On the Menu: Week of May 18

 

A reception at the James Beard House

 

Monday, May 19, 7:00pm
Exuberant Italian 
After summers spent off the coast of Naples, chef Christian Petroni has taken his Italian childhood food memories and adapted them to fit today’s palate at his Westchester eatery, Fortina. Petroni also runs a well-loved take-out shop, Cooked & Company, which reflects a similar ethos of rustic Italian farmhouse traditions with an exuberant, modern spin.

 

Wednesday, May 21, 7:00pm 
Los Angeles Hot Spot 
At the tender age of 25, chef Miles Thompson is already revolutionizing the Los Angeles dining scene with his intriguing spin on avant-garde comfort food. Originally a pop-up concept, Thompson’s build-your-own-tasting-menu experience has matured into a sought-after restaurant offering progressive haute cuisine.

 ... Read more >

Comments (0)

Daily Digest: May 15, 2014

 

wine labels

 

U.S passes France in annual wine consumption. [NPR]

 

USDA-proposed beef imports from Brazil give American ranchers cause for concern. [NPR]

 

Fast food protests go global as workers push for higher wages. [NYT]

 

After a devastating forest fire, morels find new life. [ABC

 

American apples are overwhelming the Mexican market. [... Read more >

Comments (0)

2014 JBF Scholarship Applications Due Today

2014 JBF Scholarship Applications Due Today

 

A friendly reminder for aspiring chefs: applications for James Beard Foundation scholarships must be postmarked by May 15. You can find details about eligibility, a list of the scholarships and grants we award, and all the necessary paperwork here.

Comments (0)

Hanging with Harris at the Beard House, Part 3

 

For the third installment of our "Hanging with Harris at the Beard House" series, Billy is in the dining room with William Grant’s Jamie Salas as he shakes up a Sanguniello Paloma, made with Milagro Tequila, to pair with chef Billy Oliva’s menu. Then it’s down to the kitchen where Oliva, chef of Delmonico’s, the country’s oldest restaurant, shows him his twist on the classic combination of scallops and bacon.

 

 

Check out our archives for Peter Chang's crispy pork belly and Akira Back's fluke crudo.

 

Tune in next week when Billy is in the kitchen with chef Bryce Sherman of New York City's Betony, one of the 2014 nominees for o... Read more >

Comments (0)

Daily Digest: May 14, 2014

 

mozzarella

 

Thirteen arrested in counterfeit cheese scam. [LAT]

 

The making of the world's most beautiful crops and how to use them. [NPR]

 

Are all calories created equal? Katie Couric searches for an answer. [NYT]

 

The World Pork Expo will make adjustments in light of PEDV threat. [WHOtv]... Read more >

Comments (0)

JBF Joins with Real Food Media Contest as Official Media Partner

 

From Vermont's new GMO-labeling mandate to documentaries about public health, it's clear that food-system concerns are gaining traction with American consumers. The Real Food Media Contest is giving a platform to these issues with its second annual competition of film shorts about sustainability, policy, and other food-system matters.

 

As one of the contest's official media partners, we're helping to spread the word about their open call for entries. JBF president Susan Ungaro is also serving as a judge along with Tom Colicchio, Michael Pollan, and other food-system advocates. From the RFMC website:

 

The 2015 Real Food Media Contest invites a new crop of digital submissions from 30-seconds to four minutes that tell unique food stories, with... Read more >

Comments (0)

The 2014 JBF Awards: Highlight Reel

 

A final bit of housekeeping for the 2014 James Beard Awards.

 

We want to thank everyone, from our staff and event planners to reception chefs and sponsors, who helped to make last week's festivities such a huge success. And, of course, a huge congrats to all of the winners and nominees!

 

Here's a highlight reel from the amazing team at Linton Media. You can see more of their work on our YouTube channel.

 

(Watch a complete rebroadcast of last Monday's ceremony here.)

 

 

Comments (0)

James Beard House Hosts Guests of the International Visitor Leadership Program

The International Visitor Leadership Program at the James Beard House

 

America's soft power got a lot tastier when the Department of State launched its Diplomatic Culinary Partnership in 2012. Created through a collaboration with JBF, the initiative elevates the role of culinary engagement in America’s formal and public diplomacy efforts, and enlists chefs from across the country to serve as resources to the Department when engaging foreign audiences.

 

One of the many facets of our ongoing partnership with the State Department, the International Visitor Leadership Program (IVLP) is a professional exchange program that advances U.S. foreign policy goals by increasing mutual understanding between the people of the United States and those of other countries. One of IVLP's current projects is an exchange with six participants from the Middle East and North Africa, who are exploring the impact of... Read more >

Comments (0)

Daily Digest: May 13, 2014

pizza

 

Take-and-bake pizza has spawned a tax-code debate. [NPR]

 

Is the quest for the perfect hard-boiled egg over? Not quite. [LAT]

 

Frozen food companies devise a comeback plan. [Fox News

 

Soylent: will it lead to the death of the lunch break or a solution to world hunger? [Aljazeera America

 

Cranberries could help to lessen allergic reactions to peanuts. [... Read more >

Comments (0)

Daily Digest: May 12, 2014

sushi

 

Sushi made with bare hands: food safety violation or sacred tradition? [Smithsonian]

 

Scientists finally explain why dark chocolate is actually good for you.  [LAT]

 

Why our grains are losing nutrients. [NPR]

 

Mummy bones and teeth prove ancient vegetarian diet. [Huff Post]

 

Edible flowers are beautiful, but are they safe? What you need to know. [... Read more >

Comments (0)

Pages