Introducing the new JBF Greens Membership Category

Introducing the new JBF Greens membership category

 

We've launched the JBF Greens, a new membership category for food lovers under 40! Greens members get to discover New York City's best restaurants, chefs, and culinary trends at monthly events, such as wine tastings, multi-course dinners, hands-on cooking classes, and demos. 

 

A sampling of Greens membership benefits:

 

  • Advance notice of Greens events
  • Member-priced tickets for two people for all Greens events (does not apply to non-Greens events)
  • A table at select Beard House Events. This is your opportunity to experience dining at the Beard House at a discounted rate of only $85 while being seated with other Greens members!

 

Get more details and sign up for JBF Greens today... Read more >

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JBF Partners with the Clinton Foundation to Launch America Cooks with Chefs: The 800 Calorie Challenge

 

We're excited to announce our new partnership with the Clinton Foundation to launch America Cooks with Chefs: The 800 Calorie Challenge, a cooking competition that will pair six lucky home cooks with six celebrity chef “trainers,” including JBF Award winner Tony Mantuano and Mary Sue Milliken, to create healthy, approachable meals. An online video series will feature an episode with each duo as they take part in an intense, one-day “cooking well kitchen camp” at the chefs’ restaurants, working together to redesign a recipe around healthy nutritional guidelines without sacrificing taste or presentation. The contestants will then attend the 2015 Clinton Health Matters Initiative (CHMI) conference in La Quinta, California, where they will bring their new skills to a live cooking challenge at the conference, where a panel of celebrity judges will select a winner.

 ... Read more >

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Daily Digest: January 14, 2014

borscht

 

Sochi organizers are planning to serve more than 70,000 gallons of borscht during the Olympic Winter Games. [NPR]

 

Japan's Suntory Holdings to purchase Jim Bean. [LAT]

 

Pizza Hut introduces new pizza-by-the-slice "concept" at test locations in Nebraska and Rhode Island. [LAT

 

A new study suggests that coffee may actually be hydrating. [NPR]

 

For Bordeaux winemaker Pierre Seillan,... Read more >

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Awards Watch: Sirio Maccioni to Receive 2014 Lifetime Achievement Award

Sirio Maccioni, one of New York City's most iconic restaurateurs, will receive the 2014 James Beard Award for Lifetime Achievement.

 

The James Beard Foundation is pleased to announce that Sirio Maccioni, one of New York City's most iconic restaurateurs, will receive the 2014 James Beard Award for Lifetime Achievement. Owner of the legendary Le Cirque, Maccioni has been a fixture of Manhattan fine dining for nearly 50 years, setting enduring benchmarks for hospitality and launching the careers of some of the city's most celebrated chefs. He will be honored at this year’s James Beard Foundation Awards on Monday, May 5 at New York's Lincoln Center.

 

Read the full press release here.

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Daily Digest: January 13, 2014

Charlie Trotter

 

Charlie Trotter's widow wants to honor her late husband with a library and a school. [Crain's Chicago Business]

 

California chefs aren't happy about the new state law that requires cooks to wear gloves while handling "ready-to-eat" food. [LAT]

 

Prison gardens give inmates outdoor work, job training, and nutritious meals. [NPR]

 

America's first Trappist brewery is up and running in a small Massachusetts town. [... Read more >

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JBF on the Air: Liz Neumark

Liz Neumark on Taste Matters with Mitchell Davis

 

On the first Taste Matters episode of 2014, JBF’s Mitchell Davis talked with CEO and author Liz Neumark of catering company Great Performances and the year-round, organic Katchkie Farm. With its commitment to innovative cuisine and sourcing local ingredients, Great Performances is one of the most popular catering companies in New York City. The pair discussed the challenges of using seasonal ingredients with planned catering menus, the importance of cooking skills for young people, how thoughtful food preparation can eliminate diet-related disease, and crucial labor issues in the food industry. Click here to listen to the full episode. ... Read more >

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Sustainability Matters: January 10, 2014

oats

 

There are no GMO oats, and that's unlikely to change. It all comes down to money. [Modern Farmer]

 

Japanese rice farmers are beginning to question protectionist policies. [NYT]

 

Gatorade to kids: "Avoid water". Sports drink game app tells children that water is detrimental to sports performance. [Civil Eats]

 

Large food companies are cutting calories: 6.4 trillion, to be exact. [NPR]

 

New and improved Cheerios, now GMO free. New formula to include non-GM corn and sugar. [... Read more >

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On the Menu: Week of January 12

Upcoming events at the James Beard Foundation

 

Here's what's on the Beard House calendar next week:

 

Monday, January 13, 7:00 P.M.

New York Hot Spot

Can't get into Charlie Bird? We've got you covered. Beard House diners will be treated to a taste of chef Ryan Hardy's intensely sought-after market-driven cuisine, along with exceptional pairings from wine director Robert Bohr (formerly of Cru), at this can't-miss dinner.

 

Tuesday, January 14, 7:00 P.M.

Winter Fancy

“Creative plates, flawless execution, and virtually telepathic service” are just a few of the many charms of Lacroix at the Rittenhouse, as noted by Philadelphia magazine. Join executive chef Jon Cichon of the AAA Five-Diamond Award–winning hotel for an evening of his stunning contemporary cuisine.... Read more >

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Daily Digest: January 9, 2014

sugar

 

Having trouble sticking to your New Year diet? A sugar addiction could be to blame. [NPR]

 

Countertops that "share" and "favorite." Bluetooth-enabled refrigerators. These and more prototypes for the kitchens of the future. [LAT]

 

Study: food companies have eliminated more than six trillion calories from their products. [USA Today]

 

A sushi mosaic, assembled from more 20,000 tuna and salmon nigiri, has set a new Guinness World Record. [... Read more >

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Recipe: Le Père-Bis Cocktail

Jim Meehan's hot toddy: Le Père-Bis

 

In search of a unique hot toddy recipe, we turned to Jim Meehan, who can be found stirring and shaking cocktails at New York City’s PDT, winner of the JBF Award for Outstanding Bar Program in 2012. He shared his favorite take on this wintertime pick-me-up: Le Père-Bis. “A few years ago, Rob Cooper asked me to create a winter warmer with what was then was his new spirit, St-Germain,” Meehan told us. “I mixed it with one of Islay’s legendary peat monsters, Ardbeg 10 Year, and found that the elderflower balanced the Scotch gracefully.”

 

Get the recipe here.

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