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 >
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]
... Read more >
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.
... Read more >
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@beardfoundation
When you cook, you never stop learning. That’s the fascination of it.—James Beard
This week's Beard on Books features #jbfa winner John Sundstrom and his new book, "Lark: Cooking Against the Grain" http://t.co/7mDqOyQqcy
Does spam deserve a second chance? Study says your hair hints at your soda consumption. Today's food reads: http://t.co/inNicv2WXj
An update on #CookingUpChange, the @healthyschools-backed high school competition for healthier school lunch: http://t.co/1l1e0eH0Sp
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