Q & A with JBF Award Nominee Garrett Oliver
As brewmaster of the Brooklyn Brewery, author of The Brewmaster’s Table, and editor-in-chief of The Oxford Companion to Beer, Garrett Oliver is an undisputed authority on America’s favorite alcoholic beverage. We got in touch with the 2013 Outstanding Wine, Beer, or Spirits Professional award nominee to find out about what chefs and brewers have in common, the restaurant with the best beer selection in New York City, and the wildest brew he’s ever concocted.
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JBF: What is your favorite beer from Brooklyn Brewery’s current collection?... Read more >
Daily Digest: April 9, 2013
Maple syrup production gets a tech upgrade. [NPR]
Filtering process may leave traces of arsenic in beer. [NPR]
Should we thank Margaret Thatcher for soft-serve ice cream? [LAT]
Will the wine industry be the first victim of climate change? [WP]
... Read more >
Daily Digest: April 8, 2013
The Tex-Czech community spreads its love for the kolache pastry. [Smithsonian]
Controversy surrounds KFC’s plan to offer Original Recipe Boneless. [The Week]
Ikea recalls moose lasagna after discovering traces of pork. [NBC]
Q & A with JBF Award Nominee Brooks Headley
When former punk rocker Brooks Headley took over the pastry department at New York City’s four-star Del Posto, it didn’t take long for his playful spirit to seep through the menu. We caught up with the Outstanding Pastry Chef award nominee to learn about his “buzzed Italian grandma” cookbook, the Del Posto dessert that was inspired by a Looney Tunes episode, and the childhood food memory that still haunts him.
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JBF: You were a drummer for many years before you were a chef. Do you like to listen to music while you’re in the kitchen?
BH: I still occasionally play drums in a crummy punk... Read more >
Sustainability Matters: April 5, 2013
Obama Administration aims to overhaul international food aid. [NYT]
The White House guts new food safety rules. [Grist]
NYC's fast-food workers demand living wages. [NPR]
A Detroit community calls out for change. [Civil Eats]
Infographic: what foods are most susceptible to food fraud? [GOOD]
Q & A with JBF Award Nominee Hedy Goldsmith
Pastry chef and author Hedy Goldsmith has garnered widespread acclaim for her innovative desserts at Miami’s chic Michael’s Genuine Food & Drink (and, more recently, the Cypress Room). We got in touch with the repeat Outstanding Pastry Chef award nominee to learn about her go-to cookbooks, her favorite places to eat in Miami and beyond, and her ultimate comfort food.
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JBF: We’ve read that you went to art school—what brought you from the world of fine arts into the culinary arts?
HG: Art school prepared me to become a more creative pastry chef. A blank canvas or blank dessert plate calls for the same creativity.
JBF: What is your current favorite item on the menu at Michael’s Genuine Food & Drink?
HG: It’s hard to single out a favorite because the menu often changes from week t... Read more >
Daily Digest: April 5, 2013
On the dearth of martini snobs. [Slate]
Protect your beer with this leather and chainmail koozie. [Oh Gizmo!]
Study: people think organic food tastes healthier. [Atlantic]
Pork cuts get rebranded with sexier names. [NPR]
Think... Read more >
On the Menu: Week of April 7
Check out these great upcoming events at the James Beard House:
Monday, April 8, 7:00 P.M.
Vernick Food & Drink has been described by the Philadelphia Inquirer’s Craig LeBan as “one of the year’s most exciting restaurants,” and by in-the-know food lovers as one of the industry’s hottest tables. Join talented, buzzed-about chef Greg Vernick (an alum of Per Se and Jean Georges) as he makes his Beard House debut.
Tuesday, April 9, 7:00 P.M.
After running the celebrated Il Buco for nearly 20 years, its owners decided it was time to launch a sister restaurant. Along came Il Buco Alimentari & Vineria—and heaps of praise. The New York Times awarded the liv... Read more >
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:
... Read more >
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 >
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