What We're Reading: February 19, 2015

 

New science looks into the physics of popcorn. [NYT]

 

Treat your guests like Oscars royalty by serving these dishes from the Governors Ball menu. [Food52]

 

Could fast food really be better for you than Chipotle? [The Atlantic]

 

Defy cuppa conventions and try out some new teas. [Serious Eats]

 

A new NYC bakery is serving up sweets and social action at the same time. [Fork in the Road]

 

A glimpse... Read more >

Comments (0)

What We Learned at Our Fleisher’s Culinary Lab

Butchery at Fleisher's Pasture-Raised Meats

 

That gorgeous, locally raised rib-eye on your plate? Preparing it required far more than butter and a screaming hot sear.

 

Last week, we brought our JBF Culinary Labs series to the Fleisher’s Pasture-Raised Meats retail facility in Red Hook, Brooklyn. Attendees, all members of the culinary industry, watched a deft demonstration of beef butchery and listened to talks about the complex economics behind the local-meat market. Here’s what the professionals had to say about their section of the supply chain, from farm pasture to in-restaurant processing.

 

--

 

CEO Ryan Fibiger, Fleisher's Pasture-Raised Meats:

“Fleisher’s has been at it for ten years, but we're just figuring out this whole animal thing. We do know that purchasing whole animals is good for your bottom line. We've also come a long way in terms of how we source. We’re... Read more >

Comments (0)

The 2015 Restaurant and Chef Award Semifinalists

The 2015 James Beard Foundation Restaurant and Chef Award Semifinalists

They're here! Below are the semifinalists for our 2015 Restaurant and Chef Award categories, from Outstanding Restaurant to Rising Star Chef of the Year.

 

Scroll down to see if your favorite restaurant or chef is in the running. (For a refresher on how these names were selected, read this.) And don't forget: we'll announce the final Restaurant and Chef Award nominees, as well as the nominations for our Book, Journalism, Broadcast Media, and Restaurant Design Awards, at the James Beard House in New York City on Tuesday, March 24.

 

The 2015 James Beard Awards gala will be held at the Lyric Opera of Chicago on Monday, May 4. The Foundation's Book, Broadcast & Journalism Awards Dinner will take place at Pier Sixty at Chelsea Piers in New York City on Friday, April 24.

 

RESTAURANT & CHEF AWA

Comments (0)

What We're Reading: February 18, 2015

 

Brush up on your dumpling definitions and discover what separates gyoza from potstickers. [The Kitchn]

 

A sharp knife is a chef’s best friend: learn how to hone your blades at home. [Food52]

 

Thanks to NYC company Wandering Bear, you can now start your day with boxed coffee, and end it with boxed wine. [Pure Wow]

 

Carnival Cruises’s newest ship features a fully functional on-board brewery. [FoodBeast]

 

Despite a solely seafood, umami-forward diet, penguins actually can’t taste the savory fish they eat. [... Read more >

Comments (0)

America Cooks with Chefs: Episode Six

 

Last month we announced the winners of our America Cooks with Chefs competition, in which six ordinary Americans—with the help of JBF Award–winning chefs—cooked a delicious meal with fewer than 800 calories for the Clinton Health Matters Annual Activation Summit. The conference judges crowned Victoria Phillips and her chef, Tony Mantuano of Chicago's acclaimed Spiaggia, as the winners.

 

Today we're spotlighting the competing dish developed by chef Naomi Pomeroy, who heads up the highly acclaimed Beast in Portland, Oregon. We matched Naomi with Auburn, California native Kathy Partak. A military mom and an enthusiastic home cook, Kathy often struggles with her weight, and has had seve... Read more >

Comments (0)

Join Us at the Kids Food Festival Next Weekend!


 

The James Beard Foundation is a proud partner of the Kids Food Festival, running next Saturday and Sunday at the Bank of America Winter Village in New York City’s Bryant Park. Presented by the Creative Kitchen, the weekend will be packed with fun and engaging activities dedicated to educating families about making balanced food choices that foster lifelong wholesome eating. Little epicures and their parents can attend hands-on cooking classes in the James Beard Foundation Future Foodies Pavilion, where renowned chefs like Daniel Holzman, Jehangir Mehta, and Bill Telepan will share their recipes, skills, and love for all things culinary. Our own Izabela Wojcik and Victoria Jordan will bring James Beard to a new generation by hosting a class and demonstrating the recipe for his famous shortcakes with apple–pear compote.

 

The festival also includes free activities like the Ba... Read more >

Comments (0)

Staff Picks: Bob’s Cardamom Bitters

 

 

Searching for the best small-batch, artisanal products to add to your pantry? Our staff scoured the market for you, and we'll be featuring their picks all month long. Here, see what senior editor Elena North-Kelly has to say about her chosen cocktail bitters, Bob’s Cardamom Bitters. 

 

“It’s hard to beat the appeal of a whiskey cocktail on a cold winter’s night, but I’ve found that using cardamom bitters takes it to another level of solace. Bob’s Bitters specializes in all-natural, bespoke bitters that are designed from a culinary perspective. I like using the aromatic, slightly spicy cardamom bitters to bring extra warmth and depth to a classic Old Fashioned. Here's the recipe.”

 

 

Bob's Cardamom Bitters can be purcha... Read more >

Comments (0)

What We're Reading: February 17, 2015

 

New science suggests java-heads should save their morning coffee for after 9:30 A.M. [Mother Jones]  

 

Green tea matcha latte is the new PSL, so what's so special about matcha? [Eater

 

Running your own brewery means far more than an endless supply of free beer. [Yahoo! Food

 

Break out your Mardi Gras beads with this recipe for shrimp gumbo. [Food 52]

 

Carl's Jr. jumps on the sustainable sourcing bandwagon with its new grassfed burger. [... Read more >

Comments (0)

Happy Hour: Small-Batch Wine

 

With so many high-volume, global brands on the market, it’s easy to understand the allure of artisanal wine. Traditional, old-world winemaking—small-batch, terroir-driven wines, with minimal interference by the vintner—can yield thrilling results. Production limitations often result in big price tags, but there are still plenty of good values to be found. We enlisted JBF Award winner Daniel Johnnes, wine director at Daniel Boulud’s restaurants, to do the digging for you. 

 

Château Jean-Pierre Gaussen Bandol 2008 ($28)
Septuagenarian Jean-Pierre Gaussen does practically everything himself at his ultra-traditional estate in Bandol, a Provençal... Read more >

Comments (0)

It's Valentine's Day and You Should Go For It


A home-cooked Valentine's Day dinner should be a little over the top. Roast chicken stuffed with foie gras? Bring it. Pasta carbonara topped with Dungeness crabmeat? Of course. Dark Valrhona chocolate baked into individual soufflé cups? It's a special occasion. Now's not the time to hold back. Give it your all with recipes like these:

 

Roasted Chicken for Two

Can chicken be sexy? This one is.

 

Crab Carbonara with Meyer Lemon, Black Pepper, and Parsley

You could eat this Lady and the Tramp–style, but chances are you're not going to want to share.

 

Blackberry-Glazed Lamb Chops

Perfectly cooked, bone-in lamb chops say, "I care enough to buy... Read more >

Comments (0)

Pages