid food memory.
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JBF: You've been tapped to write The Oxford Companion to Spirits and Cocktails. How is that going? Is there an ETA?
DW: It's a huge job, that's for sure, but I'm already learning a great deal. We're trying to bring all kinds of Asian and African spirits into the discussion, from arrack to akpeteshie, baijiu to bukha. I've really just begun working on it—I've got a list of headwords and we're figuring out who wil... Read more >
Daily Digest: April 17, 2013
Is the cupcake market finally crashing? [WSJ]
Under financial duress, Italians turn to the pleasures of home baking. [NPR]
Why some leftovers just taste better than others. [Chicago Tribune]
Meet the master behind sriracha, David Tran of Huy Fong Foods. [LAist]
Should gluten really be avoided? [Boston Globe]... Read more >
Q & A with Alex Stupak of the JBF Award–Nominated Empellón Cocina
Whether you initially thought that Alex Stupak’s decision to hang up his pastry chef hat and open his own taqueria was a brilliant move or a madcap experiment, everyone can now agree that the detour has paid off. His two young ventures, Empellón Taqueria and Empellón Cocina, have earned raves from local and national media, and the latter is one of our 2013 Best New Restaurant nominees. Below, the freshly minted Food & Wine Best New Chef tells us about the future of his restaurants, a regional Mexican cuisine that deserves more attention, and his favorite unwieldy Mexican dish in New York City.
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JBF: Empellon Cocina is about a year old now. What are you and your team focusing on over the course of the next year?
AS: Right no... Read more >
Q & A with JBF Award Nominee Dominique Ansel
Hopes were high when Daniel alum Dominique Ansel launched his eponymous bakery in New York’s Soho neighborhood in November of 2011. On its opening day, the store sold out by 3:00 P.M., and enthusiasm has only barely waned ever since. Now a nominee for our 2013 Outstanding Pastry Chef award, Ansel chatted with us about the unexpected success of his most popular item, other pastry chefs he admires, and a perfect glass of milk.
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JBF: What is your favorite item from the current menu at Dominique Ansel? Which creation are you most proud of?
DA: Well, the DKA, a.k.a. Dominique’s Kouign Amann, changed my life. The kouign amann is a pastry from Brittany that’s been described as a “caramelized croissant”. I remember first making it back at Fauchon, and later I baked some for the manager’s meetings at Daniel. Never once did I think that this unprono... Read more >
Daily Digest: April 16, 2013
Red alert: study shows beet juice can lower blood pressure. [HuffPo]
Maple syrup theft reaches a record high in Maine. [Economist]
Six top chefs name their favorite knives. [Details]
How one family helped change the way we eat ham. [Smithsonian]
... Read more >
Daily Digest: April 15, 2013
Unsurprisingly, the taste of beer sets off pleasurable chemicals in your brain. [Yahoo!]
In the perilous world of food contamination, even your dog's food isn't safe. [NPR]
Alain Ducasse receives Lifetime Achievement award from World's 50 Best. [Eater]
Cereal-flavored milk, coming to a supermarket near you. [Oh Gizmo!]
... Read more >
Andrew Zimmern to be JBF's Chefs & Champagne® New York Guest of Honor
Even though spring has only just settled in, we've already got summer on our minds. That's because one of our favorite events of the year, Chefs & Champagne® New York, is on for Saturday, July 20, at the always picturesque Wölffer Estate Vineyard on Long Island's North Fork. What's more, we've booked multiple James Beard Award-winning TV personality Andrew Zimmern as this year's guest of honor. The creator, host, and co-executive producer of Travel Channel’s hit series, Bizarre Foods with Andrew Zimmern and Bizarre Foods America, will be be joined by a talented corps of more than 35 chefs from around the country. As always, flowing Champagne, Wölffer wines, and Stella Artois® Belgian lager will also be on offer.
... Read more >
Recipe Roundup: Mediterranean Seafood Supper
Perfect for a weeknight dinner party, this four-course, fish-focused dinner is impressive and surprisingly easy to pull off.
Basque-Style Steamed Clams with Chorizo
Serve this fragrant bowl of brothy clams with a hunk of crusty bread for dipping.
Braised Octopus Salad with Capers and Preserved Lemon
The secret to preparing perfectly tender octopus? Many cooks believe adding a wine cork (or four) to the braising liquid does the trick.
... Read more >
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@beardfoundation
Getting to know sunchokes. @NPRFood invents the Saltwich, the world's saltiest sandwich. Today's food reads: http://t.co/4tGWcjYXmb
Since summer has decided to visit us early this year, we're churning up this refreshing jasmine tea sorbet: http://t.co/5qPc8THO0t
Thursday at the #jamesbeardhouse: Jason Barwikowski, formerly of PDX's Clyde Common and Olympic Provisions: http://t.co/RLwpLqOPU7
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