Sustainability Matters: October 10, 2014

 

Avocados may be good for your health, but the increased consumer demand could be over-burdening Chile’s water supply. [Treehugger]

 

Researchers have found that many U.S. restaurant chains have cut calories on new menu items by about 60 calories per dish, which could lead to a change in diners' waistlines over time. [NPR]

 

A political battle still rages between the Obama administration, the School Nutrition Association, and lunch ladies over the future of school food. [NY Times]

 

The sixth annual Chefs Collaborative summit in Boulder, CO met to gather like-minded chefs and discuss sustainability in the food sy... Read more >

Comments (0)

Throwback Thursday: Hot Doug's

 

Last week, hundreds of eager customers stood anxiously in line for hours, desperate to get into one storefront in Chicago. New iPhone launching? Hardly. This was the line to get the last batch of hot dogs from legendary "sausage superstore" Hot Doug's, which served its last link and final batch of duck fat fries last Friday, October 3. This TBT, we're mourning the end of an era by sharing an essay on this Illinois icon from 2009, written by Jamie Feldmar, now senior editor at Tasting Table.

 

--

 

Worth Waiting For: Hot Doug’s, Chicago

 

by Jamie Feldmar

 

Chicago is a sausage kind of town. Ever since the city’s 19th-century meatpacking heyday, we Chicagoans have... Read more >

Comments (0)

Reel Food: Behind the Scenes at the Beard House with Michael Carrino

 

At his recent Naples-inspired Beard House dinner, New Jersey–based chef Michael Carrino crafted a tantalizing menu featuring his innovative, Italian-inflected culinary sensibility and superb pairings from rocker-turned-winemaker Maynard James Keenan’s exclusive portfolio. Watch the video above to go behind the scenes at Carrino’s dinner and learn the poignant story of how cooking helped the now-acclaimed chef manage a neurological disability, overcome social anxiety, and funnel his creativity into a career he’s deeply passionate about.

 

Michael Carrino is the chef/owner at Pig & Prince Restaurant & Gastrolounge in Montclair, NJ. This was his sixth time cooking at the Beard House, and he will be joining us again for our Wild About Game dinner in November.

 

To learn... Read more >

Comments (0)

What We're Reading: October 9, 2014

 

In case you don’t feel like carving: the best pumpkins for cooking and baking. [The Kitchn

 

Tackling the timeless challenge of getting your kids to try new foods. [NYT

 

How to shoot, edit, and act your best while Instagramming your meal. [Epicurious

 

Kickin’ it truly old school: what to drink at ten of the nation’s oldest bars. [... Read more >

Comments (0)

James Beard Foundation's Taste America® Preview: New York

 

James Beard Foundation’s Taste America® comes home to New York City this weekend with two food-filled exclusive events featuring Taste America Honorary All-Star Daniel Boulud and local star and James Beard Award Winner April Bloomfield. Friday night kicks off with a special four-course collaborative dinner cooked up by Boulud and Bloomfield. On Saturday Bloomfield will show off her technique with a cooking demo at Sur La Table, where you’ll also be able to sample local fare with free tastings from artisan vendors Tumbador Chocolate and Katchkie Farm. 

 

For more information about the chefs and vendors appearing, check out jbftasteamerica.org. Follow us on... Read more >

Comments (0)

This Friday: USA Pavilion Preview at Union Square Night Market

The future USA Pavilion at Expo Milano

 

It’s all buono here are JBF: as we’ve been reporting for several weeks now, we’re leading the conception and buildout of the USA Pavilion at next year’s Expo Milano, the first world’s fair to focus exclusively on food. Construction of the pavilion is underway in Italy, and we’ve also secured a slot at next year's South by Southwest; we'll be previewing our project at SouthBites, the festival’s new series of culinary experiences.

 

This Friday evening, October 10, we’ll be pitching a tent and spreading the word about Expo Milano 2015 at... Read more >

Comments (0)

What We're Reading: October 8, 2014

 

Put a Canadian spin on your Bloody Mary with Calgary’s “Caesar” cocktail. [MUNCHIES

 

Meet Vivino, an app for the aspiring oenophile. [The Kitchn

 

The best part of the Great American Beer Festival might be the crazy names of the entrants. [FWF

 

Can you make cookies out of cookie dough ice cream? [Thrillist

 

Eater explores the... Read more >

Comments (0)

Interview with Wendell Pierce, Part Two: Treme, New Orleans, and Chef Culture

 

 

The 2014 JBF Food Conference, taking place October 27–28 in New York City, will explore the intersection of food and health. Our speakers and panelists will discuss the myriad ways in which food supports personal and public health; fails to deliver on the promise of better health; and both drives and responds to other cultural forces in America today.

 

In anticipation of this two-day event, we're holding Health Month here on the JBF blog. In the post below, we continue our extended interview series with actor and activist We... Read more >

Comments (0)

October Menus: It’s Crunch Time

Monkfish with Chicken Skin and Smoked Chile Sauce

 

Arguably the most compelling part about dining at James Beard’s historic townhouse in New York City’s West Village is experiencing the constantly evolving snapshot of what’s happening in restaurants around the country. Over 250 nights per year, celebrated chefs from coast to coast take the stage in our kitchen, preparing one-night-only menus that showcase their signature culinary style. We like to think of the Beard House as a real-time barometer of American cuisine, pumping out an edible readout of how chefs are approaching or rethinking ingredients, flavor profiles, techniques, and even cuisines. The farm-to-table trend came out in full force in the mid-aughts, while vegetable cookery has been picking up steam as of late. Based on recent tallies, some of us have predicted the rise of togarashi, green strawberries, labne, and benne seeds on menus everywhere.

 

While reviewing and editing sta... Read more >

Comments (0)

What We're Reading: October 7, 2014

 

Artisanal Pop-Secret: Heirloom popcorn is on the rise. [NYT

 

Dirty Candy’s Amanda Cohen explains explores the lack of trust between diners and restaurants. [Eater

 

A statistical breakdown of vegetarians and vegans in the U.S. [Jayson Lusk

 

How will synthetic biology play into the GMO debate? [NPR

 

Get the down-low on the 31 Flavors at Baskin Robbin’s Scoop School. [... Read more >

Comments (0)

Pages