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 >
Daily Digest: April 12, 2013
Should Scotch drinkers worry about the finite supply of peat? [Slate]
An effort to brew beer in North Korea goes bust. [NYT]
A survey of the latest fast-food buzzwords. [Time]
Murray's Cheese to expand to Los Angeles. [Eater LA]
... Read more >
On the Menu: Week of April 14
Here's what's happening in the JBF universe next week:
Sunday, April 14, 12:00 noon
A Philadelphia fixture for 30 years, the Night Kitchen Bakery & Cafe is celebrated for its whimsical cakes, retro environs, and sustainable practices. Start off the week by joining us when its talented team prepares an extravagant brunch of sweet and savory dishes.
Sunday, April 14, 5:30 P.M.
Friends of James Beard Benefit: Memphis
Memphis may be the birthplace of rock ’n’ roll, but one of the city’s biggest attractions is Andrew Michael Italian Kitchen, a cozy Southern-inflected Italian eatery. For this benefit dinner, hosts Michael Hudman and Andrew Ticer will join forces with up-and-coming chefs from celebrated restaurants to... Read more >
JBF on the Air: Andrea Petrini
How do perceptions of the culinary world differ between the United States and Europe—and how are the two notions connected? On yesterday's forward-thinking episode of Taste Matters, JBF's Mitchell Davis was joined by international gastronomist Andrea Petrini, who equates food to performance and credits chefs with being cultural artists. He describes his latest project, GELINAZ, a collective culinary entity with a wild bunch of cutting-edge chefs and an intriguing manifesto. To learn more, listen below:
Daily Digest: April 11, 2013
What is it like to eat the hottest pepper in the world? [Slate]
How to eat your way through a cicada hatching. [Smithsonian]
NPR introduces its crowdsourced "Cook Your Cupboard" project. [NPR]
McDonald's strives for better service worldwide. [WSJ]
Why California's dairy industry is suffering, and... Read more >
Q & A with Stuart Brioza and Nicole Krasinski of the JBF Award–Nominated State Bird Provisions
When State Bird Provisions opened last New Year’s Day, it offered a novel vision of dining from husband-and-wife team Stuart Brioza and Nicole Krasinski. Instead of taking orders tableside, their staff wheeled around a cart, dim sum–style, piled with the couple’s intricate, globally inspired small plates. The format—and the Rubicon graduates’ exciting food—seemed to win over just about everyone in San Francisco and beyond. We spoke with Stuart and Nicole about their follow-up project, the versatility of pancakes, and where they eat on their days off.
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JBF: There's a section on your menu that's just pancakes, so we have to ask: why pancakes?
... Read more >
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