Daily Digest: April 10, 2013
Ch-ch-ch-chia! Chia seeds are a tasty addition to many recipes. [Smithsonian]
From near-extinction, four wine grapes to try now. [F&W]
Making your own crackers is cheap, easy, and delicious. [WP]
Great food photos are all about texture. [LAT]
... Read more >
Q & A with JBF Award Nominee David Posey
Last winter, a four-star review from the Chicago Tribune gave Blackbird a ticket to join the city’s crème de la crème. The clincher? Chef de cuisine David Posey’s daring bill of fare, praised by critic Phil Vettel for its unusual ingredient combinations. Here, the first-time Rising Star Chef of Year nominee tells us about his formative work experiences, cooking philosophy, and memorable meals.
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JBF: You worked at Alinea before Blackbird, and you cite Grant Achatz as an important mentor. What were your biggest takeaways from that experience?
DP: I had the pleasure of working with chef Achatz at both Trio and Alinea. My externship was at Trio. I was a much younger and less experienced cook, which meant it took far more effort for me to focus on discipline and attention to detail. Whether it was folding towels,... Read more >
Recipe: Braised Lamb with Cannellini Beans and Lavender–Mint Gremolata
As this week's forecast confirms, spring is still in its fickle phase. Like it or not, we're probably facing several more nights of sweaters-under-jackets weather, which is why our dinnertime docket now includes this well-timed recipe from chef Adam Mali of San Francisco's Brasserie S&P. Though the dish has the hearty soul of a braise, lavender gives it a springtime lilt: Mali uses the leaves as a braising aromatic, and he also combines them with mint and parsley to make a vibrant, Italian gremolata.
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 >
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