Alton Brown and Carla Hall to Host 2015 Awards

Alton Brown will host the James Beard Awards in Chicago

 

The 2015 James Beard Awards, an event that already guarantees plenty of culinary star power, just got more exciting. We're thrilled to announce that Food Network personality Alton Brown will host this spring's James Beard Awards ceremony in Chicago, taking place at Lyric Opera of Chicago on Monday, May 4. The former star of the Peabody Award–winning Good Eats, Brown has lent his talents to a number of other Food Network shows, including Iron Chef America, Feasting on Asphalt, Feasting on Waves, The Next Iron Chef, The Next Food Network Star, and Cutthroat Kitchen.

 

 

 

Carla Hall will host the James Beard Foundation's 2015 Book, Broadcast, and Journalism Awards Dinner

 

Carla Hall, host of ABC's The Chew... Read more >

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Ask a Chef: Make or Buy Bread?

While it may seem that the scale has tipped toward housemade everything, even top toques will admit that the best option sometimes lies outside the restaurant kitchen. We asked chefs from around the country to spill about what they source in and out of house. They share their thoughts on bread in our final installment.

 

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JBF Award Winner John Besh, Besh Restaurant Group, New Orleans: 

“I always said I would not make bread in my restaurants until I could make it as well as the bakers down the street. Now I have chefs that are able to do that, and I'm even opening a bakery, Willa Jean, with Kelly Fields and Lisa White.”

 

 

JBF Award Winner Ashley Christensen, Beasley’s Chicken + Honey, Chuck’s, Fox Liquor Bar, and Poole’s Downtown Diner, Raleigh, North Carolina:

“Bread is currently a split for us. We supplement house-baked breads with Tribeca Oven par-baked baguettes. We have a very talented pastry chef,... Read more >

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What We're Reading: March 5, 2015

 

Let it rain sprinkles: find out the secrets to baking the ultimate birthday cake. [Bon Appétit

 

Why are overfished sharks still being served? [NPR

 

Restaurants across the country are making it unfashionable to waste food. [NYT

 

Fully Baked: Ben & Jerry's hopes to one day sell pot-infused ice cream. [FWF

 

Bartenders are adding vinegar to your cocktails, and it's no accident. [... Read more >

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Eat This Word: Bagna Cauda

 

WHAT? A hot soak for your veggies. Bagna cauda, Italian for hot bath, is a very old dish with a Piedmont pedigree. Once considered a poor man's meal, bagna cauda has become one of the region's most popular foods. The "bath" is a tangy sauce made from garlic, olive oil, and anchovy; butter is often added in as well. To keep the sauce hot, it's typically served over a flame. Raw, or sometimes lightly cooked vegetables, cut into bite-size pieces, are dipped into it using a long-pronged fork. In Piedmont, fennel, cauliflower, cabbage, and red peppers are the veggies of choice, but any vegetable that's good to eat raw works well with bagna cauda, too.

 

WHERE? Berkshires' First Taste of Spring

 

WHEN? March 9, 2015

 

HOW? Whippe... Read more >

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Ask a Chef: Make or Buy Charcuterie?

While it may seem that the scale has tipped toward housemade ​everything, even top toques will admit that the best option sometimes lies outside the restaurant kitchen. We asked chefs from around the country to spill about what they source in and out of house. Today we hear their stances on charcuterie.

 

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JBF Award Winner John Besh, Besh Restaurant Group: 

“We started raising hogs, and even went to the extent of buying a slaughterhouse, so that we would have access to the best pork to use for the sausage we make in our restaurants. “

 

 

JBF Award Winner Ashley Christensen, Beasley’s Chicken + Honey, Chuck’s, Fox Liquor Bar, and Poole’s Downtown Diner, Raleigh, North Carolina:

“We make all of our fresh sausages in-house. It’s a really neat means of harnessing specific flavors and bringing out unique characteristics in the various meats by way of ingredients, grinds, textures, and fat content. And,... Read more >

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What We're Reading: March 04, 2015

 

French vintners are torn over the topic of pesticide use. [NYT

 

Beyond roasting: chefs offer alternative takes on winter squash. [Serious Eats

 

Save yourself the stomach trouble by keeping an eye out for these most common sources of food poising. [The Atlantic

 

Have you heard of Baijiu? It’s the world’s most consumed liquor, and it’s finally making its way to the U.S. [Eater

 

Impress your Anglophilic friends with this recipe for classic British tea cakes. [... Read more >

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Expo Milano: Donut Casino Flashback

 

Don't you wish you could travel back in time and visit Doughnut Corporation of America's "Donut Casino" at the 1939 World's Fair? We sure do.

 

Here the next best thing: the next world's fair, also known as Expo Milano 2015, is coming to Milan this May. It's a safe bet that there will be plenty of food-themed marvels to explore.

 

As we’ve been reporting for several weeks now, we’re leading the conception and buildout of the USA Pavilion at Expo Milano 2015, the first world’s fair to focus exclusively on food. Construction of the pavilion is humming along, and we've booked a numbe... Read more >

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Ask a Chef: Make or Buy Pickles?

 

While it may seem that the scale has tipped toward housemade ​everything, even top toques will admit that the best option sometimes lies outside the restaurant kitchen. We asked chefs from around the country to spill about what they source in and out of house. In our first installment, the pros dish on their pickling preferences.

 

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JBF Award Winner Ashley Christensen, Beasley’s Chicken + Honey, Chuck’s, Fox Liquor Bar, and Poole’s Downtown Diner, Raleigh, North Carolina: 

“We make all kinds of pickles in-house. At Chuck's, we do dill cucumber burger pickles, at Beasley's we pickle green tomatoes for the fried chicken thigh biscuits, and at Poole's we have our pickled spring ramps and the fermented beet tops that we use to spike relishes and mayos. With all of the bounty of North Carolina, it’s not a question of to pickle or not, it’s what to pickle next.”

 

 

JBF Award Winner Maria Hines... Read more >

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What We're Reading: March 03, 2015

 

Embrace your inner Pooh bear and discover the wide world of raw honey. [Serious Eats

 

The brave souls at Food 52 try unlikely peanut butter food combinations so you don’t have to. [Food 52

 

The simplest method for baking chicken. [The Kitchn

 

Baskin Robbins has debuted a new ice cream inspired by the SyFy Sharknado franchise. [Impulsive Buy] ... Read more >

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JBF Hosts Sixth Chefs Boot Camp for Policy & Change

Partiicpants at the James Beard Foundation's Chefs Boot Camp in Bentonville, Arkansas

 

More than a dozen chefs from around the country will convene for the sixth Chefs Boot Camp for Policy & Change on Avery Island, Louisiana, home of the world-famous Tabasco Sauce. The three-day, multi-faceted program, taking place March 15–17, will provide chefs with the policy and advocacy skills they need to be effective champions for their chosen food-system causes. The chefs will participate in an intensive series of workshops programmed in partnership with the Chef Action Network (CAN), and made possible with support from the Osprey Foundation, the Irene W. and C.B. Pennington Foundation and Eric Kessler, JBF Board Member and Managing Director of Arabella Advisors.

 

The upcoming Chefs Boot Camp for Policy & Change will immerse... Read more >

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