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Daily Digest: March 13, 2013

by JBF Editors on March 13, 2013

 

A Belarusian sculptor makes a room entirely out of chocolate. [HuffPo]

 

No more corned beef and cabbage: fresh alternatives for St. Paddy’s day. [WSJ]

 

Are buses the next food trucks? [WP]

 

An American’s crusade to re-introduce Ecuador to coconut oil. [Smithsonian]

 ... Read more >

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Awards Watch: The 2013 Who's Who of Food & Beverage in America

by JBF Editors on March 13, 2013

Introducing the James Beard Foundation's 2013 Who's Who

 

The James Beard Foundation is proud to announce the six 2013 inductees to the Who’s Who of Food & Beverage in America. This prestigious award is given to renowned culinary professionals who have made a significant and unique contribution to the American food and beverage industry. We'll be honoring the new class at our Awards ceremony at Lincoln Center in May.

 

The 2013 Who’s Who of Food & Beverage inductees are:

 

New York Times journalist Eric Asimov

Editor Dorothy Kalins

Chef and Restaurateur Barbara Lynch

Chef and Restaurateur Zarela Martinez

Chef and Restaurateur Michael Mina

Pastry Chef and Author Bill Yosses

 

Read the full press release.

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Test Your Eat-Q: Restaurant Design

by JBF Editors on March 13, 2013

 

Design often plays a subtle role in the dining experience, but sometimes a physical feature of a restaurant can be even more memorable than your meal. Test your knowledge of unusual restaurant design by taking our latest Eat-Q test.

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Daily Digest: March 12, 2013

by JBF Editors on March 12, 2013

knives

 

Meet the knife geek of Los Angeles. [LAT]

 

Taco Bell's Cool Ranch taco is put to the test. [NPR]

 

Does food taste different in space? [Atlantic]

 

New England chefs to collaborate on a "trash fish" dinner. [Boston Globe]

 

Cooking oil fuels some KLM flights. [CBS New York]

 ... Read more >

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Daily Digest: March 11, 2013

by JBF Editors on March 11, 2013

 

Authentic poi hearkens to Hawaii’s past. [NPR]

 

Philadelphia Restaurateur Judy Wicks, known for social activism, awaits her memoir’s release. [Philly.com]

 

Jack Daniels and Jim Beam join microdistilleries in producing unaged whiskey. [Slate]

 

Top Chef’s Beverly Kim now runs a cooking class that doubles as a restaurant. [Chicago Tribune]

 ... Read more >

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Awards Watch: Next Week's Nominee Announcement

by JBF Editors on March 11, 2013

 

Let’s see: we’ve revealed the 2013 semifinalists, shared our latest batch of America’s Classics, and announced who’s hosting the ceremonies at Lincoln Center and Gotham Hall. What could be left to tell about this year’s James Beard Awards? Ah, yes: the final nominees!

 

To continue our annual tradition of unveiling the nominees in a vibrant food city, we’re bringing the Beard Awards show to Charleston on Monday, March 18. The announcement will take place at Lowndes Grove Plantation, and will begin at 11:30 AM Eas... Read more >

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The Great American School Lunch Challenge: Garces vs. Burrell

by JBF Editors on March 08, 2013

 

The James Beard Foundation is a proud supporter of Partnership for a Healthier America and their exciting initiatives that aim to solve the obesity crisis in America and make sure our kids are well fed.

 

Yesterday PHA enlisted James Beard Award–winning chef Jose Garces and Food Network personality Anne Burrell to take on school lunch. The two star chefs were paired with representatives from the Houston Independent School District and the Colonial School District outside Wilmington, Delaware. Using only healthy ingredients, following nutritional guidelines, and limited a tight budget, the two teams competed to see who could make the best school meals. Team Garces came away as the victor, presenting a menu of chicken and black bean chilaquile, pan-roasted sweet potatoes, and a graham-topped pear cup.

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On the Menu: Week of March 10

by JBF Editors on March 08, 2013

A scene from the James Beard House kitchen

 

Here's what's happening at the Beard House and beyond next week:

 

Monday, March 11, 7:00 P.M.

Ooh La l’Amour

​Nearly 20 years ago, Bernard and Sarah Bouissou found love in French cuisine—and with each other—while working at New York City’s legendary Le Cirque. Today the husband-and-wife team indulge their shared passion for French cuisine at their eponymous restaurant and wine bar.

 

Tuesday, March 12, 6:30 P.M.

From Scratch Sessions: Japanese Essentials

Acclaimed chef and cookbook author Tadashi Ono will teach us the finer points of making onigiri, Japan’s adorable rice-based snack food. Sake expert Timothy Sullivan will also be on hand to walk us through sake basics, including its production and various classificat... Read more >

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Recipe Roundup: March 7, 2013

by Anya Hoffman on March 07, 2013

blood oranges

 

What are your weekend cooking plans? Here are the recipes we're eyeing to cure a case of the winter-that-just-won't-quit blues.

 

Blood Orange Margaritas [Smitten Kitchen]

This brilliantly hued, sweet-tart cocktail is an enticing alternative to hiding under the covers until spring.

 

Bulgur Maple Porridge [NYT]

There's only so much oatmeal a person can eat. A warm, nutty porridge of lightly sweetened bulgur topped with nuts and dried fruit is a welcome substitute.

 

Irish Lamb Stew [Simply Recipes]

For a slightly simpler preparation and meltingly tender results, ask your butcher to de-bone a leg of lamb and chop it into... Read more >

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JBF on the Air: Southern Flavors & Foodways

by Elena North-Kelly on March 07, 2013

 

On yesterday's episode of Taste Matters, JBF's Mitchell Davis hosted a variety of Southern food experts: Todd L. Richards, executive chef at the Shed at Glenwood in Atlanta; Katie Button, chef/owner at Cúrate in Asheville, NC; and the Atlanta Food & Wine Festival's COO Elizabeth Feichter and CEO Dominique Love. Learn about how diners define Southern fare, race and gender in the Southern food scene, and common misconceptions about Southern cuisine below:

 

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