JBF on the Air: Cook It Raw
What happens when creative chefs and food producers come together to explore the possibilities of cuisine? Find out on yesterday's episode of Taste Matters, when JBF's Mitchell Davis was joined by Cook It Raw's Alessandro Porcelli. Cook It Raw provides an arena for exchange between avant-garde chefs and traditional food producers, encouraging innovation on the plate, while addressing environmental, social, and cultural issues. By sparking new personal and creative connections, the gathering helps preserve foodways in danger of extinction and influences the ideas and techniques of some of the world's most innovative chefs, advancing the very future of cuisine. Listen below to learn more:
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Q & A with JBF Award Nominee Thomas McNaughton
Thomas McNaughton’s universe has expanded considerably since we last spoke with him: he and his team have added Central Kitchen and Salumeria to their San Francisco restaurant family, and he’s also started working on a cookbook that’s based on his first venture, flour + water. Below, the three-time finalist for our Rising Star Chef of the Year award brings us up to speed on the state of Central Kitchen, tells us what we can expect to see in his book, and shares his expert advice on making pasta at home.
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JBF: When we interviewed you last year, Central... Read more >
Daily Digest: April 3, 2013
New research shows that bacon at breakfast and the smell of olive oil are good for you.
[Smithsonian]
Guinea pigs are growing in popularity, but not as pets. [NPR]
In Modern Art Desserts, Caitlin Freeman shares recipes for desserts based on modern masterpieces. [LAT]
Boston Market adds St. Louis style ribs to its menu. [philly.com]
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Recipe: Bucatini with Ramps and Pancetta
Ramps, the petite, wild leeks that peek out of the earth in early spring, may be the food lover's biggest morale booster. When the first harvest appears at the markets, it signals that the rest of the season's bounty will soon be within reach.
Here, ramp leaves and bulbs are sautéed with pancetta to make a racy sauce for bucatini—a round, spaghetti-thick pasta with a hole threaded through its center.
Daily Digest: April 2, 2013
How to raise your own chickens, from incubating to hatching. [Gizmodo]
Study: eating fish may help you live longer. [NPR]
Distillers recreate George Washington's whiskey. [Seattle Times]
Pizza Hut's latest innovation: the Crazy Cheesy Crust pizza. [Yahoo!]
The best type of milk for cheesemaking. [Chicago Tribune]
Daily Digest: April 1, 2013
Whether you like them or not, anchovies play a secret role in many foods. [LAT]
April is national grilled cheese month. [HuffPo]
This year, Ohioans will visit Eggshelland for the last time. [Reuters]
Science doesn’t necessarily recommend eating like a caveman. [Smithsonian]
2013 JBF Scholarship and Grant Applications Now Available
Are you eager to build your culinary chops, but need a financial boost? You've come to the right place: applications for James Beard Foundation scholarships and professional grants are now available. You can find details about eligibility, a list of the scholarships and grants we award, and all the necessary paperwork on our scholarships and grants page.
Recipe Roundup: Asparagus
Snow? What snow? Though it may still feel like winter throughout much of the country, the first sightings of fresh asparagus in the markets are a sure sign that spring has indeed arrived. Here are a few of our favorite ways to prepare the seasonal stalk.
Bresaola with Radishes, White Asparagus, and Baby Greens
Tender white asparagus is blanched in a water and Champagne vinegar bath before being puréed with a touch of horseradish and spooned over paper-thin slices of bresaola in this stunning starter.
A super-simple, show-stopping appetizer that can be made on the grill or in the oven.
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On the Menu: Week of March 31
Here's what's happening at the Beard House next week:
Tuesday, April 2, 7:00 P.M.
Jason Weiner’s unpretentious, ingredient-focused cuisine shines at the newly opened L&W Oyster Co., where Weiner serves spot-on clam-shack fare at lunch and an elegant seafood menu at dinner. As at Almond, Weiner’s beloved Hamptons and NYC farm-to-table mecca, the chef’s bold, locally sourced takes on classic dishes anchor this rising hot spot.
Wednesday, April 3, 12:00 noon
Beard on Books: Michael Romano
Each day the entire staff of Danny Meyer’s award-winning collection of Union Square Hospitality Group restaurants sits down to enjoy “family meal” together just before service begins. The dishes are simple enough to be prepa... Read more >
Daily Digest: March 28, 2013
Fruit flies that feed on organic food are healthier fruit flies. [GlobalPost]
A glimpse into Panera's pay-what-you-want experiment. [LAT]
Red Sox fans are angered by reduced prices of Fenway concessions. [Time]
University of Colorado scientists itemize the microbial communities on produce. [NPR]
B... Read more >
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@beardfoundation
A quarter order of "mild" hot chicken from Prince's. Next time we'll see if we can handle "medium". #jbfa http://t.co/L3XSJptq7Q
Paying a visit to Nashville's Prince's Hot Chicken, one of our 2013 America's Classics! #jbfa http://t.co/QaDM1bb68c
Don't miss our next Dining + Design panel, featuring #jbfa winner @andrecarmellini, on Monday, May 20 @TheNewSchool! http://t.co/CRfBNcPoEp
In this week's sustainability news: SNAP benefits and nutrition, the Supreme Court rules for Monsanto, and more: http://t.co/66FtLumMQ3
Chocolate-dipped catmint leaves, courtesy of Eddy Leroux of Daniel #jamesbeardhouse #latergram http://t.co/vlayX8lvND
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