Chicago to Host the 2015 Beard Awards

The 2015 James Beard Foundation Awards will take place in Chicago

 

Just when you thought it was safe to stop following #jbfa on Twitter for a few months, here's a fresh bit of Awards news: next year, for the first time ever, the Beard Awards Gala will leave New York City and set up shop in Chicago. (The Book, Broadcast & Journalism Awards Dinner will remain in New York.)

 

At a press conference this morning, Chicago Mayor Rahm Emanuel, the Illinois Restaurant Association's Sam Toia, Choose Chicago's Don Welsh, and JBF president Susan Ungaro announced that the 2015 ceremony will take place at the Lyric Opera of Chicago on Monday, May 4. “There is no greater honor for a restaurant than recognition with a Beard Foundation Award, and there is no greater honor for Chicago’s culinary community than the decision to host the awards here,” said Mayor Emanuel. Indeed,... Read more >

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Coming Soon: "America's First Foodie"

 

Dean of American Cookery. Father of American Cuisine. James Beard collected many nicknames as he paved the way for this country's modern culinary movement. Thanks to a forthcoming feature-length documentary about his extraordinary life and legacy, he's acquired yet another: America's First Foodie.

 

Featuring interviews with Judith Jones, Ruth Reichl, Jonathan Waxman, and other luminaries, America's First Foodie chronicles Beard's life and enduring influence, from his upbringing in Portland, Oregon, to the chefs whose work embodies the ideals that he pioneered until his death in 1985. Here's a great trailer for the film:

 

 

America's First Foodie is relying on donations to finance production, marketing, and other costs. You can give the film your support... Read more >

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Daily Digest: May 19, 2014

 

chocolate milk

 

As Connecticut discusses school beverage legislation, chocolate milk is caught in the crossfire. [Fox News]

 

The Gaza Strip is going organic, but some locals are resisting higher prices. [NPR]

 

The baumkuchen trail: how the "tree cake" traveled from Germany to Denver and elsewhere. [NPR]

 

Understanding gluten: a video tries to demystify these confusing proteins. [LAT

 

Why smoking meat is part of o... Read more >

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2014 Who's Who Inductee: Writer Barry Estabrook

 

The James Beard Foundation’s Who’s Who of Food and Beverage in America is a cadre of the most accomplished food and beverage professionals in the country. Though they represent a diverse cross-section of the food and beverage industry—from chefs to journalists to farmers to business executives to scholars—each has been identified by his or her peers as having displayed remarkable talent and achievement. Every member of the Who’s Who has contributed in some substantial way to America’s constantly evolving culinary scene.

 

One of our six 2014 Who's Who inductees, Barry Estabrook currently writes for The New York Times, The Washington Post, TheAtlantic.com, MarkBittman.com, Saveur, and Men’s Health. In 2011, Estabrook wrote the influential book, Tomatoland, which exposed how industrial agriculture has ruined the tomato in all ways—gastronomic, environmental, and in terms of labor abuse.

 

Watch the short video below, which celebrates Estabrook's important work and aired at the 2014 James Beard Awards. Stay tuned for videos about our other 2014 inductees.

 ... Read more >

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JBF on the Air: David Sax

Taste Matters

 

How do flavors become trends? Who determines these trends, and how do they catch on in the mainstream? On the season finale of Taste Matters, JBF's Mitchell Davis seeks to answer these questions with the help of David Sax, a freelance writer specializing in business and food. His writing appears regularly in the New York Times, Bloomberg Businessweek, Saveur, The Grid Toronto, and more. David's latest book, The Tastemakers, uncovers the world of food trends: where they come from, how they grow, and where they end up. Click here to listen to the full episode.

 

Taste Matters is a radio program dedicated to taste: as a... Read more >

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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 >

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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 >

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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.

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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 >

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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 >

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